Look for plant-based menu at new Black Radish

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The latest venture from the Liberty Bar team

I know a lot of you are eager for the opening of Black Radish. The vegetable-driven restaurant is extending its hours from 5 to 10 p.m, May 17 to May 21 in the former Krewes de Gras at 1304 N. Monroe St. in Midtown. Keep checking back here or the Black Radish Facebook page for more hours.

Here’s what we heard about what to expect. Can’t wait to check it out!

Typically, menus will have about 80 to 90 percent meat dishes with about 10 to 15 percent, if that, that are vegan or vegetarian, said chef Matthew Swezey, who is leading the project for the Seven Hills Hospitality Group (Liberty Bar & Restaurant, El Cocinero, Hawthorn Bar & Bistro and Bar 1903). “We want to take that concept and reverse it.”

The restaurant won’t be totally vegan or vegetarian, but the emphasis will be plant-centric with an effort to work with local farmers. 

The menu will primarily offer small plates to share “with pasta and larger protein dishes to fill out the menu,” said Matthew. 

At the start, Matthew is looking at dinner service and wine dinners. 

The Black Radish will also be featuring natural wines, beer, cocktails on draft and other spirits. 

Vegan or vegetarian customers can bring their meat-eating friend who wants seafood “and everyone can feel comfortable and eat what they want,” said Matthew. “Everybody leaves happy.”

FYI: Liberty has just introduced its version of Butterbeer, a blend of juices, house-made syrup, and Chawar, made from the sap of Andean agave,  topped with vegan whipped cream. 

Black Radish photo credit: gardenseedsmarket