This week, the team from New York City’s The Fat Radish will be in town to take over veg-heavy eatery Basic Kitchen. Ben Towill, co-owner of Basic Kitchen, helped start The Fat Radish while he resided in NYC.
On Friday, February 23, The Fat Radish’s Victoria Canty will take over the Charleston restaurant’s bar during evening service with signature cocktails and classic bar snacks like a Scotch egg, fried oysters, roasted mushrooms with chibazi butter, and more.
Then, on Saturday, February 24, The Fat Radish chef Nick Wilber will cook for two seatings of a private, four-course dinner with offerings like roasted lamb saddle with garlic greens or celery root pot pie, black garlic, and gruyere cheese.
When asked why it was important to bring THe Fat Radish to Charleston, Towill responded:
When we opened The Fat Radish nine years ago, one of the most exciting things we did were pop-up events. We did them all over the world — in Paris, Rio, Tel Aviv, to name a few. And, while I am no longer a part of the restaurant, we are definitely all still great friends and I love what they are doing. With Basic Kitchen, it seemed like the perfect opportunity to bring everyone here to Charleston and do a pop up all together. Since joining the team, Natalie Freihon — along with my original partner Phil Winser and chef Nick Wilber — has done an amazing job of growing The Radish into something really exciting. We are all incredibly excited to get the whole band back together, and cannot wait to share some of the delicious food and amazing vibes The Radish team brings.
Tickets start at $60 and are available online.