Site Spotlight: The Fat Radish Owners Veg Out on Seasonal Sustenance

This past month downtown denizens celebrated The Fat Radish’s fifth anniversary.

The Fat Radish menu highlights seasonal vegetables.

This past month downtown denizens celebrated The Fat Radish’s fifth anniversary. The hotspot is one of three restaurants owned by the hospitality group Silkstone.  Like the other two (The Leadbelly and The East Pole) the menu is seasonal.  While The Leadbelly (located across the street) focuses on oysters, The Fat Radish is plentiful of vegetables — hence the name.

“I used to live near a place called the Fat Badger while I grew up in London,” explained the co-owner Phil Winser. “With this restaurant opening and our focus on highlighting vegetables came The Fat Radish.”

Since the menu changes seasonally, so does their Squarespace designed website. “We update it as often as our menu changes,” Mr. Winser told the Observer.

Screen Shot 2015-11-03 at 10.32.12 AM
Squarespace makes it easy for The Fat Radish to continually update their website.

Among the vegetable dishes are Celery Root Pot Pie, Roasted Heirloom Carrots seasoned with honey and cumin, and Kabocha Squash Soup.  The owners Ben Towill and Mr. Winser give us a taste of the vegan soup with the recipe they’ve created.

Kabocha Squash Soup
Serves 6

One 3-pound kabocha squash
Coarse salt
3 Tbsp olive oil
1 onion, finely diced
4 garlic cloves, finely chopped
1 tsp ground turmeric
3 cups vegetable stock
1 (15 ounce) can unsweetened coconut milk
1/4 cup toasted pumpkin seeds
Small handful of chopped chives

Preheat the oven to 425 degrees.  Cut the kabocha in half, scoop out the seeds and the stringy flesh inside, and discard.  Wrap the cleaned squash in aluminum foil and place in the oven.  Roast until softened, about an hour.  Set aside.

Meanwhile, place the olive oil in a large heavy pot set over medium-high heat.  Add the onion, garlic, turmeric, and a pinch of salt.  Cook, stirring every so often, until it begins to soften, about 10 minutes.  Add the stock and coconut milk, bring the mixture to a boil, lower the heat, and simmer while you prepare the squash.

Peel off and discard the skin from half of the roasted squash and add the flesh to the soup.  Use in immersion blender to puree.  Season with salt to taste.  Cut the remaining half of the roasted squash into wedges and place them in the soup.

Serve the soup hot, garnishing each serving with toasted pumpkin seeds and a sprinkle of chives.

For more recipes, check out their cookbook: The Fat Radish Kitchen Diaries.

The Fat Radish serves locally sourced vegetables in a rustic setting.

But it’s not just the food that sets the restaurant apart. “It’s the amazing team of people who work here everyday that make it special,” Mr. Winser said.  He also told the Observer that there is something on the horizon, but for now he has to remain mum. “We will be speaking of our projects soon and can’t wait to share it,” he told us.

Visit the hospitality group’s website to stay in-the-know and keep up with the latest menu creations through Instagram.  To start building or reimagining your own site, visit and save 10% by entering offer code OBSERVER.

For more on our Site Spotlight Series, click here to meet the chef behind the deliciously popular Sunday Suppers Brand, here to see Kate Zimmerman’s beautiful photography, and here to view the unique creations of Yield Design Co.

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Site Spotlight: The Fat Radish Owners Veg Out on Seasonal Sustenance