Black Radish

“One of the best restaurants I’ve been to! We loved everything we tried on the menu, and were sad to hear it’s being discontinued for a new spring menu—especially the filet mignon, which was incredibly tasty. They put a lot of care into their dishes, which really matters to me. Everything feels thoughtfully prepared— like home-cooked food, but elevated to another level. Portions are on the smaller side, but the quality makes up for it. I’m excited to come back and try the new spring menu!”

“I had dinner at Black Radish and the experience felt like a hidden fine-dining gem in San Diego. The dishes were beautifully presented and packed with flavor, especially the seasonal menu. The atmosphere was cozy and intimate, perfect for a date night or special dinner. Great service and a thoughtful wine selection made the evening even better.”

“Black Radish had been on my radar for years, and finally we decided to go. My partner and I got the prix fixe menu, which is four courses, in addition to a couple of other bar menu items to enjoy. Everything was perfect! I had a cauliflower first course that was insane, and the Dungeness crab was so good as well. Oysters were perfectly balanced and tasty with a slightly spicy passion fruit foam? Awesome. Fries with caviar? Awesome. Black cod? Awesome. The filet mignon was one of the best we’ve had. Desserts were soooo good. The server was great, as were the assistants. The owner was there and made the rounds, he was soooo nice. What a lovely experience! One of the best in San Diego by far.”

“Everything was 10/10. My girlfriend and I chose a prefix dinner for valentines day and enjoyed every single thing that was brought to us. Extremely tasteful, well put together dishes combined with the small bistro atmosphere and attentive staff will definitely bring us back sooner rather than later.”

“Unacceptably slow kitchen (two-star deduction). We ordered the prefixe four-course (promptly and all of our order was put in at the beginning), and we were there two hours forty minutes from start to getting our bill at the end. Many courses had 30-minute waits. I can't overlook that when our party size was two. Food was mostly good, though there were some miscues here and there on temper, salt, and sauces (please note it is small plates, which I knew going in, however). Having eaten all over the world and followed Tom Sietsema for years, I believe that at this price point, the kitchen needs to get food out in a timely manner, no excuses.”