Sunday, October 30, 2011

Radish Simples…

A co-worker (Hi, Ron!) mentioned a new place that had recently opened (well, back in April, but I just got around to finally trying it) in his neighborhood (la Misión), Radish[1]. I had to ask my server "Why 'Radish'?", she explained that it was just a play on words: "rad" + "-ish" ~ "Simples!"… it's a bit of a hipster kind of place.

Radish is not a very large space: six 2-seat tables, three 4-seat tables, and ten seats at the counter/bar (with a very decent selection of Beers on tap, I am happy to point out; I didn't take any picture of their taps line-up, but I really should have ~ they offer @ 9-10 interesting Beers). Their "Morning Menu" (thank you for not calling it "Brunch") doesn't really have that many things from which to choose, but what they do offer all sound pretty decent.

I started with a glass of Strawberry-Lemonade. I expected this to just be a watered-down, tasteless drink with some added strawberry syrup or such. However, I was pleasantly surprised to find out that this was actually a homemade lemonade with freshly mulled strawberries in every glass (make those servers work for their tips). This was a very tasty way to start the meal.

For breakfast I ordered Migas[2] ~ A scramble of egg, onion, bell pepper, cheese, and tortilla strips. Served with avocado, pickled jalapeños, and corn tortillas. Choice of hash browns, fruit, or greens (if you have read any of my past 'blog-entries, you needn't ask which one I chose). This also came with a little bowl of fresh pico de gallo.

This was a simple enough dish, Sergei, and really just a variation of chilaquiles. The portions weren't very large; but after yesterday's dim sum extravaganza, I really wasn't that hungry still ~ and it was all more than enough for my appetite, anyhow. There was probably at least ½ an avocado on top, which is always a plus. Now, here is the major kudos part: the side of pickled jalapeños were freshly made and extremely tasty, too; I was fully expecting those vinegary, soggy, tasteless ones from a jar or can (which are fine for using in salsas or burritos, but not that great as a topping by themselves).

Radish has as condimentary supplementation Tabasco® (just the standard red) and Cholula®. I had come equipped with two favourites from my own collection: Palo Alto Fire Fighters Pepper Sauce (Thanks, Amys![3]) and Benito's Original Naranja; I used some of the PAFFPS on the migas and some Benito's on the potatoes (hash brown or home fried, they were very good, too).

Everything worked very well together on the migas (pico de gallo, pickled jalapeños, and of course my own condimentary supplementation) to make this a very nice breakfast. I would go back for this itself, and that the Strawberry-Lemonade was so good makes this a good choice for a return trip… one of these days.

Glen Bacon Scale Rating: Migas ~ 6.66; Strawberry-Lemonade ~ 6.66

[1] Here's a little know fact, Cliff:

The radish is a member of the Cabbage/Mustards family, Colonel (just like it's evil cousin "the vile weed".)

And just in case you thought you could get away without a stupid, useless cunning linguist pointer of the day, numerus:

"Radish" comes from the Old English "rǣdic
" from the Latin "rādīx" meaning "root".

[2] Stupid, cunning linguist pointer of the day, el número dos:

"Las migas" in Spanish actually means "crumbs".

Traditionally in Spain and Portugal migas are a breakfast dish made from day-old bread (hence the "crumbs", Robert). Somehow, this dish in Tex-Mex cuisine has come to be made with scrambled eggs, very similar to chilaquiles, but using tortilla strips instead of tortilla quarters.

[3] This was not a typo (actually I am a Type O Positive), this was meant to be "Amys" as in two ladies named "Amy". My friend Amy (the Hallowe'en Queen from yesterday's 'blog-entry) has a friend also named Amy. The second Amy had extra bottles of this stuff that she had recently purchased at a local street festival. My friend Amy knowing that I love this stuff and had recently run out, secured (as in purloined) me a bottle from the other Amy.

If I only knew it was that easy to get stuff by asking…

"Hey, Amys, I really like Nicole Kidman and Uma Thurman… and have just recently run out of both."

Seriously, any local that really likes their hot sauce con mucho sabor, locate this stuff; you will not be disappointed.

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