The latest restaurant project from Silkstone, The East Pole, is a less rustic version of it’s downtown counterpart The Fat Radish, but carries on the same philosophy sourcing local, seasonal ingredients served in its simplest form to create their home-cooked approach. Handcrafted cocktails are served from an upper and lower-level bar featuring a menu that changes seasonally. For more info contact firstname.lastname@example.org.
Silkstone latest restaurant project is a cocktail and oyster bar on Orchard Street called The Leadbelly. Using the the principals and philosophy that serves a wide selection of East Coast oysters, hearty seasonal bar snacks, biodynamic wines and seasonal cocktails. There are live music performances every night. For info please contact email@example.com.
The Fat Radish teamed up with Outstanding in the Field to put on a dinner for a hundred guests in the East Village’s 9th Street Community Garden. In true Outstanding In The Field fashion a long winding table was set up in the courtyard, guests chose their seats while enjoying cocktails made with Brooklyn Gin. Phil and I have always had a picture of outstanding in the field in our office, it was truly one of the highlights of our Silkstone journey being involved in this dinner. We worked with the guys at Brooklyn Grange roof top farm, and Nick produced an amazing menu with there incredible produce. I feel posting this in the depths of winter makes you long for the summer and their next visit to NYC.
This fall, we we lucky enough to take The Fat Radish to Paris, we were invited by The Sporting Project and amazing creative agency set up by our two friends Tara Gilson and Jenny Capano, through their love of Paris and their roots in New York, The Sporting Project brings the best of two cites together. Ben, Phil and Nick represented The Radish. We spent the mornings in the food markets and created a 5 course tasting menu and Phil transformed Bobs Kitchen from Juice Bar and Canteen by day to The Fat Radish by night. There was also a Family Band Traveling Photo Booth set up out side the restaurant for guests and passers by to get a vintage Polaroid to take home. A massive thanks to Mark, Amaury the team at Bobs Kitchen.
This fall The Fat Radish co-founders Phil Winser and Ben Towill, with Adam Wright-Smith who run all operations at Silkstone and Joe Termini, who work with them on various creative projects and is around when ever there is a wall to knock down, teamed up with the amazing Christopher Bastin from Gant Rugger and team from creative agency Saturday, to do there fall campaign. Here is the video form that Campaign.
Our Frieze New York experience could not have been successful had it not been for our wonderful partners and products. The Sicilian Lemonade, Elderflower Bubbly, and Cool Ginger Beer provided by Luscombe drinks were the perfect non-alcoholic and decadent beverage (and their simply beautiful packaging looked great in the space!). Laughing Man coffee, which kept all the exhibitors well-caffeinated for the duration of the fair, served up a range of drinks including their very popular Flat White and delicious Iced Coffee. Our snacks, from Hot Blondies Bakery, Good Batch Cookies, Mast Brothers Chocolate, and North Fork Chips were equally as popular, along with, of course, our alcoholic options, most notably Pommery Champagne (the official champagne of the event) and Session Beer (carried at the Fat Radish).
Our main cafe at the Frieze Art Fair was centered on our uniquely-designed salad bar, modeled after an old-style self-serve New York deli counter. Designed in house by owner Phil Winser, the salad bar contained large bowls for nine different salads, kept cold by dry ice in individual buckets, located just underneath each bowl. The nine salads included the best seasonal ingredients with an emphasis on Spring vegetables (with a few of our Fat Radish staples, including our Kale Caesar Salad, in the mix). All salads were created by our kitchen team, led by Chef Nick Wilber and Chef Ana Morris.
The launch of the Opening Ceremony Annual was celebrated in style at the Silkstone Loft. The space was adorn with exercise balls, hoola-hoops, ribbon dancers and a piñata, all in the spirit of their first issue themed around sports. Nick Wilber, our Executive Chef at The Fat Radish, prepared a family style meal for all to enjoy.
On March 1st 2012 Gant Celebrated the completion of it’s shoot for the Fall 2012 Line with a dinner at The Fat Radish. Served was the Beet Crumble, Whole Salt Baked Black Bass, and Roasted Cauliflower along with a slew of other seasonal dishes. Which only seems appropriate when you hear Christopher Bastin speak about his inspiration for the collection. ”I wanted to create a wardrobe for an imaginary chef and co-owner of a restaurant on this New York scene”, says Bastin, “Once I started looking into what they were doing, (Ben and Phil) became the campaign guys… They’re two Brits changing the game in their own way. They do a lot of vegetarian stuff.” Adam Wright-Smith and Joe Termini, also part of the Silkstone team, are the other two featured in the campaign.
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