Who knew an old sausage factory could be so lovely? The Fat Radish has rapidly grown into a classy hotspot, not only because of its looks (faded, whitewashed brick; subway tile; pretty lighting) but also for its interesting, British-inspired menu. The fare has a seasonal focus, so it changes frequently, but expect items like blue-cheese pork pie, grilled cheese and pickles, and mako shark vindaloo with spicy bean chutney. Vegetable combos are also not boring: heirloom carrots, crispy kale and hijiki seaweed, for instance, or beet crumble with aged cheddar and oats. The wine list features a number of biodynamic labels, with the majority coming from France and Italy.