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This hipstervore haunt is situated on an out-of-the-way Lower East Side block that mostly goes dark at night, yet the location doesn’t seem to deter the cool-kid clientele who pack the high-ceilinged, exposed-brick room nightly.  Fat Radish is a spinoff of A-list catering company Silkstone, and it’s easy to imagine some veggie-centric menu items – olive-oil dressed sliced radishes, roasted carrots and seaweed with crisp kale bits -- being passed around at downtown fashion parties. Other fare leans more pub-grubby (this is a self-proclaimed “seasonal British” restaurant, after all), including battered squash with tartar sauce, a dead ringer for the fried cod in fish and chips, and a cheeseburger with thick-cut fries. Also meaty: venison with parsnip dumplings, and honey-glazed duck. Fresh juices add color and zing to the cocktail list, as in a cucumber-laced bright-green gin-and-tonic and a spicy tequila-jalapeno drink that proves a pick-me-up in more ways than one. — Jenny Miller

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Recipes at The Fat Radish

• Spring Training (2011)