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Tuesday 5pm - 10pm Wednesday 5pm - 10pm Thursday 5pm - 10pm Friday 5pm - 11pm Saturday 5pm - 11pm

Black Radish

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Vegetable Focused
Shareable Small & Large Plates
Handmade Pasta
Natural Wines
Draft Cocktails

10/10/2026

We’re back to regular hours today! We’re grateful to be able to welcome everyone in for a full day of service, and we can’t wait to see you for some good food and drinks.

If you’re planning on stopping by, be sure to try our Triangoletti with Carrot Cream Sauce! This new fall pasta is a wonderful example of what we love about seasonal cooking. It’s light and delicate, with subtle roasted flavors that you won’t stop thinking about.

Come spend some time with us today and enjoy a taste of our Fall Menu!

Triangoletti with Carrot Cream Sauce
Triangle Spaghetti / Roasted Carrot Cream Sauce / Parsley Breadcrumbs / Shaved Ricotta Salata

10/09/2026

It’s rainy out there, but we plan to keep our doors open and continue serving throughout the evening. We do reserve the right to close early if conditions worsen and become unsafe for our staff and guests.

We also know some of our guests are in Tallahassee after traveling from areas expected to be more heavily impacted by the storm. We’re happy to provide a place to settle in, enjoy a good meal and drinks, and spend the evening with us.

We’re here and ready to welcome you in tonight, and we’ll continue monitoring conditions throughout the evening.

Pictured: Argentinian Red Shrimp Salad
Citrus Poached Red Argentine Shrimp / Yuzu Kosho Remoulade / Chive Oil / Butter Toasted Milk Bread / Mint / Chives / Dill / Lemon

09/24/2026

Some cocktails just make sense on draft.

For us, it means we can batch everything exactly how we want it, control dilution, keep it properly chilled, and make sure every Negroni hits the glass the same way every time.

Simple, consistent, and very easy to order another.

09/23/2026

Our Chipotle Sweet Potato Flautas are BACK! We know they’ve been sorely missed, so we knew they had to make a comeback for our fall menu refresh.

Sweet, savory, and a little spicy, these are our vegetarian take on a Mexican classic. We marinate the sweet potatoes in-house, roll everything up in flour tortillas, and fry them until crisp before finishing them with housemade avocado crema, cotija cheese, and creamy chipotle sauce.

Perfect as a starter before dinner or a small plate to share with the table. We’re very happy to have this one back!

Sweet Potatoes / Avocado Crema / Chipotle Sauce / Cotija Cheese / Cilantro

09/09/2026

Happy W**e Wednesday! We’re thrilled to have some great new picks from Tyler this week 🍷

First up is Alois Lageder Porer Pinot Grigio from Alto Adige, Italy. It’s fresh, dry, and lively, with bright acidity, a little savory character, and subtle fruitiness. We especially love this one alongside our Squid Ink Spaghetti with Shrimp & Tomatoes.

Tyler’s second pick is Domaine Maire & Fils Arbois Trousseau “Vignes aux Ânes” from the Jura region of eastern France. Made entirely from Trousseau, a grape native to the region, this is a lighter red with plenty of character. Expect bright acidity, savory earthiness, and a peppery, gently spiced finish.

Stop by tonight, grab a glass, and try something new!

09/05/2026

We know these pastas have become favorites for a lot of you, but our next menu refresh is getting closer!

We’ve been busy behind the scenes working on a new lineup of pastas, with plenty of new dishes and flavors on the way. There’s still time to come back for your current favorites before we make the switch, so don’t miss them while they’re here.

Our new menu announcement is coming soon. We can’t wait to show you what we’ve been working on! 🖤

08/29/2026

While Ana is deeply missed, we’re excited to introduce our new W**e Bar Manager, Tyler! Tyler has already brought plenty of knowledge and enthusiasm for hospitality to this role. With years of experience in the service industry and a passion for natural w**e, he’s excited to keep learning, sharing, and helping guests discover something new each time they visit. We’re so happy to have him as part of the Black Radish team and can’t wait for everyone to get to know him a little better!

1. Tell us a little about yourself:
My name is Tyler Pernal, I’m 30 years old. I have a beautiful wife whom I’ve been married to for a little over a year now and a 5 year old daughter named Gracie that definitely keeps me busy.

2. How long have you been working at Black Radish?
I’ve been working at Black Radish as the Bar Manager for almost 2 months now.

3. What is your favorite bottle of w**e on the current menu?
My favorite bottle of w**e on our menu is Misto Mare by Alois Lageder. It’s an amazing combination of 14 different white grapes. This w**e has made me fall in love with the terroir and w**eries of the Alto Ridge region in Northern Italy. It’s the perfect balance between a herbaceous, mineral driven, citrus and botanical w**e.

4. Why did you choose to pursue a job in this industry?
I found a passion for this industry at a young age. I have worked in the restaurant/bar industry for over 14 years. My love for helping guests and being able to create memorable experiences for them keeps me coming back. Being able to create new cocktails and teach guests about the world of Natural W**e keeps this job interesting every day.

5. What is a little known or fun fact about yourself?
A fun fact about me is that in 2019 I hiked the entire 2200 miles from Georgia to Maine on the Appalachian Trail. It took me about 6.5 months without any breaks in between. It was the craziest and most memorable experience I’ve ever had in my life.

08/25/2026

We’re growing our kitchen team and are looking for a full-time line cook to join us at Black Radish.

We’re hoping to find someone who cares about good ingredients, has a strong foundation in the fundamentals, appreciate simple food done well, and are always looking for opportunities to learn and improve.

Our kitchen is rooted in scratch cooking, thoughtful ingredients, and working with the seasons. With a menu that changes regularly, there’s always something new to work with, new techniques to learn, and plenty of room to continue growing as a cook.

We’re currently accepting full-time applicants only. If Black Radish sounds like a kitchen you’d enjoy being part of, send your resume along with a short paragraph or two introducing yourself and telling us why you’d like to work with us to [email protected]. Please include both when reaching out so we can properly consider your application.

We kindly ask that all hiring inquiries be sent through email rather than DMs.

And if you know someone who sounds like they’d be a great fit for our kitchen, send this their way.

Address

1304 N Monroe Street Unit B
Tallahassee, FL
32303

Opening Hours

Tuesday	5pm - 10pm
Wednesday	5pm - 10pm
Thursday	5pm - 10pm
Friday	5pm - 11pm
Saturday	5pm - 11pm

Website

http://Blackradishtlh.com/

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