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

Black Radish

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

06/11/2026

Last Call is here! Our seasonal menu refresh is happening next week and that means ELEVEN dishes will be leaving the menu to make room for new plates and desserts. We’re sad to see them go, but our chefs have been hard at work perfecting the new round of Black Radish Favorites.

Dishes we’re saying goodbye to:
1. Gyro Spiced Fried Asparagus
2. Spring Sugar Snap Pea Salad
3. Chinese Style Sesame Noodle Salad
4. Seared Scallops with Prosciutto and Peas
5. Strawberries & Burrata
6. Lumache with Pork Sausage and Asparagus
7. ‘Green Goddess’ Fusilloni
8. Gemelli Primavera
9. Fettuccine with Gochujang Cream Sauce
10. Fried Tofu Lettuce Wraps
11. Strawberry Sorbet

Stop by this week to enjoy your favorites one last time and get ready for some exciting new creations! 🖤

06/09/2026

We’re starting a new series called It’s Giving, where we ask the Black Radish family what our top wine picks are giving in terms of flavor, aroma, and overall vibe.

This week, Ana chose Llanca Plana from Montsant, Spain, a deliciously intense red that’s dry, full-bodied, and rich in all the right ways.

It’s giving deep red fruit, a little earth, and a little spice 🍷

Stay tuned for the next video in It’s Giving!

06/05/2026

Ana has another beautiful seasonal pick, the Galipette Cider, and this one brings a little Normandy charm to the menu ✨

This slightly sweet, organic cider is made out of native varieties of apples from centuries-old orchards in Normandy. Gentle tannins linger along with an apple-y sweetness, and some savory and funky elements that pleasantly surprise the palette. With notes of brown sugar and briny raisins, this cider pairs well with our entire menu. Try it with the Butter Chicken or the Gochujang Fettuccine for an unforgettable experience!

06/03/2026

We’re currently seeking an experienced Bar Manager to join our team!

We’re excited for Ana’s next step in her professional journey and are saddened to see her go soon. Ana will be staying on to help train and support the transition for the new manager joining our team.

The Bar Manager position is full-time, Tuesday through Saturday, at 35-40 hours per week, as we’re currently closed Sundays and Mondays. Candidates must have at least 3 years of bartending experience, ideally at least 1 year of management experience, and most importantly, extensive wine knowledge. The bar program at Black Radish is built around natural, organic, and biodynamic wines, so wine knowledge and a continuing education mindset are required for this position.

The Bar Manager’s responsibilities include ordering, inventory, creation of draft cocktails, menu edits, cash handling and closing the restaurant, staff training, maintaining cleanliness of the bar, keeping inventory up to date, maintaining pars of house-mades and juices, communicating information with the rest of the bartending team, tasting wines with distributors, and more. The Bar Manager will also be expected to complete 2-6 hours of prep and cleaning work per week outside of regular service.

We are seeking serious candidates who are eager to learn, teach, hold themselves accountable, and help grow one of the best restaurants in Tallahassee.

Please email resumes to [email protected]!

05/30/2026

We’re excited to spend another beautiful Saturday evening cooking your favorite dishes, pouring great wine, and sharing the night with all of you. See you soon! 🖤

05/29/2026

It feels completely surreal that just last week we were celebrating our four-year anniversary, and now we’re celebrating being selected for the MICHELIN Guide 2026. There has been an endless amount of hard work, dedication, and love poured into Black Radish over the last four years. This recognition means the world to us, and we’re so grateful to be included in such a respected guide alongside so much talent.

To our team, past and present, thank you. You are the reason Black Radish is what it is. Your passion, creativity, and commitment to this restaurant is felt every day, and this moment belongs to you as much as anyone.

To Tallahassee, thank you for believing in us, and allowing us to do what we love in this community. We’re so proud to serve this city and even prouder to represent it in this way.

A huge congratulations to the entire team at The Huntsman - Tallahassee as they celebrate their selection as well. We’re proud to share this moment with another Tallahassee restaurant helping represent how special this city’s food scene truly is.

Being selected is just the beginning. We’re so excited for what the future holds, and to continue building the Black Radish family 🖤

MICHELIN Guide

05/19/2026

This video is a little longer than our usual posts, but this felt like the perfect occasion. We couldn’t imagine celebrating this milestone without looking back on the people and moments that got us here.

We can’t believe we’re celebrating FOUR years of Black Radish. Thank you, Tallahassee, for the continued love and support you’ve shown our restaurant over the years. And thank you to our amazing current and former staff. We truly couldn’t have done this without you.

We can’t wait to see what Year 5 has in store 🖤🎉

05/15/2026

Our ‘Green Goddess’ Fusilloni has been a favorite lately, and for good reason. It’s a creamy pesto dream with fresh, bright, and citrusy flavors that are perfect for this time of year.

Made with our favorite pasta extruder, the fusilloni shape is perfect for this dish. Its wide spirals and deep ridges catch every bit of the Green Goddess sauce, giving each bite a creamy, herbaceous flavor. The name comes from fuso, meaning spindle, as traditional pasta makers would spin the dough around a small rod or knitting needle. It’s a pasta shape designed for sauce, and this dish makes the most of it.

Fusilloni Pasta / ‘Green Goddess’ Sauce / Cashew Cream / Garlic Breadcrumbs / Fresh Basil / Lemon Zest
*Option to add Ricotta & Parmesan

05/14/2026

Wine but make it beer.

For anyone who likes something a little adventurous, this bottle brings a fun crossover between wine and the world of wild-fermented ales.

Barrique’s Vitis Noiret Wild Ale is wild-fermented, then infused with Vitis Noiret grapes, a hybrid grape grown in Tennessee. The grapes give it a fun, fruity character and a beautiful purple color. Notes of raspberry, black pepper, and mint play well with the funk of this wild beverage.

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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