So the kitchen pickled radishes, and radishes have an intense smell when pickled. Keep in mind the taste is sublime-- but getting them to your mouth triggers the olfactory. Actually, just having pickled radishes in the same room triggers the olfactory reaction. Gavin had some concerns, and rightfully so. The odor is not dissimilar to a diaper. It means that every time we served the pickle, it should be prefaced with an explanation that the reaction between vinegars and the radish create the intense aroma. That conversation doesn't always take place in a busy restaurant. As we were serving them, we didn't think about using analogy; that the daikon pickle is similar to a washed rind cheese. That the off-putting smell belies the sweet, complex deliciousness. It would probably have helped to make sense of the item. That too may have been lost in the busy dining room. The radishes are gone, for now... the weekend cleared them out. But they will fondly be remembered.
Cheers,
Ben
Our restaurant. Our story. A few people, one vision, and the long road to do it right.
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