RAD_Dining_371.jpg
RAD_Dining_169.jpg
RAD_Dining_371.jpg

Home


SCROLL DOWN

Home


Small.  Fun.  Focused.  Seasonal.

 
RAD_Dining_169.jpg

Reserve


Reserve


@ROLFANDDAUGHTERS 

For more of our food musings and restaurant updates follow us on Instagram and Twitter.

 
Wow! We’re celebrating 6 years of being open today, and it’s safe to say our team is stronger than ever and continuing to push every day. We can’t say thank you enough to our incredible staff and guests for getting us here!! Come help us celebrate tonight!🥂🥂🥂🥂🎉🎊🎉🎊🎉🎊🎉🎊
Nope, that’s not spaghetti! Butternut squash with kimchee, red dulse, black sesame, and whipped tofu now on the menu!
Come get spooky with these kitchen fools tonight!
🐡 tails on the menu tonight with fresh yuzu and a yuzu kosho sauce! 👀👀👀👀👀👀👀
We’ve got some perfect rosés to complement this fall weather 🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂
New Toast on the menu! N’duja with pickled wax beans, fermented cucamelons, and dill 👅👅👅👅👅👅👅👅👅
We have some really exciting news to share! @solfinn from @rodderogvin in Copenhagen is taking over our By The Glass list on November 15! He’ll be in house pouring some natural wine stunners all service long. We’ll be taking reservations and walk-ins per usual, so stop by and raise a glass with us !🍷🍷🍷🍷🍷🍷🍷
Braised 🐙 with paprika 🌶s and lovage - bring on the cold weather!
New FEATURED PRODUCER on the wine list!!! He is the master of elegant, yet rustic skin contact wines, and we’ve got a few to share with you! 🍷🍷🍷🍷🍷🍷🍷🍷🍷🍷 👨🏻‍🌾 Franco Terpin 🍇 “Quinto Quarto” Reubula 🍇 “Jakot” Friulano 🍇”Quinto Quarto” Pinot Grigio 🇮🇹 Friuli, Italy
Just wild over this new dish from @chefmarkbolton on the menu for tonight only! It’s just perfect for this rainy, fall weather 🍂🍁🍂🍁 . 5 week aged lamb loin from @bearcreekfarm with braised octopus, matsutake mushrooms, and butternut squash 🐑🐙🍄🐑🐙🍄🐑🐙🍄
New limited time BTG selection! This blend of Sangiovese and Ciliegiolo is only one of two bottlings done by the nuns at #monasterosuorecistercensi 🍷 its an incredibly light red with notes of red licorice, dried leaves and fresh tobacco. A perfect welcome to fall 🍂🍂🍂
🚨 NEW DISH 🚨 So savory and so delicious! Kabu turnip, tonnato, pullet egg, and nasturtium