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Aug 16, 2022 3 min read

Two Newcomers to Hayes Valley: Rad Radish and Hazie's

Two Newcomers to Hayes Valley: Rad Radish and Hazie's
Vegan flatbreads, bowls, salads, burgers, and more at Rad Radish. Photo courtesy of Back of the House.
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Newly opened in the former The Grove Hayes Valley is RAD RADISH from the Back of the House team (a Mano, Beretta, Super Duper Burger, The Tailor’s Son, Wildseed). This vegan, fast-casual, global concept features hearty salads, bowls, flatbreads, and sandwiches, and is designed to be affordable, flavorful, fresh AF, and filling.

You’ll see a beet poke salad (marinated beets, baby greens, seaweed, chives, crispy forbidden rice, avocado, macadamia nuts), with the option to add on their “neatballs” or falafel. There are also five bowls, like the neatball masala with supergrains, kale, pickled carrots, tzatziki, coconut masala, sesame, and lemon; or an al pastor bowl with super grains, marinated tofu, black beans, grilled corn pico de gallo, lettuce, avocado, pepitas, and chipotle dressing. There’s the Wildseed burger (with a mushroom, spinach, and brown rice patty) or an Impossible burger, a couple flatbreads, and some sides. For dessert, you can try their oat milk vanilla soft-serve.

Open for lunch and dinner, the space was designed by Nathan Reed to be bright and casual, whether you’re having a working lunch or dinner with a friend. There are also local beers, organic wine, and low-ABV and non-alcoholic beverages, like probiotic tonics and sodas with adaptogens. Open daily Sun-Thu 11am-9pm and Fri-Sat 11am-10pm. 301 Hayes St. at Franklin.

Just up the street, HAZIE’S has opened in the former Stacks from Hat Trick Hospitality (The Brixton) and chef Joey Altman (of shows “Bay Cafe,” “Appetite for Adventure,” and “Tasting Napa”)—I reported on upcoming plans for this space a year ago). I’ve been watching Altman develop the menu over past months, and let me tell you, his braised brisket sandwich with Sicilian pepperoncini and mustard aioli looks like it will help scratch any Italian beef itch (LOL) you got from watching “The Bear.”

The menu is approachable and eclectic, with shareable dishes, like housemade pretzel knots with truffle cheese sauce, a local halibut crudo with avocado and grapefruit, BLT lettuce cups, mezcal-cured salmon latkes, and spring vegetable ravioli with housemade ricotta and roasted tomato butter. (And there’s a burger, of course.)

Beverage director Victor Pichardo has whipped up 15 cocktails, with an emphasis on tequila and mezcal. Since we like hanging out together again, there are two large-format cocktails and a flight designed for sharing, including a pineapple spritz for two, and a tequila cocktail served in a large crystal dispenser delivered to your table, featuring strawberry, orgeat, and agave (to split with four or five friends, it depends upon how lushy they are). There are also non-alcoholic options, 15 wines by the glass, and 9 Bay Area craft drafts and 16 bottled beers.

ROY hospitality design group designed the space to have a rock ‘n’ roll-inspired vintage vibe with a comfortable, lived-in feel. You’ll note vintage lighting and speakers, thick embossed wallpaper (very SF Victorian), upholstered bar stools, oxblood leather banquettes, and large, burl wood communal tables with custom-designed, dark walnut checkerboard tops. 501 Hayes St. at Octavia.

Vegan flatbreads, bowls, salads, burgers, and more at Rad Radish. Photo courtesy of Back of the House.

The cool and colorful interior at Rad Radish. Photo courtesy of Back of the House.
The curving bar at Hazie’s. Photo: Hardy Wilson.
A selection of chef Joey Altman’s shareable dishes at Hazie’s. Photo: Hardy Wilson.
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