Black Radish Is Back: North Park's Comeback, Explained
Six weeks dark. A refreshed dining room. Three brand-new menus. Black Radish is pouring again on University Avenue — and if you've been waiting for a reason to finally walk through that door, the comeback is it. Here's how to judge a restaurant's second act, which menu to pick, and why the bar might be the smartest seat in the house.
A restaurant going dark for six weeks is usually how obituaries start. The lights stay off, the paper comes down, and a neighborhood quietly adjusts.
Black Radish did the opposite. It went dark on University Avenue — and came back this week with a refreshed dining room and not one, not two, but three new ways to eat. That's a statement. Six weeks is a long time to pay rent on a closed room. You don't do that unless you're coming back with something to prove.
So consider this your assignment for the weekend: the comeback is on, reservations for Friday and Saturday evenings are open, and somebody needs to go find out if the second act is better than the first. (That somebody is you. Obviously.)
What Is Black Radish, Anyway?
If you've walked University Ave in North Park and wondered about the moody French bistro tucked into the old Tobacco Rhoda's building — that's the one. Black Radish opened in 2021 after years of renovating the long-dormant space, and it's been the neighborhood's quiet fine-dining answer ever since: French techniques, California ingredients, seasonal menus, the kind of room where the lighting does half the work.
The kitchen belongs to Chef Itze Behar, who runs it with architect John Welsh. The pair also own Tavern on Orange Avenue in Coronado — so this isn't a pop-up or a gamble. It's two people who know exactly how to run a room, deciding to rebuild one.
And the track record is real. Ask around and the dishes that built the reputation come up fast: fries with caviar (yes, really), black cod, oysters with a slightly spicy passion fruit foam, a filet mignon people still talk about. Small plates, carefully built, in a room that makes everything feel like an occasion. If the oyster craving hits before you land a reservation, the Kumamoto Oyster at moment sushi in Sorrento Valley is already tagged in DishCue — ⭐ Must Try ×1.
What Actually Changed
The refresh isn't just paint. The reopening comes with three distinct menus, which is the interesting part — most comebacks pick a lane, and Black Radish picked three:
- The Prix Fixe Menu — the structured play: a set number of courses at a set price, the classic "treat yourself on a Friday" move.
- The Chef's Tasting Menu — the full commitment: multiple courses, the kitchen showing everything it's got, the splurge.
- The updated Bar Menu — new small bites and seasonal cocktails, the casual route into the same kitchen.
Three menus means three different restaurants in one room, depending on which chair you sit in. And that means the real question isn't whether to go. It's which version to try first.
The Comeback Playbook: Which Menu First?
Judging a reopening takes a strategy. You can't eat everything in one night (well, you can, but your wallet will file a complaint). Here's how I'd think about it:
| Bar Menu | Prix Fixe | Chef's Tasting | |
|---|---|---|---|
| The vibe | Low-key, spontaneous | Classic date night | The full production |
| Best for | A first read on the kitchen | The "we're celebrating" table | The deep dive |
| The cost | Small bites + a cocktail — cheapest way in | Middle of the road | The splurge |
| The move | Two small plates, one seasonal cocktail, watch the room | Book Friday or Saturday, commit | Go hungry, go curious, go once |
Here's my honest take: start at the bar. It's the cheapest ticket into the room, and a kitchen's small plates tell you everything about its standards — if they nail a bar bite, the tasting menu is in good hands. Order two small plates and a seasonal cocktail, sit where you can watch the room, and pay attention to the plates coming out of the pass. If the food coming past you makes you jealous, book the tasting for your next visit. That's the playbook.
The prix fixe is your middle path: structured, celebratory, no decisions required once you're seated. And the tasting? That's for when you already trust the kitchen — or when you want to. Some people prefer to go all-in on night one. I respect that. Just bring an appetite and don't plan anything after.
What to Watch For
One thing worth saying out loud: the specific dishes on the new menus haven't been widely documented yet — the reopening is that fresh. What we know is the kitchen's track record, and it's the reason this comeback matters. Fries with caviar. Black cod. Oysters with passion fruit foam. Desserts people describe with actual emotion. A kitchen that built that menu doesn't forget how to cook during six weeks off.
So the hunt this weekend is simple: go be the first to find the new signature. The dish that makes the refreshed dining room make sense. Somebody's going to discover it first — and right now, there's not a single Black Radish dish tagged in the DishCue app. Zero. The first tag is sitting there, waiting for whoever gets to the bar first.
Black Radish FAQs
Why was Black Radish closed for six weeks?
Black Radish went dark for six weeks and returned with a refreshed dining room and three brand-new menus. The restaurant hasn't publicly detailed the reason for the closure — what matters for diners is the result: a Prix Fixe Menu, a Chef's Tasting Menu, and an updated Bar Menu with new small bites and seasonal cocktails.
What are the three new menus at Black Radish?
Black Radish reopened with three ways to eat: a Prix Fixe Menu (the structured middle path), a Chef's Tasting Menu (the full multi-course experience), and an updated Bar Menu loaded with new small bites and seasonal cocktails (the casual route).
Is the bar menu cheaper than the tasting menu at Black Radish?
Yes — small bites and cocktails at the bar cost far less than a full chef's tasting menu. The bar is the cheapest way to get a read on the kitchen: order a couple of small plates, try a seasonal cocktail, and decide whether the dining room deserves your next splurge.
Do you need a reservation at Black Radish?
For Friday and Saturday evenings, yes — reservations are open and those nights fill first. The bar is your best bet for a spontaneous visit, though past regulars note even the bar seats tend to stay full. Black Radish is open Wednesday through Saturday evenings.
Where is Black Radish?
Black Radish is at 2591 University Avenue in North Park, San Diego — in the long-dormant former Tobacco Rhoda's building, which took years of renovation before the restaurant opened in 2021. Chef Itze Behar runs the kitchen; he and architect John Welsh also own Tavern on Orange Avenue in Coronado.
What kind of food does Black Radish serve?
French-technique California cuisine — seasonal menus built around local ingredients. Past standouts regulars rave about include fries with caviar, black cod, oysters with passion fruit foam, and the filet mignon. The kitchen built its reputation on careful small plates, and the three new menus are the next chapter.
Tag It in DishCue 📱
A star rating can't capture what makes a comeback worth it — the dish that proves the kitchen is back, the cocktail that made the bar worth the trip. That's why DishCue ditches stars for badges. And here's the thing: right now, not a single Black Radish dish is tagged in the app. The first Must Try is up for grabs.
Tag the dish, not the restaurant. Earn points, climb from Newbie to Legend, and be the reason the next hungry San Diegan finds the comeback dish first.
One night, one menu: are you starting at the bar, booking the prix fixe, or going all-in on the tasting? 👇