Fodor's Expert Review Radish & Rye

Set in an intimate old house on the edge of the Railyard District with both a large and lively bar area and a more formal dining room, this darkly lighted space decorated with vintage bourbon barrels stands out both for its deftly crafted modern American food and one of the best small-batch bourbon selections in the Southwest. The kitchen focuses on farm-to-table victuals—seasonally rotating dishes like roasted beets and labneh cheese with pinon vinaigrette, and grilled local pork chops with bacon, polenta, and wild mushrooms. Be sure to choose one or two of the tasty sides, such as duck-fat fingerling potatoes and bourbon-pickled jalapeños. Already eaten dinner elsewhere? Stop in for a slice of bourbon pecan pie with crème Anglaise and chantilly, and an Abuelito cocktail (Buffalo Trace bourbon, smoked dark tobacco, carpano, and bitters). In warm weather, relax on the roomy back patio.