Radish & Rye

What Radish & Rye does

Radish & Rye is a privately held, single-location farm-to-table restaurant operating at 505 Cerrillos Rd in Santa Fe, New Mexico, founded in 2015 by three Santa Fe restaurant veterans: Camille Bremer, Executive Chef Dru Ruebush, and Quinn Stephenson. The restaurant serves dinner five nights per week (Tuesday through Saturday, 5pm to close) and positions itself as offering "farm-inspired cuisine with Southern sensibilities," with menu pricing in the $12–$68 range per item and a curated wine list managed by Bremer.

The core product surface comprises four tightly integrated lines: a seasonally rotating dinner menu built on local sourcing (90% of produce from the Santa Fe Farmers Market, all meats hormone- and antibiotic-free, all fish wild-caught or sustainably farmed); a 175+ expression collection of bourbon, rye, and American single malts; a signature cocktail program built on Buffalo Trace, Weller Special Reserve, and Sazerac Rye; and an award-winning wine list covering Napa, Champagne, France, and Spain. The restaurant documents its supply chain on a dedicated "Our Farmers" webpage listing over 30 named New Mexico and regional vendors, including Matt Romero Farms (Dixon, NM), Shepherd's Lamb (Chama, NM), and Beck & Bulow (NM bison).

The business model is direct-to-consumer dine-in only, with no takeout, delivery, or third-party ordering platforms; reservations are taken by phone or through the website. Revenue is generated entirely through point-of-sale food and beverage transactions, with a 22% gratuity added for parties of six or more. Distribution is single-channel and single-geography (Santa Fe), and marketing is driven primarily by earned media (Condé Nast Traveler, USA Today 10Best, Food & Wine, Edible Magazine) and review platforms such as OpenTable. The company is founder-owned, with no institutional investment, private equity backing, or parent company disclosed.

Name

Radish & Rye

Legal name

Radish & Rye

Website

https://radishandrye.com

Company type

Private

Founded year

2015

Operating status

Operating

Headcount range

11–50 employees

Short description

Radish & Rye is a privately held, single-location farm-to-table restaurant in Santa Fe, New Mexico, serving Southern-inspired cuisine and a 175+ expression American whiskey program to tourists, locals, and spirits enthusiasts.

Ownership category

akta.pro rank

Product category

Farm-to-Table Fine Dining Restaurant

NAICS

Full-Service Restaurants (722511), Drinking Places (Alcoholic Beverages) (7224)

SIC

Retail-Eating & Drinking Places (5810)

akta.pro primary industry

Farm-to-Table & Contemporary American Restaurants (THAFACAF)

Keywords

• Farm-to-table dining
• Fine dining restaurant
• Bourbon whiskey bar
• Specialty cocktail program
• Locally sourced cuisine

Headquarters

HQ city

Santa Fe

HQ country

United States

HQ region

North America

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Supply Chain, Personnel, Operations, Marketing or Sales, Infrastructure

Revenue model

1. Food and Beverage Sales: Revenue generated from dine-in restaurant service including starters, main courses, desserts, wine, cocktails, and specialty bourbon/whiskey selections. All sales are direct consumer transactions at point of service.

Pricing tiers

Go-to-market motion1 record

Distribution channels1 record

Marketing channels4 records

Core offering

Radish & Rye operates a single-location farm-to-table restaurant in Santa Fe, New Mexico, serving dinner Tuesday through Saturday. The restaurant offers a Southern-inspired, locally sourced dinner menu (starters, mains, sides, desserts) built around produce from 30+ New Mexico and regional vendors, hormone- and antibiotic-free meats, and wild-caught/sustainably farmed fish. Its beverage program features a 175+ expression bourbon, rye, and American single malt whiskey collection, signature cocktails using Buffalo Trace, Weller Special Reserve, and Sazerac Rye, and an award-winning wine list curated by co-proprietor Camille Bremer.

Product overview

Radish & Rye is a single-location farm-to-table restaurant in Santa Fe, New Mexico, offering a unified dining experience centered on farm-inspired Southern cuisine. The core offerings consist of the Dinner Menu (locally sourced produce, hormone/antibiotic-free meats, wild-caught fish), an extensive Bourbon/Rye/American Whiskey collection (175+ expressions), Specialty Cocktails (signature drinks using Buffalo Trace, Weller Special Reserve, and Sazerac Rye), and an award-winning Wine List. These four product lines work together to create a cohesive dining and bar experience focused on local sourcing and American brown spirits.

Differentiator

Problem solved

Functional benefit

Quantifiable outcome

• Named Best Restaurant Santa Fe by Edible Magazine (2016)
• +3 more outcomes

Named customers3 records

Segments3 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Partnerships

Two partnerships are on record, tiered core and minor.

• Buffalo Trace DistillerycoreStrategic or Co-development PartnerOngoing partnership with Buffalo Trace Distillery for bourbon dinners and featured spirits. Signature cocktails are made with Buffalo Trace, Weller Special Reserve, or Sazerac Rye. Bourbon expert Bob Faulhaber partners with the restaurant for tasting events.
• Bolt Ride CleanminorGTM or Marketing PartnerLocal Santa Fe rideshare partnership offering free rides to Radish & Rye and donating 15% of fares to Santa Fe Animal Shelter during special events.

Scale indicators3 records

Recent moves6 records

Expansion highlights4 records

Regional players

• Restaurant Martín (Albuquerque, NM): Chef-driven upscale New Mexican fine dining restaurant in Albuquerque that draws from the same regional producer network in Northern New Mexico. Comparable chef-ownership, sourcing-from-Santa-Fe-Farmers-Market model, and a la carte high-end price point for the same regional tourism corridor.
• Jack Rose Dining Saloon (Washington, DC): DC whiskey-focused restaurant with a 2,500-plus bottle brown-spirits collection and Southern-leaning fare. Closest analog to Radish & Rye's 175-expression American whiskey program at a meaningfully larger scale; comparable target customer (spirits enthusiasts) and comparable food-bar balance.

Broad incumbents

• Blue Hill at Stone Barns: Blue Hill–operated destination farm-to-table restaurant in Pocantico Hills, NY that popularized on-premise farm sourcing as the category benchmark. Relevant as the upper-bound template for what a credentialed farm-to-table brand can become at scale, though its tasting-menu format differs from Radish & Rye's a la carte model.
• Whiskey Cake (Dallas, TX): Haystack Hospitality concept featuring farm-to-table fare with a programmed whiskey list across multiple locations. Relevant as a multi-market comparative for what a brand-driven whiskey-and-farm concept looks like once it expands beyond its founding city.

Direct peers

• Frasca Food and Wine (Boulder, CO): James Beard Award–winning Northern Italian restaurant with a heavy regional-producer focus and a celebrated Friulian wine and cocktail program. Highly comparable farm-to-table-plus-deep-beverage-program model targeting destination diners at a similar a la carte price point.
• The Compound (Santa Fe): Long-established fine dining restaurant in Santa Fe's Canyon Road arts district serving elevated Southwestern cuisine with a strong cellar. Direct peer in the same primary market with comparable a la carte pricing and destination-dining positioning.
• Javelina Cantina / Coyote Cafe (Santa Fe): Mark Miller–founded Southwestern fine-dining institution on the Santa Fe Plaza with a serious tequila/mezcal/margarita program and comparable a la carte pricing. Overlapping tourist-driven Santa Fe fine-dining segment with beverage-program differentiation similar in spirit to Radish & Rye's whiskey collection.
• Geronimo (Santa Fe): Bell Tower-class fine dining restaurant on Canyon Road specializing in global eclectics with a strong bar program. Direct competitor in the same Santa Fe destination-dining segment targeting tourists and special-occasion locals.
• Bourbon House (Louisville, KY): Bourbon-forward restaurant in the heart of bourbon country featuring an extensive American whiskey selection paired with a Southern-inspired menu. Closest comp for Radish & Rye's combination of Southern-leaning cuisine and a serious brown-spirits program.
• Sazón (Santa Fe): Chef-driven upscale Mexican restaurant in Santa Fe recognized in the same Edible Magazine awards circuit as Radish & Rye. Comparable pricing, comparable chef-ownership narrative, and overlapping tasting-menu/beverage-pairing positioning.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat3 records

Key risks6 records

Key highlights6 records

Customer concentration

• Facebookfacebook.com/radishandrye

Revenue estimate

Valuation estimate

Number of profiles

Profiles4 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Radish & Rye