Pairing Mexican culinary heritage with French technique on a seasonally rotating prix fixe and à la carte menu, Black Radish at 2591 University Ave runs one of North Park's few chef-driven fine-dining kitchens. The after-dinner espresso course draws from beans roasted at Caffè Calabria, one of several North Park producers whose output supports the restaurant's all-local sourcing commitment. Every dish is plated in a 24-seat dining room that an architect co-owner transformed from a former bar into a velour-banquette bistro with subway-tile kitchen windows. The kitchen sources from four or more local farms per season and shares San Diego produce purveyors with Cori Pastificio Trattoria, reinforcing a hyper-local supply chain across the fine-dining corridor. The signature four-course prix fixe culminates in a pavlova built from French meringue, seasonal fruit purée, and farmers-market berries that change weekly with harvest availability.