MUST TRY DISHES 3 Radish and Dill o ers healthy meals that run the gambit of diets. Here are three must-try dishes. 1 R&D Club 2 Oats & Stu 3 Chicken Salad Sandwich
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The Oats & Stu overnight oats cup ($6) is topped with peanut butter, cacao, maple syrup and granola.
COURTESY RADISH AND DILL FINE FOOD MARKET
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DINING FEATURE
The R&D Club sandwich ($13.75) includes shaved Hill Farms turkey, beefsteak tomato, bacon and lemon-thyme aioli.
COURTESY RADISH AND DILL FINE FOOD MARKET
Radish and Dill Fine Food Market Restaurant serves freshly made, healthy meals in a casual setting W hen Diana and Chris Espiritu purchased a retail space at 102 Wonder World Drive in San Marcos, they said it was “dark, dank using the same hands-on approach: every sauce, meatball, and dressing is made from scratch, with seasonal changes to the menu depending on available produce. BY KINDRA COOPER
The Chicken Salad Sandwich ($11.50) features Red Bird Farm chicken, cornichons, celery, onion and grapes.
COURTESY RADISH AND DILL FINE FOOD MARKET
and dreary.” Both skilled carpenters, the couple tack- led most of the renovations themselves. They spent recent years renovating and ipping houses. “We were like Chip and Joanna Gaines,” Diana said, referring to the power couple of the popular HGTV series “Fixer Upper.” The Espiritus co-founded Radish and Dill with their longtime friend, Nick Eaton, a vegan chef who had been a xture at their dinner parties for over a decade. Inspired by the establishments they frequented during their travels—particularly through Amsterdam—the friends wanted to o er fresh, ready-to-eat food in a casual setting. Chris’ brother, Ted Espiritu, a former executive chef at top hotels in Dubai, Amsterdam, Los Angeles and New York, is one of the co-founders and bakes the bread on the premises daily. He describes the fare as “fast-casual without being fast food.” A year after opening Radish and Dill Fine Food Market in September 2021, they run their business
All the ingredients are responsibly sourced and sustainably grown, Chris Espiritu said. Nothing is processed, frozen or contains additives. A list of 35 carefully selected local vendors—all women-owned, family-owned, or minority-owned businesses— supplies everything from fresh-baked pastries to produce. Customers can order sandwiches and breakfast items from the menu or grab a fresh pressed juice, Greek salad or prosciutto sandwich from the chiller. Before Radish and Dill, San Marcos residents wish- ing to purchase vegan our, organic oat milk or even just a toasted panini would have to brave the tra c on I-35 to get to Austin or nd goods at the Saturday farmers market at San Marcos’ downtown square. Diana said the value proposition of fresh, farm-to- table foods is hard to resist. “We have noticed that no matter what economic bracket people are in, at one time or another, they want to treat themselves,” she said.
Chris and Diana Espiritu own Radish and Dill Fine Food Market.
KINDRA COOPER COMMUNITY IMPACT
Radish and Dill Fine Food Market 102 Wonder World Drive, Ste. 201, San Marcos 512-667-7276 www.radishanddill. squarespace.com Hours: Mon.-Fri. 8 a.m.-3 p.m., Sat.-Sun. 9 a.m.-3 p.m.
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SAN MARCOS BUDA KYLE EDITION • NOVEMBER 2022
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