Welcome to House Style, wherein Grub Street introduces you to the people who work at New York’s scene-iest restaurants. First up: the staff at the Fat Radish. When the restaurant opened nine months ago, it was an instant hit, thanks in large part to the A-list parties being thrown by owners Ben Towill and Phil Winser, who also own events company Silkstone. But even though the restaurant’s down-home, vegivore-friendly name might seem at odds with the the tucked-away Orchard Street location and fashion-forward clientele, the place has managed to keep its buzz going. The casual, comfortable vibe of the place — and the admittedly attractive staff — no doubt plays a part in keeping people coming back, ensuring that the dining room remains packed. So, what does it take to make sure the restaurant keeps feeling fresh?