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The Basics: Radius restaurant information

Radius

8 High Street
Boston, MA 02110
617-426-1234

Radius restaurant information
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In an appropriately curved dining room that once housed a bank, Radius spins out the modern French cuisine of one of Boston’s hottest chefs, Michael Schlow.

All minimalist, geometric chic, the décor was once described by Boston Globe reviewer Alison Arnett as “severely elegant, a space designed rather than decorated.” There’s a substantial wine vault (courtesy of that former bank tenant) downstairs.

The coolest thing, though is Schlow’s internationally-recognized way with dishes. He and his cooking have collected an impressive pile of awards since Radius’ 1998 debut.

News and Events at Radius restaurant

Eat, Drink and Be Merry at Radius
On Thursday, July 9th savor the rare opportunity to sit down with historic female winemaker Merry Edwards of Sonoma Country ...

Sage Gets By with a Little Help from Its Friends
Celebrating a decade of Sage, chef-owner Anthony Susi enlists fellow chefs to make the restaurant's birthday party especially festive ...

Radius' Regional Tasting Series Continues
Spring is in the air and recently appointed chef de cuisine Matthew Audette is making himself right at home in ...

Chefs

at Radius

 

Chef Michael Schlow
Michael Schlow - Executive Chef and Co-Owner of Radius, Via Matta and Great Bay - ...

Chef Matthew Audette
As Chef de Cuisine at Radius, Matthew Audette has some big shoes to fill and ...

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Dictionary
 
Cannelloni
1. noun Large, stuffed pasta tubes baked in sauce.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Chantilly
1. noun Prepared or served with whipped cream.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Formaggio
1. noun Italian for cheese.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lovage
1. noun A celery-like vegetable.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Panko
1. noun Coarse breadcrumbs used in Japanese cooking.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.
Tamarind
1. noun A bittersweet spice made by drying and pressing the pulp from the fruit of the tamarind tree native to Asia and northern Africa.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tasso
1. noun A Cajun specialty, tasso is a lean, seasoned cut of cured pork.