With a new Chef de Cuisine in the kitchen, Radius launches their eight week long Regional Tastings Series. Scheduled for the next two months worth of Friday evenings, the series features inspired plates from aforementioned Chef de Cuisine Matthew Audette paired with Wine Director Daniel Motsinger‘s picks. Each week, from the comfort of either the lounge or the dining room, winers and diners can explore exotic culinary locales in true Radius style. The menu, priced at $65 per person, is available throughout the evening so take a peek through some of the upcoming themes and book a table by calling 617.426.1234.

Friday, February 6th – All Bubbles!
Champagne is great, but there’s an array of delicious bubbly wines from all over. Step out of the box and pour some worldly fizzies with food inspired from the same spots.

Friday, February 13th – Alas Alsace!
Explore the decadent foods of Alsace and drink some of its dreamy white wines. Expect some choucroute or le seigneur cochon, and as for wines: rieslings, gewurztraminers, muscats. Get ready for happy taste buds.

Friday, February 20th – Gushing over Gascony!
Get back to basics with the hearty, comforting food of Gascony. It’s the homebase for Armagnac brandy and foie gras, and you’d be hard-pressed not to encounter some duck confit in this south-western farmland enclave just 75 miles south of bustling Bordeaux.

Friday, February 27th – Burgundy, By Jove!
Burgundy reigns supreme. And it’s no wonder – its wines are arguably the greatest in the world and it’s from here that some of our favorite food obsessions have their origins: Beouf Bourgignonne, escargots, Epoisse.

Friday, March 6th – Piedmont, the Frenchest of Italian.
Quietly sitting in Italy’s northwestern corner on the border of France, Piedmont’s staple foods include grissini, vitello tonnato, truffles, hazelnuts, and hand cut pasta. Not to mention world-famous truffles. The leading red wines made from Nebbiolo are compared to the greatness of Burgundian Pinot Noir.

Friday, March 13th – Germany.
All those rich German flavors come from the simplest of ingredients: rye, cabbage, potatoes, dumplings, and of course, frankfurters We could drink tons of tasty Riesling from all over the country, but when we think of German food, a big cold beer comes first to mind.

Friday, March 20th – The Hills are Alive in Austria!
They’re just plain crazy about Austrian wines at Radius, and wanted to have a night where they could show off their favorite St. Laurents, Zweigelts, and Gruner Veltiners. With the savory schnitzels and playful spaetzles, you’ll want to burst into song by the end of this dinner.

Friday, March 27th – Flavors of a Different Continent.
As the regional tasting dinner series ends, the team leaves Europe behind for a fantastic Asian-inspired finale. Dive into some delicious Asian food paired with some seriously good sake.