Radius
8 High Street
Boston, MA 02110
617-426-1234
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.
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Matthew Audette
Chef at Radius
As Chef de Cuisine at Radius, Matthew Audette has some big shoes to fill and some serious standards to maintain.
Growing up on his family's farm in Douglas, Massachusetts, where butchering Thanksgiving turkeys was a family tradition, Audette was immersed in appreciation for fresh ingredients and home cooking. Never entering a grocery store until he was well into his teens, he was fully primed for a culinary career that focused on fresh, local ingredients and sustainable practices. Add disciplined technique and innovation to the mix and a chef is born.
After earning his culinary degree at Johnson & Wales in Providence, Rhode Island, Audette began his career in Boston's dining scene at Tremont 647 with Chef/Owner Andy Husbands, graduating to Sous Chef and later Executive Chef. He followed with a turn as co-executive chef at Panificio.
Immediately prior to joining Radius, Matthew led the kitchen at Aujourd'hui in the Four Seasons Hotel in Boston. Here, Audette collaborated on menu design and executed and supervised all kitchen activity for Aujourd'hui, as well as the hotel's Bristol Lounge and private events.
Now at Radius, he leads the restaurant's kitchen staff in continuing to provide guests with superior cuisine and dining experiences at the four-star restaurant.
In his scarce spare time, Audette enjoys the outdoors by playing golf and deep-sea fishing. He currently lives in Brookline, Massachusetts with his wife, Amy.
- Bouillabaisse
- 1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
- Celeriac
- 1. noun More commonly known here as celery root.
- 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.
- Consommé
- 1. noun Meat or fish stock that has been clarified.
- Emulsion
- 1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
- 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.
- Mascarpone
- 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
- Nori
- 1. noun An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.
- Pancetta
- 1. noun Cured Italian bacon.
- 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.
- Salsify
- 1. noun A root vegetable with oyster-flavored flesh.
- Shiitake
- 1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
- Spaetzle
- 1. noun Tiny flour-and-egg noodles or dumplings.
- Tartare
- 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
- Tempura
- 1. noun Batter-dipped, deep-fried fish, poultry or vegetables.
- Yuzu
- 1. noun A tangy citrus fruit with flavorful rind.
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