Boston, MA 02110
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.
Radius' Greatest Hits Menu
Over fifteen years, and under a number of talented chefs de cuisine, countless delicious dishes have graced the menu at ...
Michael Schlow - Executive Chef and Co-Owner of Radius, Via Matta, Alta Strada and Tico - is recognized as one of the leading chefs in the United States. Schlow and long-time business partner and friend Christopher Myers opened Radius in January 1999 creating what Boston Magazine has called the "Best Restaurant" and "Best Power Lunch" in town. Since its opening, Radius has been recognized as one of the top "twenty five Best American Restaurants in 2001" by Gourmet, "Best New Restaurant of 2000" by Food & Wine and "Best New Restaurants in America" by Esquire in 1999.
But let's go back to the beginning. In 1985, Brooklyn-born Schlow traded a baseball scholarship and a ninety two mile-an-hour fastball for a set of Wusthof knives and a place at the Academy of Culinary Arts in New Jersey. After completing his training, Schlow began his career with renowned New York restaurateur Pino Luongo and immediately adopted a commitment to the elegance and simplicity of true Tuscan cooking.
Less is more became a trademark. Schlow went on the become Chef de Cuisine at Manhattan hot spots Coco Pazzo and Le Madri and eventually, after studying under Chef Mark Straussman (Campagna, New York City), became Executive Chef at famed Long Island institution, Sapore di Mare.
Schlow continued to develop a commitment to proper technique and to the purity of Tuscan cooking at 75 Main, a restaurant and gourmet market in the Hamptons, adding Asian and French influences to his cooking. After his years in The Hamptons, Schlow moved back to Manhattan and opened Ariel & Michael to much critical acclaim. Further maturing at Craig Shelton's New Jersey Ryland Inn, helped finesse Schlow's early education. He remains a devotee of Shelton, Jean-Louis Palladin and Joel Robuchon.
At the urging of Myers, Schlow moved to Boston in 1995 to reopen Café Louis. After a 3-year stint at Café Louis, where Schlow garnered nearly every culinary distinction imaginable, including Boston Magazine's "Best New Chef in Boston," and Food & Wine's "Best New Chefs in America," Schlow and Myers Turned up the heat on their larger plan to open Radius.
Featuring a very personal style of modern French cuisine, Radius has earned its spot as one of the most popular and highly acclaimed restaurants in Boston. In the first six months of operation, Schlow was lauded by Boston Magazine and The Improper Bostonian as "Best Chef" in Boston. The James Beard Foundation wasn't far behind - in May of 2000, Schlow won the distinguished James Beard Award of Excellence for "Best Chef in the Northeast."
Building on the success of Radius, Schlow and Myers opened Via Matta in June 2002 in Boston's thriving Back Bay. Featuring the authentic cuisine of the Italian regions of Piedmont, Tuscany and Emilia-Romagna, Schlow and Myers created a one-of-a-kind authentic Italian culinary experience devoted to the fun-loving, easy, eclectic spirit of Italy.
Via Matta was named one of "America's Best Restaurants" in the October 2002 issue of Gourmet and "Best New Restaurants in America" in the November issue of Esquire. The dynamic duo opened their third restaurant, Great Bay, in 2003 at the Hotel Commonwealth in Kenmore Square. The restaurant featured New American seafood and was named "Best New Restaurant in America" by Esquire in November, 2003.
After the 2005 release of his first cookbook, It's About Time, Schlow made his first forway into the suburbs, opening Alta Strada in Wellesley, which was soon followed by a second location at the MGM Grand Casino at Foxwoods.
The numerous accolades solidified Schlow's culinary reputation and brought him to national attention. As a result, Schlow has made numerous television appearances on network and cable food programs. His presence has also been requested at several prestigious culinary events including Gourmet Magazine's Bermuda Culinary Arts Festival. He participates in numerous benefits and charities and annually returns to New Jersey for A Dinner of Hope, a black-tie affair benefiting children with AIDS. He has twice been invited to cook at the James Beard House, and is most proud of twice cooking dinner for Julia Child on her birthday.