BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 
Cookbooks by Bosotn Chefs

The Basics: Radius restaurant information

Radius

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

Radius restaurant information
Share Radius share on LinkedIn share on Twitter share on Facebook

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

Community Servings' LifeSavor 2012
The Langham Hotel once again hosts Community Servings' annual benefit gala, LifeSavor, now in its 20th year.

Feast Your Eyes - Radius
With new chef Brendan Joy at the helm, the Radius porfolio gets a refresher.

Cooking Live
Join Ming Tsai as he gathers a gaggle of his chefly friends for an evening of - what else - cooking. 

next

cuttlefish

at Radius

  • food
  • chef
  • info
Baby cuttlefish with black eyed peas, garlic and red onion
 
 
Dictionary
 
Béarnaise
1. noun A classic reduction of wine, vinegar, tarragon and shallots, finished with egg yolks and butter.
Celeriac
1. noun More commonly known here as celery root.
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.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Porcini
1. noun Smoky, meaty wild mushrooms.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Soubise
1. noun The combination of béchamel (white sauce of milk butter and flour) with pureed cooked onions.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.