November 7, 2003
I made our reservation through Open Table (if you haven't yet used Open Table, I highly recommend it). The night before we left, I decided to see if I could surprise my husband, so I e-mailed the restaurant and explained that we were traveling all the way from Florida and was wondering if it was possible to meet the chef.
I had no way of knowing before we got there whether or not they had gotten my message. So, I was just as surprised as my husband when we got there and they rolled out the red carpet for us.
It started with a welcoming smile from Esti and continued with the most personalized service we have ever received at any restaurant, anywhere. They immediately whisked us over two complimentary glasses of champagne. If that weren't enough, the chef prepared us a scrambled egg and caviar appetizer with his own hands.
I could go on for days about how good that appetizer was, but let me tell you about the rest of the meal. We chose the nine course tasting and wine pairing, as a good way to get a sampling of a lot of the chef's dishes.
Our waiter, Carlos, quizzed us about any allergies or dislikes. This was a nice touch. You could bring your picky friends here.
I won't describe each dish (I don't think there's room for all of the adjectives here!), but I'll highlight a few that really stood out. You can also get a preview of a sample tasting menu from the Web site.
The Hudson Valley Foie Gras was very good. It was seared and came with a white cranberry compote. The Chateau Soucherie Coteaux-du-Layons served along with it was a perfect compliment. The Pied de Cochon, or pork trotters, were outstanding. I had never had them before and was surprised at how full of flavor they were. This was one of the menu items I might not have chosen for myself, which is an excellent reason for tasting menus.
The desserts I cannot even describe, they were so good. Since I had mentioned earlier to Carlos that I love chocolate, that’s what I got. My husband had some kind of fruit pastry/tart. It melted in your mouth.
All told, we were there for five hours. After dinner, the Chef de Cuisine, Brian Reimer, graciously gave us a tour of the kitchen.
They have truly thought of everything at Radius, from the stylish surroundings to the place settings that include Laguiole knives. The food was exceptional, the staff incredibly accommodating, and the chef gracious.
From journal Walking & Eating Boston