Radius Restaurant Week Spring 2011

Crabmeat Amuse Bouche with kumquat-piece of art

Amuse Bouche 2: with carrot-ginger chaser

Radius Restaurant
8 High Street
Boston, MA 02110
(617) 426-1234

Food: 4.2/5.0
Service: 4.2/5.0

Note: I have a tendency to procrastinate on writing time-sensitive posts which end up being irrelevant after the time window passes, so this upcoming Boston Restaurant Week presents a good opportunity to revive expired posts from the back burner! I'll start this revival by sharing what I ate for spring RW 2011.

I'm always at Radius for every restaurant week without fail (See here) since it's pretty much the only time I can afford dining there.The Rw menu lineup in the spring did not disappoint. Beautiful decor, impeccable service, artfully-arranged dishes and adorable amuse bouches and palate cleansers. I have waxed lyrical about this place tonnes of times so I'm going to keep it simple now. Just. Go. Btw, every single course was spectacular. Easiest post ever.

Lamb pate de campagne-sicilian pistachios, olives, caper vinaigrette, espelette-capers brightened the rich pate and pistachios added interest

Marinated Squid, haricots (?)-loved the tangy cookie for crunch and squid was tender and chewy

Parsnip Veloute-Beluga lentils, sherry gastrique-this was exceptional. I've had parsnips many ways and this soup was unexpected and very very delicious

Herb Basted Local cod-truffled pommes puree, wild mushroom, red wine sauce, fine herbs-Too good. cod+mushrooms+truffles=umami, meaty flavor.

Pomery Glazed tender pork-root vegetables, spring greens, dijon emulsion-once again pork and dijon mustard's a #winning combination

icecream, lace cookies, ginger soup-this was good but not great. Ginger soup thinned and made the ice-cream watery and dilute. 

Bittersweet chocolate tart-raspberry sauce, chantilly cream-tartness of raspberry cut through the richness of the cake. Very smooth and lux. Nom!

Goat Cheese And Huckleberry Cheesecake– huckleberry ice cream, buckwheat tuille, tart lemon syrup-I ordered this and I have never been disappointed with a goat cheese chesse cake. Seriously, goat cheese adds a natural layer of complexity to regular cheese cake and the salty tang nullifies the richness of the dessert. Problem solved. Taste buds not saturated. Everyone's a winner.

Palate finishers at the end. Ginger jelly, biscotti and coconut balls.