|Radius dining room|
It was his early days at Radius that Schlow earned the coveted James Beard Award: Best Chef Northeast (2000). The restaurant has earned accolades, including “Best Restaurant” and “Best Power Lunch” in Boston magazine, one of the “25 Best American Restaurants” by Gourmet and “Best New Restaurant of 2000” by Food & Wine.
To mark the occasion, a number of special dinners and events are planned. For those who can’t get enough of a good thing, a “Greatest Hits” four-course tasting menu will be offered during regular hours at dinner, Monday through Saturday, 5:30-10 PM. It will include items such as seared scallops with wild mushrooms, spinach fondue and Meyer lemon, as well as the one dish that has weathered all seasons, the slow-roasted rib eye with Robuchon potatoes, haricots verts and red wine sauce ($65 per person).
Starting May 11, Schlow will hold a cooking class, “Spring is in the Air,” with the focus of helping attendees create a beautiful dinner for Mom you can make at home. The class will be held at Radius. The class starts with coffee and morning pastries, then moves into a three-course lunch with wine pairings (11 AM; $125 per person; seating is limited and reservations are required; e-mail email@example.com).
On Friday, May 17, the toque will invite his friend Mario Batali to present a six-course dinner with wine pairings. Proceeds for the dinner will go to the Mario Batali Foundation (7 PM; $150 per person, tax and gratuity excluded; reservations are a must; 617-426-1234 or e-mail firstname.lastname@example.org). Then, once again on June 1, Schlow fans and ardent cooks will get a chance to learn the secrets behind “The Greatest Hits of Radius” in another cooking class held at the restaurant. As before, the class will begin with coffee and morning pastries and then go into a three-course lunch paired with wines (11 AM; $125 per person or e-mail email@example.com).
As with many great restaurants and chefs, Radius has played an important role in the education and advancement of other young cooks who’ve gone on to open their own restaurants and earn acclaim, locally and nationally. (Two locals that come to mind include Dante de Magistris of Dante, Il Casale, and Chad Burns of Farmstead Table.) In celebration of all this talent, Schlow will host an Alumni Dinner on June 13, inviting those who have gone onto their own successful culinary careers back to cook for a grand finale. The menu for the multicourse collaborative dinner is still in the works, as is the lineup. The dinner will be paired with wine (7 PM; $150 per person excluding tax and gratuity; $150 per person; 617-426-1234 or e-mail firstname.lastname@example.org).
Radius opened in 1998 with Michael Schlow heading the kitchen, Christopher Myers (Myers & Chang) and Esti Parsons (Sam’s) working front-of-the-house, Paul Connors as the pastry chef, and Burke Forster as chef de cuisine. Luis Morales, Schlow's sous chef there at one time, still works with Schlow in his other restaurants.
As for fans of the chef's cooking, don't despair. Schlow owns and operates Tico, which is opening in Washington, D.C. next year, Alta Strada, Via Matta, and Barrio Cantina, which means there are still plenty of his restaurants to visit.