CHEFS NIGHT OFF at Radius

Comfortable glow of Radius on a Monday night
Chefs Sarah and Evan Rich (who also happen to be husband and wife), come with a fine dining, creative pedigree cooking in kitchens of the caliber of Coi, Quince and Michael Mina. On August 29th, I attended their first Chefs Night Off pop-up dinner at Radius, and they are also hosting pop-up Fried Chicken Dinner at Rebel Bar (check their Facebook page for dates).
Their four-course, market-fresh dinner was peppered with amuse bouche/bites and palate cleansers in-between courses that showcased their inventiveness without being fussy. Though portions were small, by the end, one feels satiated, even healthful as each course is served with a light hand. I was impressed with fine dining complexity in the dishes but with a bustling neighborhood hangout vibe.
After the first amuse bouche of crispy corn fritters dipped in red pepper sauce, and a finish amuse of red pepper gelee (reminiscent of a fruit roll-up strip) dusted with a sweet corn sugar, here were dishes we were served at the first Chefs Night Off:

1st course: Red beets, goat cheese, glame grapes, dill… bright, w/ delicate dollops of goat cheese

Amuse: Tomato gazpacho topped with tomato granite, edible garlic flowers; it tasted of pure, icy fresh tomato w/ subtle layers

2nd course: Watermelon, squid, black olive vinaigrette, crispy onions… top-notch dish, punchy with flavor, yet layered & light

3rd course: Pork shoulder, black garlic, brassicas (a plant in the mustard family)… tender, juicy pork, earthy black garlic smear
Not all recommended wine pairings from Radius staff worked with my courses, but they have a fine wine list so better pairings are possible.

Dessert: Coriander Peach Cobbler
Wine highlight was Robert Sinskey’s 2010 Abraxas, a sophisticated Napa white blend of Pinot Gris, Pinot Blanc, Gewurztraminer and Riesling. With crisp, clean grapefruit notes, there’s a gentle floral minerality that paired nicely with the watermelon/squid dish.
The next Chefs Night Off is Monday, Sept 26 (6-8:30 pm – make reservations), at Radius for $60 ( no drink or tip included). The menu is as follows (though there will likely again be amuse bouche between courses).
1st: Foie gras mousse, brioche crouton, pole beans, dill
2nd: Carrot soup, gnocchi, brown butter, coriander
3rd: Tomato braised oxtail, charred octopus, potato
4th: Mint semifreddo, chocolate, hazelnut