Lest you think I dropped off the face of the earth this holiday season, I bring you a fabulous restaurant find in San Francisco. Radius, located in SOMA (South of Market), is a relaxed bistro-like restaurant offering outstanding local-sourced food (within a 100-mile RADIUS) with warm and caring service. Deciding last minute to head to San Francisco as tourists with another family, I offered to leverage my Twitter friends and tackle the Thursday night reservation with the following simple (NOT!) requirements: large group (9 people), fabulous food, vegan AND carnivore-friendly. Twitter to my rescue and @thedapperdiner suggested I try Radius. I contacted the chef @wholehog415 (Chris Geremia) and booked our reservation with assurance that the vegan in our midst would not feel like she was an afterthought, despite the fact that clearly from the chef’s Twitter handle, pork is a specialty.
We were not disappointed. Each dish from appetizers to dessert was well-executed, creative, and bursting with interesting and yes, yummy flavors. The only service mis-step was handled with grace and class. Bravo Radius for helping us enjoy a special holiday meal in the City. (and the 15 yr old vegan diner was grinning from ear to ear after finishing all four courses of her meal!)
Here are a few of the highlights:
Amuse bouche of a crispy potato chip topped with a tiny roasted cherry tomato with flavor far outweighing its size
Pork Belly and Farm Egg with sautéed mushrooms and roasted onion dashi
Dungeness Crab Salad with orange and lemongrass gelée
Local Oysters with Cucumber mignonette
not pictured: House Charcuterie Platter comped to our table with duck liver mousse, pork belly rillette, and mortadella artfully accompanied by a boysenberry glacé
Cauliflower Soup with brown butter popcorn and chive oil – provided to keep me happy while my entree was delayed – nice touch!
House Specialty of Stout Braised Lamb Shoulder with goat cheese polenta
Aged Top Sirloin with bone marrow and red wine beef jus
Roasted Pork Tenderloin with apple and brussel sprouts – worth the wait!
Lemon Curd Tart with chocolate praline crunch – OMG!
Vegan dessert of soy ice cream and persimmon on a bed of pistachios
not pictured: Goat Cheese Semifreddo and Vanilla and Olive Oil Milkshake
Not to short change the wine list – the Paul Matthew Pinot from Horseshoe Vineyards in the Russian River Valley was an outstanding selection enjoyed with all of our entrees and appetizers. It was a big pinot that stood up to the flavors without overpowering any of them.
If you find yourself in San Francisco with a yearning for flavorful, creative food in a relaxed atmosphere while supporting the locavore movement, Radius should be your choice!
Thanks again to Chef Chris Geremia, managing partner Christian Baker, and the rest of the staff for creating a memorable meal and holiday celebration for our family and friends.
I hope that my readers are enjoying a peaceful, yummy, and joyous holiday season!