Radius Pizza, Mount Pleasant - Owners Matt and Lenka Culbertson (As Of Summer, 2012) Come From Cowboy Cafe - Closed

[Stretch]

Anyone been yet? Think it's owned by the Tonic folks and they claim to be doing NY-style pies.

[Mrs. B]

Anyone been yet? Think it's owned by the Tonic folks and they claim to be doing NY-style pies.

We found the pizza to be quite tasty. Different from the pies at 2 Amy's and Sette but good in its own way. I think it doesn't quite stand up to a comparison with NYC's Totonnos or Lombardi's but it's getting there. A bit cheesy to my taste - I might ask for a lighter hand next time. I liked the crust quite a bit many tasty bubbles. Nora did not care for her Alfredo but she likes the frozen variety (I thought it was fine but don't believe in ordering that dish in a restaurant). The place was packed. We have decided that if we are in a "lets go out nearby" mood that this will suit nicely but if we want a pie to eat at home in front of the tube we are going to stick with Vace. I am looking forward to trying the Italian Sub.

I hope they thrive. A great addition to the neighborhood.

I will post as we gain more experience.

[hillvalley]

There is no such thing as too much cheese in my book What's the price point like? Do they deliver? Think they would cross the park to bring me one?

[babka]

delivery starts Tuesday, July 5, though I can't imagine the delivery zone will have a large...

[MeMc]

So, I had a chinese hotpot AND pizza tonight. I think I'm going to have an identity crisis.. In any event. . Radius. . . is NOT New York pizza. I had a ducati. On a scale of one to five, it's a six. As a New Jerseyite and New York passport holder for a couple of years, it's a far, far cry. The crust isn't blistery enough. The sauce is too saucy. And, it's just not quite right. I wish it were. I miss good pizza.

Still. I want to be a cheerleader. I like the space and the juice glassed Chianti. I can't fake the love, but I'm sure I'll go back.

Oh, yeah. And they do deliver now.

Edited January 25, 2006 by MeMc

[thegourmetpig]

I'm not sure the above review makes much sense, but I'll have to agree with the general message. The pizza is not NY pizza. There is too much sauce, and it's too thick and sweet. The cheese is oily, but not in the regular way. The sausage we has as a topping was really good, though. Still, no reason not to make the trek to 2Amys or paradiso when I want pizza.

So, I had a chinese hotpot AND pizza tonight. I think I'm going to have an identity crisis.. In any event. . Radius. . . is NOT New York pizza. I had a ducati. On a scale of one to five, it's a six. As a New Jerseyite and New York passport holder for a couple of years, it's a far, far cry. The crust isn't blistery enough. The sauce is too saucy. And, it's just not quite right. I wish it were. I miss good pizza.

Still. I want to be a cheerleader. I like the space and the juice glassed Chianti. I can't fake the love, but I'm sure I'll go back.

Oh, yeah. And they do deliver now.

[Ferhat Yalcin]

Todd Wiss (former executive chef of Black`s) and his wife Nichole, recently took the ownership and re-opened last week after some decoration was done.

Menu used to be a massive one but now it is much smaller with a lot of attention. Everything in the kitchen is done by Todd and Nichole is running the front. Homemade pasta dishes, mussels and pizza are all great and very reasonably priced. They still do delivery. It is a great spot if you are in the neighborhood. Congratulations to both of you!

[DonRocks]

All of a sudden, this is back on the radar. Congratulations, Todd and Nichole!

Cheers,

Rocks.

[qwertyy]

Todd Wiss (former executive chef of Black`s) and his wife Nichole, recently took the ownership and re-opened last week after some decoration was done.

Menu used to be a massive one but now it is much smaller with a lot of attention. Everything in the kitchen is done by Todd and Nichole is running the front. Homemade pasta dishes, mussels and pizza are all great and very reasonably priced. They still do delivery. It is a great spot if you are in the neighborhood. Congratulations to both of you!

Yes, I found this out when I called for delivery last weekend. I ended up not ordering because I had my heart set on some things that they no longer offer. Their online menu has not been updated because, apparently, their Web person has left. I always enjoyed their pizzas--I hope they remain as strong!

[MichelleW]

New web person checking in.

I'm actually Todd's sister (hence my staying quiet on the various places he's been over the years) and I'll be getting the site up in the next few weeks for Todd and Nicole and building a template so they can easily update the menu online. As soon as it's up, I'll let everyone know.

Todd and Nicole have been working nonstop since they took ownership. In addition to Todd's experience, they bring Nicole's impressive front-of-the-house credentials which include Chef Geoff's, Poste, and Tonic at Quigley's Pharmacy.

Best,

Michelle

[sunshine]

Ate there recently and tasted the difference in their pastas. We had the spaghetti with meatballs and fettucine with favas, peas, asparagus and mascarpone. Both cooked just right/al dente, both flavorful. The meatballs had some serious garlic. We also sampled a slice of pizza with sausage and mushroom. Unfortunately, this was just a cheese slice with the extra toppings thrown on top and re-heated, so the ingredients weren't melded together. Next time, we'll have to get a whole pie to see if there's a difference in the pizza. Glad to have this place still around and rejuvenated, and definitely will go back for the pasta.

[qwertyy]

Ate there recently and tasted the difference in their pastas. We had the spaghetti with meatballs and fettucine with favas, peas, asparagus and mascarpone. Both cooked just right/al dente, both flavorful. The meatballs had some serious garlic. We also sampled a slice of pizza with sausage and mushroom. Unfortunately, this was just a cheese slice with the extra toppings thrown on top and re-heated, so the ingredients weren't melded together. Next time, we'll have to get a whole pie to see if there's a difference in the pizza. Glad to have this place still around and rejuvenated, and definitely will go back for the pasta.

I got a pizza delivered from them this weekend, and while the toppings remain of very good quality, the pie as a whole was a bit disappointing. Both the sauce and the crust tasted pretty boring, the toppings were sparse, and the cheese was too heavy and gloppy for the crust to support it.

That said, I'll definitely give them a few more chances because I know they're in the midst of a transition and don't want to damn them for one or two lackluster pies. But also, aside from Alberto's (which is super expensive), Radius is the only independent pizza place that delivers to me, and I'd sure as heck rather give my money to them than Baffetto's.

[DonRocks]

I went to Radius Pizza last night and was loving the 2009 Broadbent Vinho Verde ($7 a glass) with a half-order of Housemade Fettucini ($6) with super-clean local squash, roasted grape tomatoes, and mascarpone, the whole thing cut with the barest hint of citrus. A pint of Dogfish Head 60 Minute IPA ($6) paired really well with a small order of zesty Prince Edward Island Mussels ($7), in a brothy bowl full of jersey tomatoes, parsley, smoked paprika aioli (to mix into the broth), and full-sized grilled "croutons" for plenty of soaking and dipping.

Not sure whether or not I was recognized, but I went anonymously, and I can safely say that next Thursday's four-course $23 meal is a giveaway.

Cheers,

Rocks.

[sphere777]

The Rockwell $23 four-course dinner at Radius was amazing. Everything was great, from soup to mussels to salad to pasta to pizza to dessert. I will let others give out more detail, but I will point out the Kampacha squash soup and the fig and feta pizza.

The soup, which had a little rosemary oil on top, was the opener and it knocked me for a loop. This tiny cup was very creamy and rich, and I savored every bit. It reminded me of Corduroy's fabulous squash soup (which had a hint of foie if I remember correctly).

As for the fig and feta pizza, it definitely lived up to my expectations. It seems that Chef Wiss likes to juggle sweet, savory, and salty and this pizza blended all three to good effect.

The only criticism I have is that three pizzas might have been too much. If we had gone with just the fig and fall pizzas that would have been more than enough. On the other hand, the trusty sausage pizza may have been there for people who don't the fancy art pizzas. Thus all came away satisfied. I know I did.

[KMango]

The carb coma has finally worn off and returned my vocabulary to it’s regularly scheduled programming.

As others have noted, at last night’s event we were treated like royalty, ate like kings, yet paid like paupers. An added bonus for me was the shockingly cool music playing on the Radius airwaves. Track after track from New Order, The Smiths, Depeche Mode, and lotsa other alterna-80s favorites, a time warp to WHFS before shark jumping became the preferred sport.

Visually, the exposed brick, gentle yellow/pink/blue lighting, and minimal-yet-tasteful wall adornments combined for a Manhattan-esque vibe. Last night’s charming weather enabled the second story, screenless windows to remain open, literally contributing to the fresh and groovy atmosphere. I would forewarn Todd and Nichole to consider adding more lighting at the main entrance area. The black flooring on the stairs coupled with minimal lighting is a stumbling accident waiting to happen, and with glass at the end, ouch!

The course play-by-play has been covered by goodeats, Sphere777, and GennaroE. It is hard to overstate the entire table’s growing enthusiasm during our meal. However, a personal tragedy struck once the pizza arrived--I was far too full to enjoy much of it. My favorites of the night included the mussels (pimentón aioli as the ultimate, piquant brightener), kabocha squash ravioli (walnut elevating this to exceptional), and the whisper-silk lightness of the cranberry panna cotta. Being a huge sucker for anything microgreen, I craved more than a single basil leaf on the dessert, but honestly would have hurt myself if I had eaten more of it anyway.

Radius is a quick zip and a lucky parking spot away from the Rock Creek Parkway. I’ll journey back for certain, explore the menu further, and perhaps drag along a Seventh Day Adventist so I can do more than covet the draft beer choices.

o/~ pizza take a, pizza take a bow…come out and find the one that you love and who loves you (clumsy hat tip to The Smiths track overheard during the fresh-as-a-Fall-forest salad course)

[DonRocks]

(Click here for GennaroE's review of our recent $23 dinner at Radius.)

And, one Gennaro Esposito has just alerted me to his review in today's "The Eagle," American University's student paper.

For the full-blown online edition, with graphics (difficult to navigate), click here.

And for the text-only version, click here.

Congratulations, Gennaro! We all expect great things from you in the future.

Cheers,

Rocks

[Flavortown]

(Click here for GennaroE's review of our recent $23 dinner at Radius.)

And, one Gennaro Esposito has just alerted me to his review in today's "The Eagle," American University's student paper.

For the full-blown online edition, with graphics (difficult to navigate), click here.

And for the text-only version, click here.

Congratulations, Gennaro! We all expect great things from you in the future.

Cheers,

Rocks

Haha...based on this you'd think the Eagle was paying me, or at least being picky about what they publish.

At any rate it's no big achievement, but hopefully it'll inspire more AU kids to eat at Radius rather than eating the junk they usually go for at dominos or Angelico and the like.

Edit: And please note that any grammar issues are the result of some rather creative editing choices on the paper's part; they don't like dealing with sentences that have multiple clauses, apparently.

- Gennaro

[Flavortown]

Brought a few friends up to Radius tonight (I'd been talking about the place so much that they kind of demanded the chance to try it for themselves), and we had an awesome meal. Had to go for the Fall Pizza again, and it was a hit once more, even to a rather picky eater who was totally skeptical of pumpkin on a pizza. The Aprilia - a white pizza with garlic, olive oil, mozzarella, and ricotta - which I had with pancetta, was also great. It had just enough cheese, and the pancetta was crisp and salty, exactly what I was looking for to add some variety to what could have become monotonous after a slice or two.

Still, while the pizzas were great, with each pasta dish I have at Radius I become more and more tempted to favor that portion of the menu. The Oyster and Shiitake Mushroom Ravioli we had tonight, served with beets, over polenta, were almost as addicting as the pumpkin ravioli of the last visit. The polenta in particular stood out since it was just so rich and delicious, and I made sure to employ my crusts in order to get all of it off the plate. If I hadn't been accommodating a vegetarian I'd have gone for the Duck Confit pasta as well, but I guess that'll just have to wait until next time.

[Flavortown]

I feel like I'm starting to take unofficial ownership of this thread...it makes me consider going to Radius less often, but at the same time I feel the need to consume as many Fall Pizzas as possible before the seasons change.

At any rate, a job interview had me within walking distance of Radius tonight, and that was a good enough excuse for me to cajole some friends into meeting me there for the purposes of further exploring the menu. After having a taste of Chef Wiss' Polenta ($4)last time around, we couldn't resist ordering a side of it as an appetizer. Just as creamy and delicious as last time, but in a much bigger portion than what couched the mushroom ravioli. Our other appetizers included the Crispy Calamari with smoked paprika aioli ($8), which wasn't the crispiest rendition I've ever had, but was certainly tasty, and not rubbery at all; and the Duck Confit Pasta with sweet potato and mascarpone($9/$15). The second that pasta landed in front of me, I was hit by the smell of duck, and could hardly resist digging in. It was a generous portion, with large chunks of duck meat mixed among the strands of fresh fettucine, and the crispy sweet potato sticks on top were a really nice touch that I hogged all to myself even though I shared the dish with three others.

From there, we went for a large Fall Pizza and a large cheese pie, both of which were good. Yet next to the combination of flavors at work on the Fall pizza, plain cheese just seems bland (ordering it was a concession to my friends, I would have preferred something with copious amounts of pancetta).

We closed out the night with an order of Tiramisu Cheesecake and Pumpkin Bread ($6 each, I think). Both were delicious. The pumpkin bread we got in our goodie bags a few weeks back was good, but warmed, with powdered sugar, it was about 10 times better. As for the cheesecake, I tend to have the problem of finding cheesecake to be too rich. I have a bite, and can't keep going. This one was light and fluffy, much like actual tiramisu, and the flavor of coffee and the accompanying sauce (caramel, I think) made it all too easy for me to just keep going at the large slice we received.

All in all, a really delicious meal, and for the price, absolutely awesome. Here are some pictures, hastily taken with my iPhone prior to digging in:

http://www.flickr.com/photos/43309140@N08/sets/72157622699719340/show/with/4059494587/

[Rovers2000]

After having salivated over the fall pizza from Gennaro's previous reviews, I finally made my way over to Radius (which is dangerously close to home) yesterday with the +1 and her cousin. For a group of 3 who all are die hard pizza fans (I had been talking the place up even though I'd never set foot inside) everyone was pretty excited to try and Radius certainly did not disappoint.

As we were there for a late lunch/early dinner we skipped the apps although they were tempting and dove right into two pizza's: The Fall Pizza and the Benelli.

The fall pizza was everything the previous reviewers said it was. There was some skepticism about the pumpkin base but everyone agreed it was a perfect accompaniment to the cheeses/red onions/mushrooms. The crust was just the right balance of crisp and chewy but I kept looking at the pie in amazement over how well the ricotta and feta cheeses worked together. The Benelli is a more traditional pizza with lovely sopresetta (sp), spinach, kalamata olives and mushrooms. While the olives have a strong flavor, they worked very well with its counterparts on the pie.

We wrapped the meal up with some of the pumpkin bread (which was served as a generous portion with a few slices and some apricot (I believe) preserves). This was interesting as it gave up the cake-like traditional idea I had of pumpkin bread for more of an actual bread (if that makes any sense ). At first everyone was a little surprised but of course everyone began aggressively digging into the dish and silence settled over the table. While it certainly doesn't displace my love for "true" pumpkin bread, it is an excellent end to the meal without the traditional amount of sweetness.

So all in all we left thinking a few things: Radius knows their pumpkin (that in and of itself will prompt returns). How long will the fall pie stay on menu (please another month!). What delicious seasonal pies will the chef come up with next? Clearly, I (and my guests) look forward to returning soon.

[hillvalley]

I've ordered take away from Radius twice in the past few weeks and am in love. The Caesar salad comes with anchovies, a major plus in my book. The mushroom ravioli over polenta is warm, creamy, full of earthly goodness and perfect for a cold fall night.

[giant shrimp]

Served on a rectangular plate, the shitake oyster mushroom ravioli ($8 for a half portion) is one of the most ravishing restaurant dishes i have seen in a long while, a rustic version of some of the great compositions appearing regularly at palena. two pillows of pasta plumped with minced mushroom sit in a big creamy smear of polenta. two baby carrots, one red, and three baby beets shine bright as jewels. the flavors are sharp, but not too loud,and the vegetables are properly cooked, tasting just about as good as they look, provided you don't bite into the inch-lomg stems crowning the root. those are full of grit. somebody gave the baby a good bath but neglected to shampoo the sandy cap. a "small" roasted local vegetable pizza ($13) is wildly rich, slathered with fontina and ricotta, and dotted with small lumps of parsnip and cauliflower florets, not the place where you would usually expect their flavors to be shown off so handsomely, and fleetingly. in more than a few spots, the bottom of the crust was dark golden. unlike the brussel sprouts featured as a special earlier in the season, the sprouts off the regular menu are harder, still good, and they seemed fresh to me, not frozen. (i also like the sprouts at central, which i assume show what can be done with them when they are frozen and can't be cooked as hard.)

[Flavortown]

Next time you suddenly think "I could really go for some roasted chicken, time for a trip to Palena," pause, save the trip to Palena for when you want a burger, and head to Radius instead for a dish currently on their specials menu:

Pan-Roasted Pennsylvania Chicken ($16) organic celery root purée, caramelized apples, local cauliflower, house-made chorizo.

The focus of the dish is half of an Amish chicken, brined for days and then pan roasted, with a perfectly crispy skin. The coloration and crispness on the skin is far better than at Palena, and while the chicken doesn't quite erupt with juices like chef Ruta's (at Radius the white meat is off the bone), it is still extremely moist, and it packs a whole lot more flavor. The sweet, caremalized apples play well off the saltiness of the chicken's exterior, the roasted cauliflower is jus delicious, and the celery root purée simultaneously brings a change of texture (awesome creaminess) and a hit of light freshness that cutsthrough all the, deep roasted flavors. And then there's the chorizo, which I would gladly eat on it's own it was so good. I'm thinking that thus needs to be put on a pizza stat.

There were other new dishes too - a Winter Pizza that uses the same celery root purée in place of sauce, exploiting that oddly fresh flavor and copping it with salty feta, caremalized mushrooms, and toasted pinenuts was really delicious. And the new ravioli, stuffed with beef shortrib and served over a foie gras cream is beautifully balanced: the super rich flavor of foie gras hits your tongue, and then the beef cuts right through it, and a sweet/acidic pomegranate reduction finished it all off nicely.

But honestly, the chicken just stole the show. I hope it's still around wheni get back from home, as I'm already craving more and I only finished it 2 hours ago.

[hillvalley]

There were other new dishes too - a Winter Pizza that uses the same celery root purée in place of sauce, exploiting that oddly fresh flavor and copping it with salty feta, caremalized mushrooms, and toasted pinenuts was really delicious.......

But honestly, the chicken just stole the show. I hope it's still around wheni get back from home, as I'm already craving more and I only finished it 2 hours ago.

Don't tell Gennaro but the chicken is gone. Fortunately the winter pizza, which is amazing, is still around. Nobody's mentioned the fried mozzarella sticks. This is what fried mozzarella is supposed to be like. Big pieces of perfectly fried mozzarella that oooooozes with the first bite. Oh my it's good. And the ceasar salad automatically comes with anchovies. What's not to love?

And, they deliver to the other side of the park

[Rhone1998]

You know what else is freakin' fabulous at Radius (or at least was about a month ago when I was there) and deserves a call out? Their mussels. Big, plump, fresh mussels with a delicious garlicky broth that includes, if memory serves, chorizo.

[ema]

I concur on the mussels. A large portion of tender mussels in a bold, galicky, and slightly spicy tomato base. I used those giant croutons to soak up every last bits of the sauce. I didn't think the pizza was as great, but I only ordered a slice instead of a whole pie baked fresh.

[dcs]

Nice story in today's Post and a good reminder to support your local small businesses which can be especially hard hit by severe weather events such as this.

[giant shrimp]

crispy chickpeas ($4) are reason enough to come here, in lightly salted fried jackets of flour and cumin, redolent of fresh thyme. winter pizzas, unfortunately, were gone, after a run on them from home deliveries down snow-choked side streets. the mediterranean pizza was good, the topping uncharacteristically stark and light for this place, getting straight to the point with kalamatta olives, red onion and crumbled feta. hummus was supposed to be there as well, though I'm not sure it was, and if it was, it was subtle because we could neither see nor taste where it had gone. it was not a big disappointment, though, that we didn't get to see pizza dough treated as pita, which was what I was half-way imagining. following the pea shoots to a half order of any of the home-made stuffed pastas here is a good way to start your meal, but it's not the only way; the panzanella salad piled with slices of honey crisp apples and gorgonzola ($9) looked appealing from the other side of the table. there's a lot of care that goes into radius; it's a small and relaxing place with a nice glow and swinging overhead light fixtures you can graze with your head if you jump up too fast from your seat; colors that are quaint if you hung out in the east village when patti smith and robert mapplethorpe were an item; an ambient soundtrack harkening back to the good old days of lynard skynard and their ilk; and a good mix of customers and people working there. (on a busy night, tonic's adjacent dining room -- I assume that's what it was -- was virtually empty, serving only one table. walking up to mt. pleasant from dupont circle, restaurant nora, cashion's eats place, the grill from ipanema, pasta mia and a few other spots looked packed for valentine's day, with their insides pressed up against their steamed-up windows. at radius we were able to breathe a contented sigh of relief that we had escaped cupid on his big night out.)

[Seanchai]

Hey, how come no one warned me that their calzones were the size of a toilet seat? Stopping by for a late lunch this past Saturday, I thought I'd have a quick beer and a calzone. Very tasty version with pepperoni and their house-made sausage, but it certainly curtailed any dinner plans I had made. Like giant shrimp alluded to, the place has a very nice neighborhood-joint vibe. Radius certainly makes me want to come back to the hood to try the non-pizza/calzone items as well.

[DonRocks]

Radius certainly makes me want to come back to the hood to try the non-pizza/calzone items as well.

If you go, make sure to order a half portion of the Shitake and Oyster Mushroom Ravioli ($8). Served on a bed of creamy polenta with organic yellow and red beets, this is a world-class pasta dish. I had it last night, and off the top of my head, I can't think of a better eight-dollar plate of food in the city right now; the only thing that kept it from being perfect was that the beets were ever so slightly undercooked.

Cheers,

Rocks.

[Flavortown]

I will attempt to keep my post short so as to appear as less of a Radius fanboy than most believe me to be.

Top dishes:

The rutabaga puree, which had us debating over how many times Chef Wiss had run it through a sieve. The answer? Somehow, just twice. So smooth, without the addition of a drop of cream, this was as masterful a soup as any I've had in DC. The flavor of the rutabaga paired surprisingly well with the honeycrisp apple chutney.

The mussels. When I first saw them on the menu, a part of me was disappointed: we'd had them at the last Radius dinner, so they weren't going to be a new experience. But despite having tasted them before, they were a major highlight. Unlike last time, the flavors were perfectly balanced: no cloying sweetness, just the essence of the mussels joined beautifully with jersey tomatoes. The mussels themselves were more plump and flavorful than a recent, overpriced batch I had elsewhere, and the broth, especially after mixing in some of that smoky aioli, is addicting. Despite knowing that pizza and pasta were on their way, I couldn't help dipping and devouring 3 pieces of the grilled ciabatta.

The ravioli, which showcased extremely rich lamb meat (if I hadn't been told there was ricotta in the ravioli too, I wouldn't have guessed it), encased in delicious pasta, and dressed with that pesto. Really clean flavors, not mucked up by too much spicing or meddling. The only thing I would liked was a little acidity somewhere to cut through the lamb and keep me coming back for even more (you know, since 4 massive ravioli in the context of a 6 course meal isn't enough...).

The winter pizza, for its balance of sweet root vegetables, creamy yet fresh celery root puree, and salty feta, rounded out by the toasted pine nuts. Plus the toppings and crust were in harmony, with just enough cheese present to offer gooey, delicious comfort, without overshadowing the high quality ingredients it surrounded.

The creme caramel, which hooked even a non-dessert lover thanks to the maldon sea salt.

PS - the crisp chickpeas are an addictive snack, and if people hadn't been grabbing for them as quickly as I, I would have easily consumed an even more unhealthy amount than I did.

So...6 out of 7 dishes were tops for me...

I fail at brevity.

Thanks again to Chef Wiss for putting the effort into cooking all that fantastic food, and to Nicole for taking such good care of us throughout the night (especially for making sure that all of us knew exactly what we were eating, even when we would have liked to just grab at the plates). For the ridiculously low price we paid, and the amount of awesome food we got, I can't think of a better meal, in a more comfortable setting, than what we had tonight. And the killer soundtrack doesn't hurt either.

Edit: Terrible iPhone pictures, incoming:

[Rovers2000]

First and foremost, I'd like to thank Chef Wiss and his wife Nicole for being such gracious hosts. I am literally still full this morning after being a complete glutton at Radius last night.

In terms of the food:

-Fried Chickpeas dusted with cumin - these were dangerously good. The chickpeas had a crunchy coating/exterior with a nice soft interior and just the right amount of spice. I could see myself downing bowl after bowl of these during a game or sitting at the bar having a few beers.

-Rutabaga Soup with Honey Crisp Apple Chutney - This was an excellent soup, and as Gennaro mentioned about, I couldn't believe it only went through a sieve twice. It really was incredibly smooth and I really liked how the apple chutney went along with it. I think this probably was the most surprising thing on the menu for me, just b/c going in I had no clue what to expect with this.

-Prince Edward Island Mussels with Jersey Tomato broth and Smoked Paprika Aioli - This dish directedly contributed to my "so full I was short of breath" at the end of the meal. I could've tucked into one of the large platters of mussels all by myself and been completely content. Nicoles suggestion that we swirl the aioli into the broth really made this for me as I liked the little bit of smokiness that the paprika provided to bolster the broth itself. Had I more self control, I would've only had 2 of the croutons as opposed to the 3 (or maybe it was 4) that I ended up having.

-Lamb Ravioli - These reminded me of pierogies for some reason (having a thicker dough I suppose) but I thought they were really interesting. Pairing these with a nice wine (as was suggested by one of the diners at the table) really would've been a good move, having some acidity to cut through the pasta. The light hand with the cheese really let the lamb stand out which I enjoyed and the pistu was interesting as well.

-Pizzas: Winter Pizza and Carbonara Pizza - This was the first time I'd had the winter pizza and again I was really surprised at how well everything worked together. Nothing was overpowering but there were many subtle touches that made the flavor of the combined ingredients work together (the toasted pine nuts were a perfect inclusion). The carbonara pizza was interesting and I think caused the most debate at the table. The sevied egg was good, but the general concencus was that it needed more moisture (either from some more oil, some mozzerella, etc). One of my favorite points of the night was talking to Chef Wiss about his thought process around the pie and the discussion on whether or not the public as a whole would be willing to try a pizza that had a runny egg on it (or egg in a different form).

-Creme Caramel with Maldon Sea Salt - This was a great end to the meal. I heard multiple people at the table say its lightness (if a creme caramel can ever be described as light) was ideal since at this point we were all so stuffed. The sea salt really took this up a couple of steps.

All in all, I had a great time. I regret that I didn't get over to meet some of the folks at the other table, but I really enjoyed the conversation at our table and getting to meet a few new Rockwellians. While we all joked with Gennaro about his Radius fandom (although we all have our places), I have to say its with good reason. This is a restaurant worth throwing support behind and I know I will be back soon.

[DanielK]

I wanted to also add my thanks to Chef and Nicole for a fabulous evening. This event, to me, underlies the whole reason this board was created. Sixteen people who love food and dining got together, had a few drinks, had some great food, and supported a local business. Nothing but win.

Just a few quick notes on the food, since others have already done justice.

Fried Chickpeas dusted with cumin - betcha can't eat just one.

Rutabaga Soup with Honey Crisp Apple Chutney - fabulous, and the chutney was a perfect match for this soup.

Prince Edward Island Mussels with Jersey Tomato broth and Smoked Paprika Aioli - So good, I had seconds. Wait, I think I had thirds.

Lamb Ravioli - Tasty, but a slight miss to me. The pasta was a touch too thick, and slightly undercooked. The lamb, while tasty, did not present well when ground. If the lamb had been braised, this would have been spectacular. The pistu and greens were a great accompaniment with the lamb.

Pizzas: Winter Pizza and Carbonara Pizza - I thought the winter pizza was a bit too sweet, but I didn't have a dryness problem with the Carbonara pizza that others did (took home a slice for lunch today and it reheated just fine!) For variety's sake, I wish one of the pies had been a red-sauce pie.

Creme Caramel with Maldon Sea Salt - Very good, and I'm not even a creme caramel fan. Just a touch too much sea salt, or better yet, I should say that it wasn't evenly distributed. Alternate bites had no salt or tasted strongly of salt.

Brava, Team Radius. I will be back.

[DonRocks]

This event, to me, underlies the whole reason this board was created. Sixteen people who love food and dining got together, had a few drinks, had some great food, and supported a local business. Nothing but win.

And from where I sit, people like you, Daniel, are why this board has continued to thrive. Powerful, passionate lovers of not just "food," but of life in general - infectiously, and unselfishly spreading your passion to others so that all may have a good time, one with the other. Quality-driven independent restaurants such as Radius Pizza aren't necessarily targeted venues, but it just makes so much sense to support them when they're willing to be supported; the sad thing is that so many of them don't even give us a second thought.

So many superstars here. I love every single person on this website - even the ones that incorrectly think I don't. I always have, and I always will.

Cheers,

Rocks.

[kat6185]

Just a quick note to add my thanks to Nicole and Chef Todd for a truly delicious evening. In fact, despite having woken this morning still full and swearing "I'll never eat again;" I have just finished off the absolutely amazing rutabaga soup that Nicole was sweet enough to send home with me as I missed the first part of the meal. It was thoughtful touches like this that seemed to pervade the meal. From the mussels (delicious with or without the aioli) to the creme carmel, each dish was clearly conceived and presented with thought, care and a desire to share new flavors in familiar forms.

I am embarrassed to say that I live in DC, just off the green line metro and this was my first time at Radius... I look forward to returning soon.

Also - a shout out to DanielK for organizing a great event and to my fellow Rockwellians for a great evening!

[lackadaisi]

Thank you for all of your reports. We had been craving the Winter Pizza, and I never would have thought of trying the mussels first, but we did this afternoon. They were excellent! As was the pizza, of course!

[Scott Johnston]

The thirds were all over your shirt as I remember:)

Prince Edward Island Mussels with Jersey Tomato broth and Smoked Paprika Aioli - So good, I had seconds. Wait, I think I had thirds.

[fuzzy510]

I think I've just now come out of my carb coma from that night.

Pretty much everything was excellent, and the mussels in particular were absolutely to die for. Probably my favorite preparation of mussels I've had in the DC area.

I also loved the addition of the sea salt to the creme caramel, but I agree with DanielK's criticism: it wasn't distributed terribly evenly, and some bites were much less salty than others.

Without a doubt, I will be back, preferably with friends in tow.

[lindzjax]

Fantastic dinner at Radius last night. First time trying the Winter Pizza - wonderful combinations of flavor. In fact, it might be the best pizza I have had in many years. Others had the lamb ravioli which was also excellent. Less enthused by the mushroom ravioli.

Can't wait to get that pizza again!

[Waitman]

Suggestion for the Radius website. Rather than saying open until 11 Friday and Saturday, say "kitchen closes at 10:30" or something similar. More accurate that way, apparently.

[Flavortown]

I think the mark of a really great chef is that after you've had their cooking, you're not only willing, but eager, to try new dishes they cook up, even when they contain ingredients you normally don't enjoy.

Case in point: Chef Wiss' Braised Local Rabbit Cavatelli arbequino olives, basil, black mission figs, pistachios ($10/16). The generous half portion of house rolled cavatelli had me hooked, despite the fact that I have never much enjoyed that particular pasta, nor the first listed ingredient: olives. The cavatelli themselves had that just-right amount of chew, and this texture made them the perfect foil for the fall-apart tender (and abundant) braised rabbit, which managed to be rich and flavorful, while at the same time remarkably light. This may have been due to the balancing act accomplished through the rest of the dish's components: olives scattered throughout lent saltiness and another layer of texture, mission figs (employed sparingly) brought a touch of sweetness, and pistachios provided a crunchy finish to what was probably the best pasta I've had since a trip to Corduroy a few months back.

Everything else that I shared with Dave (Rovers2000) and his +1 tonight was as delicious as ever (the mussels and the crispy chickpeas), and the light, fresh Arugula Pizza ricotta, feta, baby arugula, roasted garlic ($13 Small) was a nice special, taking the mellow bite of roasted garlic and marrying it with those two cheeses as well as the greens over top. It was a nice welcome to early Spring, even if tonight's weather wasn't so great.

As always, the combination of low prices and quality food -- with attention to culinary technique as well as seasonality and local sourcing of ingredients -- makes Radius a ridiculous bargain. And as all the awesome produce of Spring and then Summer arrives to replace Winter's tired root vegetables, Radius will definitely be one of the best placed in the city to experience them at their best. Chef Wiss has already started to work peas, carrots, spring garlic, and rhubarb, among other Spring ingredients, into his menus, and I can't wait for more to come.

[hillvalley]

Chef Wiss has already started to work peas, carrots, spring garlic, and rhubarb, among other Spring ingredients, into his menus, and I can't wait for more to come.

As of a few hours ago he's got asparagus baby! Asparagus, fingerling potatoes, spring greens (pea shoots I think), a perfectly cooked fried poached egg with Parmesan cream. It's like affordable Palena.

There's also an asparagus goat cheese pizza.

And the lemon pound cake with a rhubarb sauce of some sort is the perfect comfort food.

[DonRocks]

As of a few hours ago he's got asparagus baby! Asparagus, fingerling potatoes, spring greens (pea shoots I think), a perfectly cooked fried poached egg with Parmesan cream. It's like affordable Palena.

There's also an asparagus goat cheese pizza.

And the lemon pound cake with a rhubarb sauce of some sort is the perfect comfort food.

Say hi next time.

[Ferhat Yalcin]

As of a few hours ago he's got asparagus baby! Asparagus, fingerling potatoes, spring greens (pea shoots I think), a perfectly cooked fried poached egg with Parmesan cream. It's like affordable Palena.

There's also an asparagus goat cheese pizza.

And the lemon pound cake with a rhubarb sauce of some sort is the perfect comfort food.

and the goat cheese bruschetta

[Flavortown]

As of a few hours ago he's got asparagus baby! Asparagus, fingerling potatoes, spring greens (pea shoots I think), a perfectly cooked fried poached egg with Parmesan cream. It's like affordable Palena.

There's also an asparagus goat cheese pizza.

And the lemon pound cake with a rhubarb sauce of some sort is the perfect comfort food.

The minute I saw this post, I knew I had to get back to Radius ASAP. Finally got up to Mt. Pleasant tonight, with chaofun and jchao tagging along for the journey through Chef Wiss' new Spring specials.

The usual dishes (Mussels, Crispy Chickpeas, and the Rabbit Cavatelli) were all as great as usual. As for the new dishes...

Chef Wiss' Northern Neck Farms Asparagus Salad local asparagus, warm fingerling potatoes, crispy egg, parmesan cream ($12) stole the show. Perfectly cooked asparagus -- tender, but not at all mushy -- served chilled, and lightly dressed with smooth, rich parmesan cream. The egg was fried nicely, crisp on the outside, but the yolk still runny within, spilling forth with one and adding another layer of richness to the entire dish. The warm, roasted potatoes were an unexpected addition that brought a traditional combination in an original direction, mixing things up by playing with textures and temperatures.

The Organic Spinach and Leek Ravioli feta, arugula pesto ($8 half portion) was both well crafted and cooked. The pasta was just the right thickness, all the greens at work on the plate tasted extremely fresh (including the garnish of pea tendrils) and the arugula pesto in particular was addicting -- I would be happy with a bowl of that and some bread.

Of the two new pizzas, the Spring Pizza spring garlic pesto, caramelized onions, english peas, fontina ($15, Small) was the clear winner: the caramelized onions offered a flavor reminiscent of french onion soup, and it worked very well with the peas and fontina to truly embody Spring. Meanwhile, the Asparagus and Goat Cheese Pizza Pipe Dreams Dairy goat cheese, local asparagus, spring onions ($16, Small) had tons of fresh asparagus flavor, but was slightly lacking in goat cheese, so although good, slightly less of the other cheese present (mozzarella? ) and a bit more of the goat would have made it even better.

Dessert consisted of the Lemon Pound Cake local rhubarb, chantilly cream ($7), two generous slices of soft, warm lemony pound cake, accompanied by sweetened rhubarb puree (is that the right word for it? I'm not really sure) and a quenelle of light chantilly cream that rounded it all out, as well as the Pistachio Caramel Brittle ($3), a little sweet for my tastes, but good nonetheless.

Overall, another great meal at Radius to join all the others that keep me wishing I lived within delivery range, and have me checking their web page for new specials constantly.

[giant shrimp]

Northern Neck Farms Asparagus Salad local asparagus, warm fingerling potatoes, crispy egg, parmesan cream ($12) stole the show. Perfectly cooked asparagus -- tender, but not at all mushy -- served chilled, and lightly dressed with smooth, rich parmesan cream. The egg was fried nicely, crisp on the outside, but the yolk still runny within, spilling forth with one and adding another layer of richness to the entire dish. The warm, roasted potatoes were an unexpected addition that brought a traditional combination in an original direction, mixing things up by playing with textures and temperatures.

Of the two new pizzas, the Spring Pizza spring garlic pesto, caramelized onions, english peas, fontina ($15, Small) was the clear winner: the caramelized onions offered a flavor reminiscent of french onion soup, and it worked very well with the peas and fontina to truly embody Spring.

the asparagus salad is inspired. the egg was soft boiled, breaded and fried, the potatoes just off to the side dark and perfectly cooked, the parmesan cream deliciously dressing the asparagus with a whisper of lemon tanginess. i like that pea shoots are all over the place at radius, although they are not needed that much here. a bit cumbersome to eat, you have to reach through a tangle of them to get to the spears, but it does prevent you from wolfing them down,

the spring pizza really sings with peas, the best use of peas i have found in a long time, and nothing i can remember ever having encountered before on a pizza.

[Tweaked]

Hate to jump on the bandwagon late, but I will.

Stopped into Radius last night for some dinner.

asparagus salad with crispy egg

crunchy chickpeas

ricotta, feta, garlic, arugula pizza

Marshall Tucker Band on the sound system.

well played.

[sunshine]

Have hesitated to be ecstatic about several meals here because they were hit or miss with misses balanced by the hits. Past misses: sometimes pizzas soggy in middle, pasta served lukewarm and turned gummy, slow and less than attentive service. Tonite was definitely a hit overall. The asparagus salad with fingerling potatoes and crispy egg is as good as others have described. Also had the goat cheese bruschetta special - 3 huge pieces of grilled bread with a tangy herb goat cheese spread topped with a lemony arugula salad. Lemon zest slices were a nice touch. The rabbit cavatelli with olives was hearty and rich with generous shreds of meat throughout. Husband thought the pasta was a bit too firm though he scarfed it up. I thought it was cooked perfect al dente. The mussels are a standard item, generous portions in a garlic tomato sauce broth (two sizes $8 or $15). The smoked paprika aioli has some serious garlic and is wonderful slathered on the accompanying grilled bread which is also good for sopping up the sauce. If you like asparagus, the salad is definitely a must-try. One of the specials was a cold asparagus soup with mascarpone. There's also an asparagus pizza. I love how this is a neighborhood pizza/pasta place with a casual vibe but the food strives to be creative, seasonal and affordable.

[Flavortown]

Braised Pork Shank Fettucini fava beans, ramps, english peas, and pecorino ($9/$15): Go eat this now. What could easily be an extremely heavy meat dish becomes the epitome of Spring thanks to all the vegetable components, while still highlighting the pork shank's deep, rich flavor. And finish your meal off with any of their house-spun ice creams or sorbets; Chef is having a party with the new ice cream machine, and the stuff he's been coming up with (local strawberry sorbet, lemon balm sorbet, pistachio ice cream with a touch of salt) is simply awesome.

[giant shrimp]

The rabbit cavatelli with olives was hearty and rich with generous shreds of meat throughout. Husband thought the pasta was a bit too firm though he scarfed it up.

Good cavatelli always has some bite left at its core, I have found, as it consistently has been cooked here the few times i have enjoyed this dish. to get out the core you almost have to boil these to death.

Braised Pork Shank Fettucini fava beans, ramps, english peas, and pecorino

But the fettucini here is al dente as well, fatter and more substantial than it is often prepared, and leaving a good impression. i had two of the ramp bulbs, if that is what they were (i was thinking something in the baby red onion family), but the important thing is that they were pickled, spiking things up here and there, reminiscent, again, of how this kitchen does some things the same way as palena. this is pasta rubbing up against good ingredients, with an especially generous amount of peas. (i am always happy to leave the expense and shelling of those, and fava beans, to someone else.)

maybe next time i will get to the ice cream, which i did notice on the menu, although this probably will mean forgoing the pizza, which won't be easy.

[hillvalley]

A very reliable source informed me that favas will be making a guest appearance tomorrow.

On pizza and elsewhere.

There's a lot but they probably won't last for long.

[DPop]

Favas have been on the menu in pasta for the last 3 weeks.....

[qwertyy]

The mushrooms on Radius's pizzas are worth noting. Not those thin, wimpy slices usually strewn on with abandon by other places, these are quarters and halves of button mushrooms that add a layer of texture and a burst of earthy, mushroomy flavor. They make even the routine pepperoni-mushroom-onion combo something a little special.

[Ferhat Yalcin]

Spicy/garlicky mussels, rabbit cavatelli and pizza are all great but I think tonight`s winner was the `nutella ice cream`. Creamy and smooth texture and well balanced flavor of nutella without being too sweet. Delish!

[hillvalley]

Favas have been on the menu in pasta for the last 3 weeks.....

Yes, in the kick ass fettucini Gennaro described above, but that week they were featured in a soup and on pizza. Both were great but I could swim in that fava soup. They're gone for now though.

My current favorite salad around is the arugula, blueberry and feta. Perfect light antidote to the fettucini, which I continue to inhale on a way too regular basis. Ferhat's right about the nutella ice cream-well balanced without being too sweet. I like to pair it with the strawberry sorbet, which has the texture of gelatto.

[giant shrimp]

summer is very much on the menu now.

heirloom tomato gazpacho is cool, light and completely smooth, silky with a drop of olive oil here and there, and some vinegar moving into the background, but dominated by a bright juicy tomato flavor supported by submerged halves of whole grape tomatoes and tender ciabatta croutons.

along with the usual pecorino shavings and sharp dark green smidgens of something taking over for the ramp seasoning, the pork shank fettucini is now packing in the flavor with small chunks of local summer squash and sweet local corn that marry well with the pasta and the light broth that gathers at the bottom of the bowl. the pasta itself is both chewy and supple, a rarer combination than it should be, highly satisfying, still hearty but with a pronounced seasonal accent.

more unusual -- at least i've never seen it before -- is the combination of prosciutto and melon topping a special pizza. halves of small uncooked cantaloupe balls provide more sugar than you would expect to find on a pizza, but they are used sparingly, one or two to a slice. they are decorative as well, adding festive orange polka dots to the pie, which is pulled together by fontina and ricotta and strewn with basil after it comes out of the oven. this pizza provides more of an allusion to the classic combination of melon and prosciutto than totally the real thing; there's not enough melon to do otherwise, and it's not what you would want on a pizza in the first place. if anything, the melon interrupts the flavors of the other ingredients because it's the one thing that really doesn't belong on bread -- in this case, radius' reliably crispy, sturdy crust -- but its small appearance does give this pizza its unmistakable summer disposition. this is also a moderately light pizza, well attuned to appetities diminished some by the hot weather.

[Flavortown]

Summer is definitely here, and the specials that Chef Wiss has on his menu this season are consistently outstanding. The salads, pastas, and pizzas manage to incorporate local, seasonal produce in ways that are smart and effective, not inane and gimmicky. A few stick out in my mind from recent visits...

The Heirloom Tomato Gazpacho mentioned above is smooth and creamy thanks to the emulsified olive oil, yet still light and refreshing -- plus it gets a boost in flavor and texture from those halved grape tomatoes. It's the best rendition of this classic that I've ever tasted, and it manages to best a cold Hennepinas the perfect way to cool down after trekking through the heat. The Grilled Bruschetta ($10) is a lesson in balancing flavors, in addition to being visually stunning: a thick layer of extremely rich Pipe Dreams Dairy goat cheese on olive oil coated, grilled ciabatta is magically counterbalanced by the sweetness and acidity of bright orange and red grape tomatoes. The salads are across the board awesome, particularly one that meshes grilled watermelon (a surprising blend of smokey and sweet) with feta cheese. The delicious Fig and Feta Pizza centers on a similar flavor profile: the clash between sweet black mission figs and salty feta. But pizza wise, if there's one thing that can't be missed, it's the Corn and Tomato Pizza: the sweet Virginia corn and tomatoes that Chef is working with are already a match made in heaven, but with goat cheese, mozzarella, and pickled red onions providing a backdrop, their affinity is amplified beautifully.

With this kind of a success rate, it's hard not to return each time a new dish shows up on the menu.

[catharine]

I must echo all of the other comments on Radius' summer menu. What a wonderful meal we enjoyed last night!

We started with the mussels. Radius' mussels is one of my favorite dishes anywhere. This is amazing considering that before I had them here last fall I wasn't much of a fan of the mollusks. The summer version of this dish, made with ripe summer tomatoes instead of canned, was freaking phenomenal. I'll even admit that since I didn't have a spoon, I began using a mussel shell to scoop the amazing tomato broth out of the bowl and into the mouth. You know, because I didn't want to do something as uncouth as drinking the broth straight out of the bowl.

We also tried the tomato and grilled watermelon salad with feta and fig balsamic vinaigrette. We really enjoyed the flavors here. I could have used a little more feta, but I am a cheese lover and can never get enough feta. Speaking of...

This brings me to our main course: the yellow roma and pesto pizza. The pie was beautiful! I wish I had taken a picture. The bright green and yellow screamed summer to me. As always, the crust here was perfect. The pesto was as good as any I've had. But for me, a NY-gal, I think I need a little more mozzarella on my pizza. There was a bit, and a good amount of yummy ricotta. I guess when I think of pizza I think of melted cheese oozing off the slice. Once I started to think of it as a flatbread (don't hate me, Chef), I liked it more.

Oh, and I almost forgot - we tried a taste of the gazpacho. Delicious! Even if you're like us and don't really like gazpacho (Nicole said she could relate and that a lot of gazpacho tastes like pureed salsa), try this gazpacho anyhow. If you've tried any of Chef Wiss' other soups, you know I'm right. I don't know how he does it.

All in all, a fantastic experience that left us wondering why we don't go to Radius more often. Oh, right, that whole Ironman training thing, and living in Virginia. Still no excuse, this place is worth going out of our way for and we definitely earn the calories

[hillvalley]

Watermelon basil sorbet.

Mmmmmmmmm

[KMango]

Another shout out to another exceptional Radius experience. The ever-epic mussels with must-incorporate pimentón ailoi, then crisp & chewy fried chick peas, heavenly bruschetta, prosciutto and melon and other seasonal pizzas, all incredible last night, all incredible every time. The menu here eclipses far beyond pizza. The draw is...everything.

Last night's table received a complimentary peach & mozzarella salad, and a gratis peaches & cream (homemade graham cracker crust) dessert. Both are must-orders, fascinatingly astute interpretations of these seasonal gems. The seasoning on the salad will cause you to rethink fruit, entirely outstanding. The dessert makes for a dramatic presentation, but the real drama occurs when you try to cut into it and it shoots across the table. The restaurant may want to consider serving it already cut into interesting geometric shapes, avoiding potential eye injuries. But the flavors, textures, and rosemary accent on this dessert, coupled with the distinctly masterful caramel-shellacked peaches, punctuate an already extraordinary meal.

Exceptional-quality, seasonal ingredients prepared via masterful execution are the hallmark of this casual, friendly institution. If you're not eating Radius, you're missing the area.

(yes, geometry humor)

(just couldn't bring myself)

(to say "pie-r-squared")

[mdt]

Radius was a quick cab ride away and good spot for relaxing between Friday's Legg Mason tennis sessions. The AC was cool, the beer good and the pizza (Ducati) tasty. My only quibble is that the crust was on the bland side and tasted as if that batch of dough was missing its dose of salt. It was only my second time here so I have no idea if this is the norm or an aberration. Oh, and the fried mozz appetizer was a good start too.

[goodeats]

My only quibble is that the crust was on the bland side and tasted as if that batch of dough was missing its dose of salt. It was only my second time here so I have no idea if this is the norm or an aberration.

mdt - what's your comparison as to salt in crust? For example, I think the crust here is lightly salted, much like the pies I've had at American Flatbread, but probably lighter in salt compared to the 1 time I've been to Pete's.

[mdt]

mdt - what's your comparison as to salt in crust? For example, I think the crust here is lightly salted, much like the pies I've had at American Flatbread, but probably lighter in salt compared to the 1 time I've been to Pete's.

I compare the crust flavor, or lack thereof, to that at Paradiso. It might also be a lack of overnight retarding of the dough too.

[foodchaindc]

We went to tonight for a happy hour and shared the mussels for $5, along with a slice and a pint for $5. The mussels were great, served in this spicy, rich tomato broth with a side of mayo flavored with smoked paprika and I think some sort of fishy something that just great. Go in for the pizza, but you have to check out some of the other options there. Very good stuff.

[Rovers2000]

Stopped in last night specifically for the fall pizza and just like last year, I feel like this pizza hits it out of the park. Had the house ground sausage on half and it was an excellent addition (although the pizza doesn't need it).

The crust here reminds me of the deli style you'll find across the north east (philly burbs, etc). Nice crisp to the bottom with a nice chew at the end. It's not fair to compare this to 2 amy's or Orso's dough but I'd definitely put it a few steps above what is available at Paradiso.

The peaches and cream desert looked awesome, but I was too stuffed after wolfing down half the large pizza and a hennepin.

[chaofun]

Chef Wiss makes seasonal and local accessible and unbelievably good. Today go get the Fall pizza, the pumpkin desserts, the half smoke, and the mortadella. In fact ALWAYS get what is new and seasonal on the menu, whenever you go.

I love that I can just cruise on in dressed casually and get food prepared at this level at an accessible price. I only wish I could get there more often. It's truly a gem and one of my favorite spots anywhere (though lately pizza places have been high on my lists).

[giant shrimp]

Chef Wiss makes seasonal and local accessible and unbelievably good. Today go get the Fall pizza, the pumpkin desserts, the half smoke, and the mortadella. In fact ALWAYS get what is new and seasonal on the menu, whenever you go.

as much as i like what comes in with the fall, i'm still holding out for summer as long as it lasts, which means heirloom zebras. i've had both green and red, there is a difference, the former have tang and the reds have a more classic tomato taste, but both are delicious. i have found the crusts deliver all the flavor i need, and i assume there is some salt in the dough, which doesn't mean it has to be salty. the salt comes with the toppings.

surprising for one of the best risottos i have had in some time at a restaurant (since palena), the braised pork shank risotto on the menu puts the spotlight on the meat, which is every bit as good as when it comes with the pasta, moist and succulent. pastas here are consistently al dente, so i didn't know what to make of the rice, which didn't have that bite, wasn't cooked to mush either, and provided more fiber than usual. eating an ample half portion you feel like you are passing from one season into the next.

[wlohmann]

If I were to leave tomorrow for Paris, my first spot that I would have multiple meals at would be Le Comptoir. Ate here in 2008 in the Spring and really loved it. I think about this meal often, it was perfect in every detail. My second place (if I was not on a budget) would be Helene Darroze. This is a very expensive meal- but also executed at the highest level. A must visit! Enjoy your trip!

Todd just checked out menu for Radius online- -looks just awesome- -I work not far (down at 14th and G) and will certainly be up for a meal soon!

[DonRocks]

Todd just checked out menu for Radius online- -looks just awesome- -I work not far (down at 14th and G) and will certainly be up for a meal soon!

I had dinner at Radius last week, and had what might be the best spaghetti and meatballs I've ever eaten.

[hillvalley]

Cold nights call for warm comforting food like risotto. I was lucky enough for a double play with the arancini and the new risotto. The arancini, perfectly fried balls of risotto goodness wrapped around homemade mozzarella, served with truffle aoli are well worth every single calorie. The new risotto has braised pork shank throughout the creamy goodness. Perfect for this kind of weather.

I also got a peek at the new ravioli: leek and goat cheese filling with arugula and fennel on top. I don't like fennel, it is one of my least favorite flavors. But it added a nice contrast to the leeks and goat cheese. It's one of my favorite versions of Chef's every changing rotation of ravioli.

Bourbon ice cream is now on the menu as well. It's just good. Bourbon, vanilla, cinnamon, ice cream stuff. That's all. Reminded my friend of the holiday season. I think it's the cinnamon that does the trick. Go. Get it. The candy cane s'more was very tempting but there was just no room.

There are rumors of the hot chocolate's return in the very near future. Just in time too.

[giant shrimp]

The new risotto has braised pork shank throughout the creamy goodness.

the risotto has been getting better and better at radius. in additiion to a pork shank risotto at the end of the summer, i've had at least two different versions in the last month or so, and they are about as good as any i can remember at a restaurant. a half portion is generous ($10), and can easily be the center of a meal. we usually are too full to get around to the dessert, which is probably an omission we should correct, but it's difficult, because we would have to skip the pizza.

[hillvalley]

There are rumors of the hot chocolate's return in the very near future. Just in time too.

Hot chocolate is here. I don't want to think about the amount of cream that goes into the drink but it's worth it. It's available for delivery or takeout.

... we usually are too full to get around to the dessert, which is probably an omission we should correct, but it's difficult, because we would have to skip the pizza.

We talked about needing to do three or four meals of just appetizers, pastas, etc. to get through everything on the menu my friend wanted to try. Can't say that I have that problem because except for the different pizzas I don't think there's anything I haven't had.

[DPop]

I had a half order of the Risotto (braised pork shank, Fuji apples, candied pecans, pomegranate seeds) Normally I wouldnt' go near a savory dish with that many sweet elements, but after at least 20 trips here in the past 2 years I believe in Wiss' judgement. I'm happy I did. The apples folded in pretty seamlessly with the pork and creamy risotto, giving a small acidic bite but nothing too intrusive. The pecans and pomegranate, however, were a sweet shift in the other direction in a very surprisingly positive way. They added crunch, sugar, acid, and a different kind of substance to the type of dish I expect to be getting on a nice piece of china at Galileo, not a black takeout container. Outstanding and a must order if you go, I just wish I had made it a full order because the half of the Spaghetti and Meatballs that I got with it did not measure up to the standard set by the risotto. A nice dish, with a very generous portion of the large meatballs and a flavorful cheese/breadcrumb topping, but there is so much awesome on this menu that I'd have a hard time ordering it again.

In my best Don Rockwell voice, I proclaim Radius to be the best restaurant that does delivery in Washington, DC!

[hillvalley]

When I ordered the new parpadelle with house smoked bacon and dates I asked Chef to leave out the dates. His reply was "I knew you were going to say that and you have to try it once with the dates." I don't like dates but I also knew that if I wanted some of that bacon I was going to have to try the dates. Sigh. He was right. The dates with the bacon are a great salty sweet combination. It doesn't sound like it should taste good together but it does. And the house made pasta is a great vehicle of this unlikely duo.

[DanielK]

The dates with the bacon are a great salty sweet combination. It doesn't sound like it should taste good together but it does.

Bacon and dates is a classic Spanish pairing. I think it's been on the Jaleo menu since the day they first opened.

[hillvalley]

Bacon and dates is a classic Spanish pairing. I think it's been on the Jaleo menu since the day they first opened.

I'm thrilled it's a Spanish pairing, and frankly am more excited about what's on the menu at Radius than Jaleo which has never really impressed me, but I still think it's an unusual pairing. Tastes damn good, which is really all that matters.

[sheldman]

At the risk of merely being one of the 1000 nonexperts who bog the site down ...

Radius is fantastic, every time. This week's fava and pea risotto is brilliant springtime food. The mussels are always better, plumper, more perfectly cooked than ever I get anywhere else in town, and inexpensive, and the grilled bread with aioli that goes along with them is ridiculously grilled-bread-good. And every time I go, there is some new pizza that walks the walk of "farm to table" and "seasonal" cooking. All very friendly, and reasonably priced.

[catharine]

At the risk of merely being one of the 1000 nonexperts who bog the site down ...

Radius is fantastic, every time. This week's fava and pea risotto is brilliant springtime food. The mussels are always better, plumper, more perfectly cooked than ever I get anywhere else in town, and inexpensive, and the grilled bread with aioli that goes along with them is ridiculously grilled-bread-good. And every time I go, there is some new pizza that walks the walk of "farm to table" and "seasonal" cooking. All very friendly, and reasonably priced.

I completely agree. My only wish is that I lived or worked closer to Radius. I am still dreaming about the special bacon, [house-made] bacon and pasta dish I enjoyed last month. I am giving Chef Todd partial credit for my marathon PR that same weekend.

[giant shrimp]

This week's fava and pea risotto is brilliant springtime food.

allow me to agree. maximum pea flavor and i think with fava it suggests mint and it comes with parmesan shaved into faux pasta, i believe, achieved through some sort of noodling technique. the martinis here are super.

[MTPeter]

OK, thanks to all of these posts praising Radius, I finally sat down with a friend for dinner. I get pizza every once and a while from Radius and have never been hugely impressed.

Clearly I've been ordering incorrectly .... the regular non pizza food that i had was incredibly worthwhile. The current seasonal chilled asparagus soup was absolutely terrific, the mussels were a little over the top (fully loaded) but also excellent. Haunted by that soup actually - need to get back for that for sure.

[giant shrimp]

radius is more and more our palena cafe substitute, not that the menu is on the same scale. and why would it be in this neighborhood pizza place? the asparagus salad ($12) is about as good as it gets, with meaty spears, cooked perfectly, resting upon dark fingerlings. a crispy boiled egg, the yolk molten but not running like a poached egg, and dabs of sauce gribiche, are the emulsifiers, a bit theatrical and a reminder that asparagus and eggs are good companions. the sauce seems to me the next stage after pushing boiled white and yolk through a sieve, the basic treatment that gabrielle hamilton describes briefly in her recent memoirs on the difficult life of a person who has been driven into the kitchen because cooking is the best way she knows how to communicate with others, including her italian husband, who doesn't have much to say while riding undercurrents of marital discord. anyway, maybe for a limited time only because the specials here pop up and disappear according to the seasons, which have been notably whimsical in these parts lately, you can follow up with pan roasted chicken from pennsylvania ($18), served with potato puree, shallot jus and a hearty, (faintly, think pig in the water) bacony kale, comforting and assured. this was at least as good as chicken i had eaten a couple of days earlier in salt lake city at bambara, a restaurant in the monaco hotel, proving that good local chicken is commonly found in the kimpton chain. the chicken ($24) was heaped in a small mound. adding to the archaeological composition on the plate was a camembert bread pudding suffering from dry spots but acquiting itself for the most part as a nice stuffing -- and deep brown brussel sprouts. walking out the door i would choose to see the ethereal azure skies, glaring sun and glimmering salt flats over the mopey streets of mount pleasant, but if i had to settle on a chicken, both running neck and neck, i think i would go with what i found at the pizza joint.

this time of year, i like the ramps, but i can take them or leave them, and have been leaving them mostly because i have been too lazy, or simply away, to go and get them at the farmers market. so it was nice to find ramps at bar pilar. they were available with the halibut, which was good ($12), but were better overall in the bowl of bucatini ($7). scallops were worth recommending as well ($12). you get just two of them, which got me to doing the arithmetic on small plates. this restaurant is serving asparagus ($7) at roughly 80 cents a spear; they are fine and can be dabbed into some slick and salty spots on the plate. the sauce for the bok choy with slivers of chinese sausage ($7) is watery, but you can pour it off the plate onto your food, and this dish, just as simple as the many others on the menu, leaves you yearning for more of the fleeting peculiar sweetness of the meat, which i suppose is a good thing and another virtue of dining on small servings.

[chaofun]

Wanted to mention the new Summer dishes at Radius. Tomatoes and corn are the main hitters right now. Most summer dishes have been mentioned up thread and I don't have much to add about their excellence (gazpacho, tomato and corn pizza to name a few) but one dish not mentioned that you absolutely must have is the new Summer Pappardelle. Grape Tomatoes, house smoked bacon, and corn, tied together with a butter sauce. Amazing pasta dish.

[giant shrimp]

Wanted to mention the new Summer dishes at Radius. Tomatoes and corn are the main hitters right now. Most summer dishes have been mentioned up thread and I don't have much to add about their excellence (gazpacho, tomato and corn pizza to name a few) but one dish not mentioned that you absolutely must have is the new Summer Pappardelle. Grape Tomatoes, house smoked bacon, and corn, tied together with a butter sauce. Amazing pasta dish.

tomatoes and corn are a great combination, and they are making the most of it here. slices of early girls on the pizza with pesto and house-made mozzarella are a happy find, juicy enough, maybe not quite as salty as they could be, on a crust that would have been sturdy enough to support them even if they were as thick as those my eighth grade best friend's mother used to cut onto her heavily topped pizzas, which i considered the best i had ever eaten. the summer risotto is good, too, with cherry tomatoes smothered by the rice, leaving them almost on their own to prove their merits. a tomato and grilled cheese sandwich has also popped up on the menu, something i would like to try. the only big miss this spring and summer was the cold cucumber soup, and that's because the cucumbers were sweet as sugar. i hadn't realized cucumbers could hold that much sweetness until i ran into the problem myself when throwing together a salad from local ingredients. i don't know if it was the growing conditions or the variety, and i guess i should ask a farmer to find out. it's been hot in radius lately, reminding me of the days when we relied more on fans than air conditioning, and i'm not sure if i could stand working in the kitchen under these conditions, although i suppose you can physically get used to it.

[mdt]

The HH deal for a slice and brew for $5 is pretty damn good and it is available all day on Saturday. This place was a great respite (and short bus ride) from the heat and crappy food between session at the Legg Mason. Considering the fact that I eat in DC a ton I have to remember to come here more than once a year.

BTW, the fried homemade mozzarella sticks do not suck.

[Rhone1998]

(And ended up being disappointing because the two Radius pies we got delivered instead were Just. Not. Good. Aside from being cold, leaden with cheese, a floppy and un-tasty crust, and way too light on the sauce, the toppings were surprising: I literally could not tell what they had put on our veggie pie. Visually, nothing there, but it wasn't just a cheese pie because every few bites you'd get a random veg flavor, like green peppers, and I uncovered a small onion petal under the cheese of a cold slice the next day. Sadly, I think Radius delivery has just run out of chances with me.)

I was hoping my two most recent delivery experiences with Radius were aberrations, but unfortunately they mirrored the description above. All the non-pizza dishes I ordered were fantastic as usual, but the quality of the pizza seems to have suffered markedly. Radius has built up a stellar reputation in my book over many, many deliveries of awesome food, including pizza, so I'm most definitely willing to give them a few more chances, but something seems to have happened recently that needs fixing...

[Rieux]

I was hoping my two most recent delivery experiences with Radius were aberrations, but unfortunately they mirrored the description above. All the non-pizza dishes I ordered were fantastic as usual, but the quality of the pizza seems to have suffered markedly. Radius has built up a stellar reputation in my book over many, many deliveries of awesome food, including pizza, so I'm most definitely willing to give them a few more chances, but something seems to have happened recently that needs fixing...

I live in the neighborhood and love Radius, but I have to agree that my last couple of meals were disappointing. For example, last week my partner, my friend, and I went. The wine, service, and my friend's special papardelle were all great, but my spaghetti and meatballs, and my partner's portion, were almost inedibly salty. I have eaten this dish here many times, and it has never been like this in the past.

This won't stop me from going to Radius, as it is the best option in the neighborhood, and I still love it, but it might give me pause on ordering the spaghetti and meatballs again.

[sheldman]

Tonight I got to try the new onion rings and fried pickles, with ranch dressing (all made in-house of course). Wow. Available at the bar, along with a Reuben that is reputed to be good but I didn't have one. You can take this with as many grains of salt as you want, if you want, since I didn't pay for the rings/pickles - but they were really really good.

[MTPeter]

Last week I had the worst take out pizza I've had in DC from Radius, it was really just a miserable bit of slop. They ought to just focus on the stuff they care about - and drop the carryout pizza option, it's just gotten sad. I've been going there for years and years and the only reason I haven't given up until now was getting to 10 magnets. Now I've just hit 10 and not sure I'll even bother redeeming for my free pizza, definitely not paying for take out again from them!

Eating in is an entirely different and usually better experience.

[hillvalley]

The mozzarella sticks are gone, and someday I may get over this loss, but at the bar they have been replaced with french fries. Damn good french fries. French fries that are what McDonald's could be if they only used real potato. And no ketchup here. Three ailolis: traditional, curry, and marie rose.

In case that isn't enough cholesterol for you, there is a roasted tomato soup and grilled cheese combo on the menu now that is perfect for a cold, rainy night.

[Rhone1998]

Best delivery pizza from Radius in a long, long while last night. It was their Spring pizza and the crust was textured nicely with good pull and chew...it wasn't dense or floppy, but hit that perfect spot right in the middle, and was nicely flavored. I loved how intense the spring onion purée was. The delivery happened to come very quickly, maybe about 25 minutes after I ordered it, and I think this is really the main point. Their pizza needs to be eaten quickly after it comes out of the oven. Unfortunately, I guess if you can't get over there it's the luck of the draw whether you're first or last on the driver's route.

[DonRocks]

Best delivery pizza from Radius in a long, long while last night. It was their Spring pizza and the crust was textured nicely with good pull and chew...it wasn't dense or floppy, but hit that perfect spot right in the middle, and was nicely flavored. I loved how intense the spring onion purée was. The delivery happened to come very quickly, maybe about 25 minutes after I ordered it, and I think this is really the main point. Their pizza needs to be eaten quickly after it comes out of the oven. Unfortunately, I guess if you can't get over there it's the luck of the draw whether you're first or last on the driver's route.

Good to hear! Honestly, this is the first positive comment about any Radius pizza that I can remember hearing in ... a year, perhaps? It actually makes me want to go back and try the pizza again.

[DPop]

The pizza remains very much hit or miss for take out or delivery, but the other food is really damn good. The above mentioned Reuben is quite salty and won't be to everyone's taste but I loved it for all its greasy glory, the pastrami inside more of a pulled variety than sliced deli meat. The Mozzarella Sticks should never leave the menu, they are the best version of this simple-yet-often-screwed-up app. The only clunker I've had outside of a few mediocre takeout pizzas was the Fried Onion Rings and Pickles, which honestly would have been better had they not been place in a closed takeout container and rather some tin foil or something where steam could have been released. They were soggy, salty, and not worth the calories.

All that said I think the pizza has its highs and its lows, but I've found that the lows typically happen on busy nights (Friday and Saturday) and/or when you get it delivered or carry out.

[Rieux]

Since Radius is about the only decent restaurant in my neighborhood, I tend to go there a lot, but always to eat in. Usually, it is quite good. About 90% of the time the spaghetti and meatballs are excellent. The other 10% of the time, they are inedibly salty. The pizzas, I find, are very good to excellent, depending on the type. Whatever pizza is on special is usually the best. The Spring Pizza, which is on special now, is something I crave each year, although I preferred last year's version with fava beans to this year's version with kale.

Wines are generally good here too. But, has anyone else noticed that it is almost invariably too hot in there?

[giant shrimp]

Wines are generally good here too. But, has anyone else noticed that it is almost invariably too hot in there?

It is almost invariably sweltering there in the summer, which is my main complaint about this place, and we go for the beers on tap, two of them local. for a while, the restaurant started looking down to us, and now it is looking up again. however, there are still inconsistencies, beginning with the spring pizza. one week it restored our faith in the pizzas at radius, the next week was greasy on an underdeveloped crust. also, the toppings on the special pizzas, at least, often tend to be too rich. fortunately, there are always good things to be found on the rest of the menu, starting with the risotto, the latest version strewn with apple matchsticks and displaying some asian leanings (as does the pea soup, with a soy broth). the pork belly sandwich is a satisfying alternative to pizza as well, and you can add ravioli, salads and mussels to the list. grilled cheese and tomato bisque was on the menu briefly, simple and transporting, though i haven't seen it lately. new things pop up, or favorites reappear every so often, which keeps the menu from going stale. some time ago, radius lost its best bartender, who was able to shake a stellar dry hendricks martini. these days, that drink can be hit or miss, although it is still decent, overly wet, on a less inspired night. anyway, overall i would recommend radius and its enlightened kitchen. it has an allure that brings us back often, even though, and i don't know why, it doesn't always seem to have its act together and can be found missing the constant vigilance it sometimes may need.

[qwertyy]

Prince of Petworth:

Uh Oh Looks Like Radius Pizza Has Closed For More Than Just Vacation

[DPop]

Yikes, that sucks. I saw them closed the other night and assumed it was from the power outage. Hope it is not permanent, that would be a damn shame for that neighborhood....

[sheldman]

If anyone can get a reliable understanding of what happened, please post or at least IM me. This makes me sad. I like Radius, and Nicole and Todd, a lot. I go out of town for the summer and the whole District falls apart ...

[Marty L.]

I go out of town for the summer and the whole District falls apart ...

Well, not quite -- there's always the Taxing power, after all. Step back from the precipice . . . .

And who knows? For every sad farewell, there's always a hopeful new birth . . . El Chucho, perhaps? (but the early reports on Chowhound and elsewhere are worrying).

[DonRocks]

Well, not quite -- there's always the Taxing power, after all. Step back from the precipice . . . .

And who knows? For every sad farewell, there's always a hopeful new birth . . . El Chucho, perhaps? (but the early reports on Chowhound and elsewhere are worrying).

It's too early to declare Radius as closed (really, what would be the point? (*)), but it is something of an odd situation. I found this post on the "Done Like Dundee, Gone Like Gandhi" blog.

(*) I think the single most overrated thing in the Internet-Restaurant world is "breaking news (**)." It makes almost no difference to the general public whether they find out about an opening or a closing on a Tuesday, or three days later. I used to enjoy the "thrill" of breaking a story, but other than Five Minutes of Twitter Glitter, the whole notion of racing to break restaurant news is a pointless endeavor - what people really need are restaurant recommendations.

(**) As opposed to particle physics. <--- Call me quarky, but this means more to me than frozen french fries.

[porcupine]

(**) As opposed to particle physics. <--- Call me quarky, but this means more to me than frozen french fries.

A Higgs boson walks into a church. When the priest tries to shoo him out, he protests: ....