Radici Kitchen & Bar

I went solo to Radici on a Friday night and sat at the bar where I was greeted by bartender Seth. He was very friendly and was able to suggest to me a delicious white wine to start my meal. I ordered the Ricotta Gnocchi and it was SO tasty and melted in my mouth. The parsley on the gnocchi was so fresh. I ordered the amaretto pound cake for dessert and that was probably the best dessert I've had in a long time. Everything just tasted so freakin good and I could tell Chef Brian put a lot of thought into each ingredient that went into each dish I tried. Also Chef Brian and his wife chatted with me briefly while I was sitting there and thanked me for coming in which was nice.

Overall, I really liked the vibe of the restaurant, service was great and most importantly the food was amazing. I will definitely be back!

I had dinner last night and I was reminded just how much I missed Chef Brian's food! We started with two featured apps: little-neck clams in beer, and the heirloom carrots and also had to try the yellowfin crudo. The clams were amazingly delicate and tender and I almost filled up on the broth soaked crostini. The carrots were to die for over their bed of romesco with a fragrant basil pesto and other playful accoutrements. The crudo was perfect with blood orange segments, pickled fennel, tiny potato chips and spicy calabrian chiles.

We proceeded to the second course and split a simple green salad and the baby beets, both of which were divine. We could have stopped there and been super content with an espresso and a dessert to split but we soldiered on to course three.

Our eyes perhaps too big for our tummys , we ordered the halibut and the braised veal cheek pappardelle and the heritage pork chop feature. OMGsh These three dishes were simply amazing. As a previous reviewer pointed out, the pork could be fork cut as it was perfectly cooked and super tender. The parm polenta and the saucy peppers were perfect accompaniments. The halibut literally could not have been better. Under the perfect sear, the fish was delicate and moist and sparkling with flavor. It was topped with dime-sized disks of pickled kumquats and nested in fresh wilted baby spinach. The pasta, well it was so good that my dinner partner fixated on this dish alone and left the other two to me! Over the fresh, wide, ribbons of macaroni were two braised veal cheeks. They were deliciously ethereal and bursting with flavor, simply served with caramelized onions and a delicate porcini jus. Needles to say, I hope, I had a bunch to take home with me.

As if we needed or could handle any more food, we were served a couple of zeppoli, with a creme brulee and a salted caramel boudino! The first two desserts were fantastic, but the budino put me over the edge. An initial salty, crumbly, sparkle was followed by complex and layered sweetness. I crushed it! Thank the Gods for inventing espresso because that's all I could fit at the end.

Our server Taylor was perfect. She was knowledgeable, attentive and fun and truly added to the night's delight. Well done you guys!