Radius is one of the more recent engineered equipment installations completed by TriMark United East's contract division. The much awaited establishment has been considered in Boston restaurant circles to be one of the hottest in a string of new restaurant properties to hit Boston's downtown financial district, once thought only to be a lunchtime destination.

Radius is the innovative and remarkable collaboration of two of the Boston areas rising young chef/ proprietors, Michael Schlow and Christopher Myers. Michael Schlow, formerly of Cafe Louis in Boston's Back Bay and Christopher Myers of Rialto in Cambridge, have already achieved substantial notable praise and recognition for their creative talents. Occupying the generous open space with the high architecturally molded oval ceiling of an historic former bank building which came to be well known among the lunchtime crowd as Schroeders, Radius, according to one of its sous chefs, Nick Speros uses the finer ingredients and preparations from French and Italian cooking. He calls it "Modern French" with many influences from regions of Italy."

At the entrance through a vestibule, the white tableclothed dining room opens with several tables , a banquette and communal table all thoughtfully arranged. The upscale tabletops have crisp white linens, European flatware, fine china and glassware. A communal table is long and made of fine woods and resembles a lengthy oversized conference room table at bar height which was brought in made to serve additional diners. A "separate menu", is in the works to service single diners, who would rather not sit in the main dining says Sous chef Nick Speros. The table has become a conversation piece as it is first of its kind in the Boston area.

Off to the side along the left front of the entrance is the main bar which has already seen its share of crowds. Equipped for high production, the bar contains two Beverage Air back bar refrigerators, two ice chests with soda guns , glass storage, an bar sink with speedrails, a rotary glasswasher and trash receptacles. To the rear of the dining room along the same wall is the staff service area complete with wire storage shelving, a water station, an espresso machine, and coffee brewer, which efficiently services after dinner coffees and beverages. The kitchen is to the rear of the space and opens on the right to a Garde Manger station, the French words for cold food section consisting of food prep and refrigerated units, work tables. It is here where cold salads and appetizers are prepared. A Blodget Mark V convection oven, in the same area, bakes the hot appetizers and cakes and breads prepared in the Bakery room which contains a Codelite batch freezer, an Iwatani induction cooker, an Advance Tabco work table, existing Hobart 20 and 30 quart mixers, ingredient bins and containers. The restaurant's pastry chefs use this self contained area to prepare their many one of a kind dessert preparations.

Following along that same wall is an extended cook line that Nick indicates will be a separate kitchen line to serve private parties. The private parties will use a room downstairs, located next to the bank vault. This former bank vault now houses the restaurants extensive wine offerings. The small extended kitchen consists of a Six Burner Jade Range, a stock pot stove and frialator under its own Randell Air Systems exhaust hood ventilator.

To the left is the main kitchen cooking line also consisting of several pieces of Jade equipment: four heavy duty ranges, two with French style hot tops and two with six open burners, one range mounted salamander broiler, a Pitco frialator and 36" Star charbroiler. All of the gas equipment is on casters and has quick disconnect gas connectors for easy mobility and cleanability. An Randell Air Systems exhaust hood with make up air and a Pyrochem liquid fire system ensures that smoke and fumes are properly exhausted and that the space is refreshed with normal clean air. Storage shelving was provided for an existing walk-in cooler .

Across from the cooking line is the chef's table serving/wait staff pickup station which consists of a Randell Utility counter with an Advance Tabco dropin sink, a fabricated stainless steel work counter which sits between two 68" Randell Pizza Tables. A new stainless steel double overshelf was added to an existing plate storage cabinet below were in adequate condition and round out the service side of the line. As is typical with a former restaurant location, the new occupants are able to stay within their construction budgets by utilizing many pieces of existing equipment.

Alan Goldberg of TriMark United East's contract sales department who was originally contacted by Radius chef/proprietor Micheal Schlow together with the experienced team of kitchen engineers, project managers and installers was able to deliver the finished product within the required timeframe and budgetary requirements. Paul O'Keefe, a TriMark United East Boston area sales representative and former restaurant manager, continues to service the restaurant, offering his professional customer focused approach.

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