Radius   

Though it has since been upstaged by its owners' subsequent ventures (Via Matta and Great Bay), Radius is far too spectacular a restaurant to languish in its competition's shadow. Judging by the crowd of Financial District power brokers and couture-clad schmoozers on weekends, Radius' star has scarcely dimmed since Michael Schlow and Christopher Myers resumed their conquest of Boston's dining scene. The secret of its success lies in its combination of minimalist chic and suavely sophisticated cuisine -- a recipe that has attracted accolades from the James Beard Foundation, Gourmet and Conde Nast Traveler.As the flagship of a burgeoning empire, Radius is less of a doyenne than a diva, its semicircular dining room and diaphanous floral panels generating an aura of self-dramatic glamour. Singles congregate at the "communal table," awaiting their entrees over apple 'tinis (made with hand-pressed Granny Smith apple juice) or selections from the extravagant wine list. The food belies the cool severity of the decor, indulging epicureans with the edible equivalent of a spa vacation on the Cote d'Azur. Typical distillations of whimsy include giant Spanish shrimp and a surprisingly soft, herb-larded monkfish (accompanied by pea tendrils). Though regulars were chagrined by the defection of pastry chef Paul Connors, successor Julien Wagner has upheld the integrity of the dessert menu, retaining signature confections such as the lime parfait and huckleberry cheesecake.