2009 • New York Times
October 19th, 2009
Eat Local; Drink European by Eric Asimov
Jon Whitehead, the managing partner of a restaurant to open early next year in the South of Market neighborhood, feels strongly enough about local ingredients that he named his new place Radius, as in 100 miles. That’s the limit of how far his restaurant will go to seek out ingredients, including wines.
“Being able to really live the farm-to-table concept and tell our customers the story behind their meal is what I’m looking forward to the most,” Mr. Whitehead said. “Of course, there are things that we’d love to serve but won’t because we drew this line in the sand. This may provide our sommelier a bit more of a challenge to limit their palate, but in the end it’s our commitment to our community that matters to us the most.”