Though Radius looks like a standard pizzeria from the outside, the small restaurant is really a neighborhood hub, popular for its local ingredients, friendly staff and top-notch pies. First opened by the crew behind Tonic, the restaurant is now run by a husband-and-wife team who met while they worked at Poste Moderne Brasserie. The duo brings a farm-to-table ethos to the restaurant, which focuses on gourmet pies baked in 12- and 18-inch rounds.

Wherever possible, ingredients come from local farms and cooperatives, so cruise the specials for an idea of what's fresh and seasonal. In early spring, bright greens, asparagus and peas appear. Deep into the summer, local tomatoes add extra tartness, while chard and kale anchor winter pizza combinations.

On the year-round menu, the Ducati features ground house-made Italian sausage with roasted red peppers. The Piaggio combines fresh mozzarella, basil and sun-dried tomatoes over the zesty house sauce.

The appetizers cleverly deviate from the Italian theme. Start the meal with crisp chickpeas, seasoned with cumin and thyme, or split a plate of onion rings and fried pickles, which are served with a thick ranch dressing.

The exposed brick walls are lined with bottles of wine, game shows play on the television behind the bar and the helpful staff offers suggestions on beer and wine selections.

-- Erin Hartigan (April 24, 2012)