Cuisine:

• American
• French
• Others
• Contemporary

Clio Description:
Since its debut, Clio and its chef Ken Oringer---who cut his teeth in San Francisco's trendsetting fusion kitchen, Silks---have perched at the top of Boston's high-end dining scene. Peter Niemitz's dynamically appointed room juxtaposes leopard-skin rugs and plush banquettes with a neutral palette to create a mood that's serene but not staid---a fitting backdrop for a similarly alchemical menu. Combining the tastes of East and West is not exactly novel these days, but Oringer prances between French and Asian cuisines with a Zen-like calmness and technique that can border on wizardry; throughout the menu, Oringer's fondness for and way with exotica are on display, be it in signatures like the lacquered foie gras or the butter-basted lobster, or treats like crispy skin organic chicken with morel mushrooms, brioche, Parmesan cheese and vin jaune d'Arbois. Similarly precious sensibilities show themselves at adjacent Uni, his tiny, exquisite sashimi bar.


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