Showing nightly that French food doesn’t have to be a stuffy affair, chef Ken Oringer creates dishes that, while firmly ground in classic technique, put a spin on Gallic formality. Oringer learned from culinary celebrities David Burke and Jean-Georges Vongerichten, but his own creativity shows in dishes like toro tartare mixed with osetra caviar, fresh yuzu, and raw quail egg; and foie gras terrine with a sauce of bitter strawberry, dehydrated honey, and rhubarb. Clio's intimate, 90-seat dining room is on the louche side of formal, with a leopard-print carpet and velvet banquettes—a perfect setting for enjoying the slightly irreverent menu.
Tip: You can wear jeans here, but pair them with your most expensive shoes.
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From Food & Wine , DEC 2009
Oringer's tailgate menus can be inspired by any of the cuisines he's obsessed with. The chef first fell in love with French food...MORE
From Food & Wine , MAY 2003
When chef Ken Oringer puts trendy argan oil and carrot emulsion in a calamari ragout, you can trust that they belong there—he's no faddist....MORE
From Food & Wine , JUN 2012
Bartender (and furniture maker) Todd Maul smokes ice over liqueur-soaked wood chips for the sidecar-like Frank-O drink at Clio in Boston....MORE
From Food & Wine , JUL 2009
...Ken Oringer sprinkles Danish Viking Smoked Salt on cooked dishes for deep flavor and a little crunch. “A lot of smoked salts have...MORE