Chef Ken Oringer’s restaurants, anchored by his flagship Clio, span the cuisines of Japan, France, Italy, Spain and Mexico. Located in the Eliot Hotel, Uni is a tiny jewel-box restaurant serving traditional sushi and sashimi and modern variations, like raw fluke with jalapeño vinaigrette, rhubarb and Thai basil. Global street food also slips into the menu like fish tacos with avocado cream and charred tomato salsa.
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From the From the May 2008 Food & Wine Go List
The menu at Uncle’s—a faux-tiki joint—ranges from linguine and clams to fish-and-chips, all served on plastic plates. The owner is also a wholesale fish distributor, so the seafood here is unbelievably fresh.
We loved: Sautéed ahi with slaw.
Insider tip: The restaurant is jammed at noon, so go for a late lunch.