The Finest French Restaurant in Boston

Clio was recently named Best French Restaurant in Boston Magazine's Best of Boston issue.

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Tucked inside the luxurious Eliot Hotel in Boston’s Back Bay, Clio Restaurant combines sophisticated food and exquisite service.  Recently redesigned, this Boston French restaurant and Ken Oringer, winner of the James Beard award for “Best Chef: Northeast” and recent champion on Iron Chef, will captivate your sense of taste and aesthetics.

Following stints at New York’s River Café, Providence’s Al Forno, Boston’s Le Marquis de Lafayette under Chef Jean Georges Vongerichten, New York’s Terra, San Francisco’s Silks, and Hingham’s Tosca, Chef Ken Oringer opened Clio, and the accolades rose to ever-higher international levels.

Clio was cited Best Newcomer of the Year by Gourmet Magazine, and attained John Marani’s list of America’s Best New Restaurants in Esquire Magazine.  In 1998, 1999, 2000, and 2001, Chef Oringer was nominated “Best Chef: Northeast” at the James Beard Awards, winning this coveted award in 2001.  Awards and accolades have continued to be showered upon Chef Oringer, with no end in sight.

Whether you are enjoying Clio in the main dining room or entertaining in your own “private Clio” in the hotel’s private dining room, Ken Oringer’s cuisine will leave you with a memorable dining experience.

Recent Accolades:

“This seriously swanky New French supernova in the Back Bay’s Eliot Hotel transports serious gourmets who taste brilliance beyond belief in every morsel of chef Ken Oringer’s arresting, complex and dramatic presentations…”
World’s Top Restaurants, Zagat 2008

“The food comes out of the kitchen looking like a work of art, almost too pretty to eat – almost.”“Place to go when price is no object”, Boston’s Best, Improper
Bostonian, July 2007

Not for nothing is Ken Oringer well established in these parts as a chef and restaurateur to be reckoned with.  His cuisine at Clio is a rare balance of precision and thoughtfulness countered with true flavors and textures that excite the senses.

He's not afraid to employ exotic ingredients, but with a restraint and balance we're grateful for (witness his nothing-short-of-succulent roasted Muscovy duck and confit)."
Courtesy of "The Top 25 Restaurants", Boston Magazine, January 2005