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.
|Best New Pastry Chef||Food & Wine|
|101 Best Hotel Restaurants in the World||The Daily Meal|
|Boston’s Top 5 Restaurants||Everyday with Rachael Ray|
|Boston’s 50 Best Restaurants||Boston Magazine|
|Boston's Best, Cocktail||The Improper Bostonian|
|Best New Pastry Chef, Monica Glass||Boston Magazine|
“Richly satisfying desserts that give the taste buds – and the mind – a workout.” – Boston magazine, August 2013
“Pretty, dainty, and feminine, Glass’s French-inflected desserts are exquisitely balanced. Each plate contains several components that show just the right amount of restraint.” – Food & Wine, July 2013
“The unpretentiousness is also unmistakable at the bar, where paintbrushes, blackened Middle Eastern limes and blowtorches are just a few of the objects commonly found beside shakers and strainers.” – The Washington Post, March 2013
“…The dining room, whose neutral tones and unflashy décor lend a coziness not usually expected from a restaurant that serves foie gras ravioli and black licorice roasted Muscovy duck and confit.” – The Washington Post, March 2013
“Todd Maul is one of the few bartenders in town who actually deserves to put the word ‘craft’ next to his cocktails.” – COUP Boston, February 2013
“The kitchen consistently redraws the line between daring and decadent, and flirts with perfection without even so much as a glance at preciousness.” – COUP Boston, February 2013
“Clio has always been Oringer’s showcase, his place to demonstrate his virtuosity and the extent of his imagination.” – Corby Kummer, Boston magazine, August 2012