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The Basics: Clio restaurant information

Clio

370-A Commonwealth Avenue
Boston, MA 02215
617-536-7200

Clio restaurant information
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In 1997, Clio took up residence in the Eliot Hotel, turning a basic neighborhood watering hole (the Eliot Lounge) into an elegant Parisian-style supper club that quickly earned a national reputation.

Chef Ken Oringer’s unique contemporary French-American cooking, done with a more-than-occasional Asian twist, continues to captivate – as does the restaurant’s leopard-spotted carpet, a favorite focal point for reviewers. Expect décor that is chic and service that is indulgent. As Boston Magazine put it “Whatever your state of mind when you go in, you’ll feel pampered when you leave.”

News and Events at Clio restaurant

Twelve-Course Overkill Dinner
Too much of a good thing? Impossible, according to the folks at Harvard Square’s Harvest.

Billecart-Salmon Champagne Dinner
Leave it to Clio to assemble an all-star roster of culinary and vintner-y talents for a Unique Champagne Pairing Dinner ...

Sugar Rush 2014
For those who believe that there’s always room for dessert, take note: this year’s Sugar Rush is headed ...

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370-A Commonwealth Avenue, Boston, MA 02215
617-536-7200
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terrine

by Chef Ken Oringer

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Chicken skin terrine with roasted potatoes, asparagus and buttermilk jus
 
by Chef Ken Oringer
 
Dictionary
 
Assiette
1. noun French for "assortment," as in cheeses.
Basturma
1. noun Armenian cured and spiced meat.
Chèvre
1. noun French for "goat," as in cheese.
Chorizo
1. noun Crumbly, spiced pork sausage.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Jicama
1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai and Cambodian cooking.
Niçoise
1. noun Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
Oxtail
1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.
Panko
1. noun Coarse breadcrumbs used in Japanese cooking.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Skordalia
1. noun Potatoes, garlic, lemon juice, olive oil, vinegar, parsley and possibly breadcrumbs or nuts, blended into a sauce or dip.
Terrine
1. noun An earthenware container, or the dish cooked therein.
Tuile
1. noun A thin, crisp, French cookie.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.

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