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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

A Northern Alliance
On Sunday, June 23rd ten chefs from the US and Canada will come together at JM Curley’s to raise ...

What’s New for LifeSavor 2013
For the 2013 edition of their annual fundraiser, Community Servings moves LifeSavor to the Westin Boston Waterfront for the evening.

Boston Bites Back
Chefs Ken Oringer and Ming Tsai team up – with 98 of their closest chefly friends – for Boston Bites Back, an ...

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duck

by Chef Ken Oringer

  • food
  • chef
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Black licorice roasted Muscovy duck and confit, fennel bulb, rutabaga and cadied grapefruit
 
 
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.
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.
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.