KO Prime
90 Tremont Street
Boston, MA 02108
617-772-0202
A modern, creative take on the traditional steakhouse, KO Prime at the Nine Zero Hotel blends an innovative menu and a luxurious dining room for one of the city’s most talked about steakhouses. Consulting chef Ken Oringer has put together an impeccably-sourced menu featuring the finest meats and outstanding seafood, complemented by not-so-standard side dishes.
Guests, in both the bar and the dining room, can lean back on cowhide cushions and enjoy the glamorous décor, which features inviting banquettes and exotic table runners all in warm, welcoming shades of chocolate browns and deep reds.
KO Prime Hosts All Star Burger Bash
Beef is definitely what's for dinner on Monday, February 1st when Ken Oringer, Joshua Buehler and the cast of ...
Take a Holiday Stroll on Beacon Hill
Revel in all sorts of quaint, old world charm at the Beacon Hill Holiday Stroll on Thursday, December 10th.
All You Can Eat Prime Rib at KO Prime
The deals at KO Prime continue as chef-owner Ken Oringer revives and expands his all-you-can-eat prime rib dinner with Retro ...
Ken Oringer
Chef at KO Prime
New Jersey native Ken Oringer's career began inauspiciously; washing dishes in a local restaurant as a teen. He caught the kitchen bug, however, and went on to study restaurant management at Bryant College in Rhode Island and then received a degree from the Culinary Institute of America in Hyde Park, where he was voted Most Likely to Succeed by his classmates.
After graduation, Oringer's first position was at David Burke's River Café in New York, followed by a pastry chef position at Providence's legendary Al Forno, and sous cheffing under Jean Georges Vongerichten at the Marquis de Lafayette in Boston. Next, he briefly operated Terra Trattoria in Greenwich, Connecticut, which won three stars from The NY Times.
In 1992, Oringer moved to San Francisco and became chef de cuisine at Silks in the Mandarin Oriental Hotel. There, his distinctive, Asian-accented style and flair with cutting-edge ingredients began to get noticed. Conde' Nast Traveler magazine listed Silks as "one of the top 20 restaurants in America." Raves followed in Gourmet.
In 1995, Oringer returned Boston, and won praise for his work at Tosca in suburban Hingham. Within a year, the restaurant was dubbed "Best on the South Shore," and Ken was profiled on CNN. In 1997, he and a partner opened Clio in Boston's Eliot Hotel, with a contemporary French/American menu that married skilled technique with an artful, Asian-inspired approach.
The restaurant's phenomenal success catapulted Oringer's reputation into the stratosphere, and the accolades never stopped. Clio has been a Gourmet magazine Top Table, and has been lauded in most national magazines and daily metropolitan newspapers. Oringer has also appeared on several Food Network shows, as guest, cook and winning contestant. After nominations in 1998 and 1999, he won The James Beard Foundation's Best Chef - Northeast Award in 2001.
Intellectually restless and an enthusiastic traveler, Oringer eventually sought new outlets for his culinary curiosity. In 2002, he opened Uni, an intimate sashimi bar in Back Bay. In 2005, he opened Toro, a Barcelona-inspired tapas bar in Boston's trendy South End. In 2007, he opened La Verdad, an authentic Mexican concept located adjacent to Fenway Park, and lent his name and knowledge to KO Prime, a modern steakhouse in Kimpton's Nine Zero Hotel on Beacon Hill.
Diversification aside, Ken is known to be a hands-on kind of chef who can often be found manning the stove at Clio, procuring farm-raised beef for KO Prime at local farms, mixing margaritas at La Verdad, or creating surprises for the patrons at Uni.
- Aïoli
- 1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
- Assiette
- 1. noun French for "assortment," as in cheeses.
- Brioche
- 1. noun A soft, yeasty French bread enriched with butter and eggs.
- Ceviche
- 1. noun Raw fish and/or shellfish in a citrus marinade.
- Champ
- 1. noun An Irish favorite of mashed potatoes, green onions and butter.
- Charcuterie
- 1. noun The French term for delicatessen-style items.
- Chimichurri
- 1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
- Chutney
- 1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
- Confit
- 1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
- Consommé
- 1. noun Meat or fish stock that has been clarified.
- Cornichons
- 1. noun A gherkin in France.
- Coulis
- 1. noun A thick puree or sauce.
- Crème anglaise
- 1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
- Dauphine
- 1. noun Croquettes made by combining potato puree with pastry dough, forming the mixture into balls and then rolling them in bread crumbs and deep-fried.
- 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.
- Fricassee
- 1. noun A thick, chunky stew of meat (often chicken or veal), vegetables and sometimes wine.
- Galette
- 1. noun A round, flat cake or tart.
- Gratin
- 1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
- Hollandaise
- 1. noun An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
- Mâche
- 1. noun Dark, tangy greens used most often in salads.
- Mascarpone
- 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
- Nage
- 1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
- Porcini
- 1. noun Smoky, meaty wild mushrooms.
- Rillettes
- 1. noun Meat, usually pork, slowly cooked in seasoned fat and made into a smooth paste, then packed and sealed with a thin layer of fat. Served cold.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Salsify
- 1. noun A root vegetable with oyster-flavored flesh.
- Spaetzle
- 1. noun Tiny flour-and-egg noodles or dumplings.
- Spuma
- 1. noun Frothy sherbert.
- Tamarind
- 1. noun A bittersweet spice made by drying and pressing the pulp from the fruit of the tamarind tree native to Asia and northern Africa.
- Tapas
- 1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
- Tartare
- 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
- Terrine
- 1. noun An earthenware container, or the dish cooked therein.
- Torchon
- 1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.
- Yuzu
- 1. noun A tangy citrus fruit with flavorful rind.
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