Clio Restaurant

Since 2000 the company has been providing Eating Places.

When to Go: The restaurant's 22 seats fill up early and often; come before the dinner rush, or expect a lengthy wait.

With Clio, Ken Oringer developed a reputation for groundbreaking creativity---at wallet-crumpling prices. With Uni, Clio's adjacent sashimi bar, he clinched it. To put it bluntly, don't come here if you don't plan to splurge. If you do,… Read More

BEACON HILL — Tonight, The Tip Tap Room is hosting a "Chefs for Clefts" event. The funds raised will support Massachusetts General Hospital's Global Surgical Initiative, which helps children with facial deformities and cleft lips as well as burn victims in Colombia. The night will have a theme of "One Night in Colombia," featuring Colombian music and foods. The event runs from 6 p.m. to 9 p.m....

Brendan Joy, an alum of quite a few well-regarded restaurants, is now chef de cuisine at Bondir's original Cambridge location, according to a newsletter from the restaurant. Joy has previously worked at Radius, Clio, Aujourd'hui, No. 9 Park, Toro, and more. Most recently, he was out in San Francisco at SPQR, a longtime entry on Eater SF's list of 38 essential restaurants. He's particularly...

CENTRAL SQUARE — Craigie on Main is offering six "pork-centric" courses for their sixth annual whole hog dinner. Diners can experience the pig populated menu on August 13, and the cost varies depending on consumption levels. Even the bread service promises to be filled with pork flavors. To reserve a spot, call them at 617.497.5511 [Newsletter]

BACK BAY — Executive chef/co-owner Ken Oringer...

With an emphasis on artful presentations and exotic ingredients, Clio's Asian-inflected French/New American cuisine excites the palate with dramatic flavors, textures and techniques. Chef Ken Oringer's unique style has earned him a James Beard Award for Best Chef Northeast, as well as praise from Gourmet magazine, Esquire and more. In early 2012, the dining room and bar received an extensive...