Clio Restaurant
Friday, 04-22-2011
Boston, MA
Since its opening in 1997, Chef Ken Oringer's flagship restaurant Clio has been widely regarded as one of Boston's top destinations for haute cuisine. He has won numerous local awards but gained national acclaim when he defeated Cat Cora on Iron Chef America in Battle Coffee. Given my affinity for seafood and French-Asian cuisine, Clio Restaurant was an obvious choice for my last tasting menu in Boston. Below is the 14 course chef's tasting menu.
BREAD: French Bread
LOOMI TEA: Old Raj 110 Gin, Black Lime Mango Tea, Lemon, Mint [$13.00]
AMUSE BOUCHE #1:
Savory French Almond Cake, Pistachio Mousse, Preserved Olive
Shooter: Buddha's Hand, Lime Foam
Shooter: Licorice, Orange Foam
AMUSE BOUCHE #2: Tomato Water Martini, Frozen Tomato, Capers, Jalapeno, Jicama, Basil Oil
AMUSE BOUCHE #3: Pig-Skin Chicharron, Anchove Tartare Sauce, Almond Coulis
KAMPACHI BELLY, Yellow Chive, Lily Bulb, Negi, Tamari
KOBE BEEF TARTARE, Quail Egg, Caviar, Shallot, Basil, Nori Emulsion
MAINE SEA URCHIN, Milkskin, American Caviar, Pumpernickel Crumbs, Dashi
FRENCH JUMBO WHITE AND GREEN ASPARAGUS, Wild Ramps, Allen Benton's Country Ham, 60 Degree Egg, Turkish Morels
LOCAL HARVESTED CELERY ROOT "FLAN", Morcilla Sausage, Lemon Thyme, Tahini, Nyon Olive Oil
WEIHENSTEPHANER, Hefeweissbier, Bayerische Staatsbrauerei Weihenstephan, Germany [$7.00]
WHITE SALSIFY VELOUTE, Osetra Caviar, Pinces de Homard, Parmesan
LIGHTLY SEARED SCITUATE DAY BOAT SCALLOPS, Saffron Choucroute, Kohlrabi, Lime, Kashmir Spice
NATIVE ROASTED COD, Baby Bok Choy, Peri Peri, Quinoa, Parsnip Puree
SWEET BUTTER BASTED MAINE LOBSTER, Yellow Foot Chanterelle Mushrooms, Fresh Soy Beans, "Vin Jaune D'Arbois", Lobster Roe Foam
CERVENA VENISON COOKED IN PINE ASH, Red Miso, Maitake Mushrooms, Rosehip, Chestnut "Soil", Carrot Puree
ASSORTED CHEESES, Cow & Goat, Bacon Jam, Rum-Soaked Grapes
PASSION FRUIT TART, Lychee Sorbet, Condensed Milk Puree, Matcha Tea
DARK CHOCOLATE CARAMEL GANACHE, Golden Miso, Cocoa Nibs, Cashew Butter, Banana Ice Cream
VERDICT:
Clio deserves all its praise for the delicious food preparations, incoporating various ingredients/spices from all over the world to highlight the fresh local supply. The chefs demonstrate multiple cutting-edge, modern techniques in creating an extremely flavorful clear tomato martini as well as multiple foams and textures. One complaint was regarding the pace of service, which was regrettably slow towards the 2nd half of the tasting. However, if anyone has 4 hours to spend on a grand meal in Boston, then Clio is the place to do it.
