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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

Clio Continues to Impress
Clio, the cornerstone of the Ken Oringer empire adds another batch of exquisite food photos to their BostonChefs portfolio.

UNICEF's Tap Project Comes Back to Boston
In honor of World Water Week (Sunday, March 22nd through Saturday, March 28th) restaurants all over the country will be ...

Community Servings LifeSavor 2009
On Tuesday, March 31st Community Servings throws its 17th annual LifeSavor Spring Gala.

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pea soup

at Clio

  • food
  • chef
  • info
English pea soup with textures of aromatic herbs and croutons
 
 
Dictionary
 
Basturma
1. noun Armenian cured and spiced meat.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
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.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
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.
Ragu
1. noun Tomato and meat sauce from Bologna.
Skordalia
1. noun Potatoes, garlic, lemon juice, olive oil, vinegar, parsley and possibly breadcrumbs or nuts, blended into a sauce or dip.
Sorrel
1. noun A sour, buckwheat-related herb.
Terrine
1. noun An earthenware container, or the dish cooked therein.
Tuile
1. noun A thin, crisp, French cookie.