There are chefs who represent a city to such a degree that it’s hard to picture them anywhere else. Along with Barbara Lynch, Lydia Shire, and Ming Tsai, there is maybe no other chef whose name is so synonymous with Boston as Ken Oringer. And while he has branched out to New York City with a Chelsea extension of his popular South End tapas spot Toro, if you want to experience vintage Oringer, you need to visit the restaurant that kicked off his reputation as one of the city’s most notable and respected chefs: Clio. Two tasting menus (five courses or nine) feature Oringer and Zach Watkins’ wildly inventive dishes. You might find combinations like a slow-cooked egg with togarashi chicharrónes or roasted beets with huckleberry, umeboshi, and boudin noir set down before you. A don’t-miss dish? The butter-basted lobster with yellowfoot chanterelles and sweet onion (you can order it off the à la carte menu). Speaking of don’t-miss, Oringer’s restaurant within a restaurant, Uni, helmed by chef Tony Messina, is regarded as one of the city’s best seafood spots. Tucked away in Clio’s lounge, this sashimi bar offers seafood from Tokyo’s Tsukiji fish market (they do a wonderful omakase), and late night ramen every Friday and Saturday.
— Arthur Bovino, 101 Best Restaurants, April 1, 2015