Corby Kummer reviews the newly revamped Clio for Boston Magazine, describing it as a place for Ken Oringer to "demonstrate his virtuosity and the extent of his imagination." While there are many positives, the modernist techniques sometimes result in "precious, overcomplicated dishes that lack impact." The lamb assiette and buttermilk-braised chicken stand out as the must-tries, while the cold foie gras terrine should be avoided, unless you like Hawaiian punch. [BM]
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