Boston Magazine restaurant critic Corby Kummer takes on Ken Oringer's 15-year-old Clio. The sous-vide buttermilk braised chicken is "the most persuasive argument for the method I’ve tasted." [BM]
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Boston Magazine restaurant critic Corby Kummer takes on Ken Oringer's 15-year-old Clio. The sous-vide buttermilk braised chicken is "the most persuasive argument for the method I’ve tasted." [BM]
