Archive for the 'Clio – Uni – Boston' Category

Clio – Boston

On recent trips to Boston, we have found the Eliot Hotel a great location and very pleasant set up.

Nov. 7 your roving reporter wanted to “do dinner” with father-in-law [93] and brother-in-law and another charming guest.
Clio in the hotel seemed to be the perfect location, especially after spending all day traveling from LA through Detroit.
Jimmy, brother-in-law and I got together early. While enjoying a cocktail in Clio’s very nice lounge, we met Michael Brafman the GM. Mike is a real restaurant pro out of NY.   We had a great visit.  I explained the nature of our evening and he obviously took careful note, because he selected Jonathan as our waiter. Lots of patience and a clear understanding of the elderly resulted in a very pleasant evening.
The food was absolutely tops. The service was perfect. I will certainly make a point to catch up with Michael and enjoy Clio on up coming visits to Bean Town. Not all photos have complete descriptions as Liz, my official note-taker wasn’t with us.

Almond & Foie Gras Financier with quince jam and fennel foam – nice amuse from the chef.

Lobster & Uni Cassolette, parsnip foam, chili threads, fried shallots –  Absolutely superb…wonderful flavor. Reminded this reporter of a soup years ago at Le Bernadin…heavenly flavor. Wished Lizzie the Uni freak could have been here for this one.

Close-up of the uni soup

Squash Soup, pistachio croquet, balck truffle—very nice extra from the chef

Beet salad with????

Don’t have a clue!

Asiette of Porcelet (Cheek, Belly, Loin) Sparrow free cider, granola

Buttermilk Braised Chicken, Gnocchi

Jimmy’s main – he said great flavors, nice combination…the cous cous really added to the flavors.

All in all, it was a wonderful evening.

Clio and Uni – Boston

We were staying at the Eliot Hotel so it seemed like a no brainer to either eat at Clio or Uni. Unfortunately when we went down for dinner, there were no seats at the bar at Uni (only 6 seats total) so we kept our reservation at Clio.

 We ordered champagne and decided to order splits – one for two.

 

 Amuse  – Tomato water martini, diced cucumber, basil oil, caperberry, huckleberry, tomato popsicle – OK

 

Taylor Bay Scallops, Winterberrry verjus, fresh wasabi, oscetra caviar – this was served family style, but with no extra plates. We asked for small plates so we didn’t spill the verjus all over the table. Excellent

Now we waited and waited for food.

 Marinated Yellowtail and Yellow Fin Tuna with Opal Basil, Ginger and Garlic – Again this was served family style with no extra plates – we again asked for extra plates plus some silverware.

After finishing the above dish, the busser scrapes our plates at the table – table side service? – fine dining??

Now our server pours more champagne for me and manages to spill champagne all over the table as she overfilled the glass. She immediately leaves to wipe her hands, but forgets about the mess on the table and my wet slippery glass.

I could see that this was becoming a disastrous dining experience. I left the table, went to Uni, saw 2 empty seats at the bar at Uni and begged those already at the bar to save those seats.  I ran back to John, said meet me at Uni and quickly claimed our seats. John told the maitre d’ we were leaving to go eat at Uni. He said nothing, just shrugged his shoulders.

What followed was a very good meal with great service and equally great company.

My notes are a mess – it has been some time since this meal and we were both deep in conversation with our tablemates. We asked the chef to just do omakase – his choice. Some photos are missing so even letting the photos tell the story is incomplete. I apologize in advance for any and all mistakes.

 

Sushi Guy

 

Uni spoon with quail egg, oscetra caviar, chives- delicious

Toro, soy, yuzu, pluot

 

Hamachi, Ginger Mignonette, Green Apple, Swish of Cassis

 

Saba ???

 

Columbia River salmon

 

Smoked Chutoro, Porcini mushrooms, Wagyu Steak, Soy, Wagyu beef fat

 

Amaidai, Spicy Vinaigrette, Chardonnay gelee

 

Homemade Tofu, Uni, Oscetra Caviar

 

Uni, Chilled Gazpacho and…

 

Torched Tomato, Clam, Cauliflower Puree, Celery, Crunchy shallots and garlic, Togarashi

 

 

Spicy Lobster Salad, Orange, Shiso

This was an excellent meal and compared to Clio wondrous. It is not Urasawa and the quality of the fish is definitely not like Hiro’s, but it was a fun evening with wonderful company on either side of us. It also is quite expensive, about $300 for the two of us. 

As we were paying, the maitre d’ from Clio came to Uni and presented us with our check from Clio. The next morning, John complained to the GM of the hotel, a wonderful woman, Pascale Schlaefli, who upon hearing of our experience at Clio deducted that amount from our bill.

 

 

 


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