“Contemporary French cuisine with killer cocktails!”
Creative contemporary French cuisine with a global touch from Executive Chef Ken Oringer and Chef de Cuisine Douglas Rodrigues. Killer cocktails at the bar by Todd Maul. Everything at Clio is delicious, but if you can, snag a spot at the bar - it's where all the action is. Clio's bartenders are a friendly, creative bunch, and a great match to the mind-blowing cocktail list. At the bar, order the pork belly steam buns - the best pork belly I've ever had, anywhere - and the bahn mi. Flip straight to the ROTOVAP section of the cocktail list, or just pick anything that includes smoked cinnamon or charred jalapeno for the sake of watching them light up the bar-side grills to prepare your beverage. Featured on Bizarre Foods: America
I would call this "excellent fine dining". It's in the Eliot hotel. Pushing a little toward the molecular trend relative to other restaurants in the area. They also have a sushi bar, Uni, that is also in the Eliot/same place, which is supposed to be really good (I have never been). More traditional sushi than O-Ya, so depends on if you like that. After 11pm, they turn the bar into “Guchi’s Midnight Ramen” which is, as you would expect, all about ramen.
Barman Todd Maul uses equipment you'd be more apt to find in a lab--a massive centrifuge, a rotary evaporator--to add creative dimension to his drinks, which contain unusual components like violet-hued ice cubes, blue cheese-flavored vodka and port 'paint.'
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- Mon - Thu: 5:30 pm - 10:00 pm
- Fri, Sat: 5:30 pm - 10:30 pm
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