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Mar 23, 2013 11:10 AM

Who's cooking at Clio

Just read of Chef Rodrigues's knife accident and feel badly for him and for the person at the other end of the knife. I understand he is no longer employed by Clio.

I have reservations tonight at Clio and was planning the full blowout 14-course wine-matched-walletectomy. I am concerned as to the state of the kitchen in his absence. Does anyone know if Ken Oringer is stepping in?

If anyone has been in the last couple weeks, was the food to its usual standard?


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      1. re: Bob Dobalina

        Thanks for the link, dude.
        Terrible article, that.
        Good riddance, Phoenix.

        1. re: Beachowolfe

          Doesn't seem to add up to reason for termination, if that's all that's going on. Rodrigues is a great talent. It's a shame to see him leave, but I look forward to his next restaurant.

          1. re: musteat

            I tend to believe there was more to the story behind the termination than the bar incident.


    1. For those who found this thread, rest assured Clio is still innovating and extremely good.

      9 Replies
      1. re: musteat

        Based on a meal since the prior chef left, or just guessing?

        1. re: MC Slim JB

          Went last night. 14-course wine-matched. Excellent.

          1. re: musteat

            That would have been useful information to include in your opinion. What did the tab come to on that?


              1. re: MC Slim JB

                since he was the OP and he said he was going last night, he probably thought it was repetitive info. ;-)

                1. re: Scruffy The Cat

                  I'll take a little flack from JB. His writing has been useful enough to mitigate it. Besides, how could he post on every item on the board if he read them all? : )

                  1. re: Scruffy The Cat

                    Sorry, I did read the OP, but missed that in-retrospect-obvious connection.

                    I otherwise would think it's worth double-checking the currency of someone's recommendation when there's been a recent chef change and the place is one of the priciest in town. Party of two, right?


            1. How'd you feel about the wine pours? We recently did a 7course there and it was a struggle to make the wine last through even a small course. Constantly found myself rationing. I'm talkin less than an oz in some cases. When the MD poured one round I got what was expected, 2 oz or so.

              1 Reply
              1. re: Beachowolfe

                We were well-poured. Not extraordinary pours, but certainly enough for the course,very well selected matches and some choices that I would not have come up with myself. There is a new sommelier named Theresa (as of the last few weeks) and she's very personable and shows real passion for the work and the client.

              2. this incident occurred over a month ago. oringer lives within walking distance. he's not the type to let his flagship go down the tubes.

                1 Reply
                1. re: hotoynoodle

                  It's been on a downward trend well before this. If he's not that type, he should get in there more often. Maul's cocktails are the only thing worth the tariff there nowadays.

                2. I had dinner there last week and was very disappointed in the experience. (I hadn't eaten there in a couple of years.) The menu looks so promising, with lots of usual flavors like birch and juniper. The actual dishes, however, were just a cacaphony of elements, with too many ingredients on the plate to even be able to taste each one or to have a sense of how they might work to complement each other. Oddly, despite the fact that the menu tends to list a half dozen ingredients for most of the dishes, there were also some dishes where very strong flavors/ingredients (such as capers) weren't even mentioned in the descriptions at all and came as a complete surprise when the food arrived on the table. I feel like the kitchen would do better to scale WAY back in terms of the number of different things they're putting on each plate. FWIW, for mains we had the buttermilk braised chicken, which had a nice texture but nothing more (the oak gnocci were two or three Tic Tac sized things that tasted of nothing in particular); the butter braised lobster which was sitting on a bed of greens that just tasted off/rancid to my palate and therefore inedible. The foie gras laquee and the fish crudo appetizers were fine but unremarkable for the price. My favorite thing was the birch ice cream that accompanied one of the desserts. Honestly, I would have been happier with just that, in a bowl, and scrap the rest of the tortured production. I won't be going back I am a bit embarrassed to have brought our guests there.

                  1 Reply
                  1. re: peelmeagrape

                    Funny...I just had a birch bark ice cream at Strip T's last week - special dessert - with candied orange, curried beer nuts and a beer caramel sauce.

                    Wonder if there was some article about birch ice cream on some industry website...