Best of Boston

From behind the range at the haute Clio restaurant in the Eliot Hotel, chef Ken Oringer has managed to create masterpieces of the culinary variety. He is an avant-garde artist. Nothing if not creative, Oringer is known to turn tomato consomme into a faux cocktail complete with stirrer, roast a baby suckling pig and serve it atop chick pea puree and glazed spring vegetables, and top a miniature pancake with a fried quail egg and a touch of caviar. We love it that someone is pushing the edible envelope to such glorious effect; eating at Clio is an experience full of surprises.