Best of Boston

Of the many honors chef Ken Oringer has won (a James Beard Award among them), this year’s nod as one of People magazine’s most eligible bachelors was perhaps the most high profile. Of course, the folks at People must know that it’s not just his looks that make Oringer such a catch—it’s also his talent and creativity as a chef. From foie gras to sashimi, Oringer executes the dishes at the elegant French Back Bay restaurant Clio with such precision, grace, and flavor, you’d think he’d invented the ingredients himself. Whether it’s his signature tomato water martini (a refreshing predinner palate cleanser that tastes like summer in a glass), his delicate and beautifully flavored tuna tartare, or the savory roasted suckling pig, Oringer’s cooking is, indeed, a study in seduction.