Clio Boston is Oringer's French-inspired, fine-dining flagship located inside the Eliot Hotel which combines his sophisticated techniques with refined service.
Toro Boston features a diverse menu of traditional & modern tapas, combining regional Spanish flavors & techniques with local and market-fresh ingredients.
Coppa Boston is an intimate neighborhood enoteca featuring Italian small plates, house-made charcuterie, wood-oven pizzas & handmade pastas.
Uni Boston offers an adventurous sashimi menu featuring seasonal accents & ingredients inspired by & sourced from the famous Tsukiji fish market in Tokyo, Japan.
As one of Boston's most notable chefs and restaurateurs, chef Ken Oringer's career began under Chef David Burke at River Café in New York City before moving to New England to work as the Pastry Chef at Al Forno in Providence, Rhode Island and Jean Georges Vongerichten's Le Marquis de Lafayette in Boston.
After spending time as the Chef de Cuisine at acclaimed San Francisco dining destination Silks in the Mandarin Oriental Hotel, Oringer returned to Boston in 1997 to open Clio. Clio was named "Best Newcomer of the Year" by Gourmet magazine and made John Mariani's respected list of "America's Best New Restaurants" in Esquire. The early success of Clio earned Oringer a James Beard Award nomination for Best Chef Northeast four years in a row, ultimately being honored with Best Chef Northeast in 2001. That same year Clio was named one of Gourmet magazine's "Top 50 Restaurants in America."
In 2002, Oringer opened Uni in the lounge of Clio; a sashimi bar offering the freshest seafood from Tokyo's Tskuji market as well as local fisherman. Uni earned four stars from The Boston Herald and in 2008 was selected "Best Sushi Bar" by Boston Magazine. In 2005, Oringer opened Toro in Boston's South End, a Barcelona-inspired tapas restaurant influenced from his travels throughout Spain. In April 2008, Oringer stepped into Kitchen Stadium on the Food Network's Iron Chef America where he faced Iron Chef Cat Cora in a coffee battle, ultimately winning by four points.
In November 2009, Oringer together with partner Chef Jamie Bissonnette opened the highly anticipated Coppa, an Italian-style enoteca featuring Italian wines, an experimental cocktail list, and an inventive menu showcasing Oringer's fearlessness with ingredients and his drive to constantly take risks. Coppa was awarded 3 stars by The Boston Globe and has earned both local and national attention since its debut along with honorable mention in John Mariani's 2010 list of "Best New Restaurants" in Esquire magazine. In 2010, Oringer garnered the Star Chefs Rising Stars Mentor Award for his dedication to teaching and inspiring the next generation of chefs. In 2011, he opened Earth at Hidden Pond in Kennebunkport, Maine, which was met with critical acclaim.
In the fall of 2013, Oringer brought his popular Barcelona-style tapas bar to New York City, opening in a former Nabisco factory in South Chelsea. The menu of traditional and modern tapas, combining regional Spanish flavors and techniques with local and market-fresh ingredients, gained critical acclaim from diners and critics alike. Since opening, Toro has topped the charts of New York Magazine's Restaurant Power Rankings on Grub Street and earned a glowing two-star review from The New York Times, among others.
When he is not working, Oringer spends his time at home with his wife Celine, daughter Verveine and son, Luca.
Chefs Rising Stars Mentor Award, 2010
Iron Chef America, Coffee Battle vs Cat Cora, 2008
James Beard Award, Best New Chef North East, 2001
James Beard Award Nomination, Best New Chef North East, 1998, 1999, 2000
Top 50 Restaurants in America, Gourmet, 2001
Best Chef, Boston Magazine, 2000
Best Restaurant in Boston, Food + Wine, 2000
John Mariani's Best New Restaurants, Esquire, 1997
Best Newcomer of the Year, Gourmet, 1997
4 Stars, The Boston Herald, 2002
3 Stars,The Boston Globe, 2010
Honorable Mention, John Mariani's Best New Restaurants, Esquire, 2010
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