After an almost two year hiatus, Chris Chung has returned to Uni. Chung was in charge of Uni’s kitchen from 2004-2007 before leaving Boston for Los Angeles, where he cooked for private parties. Now he’s back in Boston and back at Uni, where he’s adding creative new options to the menu like spicy tuna tataki with seared foie gras, pear, and cilantro-cumin dressing, and Aoyagi surf clam ceviche with heirloom tomatoes, aji and orange. Chung has a cult following among Boston foodies, so expect the wait at Uni to get a lot longer.
