Ken Oringer unveils his remodeled Uni and Clio today with lots of aesthetic and menu changes, including pop-up sashimi nights and nocturnal ramen, reps tell us. First things first: the food.
On Clio’s new bar menu: Beets with Gillfeather Turnip, Malt, Charred Onion, Mai Po Tofu Banh Mi with Jalapeno, Cucumber, Nuoc Chan, Duck Drummettes with XO Sauce, Cocoa Pimente, Clio Bar Nuts with Caramel, Maldon Salt, Togarashi, Crispy Onion Strings with Espellette Dressing, Bone Marrow with Pickled Ramps, Parsley, Kumquats, Capers, and our favorite: Truffle “Pot Pie” with a soft-poached egg. Esteemed bartender Todd Maul will also teach a series of two-hour cocktail classes focusing on various cocktail techniques.
Serious drinkers will also be gratified to know that Clio now has its very own cocktail club. People who take on the challenge can keep track of their endeavors with their own personal copy of the new cocktail list, earning Maul’s signature each time a drink is quaffed. Those steel-livered souls who complete the challenge get a private cocktail class with Maul and an overnight at The Eliot Hotel. Drink up!
Meanwhile, at Uni, Oringer launches “Uni Underground,” a sashimi pop-up with a special menu offered to bar diners. Better follow the restaurant on Twitter, though; he’ll announce his appearances there (@KenOringer, @ClioBoston, @UniSashimi) on short notice. There’s also late-night ramen from 11 p.m. ‘til 2 a.m on Thursday, Friday, and Saturday. We’ll have two helpings of umami ramen with pig feet broth topped with BBQ eel, please.
As for the redesign, Clio’s dining room has gone less formal with a comfortable living room vibe and an expanded bar; Uni gets its own entrance and a lowered sashimi bar (short people rejoice!), plus its own soundtrack.
Chowder has a fun look at some of the dishes and pretty photos of the space, too; check ‘em out!
