BostonFoodGuy

We celebrated our anniversary dinner last night at Clio. Ken Oringer is an award wining chef and the food was delicious, imaginative, and artistically presented. I started with the Cassoulette of Sea Urchin and Lobster with parsnips, crispy shallots and candied lemon. Never having had sea urchin, I was a bit nervous. Its presentation? A bowl of yellowish liquid with lumps and froth. Hmmm. Not exactly ‘comfort food’ in appearance, but intriguing. The flavor was highly complex both strong in seafood and sweet. I would call this dish tasty and challenging. The texture and distinctive flavor of the lobster was a familiar respite. The sea urchin was characteristically mushy and the yellow broth suggested a Fear Factor episode. But, for those who are comfortable with sea urchin, I would highly recommend this adults-only dish. Next I had the Black Licorice Rosted Muscomy Duck and Confit with fennel bulb, rutabaga and candied pomelo. From one duck lover to another this was OUTquackingSTANDING!! The best duck of the year is the first duck of the fall season and this course set the standard for all to follow. Served medium rare with very crispy skin, off the bone tender slices were earthy, sweet, and savory. The licorice did not taste like licorice but added bass tones of flavor. For dessert, I had a snifter of 150 year old Grand Marnier. There is no better experience from the tip of your nose to the warmth in your core.