The Eliot Hotel Rating: 4.0 Pearls

Clio serves artfully prepared French-inspired food, like fricassee of Burgundy escargots and crispy pork belly ($17) and cassolette of sea urchin and lobster ($19). Innovative, even playful, the elements on Clio's menu include yogurt bubbles, rose dew, and lily bulb.

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Best Hotel Restaurants in Boston (2 of 21)

 Clio serves artfully prepared French-inspired food, like fricassee of Burgundy escargots and crispy pork belly ($17) and cassolette of sea urchin and lobster ($19). Innovative, even playful, the elements on Clio's menu include yogurt bubbles, rose dew, and lily bulb.
James-Beard-Award-winning-chef Ken Oringer helms the Eliot Hotel's adjoined restaurants: the upscale French-American Clio and the more casual sashimi bar, Uni. Clio serves artfully prepared French-inspired food, like fricassee of Burgundy escargots and crispy pork belly ($17) and cassolette of sea urchin and lobster ($19). Innovative, even playful, the elements on Clio's menu include yogurt bubbles, rose dew, and lily bulb. But the chic, 21-seat Uni restaurant is considered one of Boston's top sushi spots, offering more adventurous concoctions like uni (sea urchin) with quail egg and Osetra caviar ($16). But in keeping with Boston's pub culture, Oringer doesn't take his restaurants too seriously -- Tuesdays at Uni are "sake bombing" nights. Meritage is a vino-focused restaurant (home to the Boston Wine Festival) serving small ($16) and large plates ($32) from a menu organized by type of wine -- for example,  "fruity reds" are paired with pan-roasted New York foie gras and strawberry-glazed Bobwhite quail. Jean-Georges Vongerichten's first restaurant in Boston, Market, just opened in October 2009 to rave reviews (as has come to be expected from the epicurean master). Despite the big-name chef, dinner here is relatively affordable (though portions can be petite): Dinner entrees range in price from Casco cod with shimeji mushrooms in miso-yuzu broth ($19) to a New York steak with gingered mushrooms and a soy caramel glaze ($32). KO Prime takes a modern approach to the traditional steakhouse, and the place knows how to serve one mean hunk of beef. There's an innovative cocktail list, too, with drinks like the Shiso Smash (St. Germain, lime vodka, muddled shiso, lime juice, and sparkling wine). Ken Oringer's menu delights with edgy takes on the classics; his Kobe beef tartare appetizer is prepared with roasted jalapeno aioli and deep fried quail egg ($15), for example. Open for breakfast, lunch, and dinner, Miel serves excellent Provencal brasserie fare in a charming, country-inspired dining room overlooking Boston Harbor. For the best view of the harbor, guests can ask to be seated on Miel's outdoor terrace. Miel incorporates Cote d'Azur ingredients like lavender, olive oil, and honey into its menu of classic French dishes: la bouillabaisse ($18), vanilla bean creme brulee ($8), and a prosciutto, spinach, and garlic tart ($15), to name a few. (Pictured is the pistou soup, $8.) The Sensing restaurant was first developed by Guy Martin, a three-star Michelin chef whose original Sensing is in the 6th Arrondissement in Paris. Boston-based chef Gerard Barbin (named the city's best up-and-coming chef in Boston magazine's Best of Boston 2009) executes the menu, and incorporates New England ingredients into French dishes. Chef Jamie Mammano, who grows the kitchen's herbs on the hotel's roof, offers all the usual beefy suspects (plus a 6 ounce Kobe sirloin for $120) and serves them with his signature bone marrow butter. Chef Jamie Mammano, who grows the kitchen's herbs on the hotel's roof, offers all the usual beefy suspects (plus a 6 ounce Kobe sirloin for $120) and serves them with his signature bone marrow butter. The Bristol Lounge is a fine spot to grab tea, a cocktail, or some upscale comfort food like hand-rolled pasta (nutmeg tagliatelle, $25; short rib ravioli, $26) or locally inspired seafood (New England striped bass, $27; Atlantic sea scallops, $29). Seen here is the Bristol lobster roll on a garlic toasted bun with lemon sabayon sauce and sweet potato fries ($28). Chef Jamie Mammano, who grows the kitchen's herbs on the hotel's roof, offers all the usual beefy suspects (plus a 6 ounce Kobe sirloin for $120) and serves them with his signature bone marrow butter. Chef Jamie Mammano, who grows the kitchen's herbs on the hotel's roof, offers all the usual beefy suspects (plus a 6 ounce Kobe sirloin for $120) and serves them with his signature bone marrow butter. Chef Jamie Mammano, who grows the kitchen's herbs on the hotel's roof, offers all the usual beefy suspects (plus a 6 ounce Kobe sirloin for $120) and serves them with his signature bone marrow butter. Chef Jamie Mammano, who grows the kitchen's herbs on the hotel's roof, offers all the usual beefy suspects (plus a 6 ounce Kobe sirloin for $120) and serves them with his signature bone marrow butter. Housed inside the Liberty Hotel, the former Charles Street Jail, the restaurant takes its name from the sound of a jailer's jangling keys and remnants of the original jail cells -- namely barred cell doors -- form cozy dining nooks. The appetizer seen here is the Burrata cheese and Macoun apple salad with celery and apple balsamic ($14). Chef Joseph Margate and his staff cook modern American cuisine with a focus on seasonal, sustainable ingredients. The dinner menu is full of classics (pappardelle pasta with lamb ragu, organic chicken, striploin steak, $20 to $33), but many have a fresh twist, such as the tuna tartare appetizer prepared with jalapeno and fried yucca ($12).
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