Restaurant Information:

Hours

Mon-Thu 6:30am-10:45am, 5:30pm-10pm Fri 6:30am-10:45am, 5:30pm-10:30pm Sat 7am-10:45am, 5:30pm-10:30pm Sun 7am-12pm, 5:30pm-10pm

The highests level of haute cuisine and molecular gastronomy are executed under Ken Oringer's hand within Boston's historic Eliot Hotel.

Chef/Owner Ken Oringer's nationally recognized dining room continues to attract the upscale masses. Super-attentive waitstaff sail across the leopard-skin rug. Alternatives to the expensive wine list are more affordable, inventive house drinks. You get the feeling you're eating out of a food magazine; all dishes look (and most taste) picture-perfect. Perfection comes at a cost though--prices are high and portions are small. Among the lengthy list of starters, the astounding marinated yellowtail and yellowfin with opal basil, ginger and garlic. Entrees include an immaculate cut of halibut swimming in a divine citrus-ginger broth. Desserts of the Blood Orange and Amaretto Capsule ilk conclude the satisfying, sumptuous repast.

Photo courtesy of Clio