Clio (CLOSED)

The taupe and cream color scheme says “refinement”; the leopard-print rug says “excitement.” The menu says both at once—and the cooking that first earned Ken Oringer his celebrity status bears out that promise. In the tiny kitchen of the Eliot Hotel's ever-buzzing special occasion mecca, Oringer sculpts miniature New French masterpieces from foie gras, lobster, game and exquisite produce you've never heard of. If the boss is footing the bill, by all means splurge on the Wagyu prime beef, which rings in at 30 dollars an ounce.