Monday, May 7, 2012

It’s graduation season in Boston!

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It’s graduation season in Boston!
The Boston area has a wide selection of dining options for that special day, but it can be hard to choose. With over 30 colleges and universities in the area, that means a whole lot of graduation luncheons and dinners. So, plan in advance and make a reservation ASAP, especially at the high-end restaurants.
Part I: The Cream of the Crop
Graduation is a once in a lifetime event in many people’s lives, so why not celebrate at the best of the best restaurants? These top-rated venues can be difficult to get reservations for at this busy time of year, but it doesn’t hurt to try!
Bon’App suggests one of these 3 options:
Clio Restaurant in the Back Bay
Run by Ken Oringer, 2001 winner of “Best Chef in the Northeast” and an Iron Chef America alumnus, Clio was named “Best French Restaurant” in Boston in 2009. It offers a tantalizing array of dishes that will make your graduation dinner memorable.
From Ken’s signature item - the Cassolette of Lobster and Sea Urchin in Saffron-based Foam, to a Tomato Martini made from the slowly extracted water/juice of the tomatoes, to pan-seared foie gras with beets, Clio will never cease to amaze you. 

 No. 9 Park in Beacon Hill

Owned by famous Chef Barbara Lynch, No. 9 Park emphasizes simplicity and flavor and claims to set the standard for fine dining in Boston. The restaurant’s location in a Beacon Hill townhouse and its decor feels like the quintessential Boston experience. What could be a better place to celebrate your Boston graduation?

Barbara’s signature dish is the Prune Stuffed Gnocchi served with a foie gras-based sauce. You’re sure to remember that dish forever! Also try the Colorado Rack of Lamb and some interesting desserts.


Menton in South Boston
Another Barbara Lynch creation, this fusion of Italian and French cuisine is named for a small French village near the border with Italy and claims to “excite, inspire, and transport guests for one memorable evening.” This restaurant opened in 2010 to much acclaim and is definitely a graduation-worthy setting!
Experience the flavors and beautiful displays of Seared Tuna with Heirloom Tomatoes, Lamb Shoulder and Belly with Favas,  and Shrimp amuse-bouche.




If you unable to get a reservation to any of those three top restaurants, try their “sister properties” owned by the same chefs:
From Ken Oringer: Uni a Japanese Sashimi restaurant located next to Clio Restaurant in Back Bay or Toro, a Spanish tapas restaurant on the South End of Boston
By Barbara Lynch: B&G Oysters, a seafood place in the South End as well, or The Butcher Shop across the street.

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