The 50 Best Restaurants 2012: A Closer Look

For six of the restaurants on our 2012 list, we go a step further by showing you what makes them outstanding. Check out all of our 50 Best Restaurants 2012 coverage.

By Leah Mennies (ed)· 10/30/2012, 4:03 a.m.

CLIO
Back Bay

It’s not enough here to serve the butteriest seared foie gras, earthiest escargot, and most tender buttermilk-braised chicken. A variety of molecular powders and extracts keep the dishes as texturally and visually intriguing as they are delicious.

a closer look at clio

A Peek Into Clio’s Toolkit

	1. Aguni Sea Salt: An obscure Japanese finishing salt, used rather than fleur de sel on meats like Wagyu beef.
	2. Honey Powder: Melted, stretched, and pulled like sugar for a striking garnish.
	3. Chicory Granules: Infuses stocks, sauces, and flavored sodas.
	4. Agar-Agar: A seaweed-derived substance ideal for sheetlike “noodles.”
	5. Menthol Crystals: Reinforces and intensifies fresh mint flavors.
	6. Pectin: Used for chewy gummies, jellies, and pâté de fruit.
	7. Carrageenan Iota: Helps to mold and set custards.
	8. Licorice Extract Sticks: Ground down to flavor licorice-roasted duck and other meat-based sauces.
	9. Low-Acyl Gellan Gum: Used to create gels.