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) | Boston Magazine |

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

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