quick bite: Uni

October 18, 2023

I first went to Uni when it was Clio. Let me explain, long ago Ken Oringer ran a French fine dining restaurant in The Elliot Hotel. Part of Clio was a lower section, a sushi bar name Uni. My first dinner at Clio was one of the most special dinners of my life. It was so special that I returned for their final seating and the menu of that meal hangs, signed in my living room. When Clio closed, Uni expanded to take over the entire space. I’ve been several times, most recently last Saturday.

We began the meal with the exceptional bluefish pate served with hot black garlic naan. This dish absolutely should not be missed. After that came two different nigiri: hamachi belly with curried mayo and kamasu (barracuda) with blueberry kosho and pomegranate. At the same time came the fried chicken bao bun, a simple preparation perfectly executed. The chicken is impossibly tender and crispy and the sambal aioli, cilantro, and carrot compliments it beautifully.

The Dungeness Crab Fried Rice is loaded with herbs and large chunks of crab, but the bites with pineapple are the most exciting. The pineapple makes the dish. Next came the visually stunning Spicy Tuna & Foie Gras Tataki, their signature dish. And finally we adored the grilled quail. It’s not always on the menu which is a shame because it is truly special. The semi-boneless quail is lightly seasoned with curry, tender and juicy. It’s served over swiss chard and accented with pickled grapes.

In addition to spectacular food, the decor is cool and the service is friendly and knowledgeable. They also have a nice sake list, and if you don’t know what you like you can try the sake flight. They also have a creative craft cocktail menu and an extensive spirit list with some unusual finds. I tried A Land of Muses gin with some tonic, a unique gin out of Eugene Oregon that I hadn’t tried before.

Uni is on my list of the top five restaurants in Boston. Get the bluefish pate, the quail if you can, and make sure you try a little sushi. Of course, enjoy it all with a nice sake. Hopefully, it will become a favorite of yours too.

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