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UNI by Ken Oringer and Tony Messina – Experience UNI, Boston's premier sashimi and sake bar.

A legend in Boston cuisine has been reimagined. Ken Oringer Executive Chef and Owner. Ken moved to San Francisco in 1992 to become Chef de Cuisine at acclaimed dining destination Silks in the Mandarin Oriental Hotel. At Silks, he began to attract attention for his distinctive, Asian-accented style and his flair for making the most out of cutting-edge ingredients. Traveler. Magazine named Silks one of the top twenty restaurants in America, and raves followed in the Zagat Survey and Gourmet. Magazine for i...

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UNI by Ken Oringer and Tony Messina – Experience UNI, Boston's premier sashimi and sake bar. | uni-boston.com Reviews

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A legend in Boston cuisine has been reimagined. Ken Oringer Executive Chef and Owner. Ken moved to San Francisco in 1992 to become Chef de Cuisine at acclaimed dining destination Silks in the Mandarin Oriental Hotel. At Silks, he began to attract attention for his distinctive, Asian-accented style and his flair for making the most out of cutting-edge ingredients. Traveler. Magazine named Silks one of the top twenty restaurants in America, and raves followed in the Zagat Survey and Gourmet. Magazine for i...

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UNI by Ken Oringer and Tony Messina – Experience UNI, Boston's premier sashimi and sake bar. | uni-boston.com Reviews

https://uni-boston.com

A legend in Boston cuisine has been reimagined. Ken Oringer Executive Chef and Owner. Ken moved to San Francisco in 1992 to become Chef de Cuisine at acclaimed dining destination Silks in the Mandarin Oriental Hotel. At Silks, he began to attract attention for his distinctive, Asian-accented style and his flair for making the most out of cutting-edge ingredients. Traveler. Magazine named Silks one of the top twenty restaurants in America, and raves followed in the Zagat Survey and Gourmet. Magazine for i...

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Indulge Inspire Imbibe: 2017

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Tuesday, April 18, 2017. Newport - Laguna - Huntington California. Behold the laid back, surfer cool, palm tree lined, wide sandy beaches of Southern California. It was my first time here! We were staying in Santa Ana. For a wedding and on the day of decided to spend the morning in Newport. We walked the pier and the beach, feeling invigorated by the suns warmth and salt water. Then we headed s. Outh to Laguna Beach. Downtown Laguna is bustling with fine art galleries and beachy shops ;. Had an e arly.

improper.com

2016 Boston's Best: Food & Drink | Improper Bostonian

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Arts & Culture. Life & Style. Food & Drink. Photos & Parties. Food & Drink. Bars & Clubs. Arts & Entertainment. Beauty & Health. People & Places. Goods & Services. Arts & Culture. Life & Style. Food & Drink. Photos & Parties. Arts & Culture. Life & Style. Food & Drink. Photos & Parties. Food & Drink. Bars & Clubs. Arts & Entertainment. Beauty & Health. People & Places. Goods & Services. 1247 Centre St., Newton. Photo Credit: Holly Rike. 500 Harrison Ave., Boston. Bánh Mì Ba Le. In the lofty tradition of ...

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Coppa is a neighborhood favorite, known for its cozy atmosphere and inventive Italian small plates created by James Beard Award-winning Chefs Ken Oringer and Jamie Bissonnette. The Coppa menu is updated seasonally blending neighborhood favorites with creative new plates that embrace peak seasonal ingredients that are sourced from local friends. May 14, 2016. May 14, 2016. May 14, 2016. May 14, 2016. May 14, 2016. May 14, 2016. May 15, 2016. May 15, 2016. May 15, 2016. May 15, 2016. May 15, 2016. May 14, ...

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UNI by Ken Oringer and Tony Messina – Experience UNI, Boston's premier sashimi and sake bar.

A legend in Boston cuisine has been reimagined. Ken Oringer Executive Chef and Owner. Ken moved to San Francisco in 1992 to become Chef de Cuisine at acclaimed dining destination Silks in the Mandarin Oriental Hotel. At Silks, he began to attract attention for his distinctive, Asian-accented style and his flair for making the most out of cutting-edge ingredients. Traveler. Magazine named Silks one of the top twenty restaurants in America, and raves followed in the Zagat Survey and Gourmet. Magazine for i...

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