Check out the new, mobile-friendly!

Oil-Cured Tuna With Tempranillo

Chef Ken Oringer, Toro, Boston
Owen Dugan
Issue: March 31, 2011

Finding a representative dish for Wine Spectator from Boston chef Ken Oringer of Toro restaurant is not easy. He is chef-owner of six restaurants, ranging from a taqueria at Fenway Park to a blue-chip steak house. But he succeeds with an oil-cured tuna matched with a Tempranillo.

For the full article, check out the new issue of Wine Spectator, on newsstands March 1, 2011.

To continue reading this page, become a member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!

Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of


= members only

Keep me logged in      Forgot Password?

Job Opportunities

Passionate about wine? Wine Spectator magazine is looking for an enthusiastic copy editor in the New York office.

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash | New! Unfiltered

» View samples
» Or sign up now!
» Manage my newsletter preferences


The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories