63 Clinton

It would be easy to underestimate this restaurant, located on an unremarkable corner and within the shell of a former pizzeria. However, that would be a shame, as the tasting menu, under the calm leadership of Chef Samuel Clonts, is anything but ordinary. In fact, diners can expect a wonderful and surprising meal with an eye towards finesse.
From lush hamachi with shiso pepper-saturated Meyer lemon curd to juicy-crispy chicken roulade over a puree of miso and spicy mole, this kitchen team treats its top-quality ingredients with refined techniques. Inspired by his time in Arizona and at Bar Uchu, Chef Clonts prepares a taco with soft ajitama, fried potato and smoked trout roe; as well as a hand roll full of caviar and rice.