Photos: Teddy Wolff
Inspired by 1950s English pubs and Northern Italian cafés comes Claud. Chef Joshua Pinsky and Wine Director Chase Sinzer, who met at Momofuku Ko, are showcasing dishes in the simplest form alongside an extensive wine program.
Chase Sinzer (Left), John Pinsky (Right)
Designer Ian Chapin of Edsel has created a space that incorporates handmade light fixtures - like hand blown milk glass sconces - which provide indirect light. The bartop is a true showstopper - a slab of Bramante Maestro – with emerald swirls that can be found in casual spots across Italy. The restaurant also features a small, outdoor garden.
The kitchen draws its inspiration from the honest and simple cooking of Europe. Chef Joshua Pinksy, who spent a decade cooking at the Momofuku Group, is offering a mix of small and large plates. Look for things like escargot croquettes; razor clams with apple and horseradish; foie gras terrine with walnuts and honey vinegar; swordfish au poivre, and pork chops with smoked onion jus. Dessert brings Pistachio Bundt Cake from Chef Pinsky’s mother and an updated Rice Pudding in honor of his grandfather.
Wine Director Chase Sinzer is focusing on classical producers and less established, contemporary names. The menu is cheekily broken up into France and Not France sections with the cellar boasting 1,000+ wines at any given time. In addition to the extensive wine selection, the bar will also serve sherry, vermouth and amaro.
Claud is located at 90 East 10th Street, New York, NY
For more information, visit www.claudnyc.com