Photos: Giada Paoloni
Sixty Three Clinton is turning up the heat on the Lower East Side. The restaurant run by longtime friends and colleagues, Michelin-starred Chef Samuel Clonts and Raymond Trinh, is focusing on modern American fare. The two formerly worked together at The Chef’s Table at Brooklyn Fare and Bar Uchū.
The menu is a seven-course seasonal dinner centered on local ingredients with a global approach. It begins with a breakfast taco with ajitama, salsa verde, and trout roe, a charcoal-seared crudo with yuzu vinaigrette and shiso; and a seasonal agnolotti pasta. A single dessert - the wood-fired baked Alaska - brings the menu to a close with a twist on an American classic.
Chef Samuel Clonts and business partner Raymond Trinh
The beverage program compliments the menu's seasonality with traditional and progressive wines with responsible farming in mind. It includes old world icons such as Moussé Fils, Château Yvonne, & Ciro Picariello to the new world picks such as Arnot Roberts, Massican & Hermann J. Wiemer – all rooted in producing wines that are pure, mineral-driven and focused.
The cozy, 60 seat restaurant combines two, distinct and separate rooms featuring wrought iron, wood, and marble with accents like warm, glowing sconces, custom Dylan Mellinger tables, and colorful vintage flatware. A u-shaped chef’s counter gives diners a bird’s eye view into the open kitchen. Right now a $92 tasting menu is available with a la carte dining to follow.
Sixty Three Clinton is located at 63 Clinton St, New York, NY. For more information, visit www.63clinton.com