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.

Intimate Dining Experience

• With only 40 seats, 63 Clinton offers a cozy and exclusive atmosphere, making reservations highly sought after.

Seasonal and Global Menu

• The menu reflects a blend of modern American cuisine with global influences, showcasing seasonal ingredients and unique dishes like a Breakfast Taco with ajitama and trout roe.

Personal Touch from Owners

• Co-owners Sam Clonts and Raymond Trinh, who have a long-standing friendship and culinary partnership, personally engage with guests, enhancing the dining experience with their passion and expertise.

Signature Ingredients

• Ajitama: These custardy eggs, often served in ramen bowls, add a rich and creamy texture to dishes like the Breakfast Taco, showcasing a blend of Japanese influence and American comfort food.
• Trout Roe: This delicate and flavorful roe enhances the Breakfast Taco, providing a burst of briny flavor that complements the dish's richness.
• Smoked Hamachi: Known for its sweet and tender flesh, this fish is paired with fresh wasabi and dill, highlighting the restaurant's focus on fresh, high-quality seafood.
• Berkshire Pork Short Rib: Renowned for its marbling and flavor, this cut is prepared to perfection, often accompanied by maitake mushrooms and caramelized shallots, showcasing the chef's skill in elevating classic ingredients.
• Fresh Tofu: Sourced from upstate New York, this milky tofu is served with fresh yellow wax beans and Japanese uni, emphasizing the restaurant's commitment to local and seasonal ingredients.
• Honey Nut Squash: This unique squash is presented with barley miso, nori, and crunchy hazelnuts, reflecting the restaurant's innovative approach to seasonal vegetables.
• Caviar from Uruguay: Featured in the caviar hand roll, this luxurious ingredient is prepared tableside, adding an element of sophistication and indulgence to the dining experience.

Tasting Menu

• Seven Courses: $112
• Add Caviar Handroll: $55