Sixty Three Clinton Opens in the Lower East Side

Maki rolls, robata and more in NoHo, a burger focus for the Breslin, and more restaurant news.


By Florence Fabricant

Headliner

Sixty Three Clinton

Since working together at the Chef’s Table at Brooklyn Fare and Bar Uchu, among other places, the chef Samuel Clonts and Raymond Trinh, who has a managerial role covering beverage service here, are teaming up to open their own Lower East Side restaurant. The space previously housed the Lower East Side location of the restaurant Speedy Romeo. That restaurant closed, but, from it, the new owners inherited a wood-fired grill. A white marble bar fills the front room, which also has an open kitchen with a chef’s counter seating 10. There’s an à la carte menu served in the bar area. Beyond, the 40-seat dining room features a seven-course tasting menu for $92. It begins with a breakfast taco made with ajitama (the custardy eggs often served in ramen bowls) and salsa verde. Breakfast taco? “We wanted to start the menu with a course that was a little playful and whimsical, yet still refined,” the partners said. Smoked corn with razor clams, cabbage with Comté cheese and Berkshire pork ribs are some of the dishes that follow. Dessert is a crowd-pleasing baked alaska.

63 Clinton Street (Stanton Street), 917-663-6223, 63clinton.com.

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