For more than a century, the Lower East Side has been home to some of the top restaurants in the city — and the world. In this eclectic neighborhood, the possibilities are seemingly endless. Whether you’re in the mood for a pastrami on rye at the iconic Katz’s Delicatessen, or you want to taste an of-the-moment menu by a Michelin-starred chef, you’re in luck. A bright new spot in the neighborhood to check out is the critically acclaimed 63 Clinton, where the LES’s melting pot vibes come to life, blending flavors from around the world in a menu that’s still quintessentially American and very New York, according to one of the restaurant’s co-founders.
The restaurant is the brainchild of two of NYC’s most renowned young chefs, Samuel Clonts and Raymond Trinh. Natives of Tucson, Ariz., as well as longtime friends, Clonts and Trinh have been making their mark on the NYC culinary scene for almost a decade — most notably, with stints together at Brooklyn Fare and Bar Uchu, where Clonts, at 26, became the youngest American to receive a Michelin star.
Needless to say, when this dynamic duo announced their own collaboration, the always-hungry foodie crowd of Manhattan was ready to get a taste of what they were cooking up.
Enter 63 Clinton.
Although its opening was postponed due to the pandemic, 63 Clinton is now a must-visit for both the culinary elite and the everyday diner looking for imaginative but accessible cuisine that takes its inspiration from food worldwide. And with raves across the board, there’s no doubt: The “Modern American” menu at 63 Clinton delivers.
Entering through the unassuming storefront exterior to the small but stylish dining room, guests are treated to a minimal and intimate space. You’ll find no white tablecloths or pretentious service here — the comfort, simplicity, and friendly service make it clear that the food is the focus at 63 Clinton. And that food is meant to be approachable.
What better way to be approachable than to ease diners into a meal with a breakfast taco? As comforting as any tortilla-wrapped concoction you’d grab after a long night out and as complex as a creation you’d expect from a world-class restaurant, this playful first course has become something of a signature. It serves as an introduction to the rest of the puckish and global fare 63 Clinton serves.
The atmosphere during dinner is exciting and welcoming, and, from your table, you can watch the expert cooks firing off magnificent seasonal dishes. Standouts include the mouthwatering short rib with sweet and smoky shishito peppers and caramelized onions, flavorful bluefin tuna, and a dessert of citrusy baked alaska.
With its fantastic menu and diner-focused philosophy, 63 Clinton is bound to become one of the classic NYC restaurants. And you’ll be glad it’s just moments from home at the One Manhattan Square condos from Extell Developments.