Dr. Clark
Japanese restaurant · Chinatown
.png?w=48&q=75&f=webp)
104 Bayard St, New York, NY 10013
Highlights
Hokkaido specialties, sushi, & tabletop BBQ in a loungey setting
Hokkaido specialties, sushi, & tabletop BBQ in a loungey setting
"This Japanese spot in Chinatown opened in 2020, with regional specialties from Hokkaido like extravagant seafood and lamb cooked tableside. There are eight outdoor kotasu tables where you can sit with a group of three to six people beneath a roof and a disco ball. These tables are reservation-only, so make sure to check out the website ahead of time." - hannah albertine
"This Japanese spot in Chinatown has everything from tabletop jingisukan dishes to french fries with uni and anchovies. But what really sets Dr. Clark apart are the eight outdoor kotatsu tables where you can sit with a group of three to six people under a roof and a disco ball. These tables are reservation-only, and each one comes with its own oscillating fan, so plan ahead if you want to eat squid stuffed with uni rice outside without becoming a soggier, sweatier version of yourself." - nikko duren
"What sets Dr. Clark’s sidewalk setup apart from some of its neighbors are the low, wooden kotatsu tables, which have a place for you to tuck your feet under the table. That, and the disco ball twirling nearby." - hannah albertine, nikko duren, carlo mantuano
"If you’re a margarita purist, you might take issue with this wasabi margarita from an undeniably cool Japanese restaurant in Chinatown. But once you taste it, you’ll understand why it belongs on our list. This adventurous spin on a spicy margarita has a subtle blend of tequila, triple sec, lime, and a dollop of wasabi all served on the rocks. The unexpected combination of sweet and sour balanced by the intensely spicy wasabi is not for the faint of heart. But shockingly, it won’t invade your nasal passages and make you tear up either. It’s mostly a smooth roller coaster of flavor that heats up at certain moments and cools down at others." - nikko duren, bryan kim
"Much like caviar or gold leaves, uni sometimes shows up on menus for the sole purpose of making a dish feel like it comes with the keys to a Maserati. In the case of Dr. Clark’s squid, the saline taste of uni isn’t for show. It adds depth and richness to the charred rice and chewy squid, like the three ingredients were destined to be together." - team infatuation
