Sixty Three Clinton
New American restaurant · Lower East Side ·
Elegant tasting menus with caviar hand rolls and finesse
Elegant tasting menus with caviar hand rolls and finesse
"A seasonal American restaurant that maintained a star." - Melissa McCart
"Sixty Three Clinton on the Lower East Side strives to be the tasting menu equivalent of the mother in Mean Girls—the one who says, “I'm not like a regular mom, I'm a cool mom.” And they pull it off, over seven courses. The best seats in the house are at the kitchen counter, where you can watch tattooed chefs fan duck breasts while you eat their signature breakfast taco with smoked salmon roe and a quarter of ajitama." - bryan kim, willa moore, will hartman, molly fitzpatrick, sonal shah
"This tasting menu spot on the Lower East Side is where you should go after you tell your partner you love them for the very first time (provided they say it back). For $112, you’ll get a seven-course dinner with seasonal dishes like a breakfast taco with salmon roe, duck breasts grilled Japanese-style, and a Basque cheesecake with grilled grapes from southern Spain. Despite all the fancy food, Sixty Three Clinton is pretty relaxed: tattooed chefs wear Reeboks and baseball hats, and there’s a good shot your server will giggle incessantly while explaining that the butter in the cheddar biscuit was flown in from Normandy." - bryan kim, will hartman, willa moore, sonal shah, molly fitzpatrick
"One-starred American restaurant 63 Clinton from chef Sam Clonts and Raymond Trinh features a seven-course tasting menu that starts at $112 per person." - Eater Staff
"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." - Michelin Inspector
