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😍 5/5 - I lost count of how many times I got on the waitlist for a
By 👻 @Molly T., 03/18/2022 3:00 am
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I lost count of how many times I got on the waitlist for a table at Sixty Three Clinton with no luck. The allure grew and grew, along with my expectations. Usually, that's a recipe for disappointment. At Sixty Three Clinton, I was only dazzled. Our waiter told us that pre-pandemic, the two chefs -- both with incredible pedigrees -- planned for the restaurant to be a luxe tasting menu (think EMP or Chef's Table at Brooklyn Fare level). However, once COVID had wreacked havoc on our lives, our city, and particularly the service industry, they pivoted significantly such that they could provide a much more affordable tasting menu (seven courses for $92 with several options for luxe add-ons for those wanting an extra fancy moment). So many folks have struggled financially in the past few years, so this commitment to more accessibility is meaningful. The space is gorgeous, the food is gorgeous (and just the right amount -- we were not left too hungry or too full) -- an impeccable job all around.Came here at 9pm on a Saturday night. I would say the space is more upscale than most restaurants on the Lower East Side, but still not fancy. Modern vibe, uplifted by the speed of the servers -- while service was a tad slow at times, the pace at which folks move and talk here is fast but not reckless, like an impressive choreography. Drink-wise, they've got a short list of classic cocktails (though they can probably make any classic you'd like even if it's not on the menu), a short list of wines by the glass, an optional wine pairing (next visit I think we will try this, as the wine pours here are on the small side so I wouldn't worry about getting sloshed from a wine pairing) or by the bottle. I first ordered a Tuxedo #2, which is a riff on a martini featuring maraschino liquor, and my fiancé got the daiquiri. Both delicious. I then got a dirty martini (I asked for it extra dirty, and they went so far as to bring me three extra olives -- in addition to those already in my glass! Bless, seriously.) and finished with a yummy glass of white.The food is of course where Sixty Three Clinton really shines. The menu is eclectic American with both U.S. and international influences. Fun, elegant, sophisticated and creative. It is exactly the right amount of food and it is all truly divine. I did not manage to get pictures of every dish, but I'll speak briefly to all. Eats, below:Breakfast Taco w/ ajitama, hash brown, smoked trout roe: A+An homage to the restauranteurs' Arizonian roots, this is the fanciest breakfast taco you'll probably. So flavorful and fun, the roe giving it even more of a punch than it already would've hadHamachi Crudo w/ red mandarin, tardivo: A+So fresh and tasty, with delicate but pronounced flavors. Diver Scallop (or in my case, tuna) w/ sonora beans and chestnut: AI can't eat scallops so I was planning on giving mine to my fiancé but they graciously subbed a small piece of tuna instead for me. Probably the least exciting of the menu but it's all relative.Congee w/ white asparagus and fava bean: A+Super glammed up rice and beans with Asian influence. Beautiful green color, hearty, warming and very flavorful.Sweet Potato w/ compte, furikake (plus addition of perigord truffle): A++Definitely one of the stars of the night. We tried one with and without the truffles, and the truffles were oh so decadent. This take on a stuffed baked potato is one big umami bomb in the best wayGreen Circle Chicken w/ miso-mole, king trumpet mushroom: A+The miso-mole sauce was a thing of dreams, the earthiness pairing beautifully with the mushrooms. The chicken was moist and juicy with perfectly crispy skin.Baked Alaska w/ strawberry and cardamom: A A nice, light take on this classic. I'm not really a fruity dessert person but I do like meringue. The strawberry provided a nice palette cleanse to round out the meal.
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