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AN INSPIRED NEW RESTAURANT FROM SAM CLONTS & RAYMOND TRINH



NOW OPEN ON THE LOWER EAST SIDE

 
JOIN OUR TEAM
 
 


FOOD + DRINK

 

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Our intimate, seasonal menu of modern American fare takes cues from Chef Sam
Clonts’ time in some of New York City’s best kitchens; reflecting both his
appreciation for local ingredients and a global approach. To drink, Raymond
Trinh’s beverage team has crafted an eclectic wine list from old and new-world
selections that satisfy a variety of tastes, available by the glass or bottle.
For something stronger, a cocktail menu rooted in the American classics with
modern tweaks celebrates locally produced spirits, infusions and tinctures.




SEASONAL MENU

Winter 2024

*Updated* 12/13/2024

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BREAKFAST TACO


AJITAMA, SALSA VERDE, TROUT ROE




GRILLED BOSTON MACKEREL


SEA BUCKTHORN, RADISH, FRESNO




LINGUINI PASTA


HONEYNUT SQUASH, PARMESAN, NUTMEG




SAVOY CABBAGE


COMTÉ, NORI, HAZELNUT


DARK RYE SOURDOUGH




GRILLED PORCELET LOIN


RED APPLE MOLÉ, TURNIP, PORK SKIN




PEAR PARFAIT


SECKEL PEAR, PEANUT GRANOLA, ITALIAN MERINGUE




MONT BLANC PROFITEROLE


CHESTNUT, MAPLE


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SEVEN COURSES, 112. | ADD CAVIAR HANDROLL, 55.

we cannot accommodate vegan diners, diners that cannot consume eggs, or diners
that cannot consume soybeans and soybean products

 
 

 
 
 


OUR TEAM

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After fifteen years of friendship and nearly a decade working together in New
York City, Sam Clonts and Raymond Trinh collaborated to open their first
restaurant as both owners and partners, where they look forward to welcoming
friends, neighbors and visitors in search of a truly memorable New York City
meal that feels both comforting and elegant.

 
 
 


SAM CLONTS

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Samuel Clonts is the co-owner and Michelin-starred executive chef of Sixty Three
Clinton, a new restaurant serving modern, seasonal American fare with global
influences located at 63 Clinton Street on the Lower East Side. Sam leads the
team at Sixty Three Clinton alongside his longtime friend and business partner
Raymond Trinh.

Growing up in Tucson, Arizona, Sam enrolled in his high school’s culinary arts
class while simultaneously working as a dishwasher at the local neighborhood
restaurant. By the time he turned 18, he had worked his way up from chef de
partie at The Ritz-Carlton Dove Mountain just Northwest of Tucson, overseeing
multiple kitchen stations before graduating high school. 

Drawn to New York City’s world-class hospitality industry, Sam left Arizona for
Manhattan, studying at the Institute of Culinary Education while working at The
Ritz-Carlton Battery Park. Towards the end of 2011, a holiday dinner with
friends brought him to three Michelin-starred Chef's Table at Brooklyn Fare; by
January 2012, Sam began an externship there and over the course of the next five
years worked his way up in the famed kitchen. Early on, Sam called Raymond -
whom he’d met years earlier while in high school - to join him at Brooklyn Fare.
The two have worked side by side ever since. In early 2017, he left Brooklyn
Fare for an opportunity to join Uchu Hospitality as Bar Uchu’s executive chef,
while Raymond came on board as the restaurant’s team captain overseeing all
front and back of house operations. By October 2017, Sam’s cooking earned Bar
Uchu a Michelin star, making him the youngest, starred American chef at 26 years
old.


RAYMOND TRINH

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Raymond Trinh is the co-owner of Sixty Three Clinton, a new restaurant serving
elevated, seasonal American fare with global influences on the Lower East Side.
Ray leads the team at Sixty Three Clinton alongside his longtime friend and
business partner, Michelin-starred chef Samuel Clonts.

Born to Vietnamese refugees, Raymond grew up in Santa Barbara before moving to
Lake Havasu, Arizona at the age of seven. The family’s convenience store
provided Raymond with the beginnings of a career in hospitality and after
graduating high school, Raymond was accepted to his local culinary school and
began to formally explore a career in food. While enrolled, his professor
brought him to a local Arizona high school to share his experience with the
culinary arts class and meet Sam, a talented, burgeoning chef. Upon graduating
culinary school, Raymond joined The Ritz-Carlton Dove Mountain’s banquet team
assisting in the cooking and production of 300-person feasts, later moving on to
the fine dining restaurant where he would again cross paths with Sam. The two
became good friends, and have worked together ever since.

In February 2012, Ray moved to New York City to work alongside Sam in the
kitchen of three Michelin-starred restaurant, Chef’s Table at Brooklyn Fare. It
was here that he first discovered his love for the front of house, and began
studying more about the beverage aspect of a restaurant - learning about wines,
sakes, cocktails and beers. After leaving Brooklyn Fare and working at Akashi,
Ray joined Sam at Uchu Hospitality's team captain at Bar Uchu in 2017. Under
their culinary craft and leadership, Bar Uchu earned a Michelin star in October
2017.

 
 
Banner Image

About Our Food

The Kitchen

Team
 
 


LOCATION

Lower East Side
63 Clinton
New York, NY — 10002
917.663.6223
info@63clinton.com




HOURS

Tuesday-Saturday
6pm-11pm

 


RESERVE

via RESY


PRESS

Pomme Creative
bianca@pommecreative.com




GIFT CARDS