63 Clinton

63 Clinton brings a specific Southwest memory to a Lower East Side tasting menu. Chef Sam Clonts and Raymond Trinh grew up in Southeastern Arizona, and their restaurant describes Sonoran flavors, whole-animal butchery and regional ingredients as the foundation of its seasonal cooking. The Michelin-starred address is on Clinton Street, but its point of view reaches well beyond a generic New York fine-dining template.

Arizona roots, New York technique

Clonts and Trinh opened the restaurant as co-owners after years working together in New York. Their menu moves course by course, using familiar references and refined technique rather than a fixed catalogue of signature dishes. Clonts’s earlier work at Chef’s Table at Brooklyn Fare belongs to that professional history; the restaurant’s own description puts the shared Arizona upbringing at the center of the food.

A focused tasting-menu stop

Plan 63 Clinton as a full tasting-menu dinner rather than an à la carte detour. The restaurant publishes dietary limits, including restrictions for vegan diners and egg, coconut and soybean allergies, so check its current guidance before booking. For a wider Lower East Side route, use the New York City restaurants and experiences guides to place the dinner among nearby stops.