Where ancient Oaxacan traditions meet Brooklyn's culinary innovation, Claro New York City stands as the borough's most authentic celebration of Mexican gastronomy. Chef-owner T.J. Steele's Michelin-starred restaurant transforms heirloom criollo corn into extraordinary masa-based creations that honor centuries-old techniques while embracing seasonal New York ingredients.

Steele's journey to Claro began with extensive immersion in Oaxacan culture, working alongside local cooks and mezcaleros to understand the soul of this complex cuisine. After honing his skills as sous chef at Danny Meyer's Maialino, he opened Claro in 2017 with a singular vision: to showcase Oaxacan cooking through the lens of farm-to-table philosophy. The restaurant earned its Michelin star in 2019, cementing its position among New York City's finest dining destinations. Steele's commitment extends beyond the kitchen—he collaborates directly with Oaxacan artisans, featuring handcrafted dinnerware from Francisco Martínez Alarzón and artwork by renowned artists Francisco Toledo and Dr. Lakra.

Claro's four-course prix fixe menu showcases the restaurant's dedication to handmade excellence. Every tortilla emerges from house-nixtamalized corn, stone-ground daily and shaped on a wood-fired comal. Signature dishes like the tlayuda—a crispy, oversized tortilla topped with seasonal ingredients—and the complex mole negro demonstrate Steele's mastery of traditional techniques. The menu evolves with the seasons, featuring dishes like tetela filled with local vegetables, house-made chorizo with heritage breed meats, and innovative ceviches that bridge Oaxacan and New York sensibilities. This commitment to seasonal, sustainable sourcing from regional farms ensures each dish reflects both place and season.

The intimate Gowanus space captures the warmth of a Oaxacan kitchen with its open layout and wood-fired oven centerpiece. Guests can witness tortillas being pressed and cooked live, creating an immersive connection to the craft. The backyard garden provides seasonal outdoor dining, while the bar showcases Mexico's most extensive mezcal program in New York City, with carefully curated pairings for each course. Service reflects the restaurant's welcoming philosophy—'claro' meaning 'of course' in Spanish—with knowledgeable staff guiding diners through both familiar and adventurous flavors.

Reservations through Resy are essential for this 284 Third Avenue destination, though bar seating accommodates walk-ins when available. Claro represents more than fine dining—it's a cultural bridge that elevates Oaxacan cuisine to its rightful place among New York City's most celebrated restaurants.