Sixty Three Clinton

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 gloss or bottle. For something stronger, a cocktail menu rooted in the American classics with modern tweaks celebrates locally produced spirits, infusions and tinctures.