A Michelin-starred tasting menu
shaped by the Southwest
served on The Lower East Side
food + DRINK
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
SUMMER 2026 | Updated 07/2/2026
golden shrimp & ika ceviche
leche de tigre, tomato, melon, sancho
BREAKFAST TACO
ajitama, hash brown, smoked trout roe
OR
seasonal taco
squash blossom, tropical corn salsa
Bread & butter
jalapeño cornbread, sourdough tortilla, pho fat, whipped tofu toro, rye sourdough, salsa macha
Tuna
akami, plum aguachile, watermelon sorbet
le boeuf, three ways
Kilgus dairy cow with cowboy caviar, corn & lime leaf sabayon, summer beef salad, taquito
basque cheesecake
Norwegian brown cheese, nectarine honey, spruce
choco taco
piña colada
+ caviar handroll $55 | tasting menu $130
We cannot accommodate: vegan diners, egg allergies, coconut allergies, or soybean allergies.
We cannot accommodate severe allium/herb/spice allergies. Vegetarian diners can be accommodated if they consume eggs and dairy. We cannot guarantee accommodation of undisclosed dietary needs.
Email info@63clinton.com for further questions.
If you are celebrating with us, we do not allow the presentation or cutting of cakes purchased outside the restaurant.
OUR TEAM
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, welcoming friends, neighbors and visitors in search of a truly memorable New York City meal that feels both comforting and elegant.
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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.
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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.