Claro is where New York and Oaxaca meet – the result of chef/owner T.J. Steele’s long-time love for Oaxacan food and culture. Over his many years in Oaxaca, TJ cultivated relationships with local craftsmen, artists, mezcaleros, cooks and farmers throughout the region. Claro is dedicated to making everything by hand, including the masa, cheeses, chorizo and moles. TJ sources the corn for Claro's menu from farms that hand-pick non-GMO heirloom (criollo) varieties, all our meat and produce is organic and our menu is entirely gluten-free. “Claro” means “clear” in many different senses, but also “of course” -a phrase that’s used to put a person at ease; a sentiment that permeates the style of dining we hope to share with you. The soul of Claro extends beyond the menu, having called on Oaxacan friends to add their craft and expertise to all areas of the restaurant.
Join chefs Bricia Lopez and TJ Steele as they bring the spirit of Oaxaca to life through an exclusive 4-course Valentine’s Day dining experience that brings their newsletter to life. Come and experience an exclusive, one-night-only collaboration dinner where the rich flavors of Oaxacan cuisine blend seamlessly with the vibrant soul of New York.
Delicious food; friendly, kind staff. The menu apparently changes regularly, so I'll need to go back again. It looks like it maybe has a garden when the weather is nice.
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I
Ian
New York City
14則評論
5.0
14則評論
在2024年12月15日用過餐
整體 5
食物 5
服務 4
氛圍 4
The tostada de atun is so good I always consider ordering a second one each time I come to Claro. The mole negra is a must too!
請問這對你有幫助嗎?
A
Alexa
New York City
6則評論
5.0
6則評論
在2024年11月26日用過餐
整體 5
食物 5
服務 5
氛圍 4
Amazing meal and appreciated all the options were gluten free!