10/10 recommend. Absolutely fantastic food and service. Every dish was delicious and we ended the meal stuffed. The cocktails were unique and fresh, if I could recommend one it would be the “white negroni” 😇 . Warm & friendly vibes all around. Add the caviar hand roll, you won’t regret it. Can’t wait to be back.

Absolutely my favorite restaurant in NYC! I’ve been here well over 8 times and every time is just as exciting, if not better than the last! Every dish is perfectly balanced between flavor and texture and the caviar hand rolls are to die for. Trust me when I say they don’t skimp on the caviar. The staff is friendly, accommodating, and knowledgeable. I work in wine and can honestly say the wine list is curated to perfection.

Just perfect. Highly recommend Sixty Three Clinton for a special occasion - we came here for my birthday and the meal absolutely made my night. Everything on the menu was fabulous (especially loved the mackerel and apple sorbet, which had had the most beautiful texture) and everyone was so friendly and knowledgeable. They even gave me a little card which was such a sweet gesture. Also 10/10 recommend getting the caviar hand roll as an add-on - so luxurious and just buttery divine goodness. We’ve dined out a lot this year and this place is definitely a standout. Will definitely be back, hopefully soon!

Everything on the menu is amazing. If u want to add any supplement I recommend the uni addiction to the breakfast taco. The taco and the cabbage dish on the menu were. My favorites but there wasn’t a single lowlight in the meal. It was full of surprises. Perfect meal and the wait staff love their job and it shows. Really friendly atmosphere.

Amazing detail to service and exceptional focus on experience. Every person that stopped by at our table knew where we were in our courses, knew what we were each drinking, where our conversation left off with someone else, and the overall orchestration was seamless. Get the hand roll made special for you by the chef (earlier time slots in reservations). Don’t hesitate to engage in conversation, they are so knowledgeable and will share secrets—we got super secret recipe to brining our turkey before thanksgiving. It was amazing. What a gift!

I’d come back here just for the atmosphere - this is good food not taken too seriously, but dished out with class and revelry. It’s best to come here with an agenda to drink as the selections are on point, and they pair well with the range of unique dishes on the menu, many of which can be elevated with caviar, uni and truffle. As a whole the menu stands out especially amongst other Michelin restaurants, but the team and environment is what will keep this spot in your memory.

Surprise date night at this restaurant and it did not disappoint. Pre-fixe menu was robust and even though not every dish was a 10/10, they hit home runs more often then not. There were a few stand out dishes that are hard to describe bc the flavor profile was one thing, but the unique and never before experienced combinations blew my mind. Don’t skip out on the caviar roll, trust me.

I thoroughly enjoyed my evening at 63 Clinton located in the lower east side! The classic American décor with warm tones creates a comfortable yet refined atmosphere for the dining experience. As someone one who loves cuisine from across the globe, I appreciated the chef’s take on seasonal American fare with strong global influences. It almost seems an homage to the “melting pot” often used to describe the USA. We started off with a nod to Latin American food with the Breakfast Taco. Instead of your typical scrambled eggs, the protein was provided by ajitama, a Japanese boiled egg marinated in sauce. The hash browns added a heartiness to the dish and the vibrant orange smoked trout roe brought just the right touch of salinity to the dish. All of this was wrapped in a perfectly toasted, fresh tortilla. Such delectable and clever dish! Next was the Caviar Hand Roll, bursting with buttery richness and ocean sea saltiness. The amount of caviar stuffed into the seaweed wrap was nearly obscene and totally worth the extra price for the indulgence. The Spanish mackerel with eggplant, ginger and peppers was expertly seared with layers of flavors that I didn’t expect from mackerel. The Pad Thai Agnolotti had all the flavors you are accustomed to and love in pad thai, with a rich peanut sauce, invigorating ginger, creamy boiled egg yolks and a spicy peppery kick. But instead of traditional rice noodles, the chef used agnolotti. These bite-sized pillows added a different texture and mouth feel to the dish creating an intriguing and enjoyable twist on the traditional preparation. The langoustine, a wonderful addition, was tender and really absorbed all the complex flavors of the dish. The Caraflex Cabbage had a milder, less bitter flavor than regular cabbage which balanced nicely with the starchy sweetness of the camoté, toasted earthiness of the hazelnuts, and salinity of the nori. It was accompanied by fresh Hokkaido milk bread which was very necessary to sop up every last drop of the mouthwatering dish. The Duroc Pork Loin was remarkably tender and juicy. Plated with sweet and smoky and shishitos and a sweet pineapple-ajil dulce, it had the potential of being overly sweet. However, once again the chef demonstrated his skillful manipulation of the palate. The evening was capped by two delicious desserts, Yuzu-coconut Ice Cream with toasted meringue on graham crumbles and a Honeynut Squash Cremeux drizzled with caramel atop gingerbread. I am so impressed with the creativity of this chef and am looking forward to returning numerous times be surprised by new, unexpected combinations of cuisine from around the world, elevating traditional American cooking. Bravo, chef, bravo!