Search
Search titles only
By:
Search titles only
By:
Menu
Forums
New posts
Search forums
Home
What's new
New posts
Latest activity
Log in
Register
Search
Search titles only
By:
Search titles only
By:
Menu
Install the app
Install
Reply to thread
Home
Heath
Weight Loss
At 63 Clinton, a New Kind of American Tasting Menu Starts With a Breakfast Taco
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Message
<blockquote data-quote="Terri Ciccone" data-source="post: 5552"><p><img src="https://cdn.vox-cdn.com/thumbor/nOrdZ3GwLjCy_WB2RE5JFp-SkQA=/240x0:1680x1080/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/70305516/EAT_MIS_015_63Clinton_thumb2.0.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Chef Samuel Clonts and general manager Raymond Trinh created their version of the dish as an ode to their Arizona roots</p><p></p><p>“When people ask us about what type of food [we serve], we kind of fall back on saying ‘Modern American’ or ‘New American,’ but I think overall it’s very much a New York-style menu,” says <a href="https://www.63clinton.com/" target="_blank">63 Clinton</a> co-owner Raymond Trinh. “There are things from all over the world and all over the country, and for me, that’s very New York. This is the most diverse city I’ve ever lived in or got to experience.”</p><p></p><p>Diners at 63 Clinton can experience a tasting menu filled with ingredients, flavor influences, and cooking techniques from from Japan to France to Arizona — where Trinh and chef, co-owner, and friend Samuel Clonts are from — and beyond. For example, the first course on the tasting menu is Clonts and Trinh’s own spin on the classic breakfast taco, a nod to a dish they ate often growing up. 63 Clinton’s version features a homemade grilled flour tortilla, topped with a slice of an ajitama seasoned egg, salsa verde, a fried hash brown, and a dollop of trout roe.</p><p></p><p>“We’ve been cooking in restaurants a long time, doing other people’s food...,” says Clonts. “But we never really told our story or our background, and we’ve been able to bring that to the menu.”</p><p></p><p>“I think that’s why the breakfast taco is so important to us,” adds Trinh. “It kind of offers a little bit of our past.”</p><p></p><p>Check out the full video to see how the two make a baked Alaska in a pizza oven, and incorporate Japanese influences like tamaki with caviar and a house-made tofu dish.</p></blockquote><p></p>
[QUOTE="Terri Ciccone, post: 5552"] [IMG]https://cdn.vox-cdn.com/thumbor/nOrdZ3GwLjCy_WB2RE5JFp-SkQA=/240x0:1680x1080/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/70305516/EAT_MIS_015_63Clinton_thumb2.0.jpg[/IMG] Chef Samuel Clonts and general manager Raymond Trinh created their version of the dish as an ode to their Arizona roots “When people ask us about what type of food [we serve], we kind of fall back on saying ‘Modern American’ or ‘New American,’ but I think overall it’s very much a New York-style menu,” says [URL='https://www.63clinton.com/']63 Clinton[/URL] co-owner Raymond Trinh. “There are things from all over the world and all over the country, and for me, that’s very New York. This is the most diverse city I’ve ever lived in or got to experience.” Diners at 63 Clinton can experience a tasting menu filled with ingredients, flavor influences, and cooking techniques from from Japan to France to Arizona — where Trinh and chef, co-owner, and friend Samuel Clonts are from — and beyond. For example, the first course on the tasting menu is Clonts and Trinh’s own spin on the classic breakfast taco, a nod to a dish they ate often growing up. 63 Clinton’s version features a homemade grilled flour tortilla, topped with a slice of an ajitama seasoned egg, salsa verde, a fried hash brown, and a dollop of trout roe. “We’ve been cooking in restaurants a long time, doing other people’s food...,” says Clonts. “But we never really told our story or our background, and we’ve been able to bring that to the menu.” “I think that’s why the breakfast taco is so important to us,” adds Trinh. “It kind of offers a little bit of our past.” Check out the full video to see how the two make a baked Alaska in a pizza oven, and incorporate Japanese influences like tamaki with caviar and a house-made tofu dish. [/QUOTE]
Insert quotes…
Verification
Post reply
Home
Heath
Weight Loss
At 63 Clinton, a New Kind of American Tasting Menu Starts With a Breakfast Taco
Top
Bottom
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.
Accept
Learn more…