Sixty Three Clinton — Restaurant in New York

The first thing that is important to say about the restaurant is that the design is stunning and the kitchen is beautiful and clean. the waitwrs where very friendly and kind.

A non-alcoholic cocktail - the Grape Fruit is felt in the drink and it has good freshness, very refreshing. I recommend getting a chair facing the kitchen

Breakfast tacos - there is a good kick of the spiciness,the egg was tasty and the texture was perfect, the explosion of the salmon eggs was very good and added to the dish, more color to the tortilla would have been nice

Caviar roll - what else is there to say except that caviar cannot be a bad thing, very tasty, there was a good combination of the fat and saltiness of the caviar and the spiciness of the fresh wasabi and the sweetness of the rice. Not worth $55 but glad I tried it. it was a very enjoyable experience especially when the chef came to prepare the roll in front of me and you could see his mastery

Spanish mackerel- the fish was amazing and tender and flavored well A good dose of saltiness, there was a good balance of the sourness of the sauce and the spiciness of the peppers, some fat to balance everything would have been nice

Tartar - very good, there is a variety of textures in each bite, there was crunch, there was fluff, there was softness of meat and there was a good combination of flavors, between the meat and the other things, the powder of the seaweed was very strong.

Seafood congee - the congee itself is very soft and smooth and you can feel the use of the seafood in the porridge, I like the combination of the cold crab and the hot congee, and there are umami and sweetness tones in the bases that are very nice, I would be happy for a little more of the congee itself

Japanese sweet potato - something that i noticed is that they put a lot of emphasis on the textures in the mouth, the same here I felt a lot of things in the mouth both in terms of textures and flavors, it was really delicious, and they used the basic taste of the sweet potato well

Sourdough bread - the bread is soft and airy as bread should be and has a very nice taste and not only the taste of bread but also the taste of smoke, the butter is a little too salty for my taste but balances well in the bread, I felt like they wanted me to get full by it because by the time it arrived I wasn't full, But you can feel the sourdough in the bread, which is very good.

Green round chicken - the chicken was very juicy, you could feel the herbs coming, the sauce was smooth and with a good degree of fattiness and saltiness, there nothing took over and the mushrooms were very nice on the side but felt unrelated.

Baked Alexa- not too sweet, there is a good combination of cold and hot, different textures in every bite, and the meringue was really well made, if not for the mackerel and caviar roll this would be my favorite dish, a good end to the meal.

Summary - a very enjoyable meal and a spoon, it was nice to sit in front of the kitchen and watch the chefs at work, I see why it got a Michelin star, but it wasn't as good as the other michelin stars i was at, but it deserves the star, the hit was the mackerel in my opinion overall the dishes where small but the food...

TL;DR: Compelling price point for 7-course but ultimately expected more. Didn’t like the initial wait (40 min) between seating and the first course. Rotating servers was confusing. Food - apart from a few dishes - was just okay.

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Was excited to try this spot but left feeling lukewarm. The food was okay. I wasn’t sure what the exact theme or focus of the menu was, and so each item felt a bit random. Presentation was nice, but the flavors overall just didn’t quite… mesh or do much for me. Breakfast taco concept sounded fun, but a flour tortilla with some crisped potato covered in fish roe was odd and salty. I’d have appreciated a little bit of an intro explanation as to what the chefs were thinking about when pulling the menu together.

To be fair, a few were good. The notable dishes were the grilled pork tenderloin (yum), tempura squash blossom (enjoyed the airy crunch), and the goat milk ice cream. The caviar with the ice cream for the sweet and salty combo was especially genius. Great textures and delightful contrasts in my favorites. But everything else was just okay, which was surprising considering this is a Michelin-starred restaurant.

The service was a problem - but it wasn’t exactly a server issue. It’s more about the timing of things coming out and the beginning wait. We came on time for our reservation, sat down, was served water, and then just waited. And waited. Put in our drink order. Waited another 10 minutes. By now we were 40 minutes into our reservation with one drink on hand and zero food. I’d have appreciated even some bread or something to snack on rather than sit at an empty table for that long. I think it’s reasonable to either receive the first course or some kind of notice about how long things will take by the 20-ish minute mark. Neither happened.

Meanwhile, our first server was off talking about wines to other guests but not revisiting our table, which made us feel overlooked. I don’t think it was intentional because it seems like all the servers were rotating through tables, but this system wasn’t clear until later. Ultimately the service improved by the end, so I appreciate that. The servers individually were conversational, cheerful, and lovely. However, I’d have preferred one dedicated server OR, if you’re going to continue with the rotating servers, simply clearer communication.

I’m sorry to say that the rough start colored the rest of the meal, and the food was inventive but not quite hitting the mark for what I’d expect at this price point. Also, the wines by glass were a bit pricey relative to the meal (in the $20-30 range). With great reviews and a set 7-course meal that is $117/person (which is a compelling price point), I did hope for either outstanding food or service. It’s just one person’s opinion, but I left feeling a little disappointed. I believe in the restaurant’s potential and know I’m maybe the minority in the sea of positive reviews. I just think that when it comes to NYC and such a competitive food scene, I hoped for more at Sixty...

Definitely a fun tasting menu experience that I would highly recommend!

We reserved our seating for the kitchen counter which I highly recommend both for a great view of the table and just a lovely experience to interact with more of the staff. Coming in, I was waiting first for the restaurant to open, and the server came out and actually escorted me in which was unexpectedly kind of him.

After being seated, both the bartender/server stopped by as I waited for my +1. Once my +1 arrived, we began our lovely experience. The kitchen counter was a lovely view of the kitchen and seeing everyone at work. And it was easy to talk as it wasn't super noisy and hard to hear.

Here's what we got for our seasonal menu!

*White Negroni: As the bartender commented, this looked like water at first. But drinking into it, it was so smooth and wonderfully layered. The bartender was also nice enough to let me try another off menu drink that looked similar but had a totally different flavor profile. *Breakfast Taco: As with most of the dishes here and as my +1 stated, this dish really set the tone for being 'playful' as well as refined. A great small bite and opener. *Faroe Islands Salmon: A super gorgeous dish. Loved the acidity on this dish and one of the more sophisticated dishes of the night. *Baked Clam Chowder: Loved this dish not only for the unique green curry take on a clam chowder but also their lovely bread. It was so good - easy to bite into but also thick. Lovely. *Stuffed Pepper: I loved how big the dish was and the sophisticated take on a stuffed pepper. I'm personally not the biggest fan of peppers overall but this was tasty and loved the sauce in particular. Definitely got a sense of the background of the chefs (in which one of the owners I believe came by to chat with us about!). *Pork Carnitas: A really solid dish. Loved the colors of the dish and super easy to eat/not heavy. *Strawberry Pina Colada: Loved the plating on this dessert and really did look like an 'oyster' dessert. Super sharp in terms of the taste and gorgeous to eat. *Sticky Toffee Tres Leches: A wonderful last dessert. Not too sweet and definitely a smart play on the typical tres leches dessert remixed into something completely different as a layered cake that was both textured beautifully and layered.

The service was also spectacular and again, embodied the wonderful fun attitude. Both the bartender and server were super nice to us, giving not only a great overview of each dish but also making sure to give great suggestions such as with cocktails. There was a slight miscommunication where one of our orders didn't get transferred through, but the server was so kind to figure out where the miscommunication happened and took off one of the drinks from the bill. The night ended too with a complimentary tequila shot as the kitchen was celebrating something.

Thanks so much to the staff and chefs for a wonderful experience - would love to...