After working together at Brooklyn Fare and Bar Uchū, friends and former high school classmates chef Samuel Clonts and restaurateur Raymond Trinh decided to venture out on their own. The result is Sixty Three Clinton, where a whimsical tasting menu is ruled by the seasons and pulls from their personal histories. Think a breakfast taco with an ajitama ramen egg, salsa verde, and smoked trout roe — a wink to their Southwest upbringing and years of Japanese cooking.