Claro

$
Party
Mexican
Cocktails

Brooklyn / Gowanus

Location


Get directions | 284 3rd Ave, New York, NY 11215

Hours

Hours |

About

Seasons make people – especially New York people – very excited. That first day in September when it’s not 90 degrees and sweaty? People can’t get their scarves on fast enough. We’ve seen real adults huddled around the Muji notebooks and pencils section in September like they’re trying to will themselves back to Psych 101. And the fact that La Colombe, the coffee shop whose cups you used to rely on to make you seem cooler, now sells a pumpkin spice latte? We’ll leave it at that.
Sometimes it feels like we’re all just trying to make ourselves feel better about having seasons. If we get excited about scarves and pencils now, maybe when it’s 20 degrees and filthy-snowy in a few months, we’ll all be less miserable.
Go to Claro, and you won’t be able to lie to yourself anymore: New York City would be a much better place if it was always summer. This Mexican restaurant in Gowanus is great – but when you get to eat on their back patio, it’s outstanding.
Claro’s big backyard is full of trees, string lights, and most importantly, an open kitchen. The best seats in the restaurant are at the outdoor bar, where you can watch your tortillas being made over an open fire while drinking a frozen mezcal cocktail. It reminds us of Salazar – an entirely-outdoor Mexican restaurant in Los Angeles – and if you’re unfamiliar, all you really need to know is that a meal there could convince anyone to move to the West Coast.

Contact

(347) 721-3126

https://www.instagram.com/claro.bk/

Menu

FOUR COURSE DINNER $72

*Curated Mezcal Flight $54

FIRST
ENSALADA DE GRANJA

norwich farms carrots, turnips, chapulines, quesillo

*Neta – Espadin by Candido Garcia – Miahuatlan, Oaxaca

AGUACHILE

montauk fluke, satsuma mandarin, blood orange, charred habanero oil, spicy peanut oil

*Mal Bien – Espadin by Lucio Morales – San Dionisio Ocotepec, Oaxaca

TOSTADA DE REMOLACHA

beets, guacamole, queso fresco

*Nuestra Soledad – Espadin by Gregorio Ivan & Francisco Mendez – San Luis del Rio, Oaxaca

TOSTADA DE PULPO

Octopus, black aioli, escabeche, guacachile, chicharrón

*Rey Campero – Espadin by Romulo Sanchez Parada – Candelaria Yegole, Oaxaca

SECOND
QUESADILLAS

broccoli de ciccio, aged cheddar, salsa roja

*El Buho – Cuixe by Octavio Jimenez – Cuixe, Oaxaca

MEMELA DE MARIA SABINA

wild mushrooms, goat cheese crema, pasilla

*Melate – Barril by Semei Garcia – Miahuatlan, Oaxaca

GARNACHAS

venison, salsa de tomate, aged sheep’s milk cheese

*Real Minero – Espadin/Barril by Edgar Angeles – Santa Catarina Minas, Oaxaca

MEMELA DE COSTILLA

heritage pork rib, chile de arbol, queso fresco

*Bozal – Cuishe by Goyo Garcia – San Luis Amatlan, Oaxaca

MAIN
MOLE VERDE

black sea bass, broccoli, escabeche, watercress

* 5 Sentidos – Sierra Negra by Alberto Martinez – Santa Catarina Albarradas , Oaxaca*

ENCHILADAS PRIMAVERA

nettles, green chick peas, green garlic, salsa chilhuacle

* El Jolgorio – Tepeztate by Pedro Vasquez – Miahuatlan, Oaxaca

MOLE ROJO

heritage pork cheek, chicories, apple

*Vago – Tobala by Emigdio Jarquin – Miahuatlan, Oaxaca

MOLE NEGRO

pekin duck, spring onion, potato

*La Medida – Jabali by Jose Santiago – Tlacolula, Oaxaca

DESSERT
ARROZ CON LECHE

rice pudding, candied kumquats, whipped cream

*Rayo Seco ‘Travesia’ – Cenizo by Gilberto Roldan – Nombre de Dios, Durango

CHOCOLATE MOLE CAKE

whipped cream

*Mezcal de Leyendas – Ancho by Oscar Obregon – Mazatlan, Guerrero

CHURROS

cajeta

*Mal Bien – Alto by Isidro Rodriguez – Michoacan

HELADO DE MEZCAL

*Derrumbes – Tradicional blend by Cuauthemoc Jacquez, Tamaulipas

LA RIFA CHOCOLATE BAR
$9 – pairs perfectly with mezcal