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Address and Contact Information
Address: 90 E 10th St Ground Floor, New York, NY 10003
Phone: (917) 261-6791
Website: http://claudnyc.com/
Menu Photos
Order and Reservations
Reservations: resy.com
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Related Web Results
Claud | European Restaurant in New York, NY
Located in New York City’s East Village, Claud is a downtown bistro by partners Chase Sinzer and Joshua Pinsky. Claud is inspired by the European style of …
Claud (@claud_nyc) · New York, NY – Instagram
Open every night | 5:00pm – 10:00pm · Rice pudding with Luxardo cherries is back for the season. · Veal sweetbreads with pepperoncini aioli. Veal sweetbreads …
Claud – New York – a MICHELIN Guide Restaurant
… Claud. 90 E. 10th St., New York, NY, 10003, USA. $$$ · Contemporary. Inspectors favorite. Notes. Visited. Save. Favorite. Reserve a table. Book …
Reviews
CHIAO YIN KAO
(We did reserve online. I recommend people to check that out as well!!)
Red Shrimp with Olive Oil and Garlic – the best dish of the night. The shrimp was sweet and tender, and the oil underneath it added great aroma and richness. We had like 3 plates of bread to eat w the oil.
Beef tongue w salsa verde – The presentation was nice, but the slices were very thin so the texture was not very impressive. The sour cream in the center was actually good and helped balance the acidity.
Veal sweetbreads w pepperoncini aioli – This was the weakest dish. The frying was very oily and heavy, and the portion was quite small. The flavor did not justify the texture, so I would not order this again.
– This came out last. The flavor was mild and the fish was tender, and it did help us feel full by the end. The lemon is an extra bonus. Very refreshing.
… moreRed Shrimp with Olive Oil and Garlic – the best dish of the night. The shrimp was sweet and tender, and the oil underneath it added great aroma and richness. We had like 3 plates of bread to eat w the oil.
Beef tongue w salsa verde – The presentation was nice, but the slices were very thin so the texture was not very impressive. The sour cream in the center was actually good and helped balance the acidity.
Veal sweetbreads w pepperoncini aioli – This was the weakest dish. The frying was very oily and heavy, and the portion was quite small. The flavor did not justify the texture, so I would not order this again.
– This came out last. The flavor was mild and the fish was tender, and it did help us feel full by the end. The lemon is an extra bonus. Very refreshing.
David Wong
Cute place, great wine, and food was really solid. I hesitated between 4-5 stars because the appetizers, which usually are the best in restaurants, where OKish here (a bit too fat IMO). But the ribs were amazing, and the chicken liver pasta was out of this world. So definitely a 5 stars.
PS: oh and unlimited bread like in civilized countries? that’s also a 5-star deserving thing to do
… morePS: oh and unlimited bread like in civilized countries? that’s also a 5-star deserving thing to do
Jing Yang
The food was good but not as good as I feel like my friends raved about. The pork stood out to me, really liked the sauce that was on top. Mille feuille is a total skip, was seriously flavorless and basically just a some puffed pastry sheets stacked on top of each other. Other things were just okay. We ordered a ton of food and drinks just between us girls but didn’t really have time to enjoy it all. They were very adamant about the 2 hour time limit even though we spent a lot and rushed us out of there.
… moreJack Tuggle
We went here for my birthday dinner and I just wanna say from the start. The interior of this place is adorable. It is super cozy feels almost like a very rustic cavity. Feel kitchen is wide open for you to see everything that we were cooking which I love I had pretty high hopes walking in here and it has a pretty good reputation. They also own the sister restaurant a penny upstairs who I think has one of the best desserts in New York City so I put this place pretty high on my expectations.
Everything my hand was decently good it was good. Nothing was mind blowing though. The pit was a starter. It was strong good portion for you get for pate and went great on the bread
The jamon or prosciutto was also really strong and delicious. However, after that, I forgot what these dishes were I can’t even name them looking at the pictures anymore. The pasta was decent. The problem is after I left this place. I almost forgot this meal totally if it wasn’t for the atmosphere. It wasn’t for the space that I loved so much. It would’ve been quite forgettable for me.
Of course, the one of the most famous things they have. Here is the chocolate cake. It is huge decadent delicious I’m not really a chocolate cake person and we definitely have to take home, but I really love eating it the next two days.
I do remember also having some kind of steak with blueberries on it. It felt great Thanksgiving and I don’t know it’s like berries on my steaks personal choice. It’s a personal choice.
… moreEverything my hand was decently good it was good. Nothing was mind blowing though. The pit was a starter. It was strong good portion for you get for pate and went great on the bread
The jamon or prosciutto was also really strong and delicious. However, after that, I forgot what these dishes were I can’t even name them looking at the pictures anymore. The pasta was decent. The problem is after I left this place. I almost forgot this meal totally if it wasn’t for the atmosphere. It wasn’t for the space that I loved so much. It would’ve been quite forgettable for me.
Of course, the one of the most famous things they have. Here is the chocolate cake. It is huge decadent delicious I’m not really a chocolate cake person and we definitely have to take home, but I really love eating it the next two days.
I do remember also having some kind of steak with blueberries on it. It felt great Thanksgiving and I don’t know it’s like berries on my steaks personal choice. It’s a personal choice.
Valerie Beery
I stopped into Claud alone before grabbing drinks nearby with a friend, and it turned out to be one of the most memorable dining experiences I’ve ever had! From the moment I walked in, the staff could not have made me feel more welcome. Their precision while cooking was memorizing to watch and the wine selection is endless.
I was lucky enough to get a seat facing the open kitchen, and watching the team in action was absolute artistry. Chef Josh and his crew are magnetic, completely in sync, calm, and precise. The attention to detail is unreal, from the way each dish is plated to the rhythm behind the counter.
My server, Jan, along with Juliette and Marge, were incredible, warm, and genuinely interested in making Claud feel like home. The recommendations were spot-on, but honestly, you could close your eyes, point to anything on the menu, and it would blow your mind.
As someone about to begin culinary school, chatting with the chefs about their craft was inspiring. They were kind, generous with advice, and it translates into their dishes.
With their sister restaurant was featured in Infatuations’s Best New Restaurant of 2024, Claud feels right behind it, quietly carrying the same excellence and heart. It is one of those rare places that makes busy New York City feel like a cozy neighborhood.
I cannot wait to go back again and again!
… moreI was lucky enough to get a seat facing the open kitchen, and watching the team in action was absolute artistry. Chef Josh and his crew are magnetic, completely in sync, calm, and precise. The attention to detail is unreal, from the way each dish is plated to the rhythm behind the counter.
My server, Jan, along with Juliette and Marge, were incredible, warm, and genuinely interested in making Claud feel like home. The recommendations were spot-on, but honestly, you could close your eyes, point to anything on the menu, and it would blow your mind.
As someone about to begin culinary school, chatting with the chefs about their craft was inspiring. They were kind, generous with advice, and it translates into their dishes.
With their sister restaurant was featured in Infatuations’s Best New Restaurant of 2024, Claud feels right behind it, quietly carrying the same excellence and heart. It is one of those rare places that makes busy New York City feel like a cozy neighborhood.
I cannot wait to go back again and again!
Ana Bosquez
After watching their chocolate cake video, I needed to come and try it. I have try many chocolate cakes since it is my favorite flavor and this so far has been the best one. It is really moist and in some way creamy. I could come again only to eat this cake, it is a bit on the pricy end ($22) but is BIG. Highly recommend asking for milk to go with it!!
… moreD S
So impressed with how they do flavours here. Everything was excellently balanced and cooked. Everything had a unique take on comforting dishes and flavours. The root beer ice cream special for dessert was exceptional. Staff were also helpful and friendly. The restaurant is has a gorgeous interior too.
… moreMatt Bishop
Claud delivers on all fronts. The service was attentive and warm without being overbearing. Each dish showed real creativity and technical skill; the flavors were bold and balanced, and the presentations were beautiful. The wine list impressed with its thoughtful selection and surprisingly reasonable pricing. A standout dining experience in the East Village.
… moreMia Huynh
This French wine bar is a great option for a date night or dinner with friends. I went in a group of 4 and so we were able to try a variety of dishes, which I loved. The interior of the restaurant is intimate, romantic, and nice but casual (if that makes sense). Service is stellar.
We got two bottles of wine—both of which were amazing. I would definitely recommend trying out their wines! For appetizers, we ordered the foie gras, the shishito peppers with duck sausage, tomato mille-fueille, shrimp, and chicken liver agnolotti. Everything was delicious. While they are most known for their chicken liver agnolotti and shrimp (which I do agree at must-trys), the other appetizers we had did not fall short and everyone in our group had their own favorites. For mains, we got the pork chop, wagyu buvette, and chicken. The pork chop and chicken were the favorites of the night and I would say that you could skip the wagyu buvette (it just didn’t stand out in my opinion and was a bit too salty). Wish we had room for dessert, but everything was phenomenal. (Maybe next time!)
… moreWe got two bottles of wine—both of which were amazing. I would definitely recommend trying out their wines! For appetizers, we ordered the foie gras, the shishito peppers with duck sausage, tomato mille-fueille, shrimp, and chicken liver agnolotti. Everything was delicious. While they are most known for their chicken liver agnolotti and shrimp (which I do agree at must-trys), the other appetizers we had did not fall short and everyone in our group had their own favorites. For mains, we got the pork chop, wagyu buvette, and chicken. The pork chop and chicken were the favorites of the night and I would say that you could skip the wagyu buvette (it just didn’t stand out in my opinion and was a bit too salty). Wish we had room for dessert, but everything was phenomenal. (Maybe next time!)
Ravi Mar
We enjoyed our meal at Claud and ordered the farro salad, pear salad, striped bass, lamb neck, and dessert. Each dish was well prepared and thoughtfully composed, with clean flavors and solid technique throughout.
The striped bass stood out for its careful execution, and the lamb neck was comforting and well balanced.
Service was warm and attentive without being overbearing. Iris, our server, was knowledgeable and welcoming, which added to an already pleasant experience.
Claud is a restaurant worth visiting, and one I would be happy to return to.
… moreThe striped bass stood out for its careful execution, and the lamb neck was comforting and well balanced.
Service was warm and attentive without being overbearing. Iris, our server, was knowledgeable and welcoming, which added to an already pleasant experience.
Claud is a restaurant worth visiting, and one I would be happy to return to.