Claud

Claud opened in the East Village in 2022 and quickly earned recognition, including placement on The New York Times Top 100 Restaurants list since 2023 and a spot on the paper’s Top 10 New Restaurants of 2022. The below-street-level space seats 45 guests in a narrow room of whitewashed brick and an open kitchen at the back. Chef Joshua Pinsky and wine director Chase Sinzer, who met while working at Momofuku Ko, oversee the food and wine programs.

The menu reflects a straightforward, ingredient-focused approach. Dishes include sizzling red shrimp with garlic and olive oil, shishito pepper with duck sausage, squash with seaweed vinaigrette, pork chop with smoked onion jus, and roasted chicken with chanterelles, along with a well-known chocolate cake. The food reads simple, but it is built on careful technique and sourcing. The team shops the Union Square Greenmarket several times a week and works with a small group of trusted vendors for proteins and produce.

Although Claud was first described by some as a wine bar, it functions as a full restaurant. Sinzer's wine program draws on his background at Momofuku Ko and Chef’s Table at Brooklyn Fare and centers on pairings that highlight the menu’s clean, focused flavors.
Claud aims to offer a comfortable dining experience for a wide range of guests, from casual visits to special occasions. The atmosphere is relaxed, and the service approach emphasizes warmth and ease.