Claro takes the New York Times food section by storm, receiving high praise for the innovation to Oaxacan recipes. Claro is located on Third Avenue in Brooklyn, and brings the traditional Oaxacan recipes. The Chef and Co-Owner T.J. Steele takes no short cuts when bringing the authenticity and flavors to the Brooklyn area. The traditional foods are all prepared fresh daily from the purest/raw ingredients possible, making local natives excited about things such as masa and moles. To cleanse the pallet consider drinking one of the imported mezcals called El Buho. The Oaxacan soul of Claro extends beyond the food and mezcal. We called on Steele’s friends to add personal touches to all corners of the restaurant. The bar tiles were designed by internationally acclaimed Oaxacan artists Francisco Toledo and Dr. Lakra, who designed the Claro logo and painted the murals. Steele’s neighbor in Oaxaca, Daniel Salazar, created the woodcut prints. The dinnerware is handmade by Francisco Martínez Alarzón of Santa María Atzompa, with clay that can only be acquired by birthright. Diners in the backyard have a front row seat to tortillas being pressed, and tlayudas, memelas and tostadas cooking on the wood-fired comal, all reflecting the atmosphere Steele and Stewart wanted to create.
To make a reservation Click here!
To Read More Visit the New York Times Article!