Wednesday, April 25, 2018
EAT: A SPRING EVENING AT CLAY
Then an appetizer plate of pork belly with fermented cabbage, mustard seeds and kombu glaze arrived with deliciously crisp skin and a buttery interior that did not disappoint. A side of crispy roasted cauliflower with tumeric and honey tasted almost like an entree since the flavors were so bold especially for a vegan dish. Our main included the eatery's famous lobster bucatini dusted with bottarga and breadcrumbs which is probably the must-try dish on the menu for those who like to indulge in some pasta to round off a meal. The confit duck leg, pureed celeriac, smoked farro with collards greens had French origins but pretty much was an elevated southern plate of savory poultry, greens and grits which was somehow familiar but extraordinary at the same time.
Clay is one of the best restaurants to eat at in Harlem at the moment so reservations are recommended since the place fills up quickly but walk-ins are also welcome. Read more a out Clay in our past post: LINK