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Claud
French
A few steps below street level on East Tenth, this French-inflected New American restaurant runs on shared plates and an open kitchen that keeps the room honest. The cooking touches the familiar at a slant: grilled cabbage, tempura squash blossoms, and a six-layer chocolate cake soaked in vermouth and evaporated milk that nominally serves two. The New York Times placed it fifteenth on its list of the city's hundred best. Reservations are a project, but the bar absorbs the overflow gracefully.
The awards strongest first
- Wine Enthusiast Forward 50 Restaurants
- The New York Times 2022 · 3 stars, Critic's Pick · Restaurant Review
- James Beard Awards 2026 · Nominee · Best Chef: New York State · Joshua Pinsky
- Esquire The Best New Restaurants in America
- Michelin Guide Selected Restaurant
- The New York Times #15 · The 100 Best Restaurants in New York City
- Eater The 38 Best Restaurants in New York City
- The 50 The 50 Discovery
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Half-chicken
“The red shrimp with oil and garlic comes out sizzling, and the half-chicken is a sleeper hit.”
Eater, 2026 -
Chocolate cake
“At the end awaits the triumph of the chocolate cake — six layers, each given a soak of vermouth and evaporated milk, then frosted, ganached and punctuated by salt.”
The New York Times, 2026 -
Pork chop
“Main dishes, like the pork chop with smoked onion jus and a classic roasted chicken, are hearty and especially satisfying.”
Michelin Guide
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