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The Feed first look: ZZ's Clam Bar

Rich Torrisi, Mario Carbone and Jeff Zalaznick—the trailblazing trio behind Carbone and Parm—debut this cocktailcentric crudo bar.

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Photograph: Krista Schlueter

Blueberry at ZZ's Clam Bar

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Photograph: Krista Schlueter

Pineapple at ZZ's Clam Bar

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Photograph: Krista Schlueter

Coffee at ZZ's Clam Bar

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Photograph: Krista Schlueter

Coffee at ZZ's Clam Bar

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Photograph: Krista Schlueter

Strawberry at ZZ's Clam Bar

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Photograph: Krista Schlueter

Smoke at ZZ's Clam Bar

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Photograph: Krista Schlueter
Menthe at ZZ's Clam Bar
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Photograph: Krista Schlueter

Cherry at ZZ's Clam Bar

Powerhouse trio Rich Torrisi, Mario Carbone and Jeff “ZZ” Zalaznick continues its hot streak of neo-Italian-American spots (including Carbone and Parm) with ZZ's Clam Bar, opening June 15th. Scrapping an initial lobster-club concept, the 12-seat spot highlights first-rate cocktails and crudo. At the marble bar, acclaimed barman Thomas Waugh (Death & Company) concocts a beverage program decidedly more eclectic than the classic one a few doors down at Carbone: rum, housemade coconut cream, acacia honey and lime juice served in a frozen coconut; a gin tipple of fresh and freeze-dried strawberry, calamansi puree, rosemary-infused vermouth and Pernod pastis. In bar-friendly small plates, the chefs explore raw fish in all forms, with East Coast oysters on the half-shell and Santa Barbara spot prawns. Composed crudos include cured Japanese sardines alongside Cara Cara oranges; tuna carpaccio with bone marrow and foie gras; and shimaaji (striped horse mackerel) tartare topped with whipped ricotta and Petrossian caviar. 169 Thompson St at Bleecker St (212-254-3000)

Comments

1 comments
Torrisi_Sucks
Torrisi_Sucks

They will open today and they don't know when they will start receiving the reservations. In fact, they don't even know whether they will accept reservations at all, All they tell us is "We don't know, unfortunately" There are tons of other good restaurants in the city that tell us whether or when they take reservations and I will stick with them and I will just forget about this stupid place.