Worldwide icon-chevron-right North America icon-chevron-right United States icon-chevron-right New York State icon-chevron-right New York icon-chevron-right The Feed first look: ZZ's Clam Bar

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Photograph: Krista SchlueterBlueberry at ZZ's Clam Bar
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Photograph: Krista SchlueterPineapple at ZZ's Clam Bar
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Photograph: Krista SchlueterCoffee at ZZ's Clam Bar
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Photograph: Krista SchlueterCoffee at ZZ's Clam Bar
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Photograph: Krista SchlueterStrawberry at ZZ's Clam Bar
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Photograph: Krista SchlueterSmoke at ZZ's Clam Bar
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Photograph: Krista SchlueterMenthe at ZZ's Clam Bar
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Photograph: Krista SchlueterCherry at ZZ's Clam Bar

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.

By Christina Izzo
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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)

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