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Biscuit sandwich w/ homemade tomato jam |
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Yellowtail flounder po’ boy |
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Rosemary chicken w/carrot-parsnip puree |
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Blueberry pancakes |
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“Making delicious, home-style cooking look easy, Clinton Street Baking Company
& Restaurant has ably proven itself as a breakfast joint. The kitchen’s
sure touch with hearty, savory flavors makes it terrific for dinner as well.”
–The New York Sun, November 2004
Clinton St. Baking Co. & Restaurant has only 32 seats, but the kitchen
dishes up breakfast, lunch, dinner and weekend brunch seven days a week.
The small bar serves wine, imported beer, and special alcohol drinks, plus French
roast coffee ground in-house, milkshakes made with Brooklyn Ice Cream Factory
Ice Cream, and, in colder months, the wildly popular Hot Buttered Cider (check
out the recipe in Shaken and Stirred: Through the Martini Glass and Other
Drinking Adventures by William Hamilton, Harper Collins 2004).
Chef/Owner, Neil Kleinberg, a 25-year veteran of the NYC food scene, uses fresh,
seasonal ingredients in his eclectic American menu. The result is classic dishes
with a twist. “These are the foods I grew up on, and that I love to eat
and love to cook,” he says. “There’s a little Jewish deli,
a little French, a little American takeout, but it’s the best quality
of all those places mixed together. It’s the stuff I liked to eat when
I came off the line years ago exhausted, sweaty, and starved.”
“Stop by for the best brunch since Bubby’s. Head straight for the
huevos rancheros, served with black beans, fajita vegetables, Monterey Jack
cheese and chipotle cream. Or the brioche French toast with strawberries, pecans
and more of that maple butter (you will never want to eat regular butter again)…No
diner will be disappointed…This is a restaurant where the plates return
to the kitchen completely clean.”
–Village Voice, October 6-12, 2004
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