Claro is where New York and Oaxaca meet – the result of chef/owner T.J. Steele’s long-time love for Oaxacan food and culture.
Over his many years in Oaxaca, TJ cultivated relationships with local craftsmen, artists, mezcaleros, cooks and farmers throughout the region.
Claro is dedicated to making everything by hand,
including the masa, cheeses, chorizo and moles.
TJ sources the corn for Claro’s menu from farms that hand-pick non-GMO heirloom (criollo) varieties, all our meat and produce is organic and our menu is entirely gluten-free.
“Claro” means “clear” in many different senses, but also “of course” –
a phrase that’s used to put a person at ease;
a sentiment that permeates the style of dining we hope to share with you.
The soul of Claro extends beyond the menu, having called on Oaxacan friends to add their craft and expertise to all areas of the restaurant.
Our bar tiles were designed by internationally acclaimed Oaxacan artists Francisco Toledo and Dr. Lakra, who also designed the Claro logo and painted the murals.
TJ’s neighbor in Oaxaca, Daniel Salazar, created the woodcut prints.
Our dinnerware is handmade by Francisco Martínez Alarzón of Santa María Atzompa,
with clay that can only be acquired by birthright.
In season, diners in our beautiful backyard have a front row seat to tortillas being pressed, as well as tlayudas, memelas and tostadas cooking on the wood-fired comal.
