At 63 Clinton, general manager/owner Raymond Trinh and chef/owner Samuel Clonts are turning the American tasting menu on its head by drawing from their own backgrounds and utilizing a pizza oven for many of the courses. As a result, refined takes on everything from temaki to breakfast tacos to wood-fired baked Alaska are on the menu.
Credits: Producer: Daniel Geneen Directors: Murilo Ferreira, Daniel Geneen Camera: Murilo Ferriera, Michael Latchman Editor: Daniel Geneen
Executive Producer: Stephen Pelletteri Development Producer: McGraw Wolfman Supervising Producer: Stefania Orrù Associate Director of Audience: Terri Ciccone --------------------------- For more episodes of 'Mise En Place,' click trib.al/ESWjUxi
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