UrbanDaddy
nyc
Sign-up-badge
UrbanDaddy is a free exclusive email magazine devoted to keeping you in the know.
Food

New York Home > Food > ZZ Top

Published June 11, 2013

ZZ Top
A Tiny Seafood Mecca in Greenwich Village

ZZ’s Clam BarMassive news today.

It’s about something tiny.

... It’s massive tiny news.

And it’s about you eating seafood from the Carbone guys.

Prepare to get shucked at ZZ’s Clam Bar, a cupboard-sized raw bar from the gentlemen behind Torrisi and Carbone, opening Saturday in Greenwich Village.

This spot’s just three doors from Carbone. You probably heard some crazy rumors about the guys trying to turn the space into a dedicated lobster-club-sandwich restaurant... Preposterous. What they’re really doing here is seriously impressing your dinner companion with bivalves, cocktails and attractive little plates of crudo like sea urchin on pretzel bread.

And by “here,” we mean the approximately five square feet (okay, maybe 10) this place takes up. Allow us to give you the grand tour. Walk inside. Spin around real quick—12 seats, a counter and a chandelier. There endeth the tour. And yes, they’re taking reservations starting next week. For 12 seats. So... best of luck.

Once you’re in, you’ll be awash in tuna-and-bone-marrow carpaccio. You’ll be cooling down with cocktails of gin, fresh strawberry, kalamansi puree, rosemary-infused vermouth and pastis. Or with rum concoctions in frozen coconuts.

Essentially, you’re on the Gilligan diet now.
ADVERTISEMENT Arrow2-down
  • January 28, 2015

    The Full Monte

    The Full Monte
    A French Charmer on the UES

  • January 26, 2015

    Bowling Champions

    Bowling Champions
    The Food the Super Bowl Requires

  • January 21, 2015

    Pillow Talk

    Pillow Talk
    Bivalves and Wine near the Hudson

  • January 19, 2015

    Thigh High

    Thigh High
    An LES Lunch Counter Extraordinaire

  • January 14, 2015

    Cherub Rock

    Cherub Rock
    The Most Critical February 14 Tables in Town

© 2015 UrbanDaddy.
All Rights Reserved.
Photo: Sarah Silberg/New York Magazine

Loading...

close