“food was so forgettable and bland, one of the dishes was just sautéed mushrooms on a tostada that had almost no flavor at all.”
H3
All 157 rated mentions, most helpful first
“food was so forgettable and bland, one of the dishes was just sautéed mushrooms on a tostada that had almost no flavor at all.”
H3
“For me, the ones that made me feel it’s worth every cent: * Claro $80”
H2
“each have 1 Michelin star, worth trying at least once IMO.”
H2
“Claro in Brooklyn is amazing oaxacan food and 100% gf/celiac friendly aside from beer.”
H2
“Seconded! Such an amazing meal and the tasting menu price (4-course) can’t be beat at 80$”
H2
“Amazing Mole, amazing Mezcal list”
H2
“Claro in Brooklyn is probably the most “authentic” Mexican I’ve had in NYC; heavy emphasis on moles.”
H2
“Claro’s clarified margarita was actually my inspiration for this post!! One of my favorite drinks in the city”
H2
“The food there is fantastic but the service has gone downhill a bit. Still love it been going there for 6-7 years now”
H2
“I’m partial to Claro, really nice tasting menu for the price.”
H2
“Claro -- Have the Mole Negro and the Tinga.”
H2
“I fucking love that place - delicious and an incredible value-for-money on the pre fixe brunch/lunch. Still recommend, star or no star!”
H2
“go to claro in brooklyn and get their ceviche”
H2
“Claro is 100% worth the trip. It’s intimate, small, dimly lit, and fucking amazing quality food.”
H2
“Big plus one for East Harbor (though my favorite dim sum is Asian Jewels in Flushing), Hainan and Claro! Claro has a really creative brunch that's not just eggs.”
H2
“Cosme is better than both imo.”
H2
“I've only gotten the tasting menu but was a big fan. It's been a while but I particularly remember liking the octopus.”
H2
“The mole cake is not to be missed, the tuna tostada is always ordered, and one of you has to get the dark mole as an entree. They also have an excellent bar program, I’m partial to their milk punch that’s served with charred habenero oil”
H2
“Everything is delicious but definitely get the churros, which are made with masa instead of wheat flour.”
H2
“Brunch is amazing for the price.”
H2
“I love Claro. They’ll serve you a mezcal flight w the tasting menu and it’s awesome.”
H2
“Great food, excellent value for what you get in the tasting menu.”
H2
“Adding for you specifically the Scallop and Strawberry aquachile at Claro.”
H2
“Claro for their mole rojo.”
H2
“Claro in Gowanus is great and well worth a visit”
H2
“Claro is also a great option! Michelin star Mexican in Gowanus- $80 four course dinner. Drinks are also very good here.”
H2
“Go to Claro for the best tortilla.”
H2
“Adding Claro in Gowanus to this, Michelin-star level cooking at a decent price-point with good cocktails.”
H2
“My Rec is the nearby Claro in Gowanus (also mezcal margarita)”
H2
“claro in brooklyn is fantastic too, with oaxacan-inspired dishes and handmade tortillas.”
H2
“Get the carnitas tacos.”
H2
“Claro, the Jungla Milk Punch is reliably good (and a personal favorite) but I wouldn’t make a special trip for just the cocktail.”
H2
“Fancy, ingredient driven Mexican. Former Michelin.”
H1
“Oxomoco in greenpoint, Ensenada in Williamsburg, Claro in gowanus”
H1
“I haven’t been to Nicolas, but there are “upscale” Mexican spots: Cosme and Empellon in Manhattan, Claro and Oxomoco Brooklyn, and Casa Enrique in Queens”
H1
“Claro in Gowanus for Mexican.”
H1
“I love claro”
H1
“When we went it was an incredible meal.”
H1
“Claro”
H1
“Claro in Brooklyn is inexpensive and delicious”
H1
“always interesting and creative dishes, with terrific delivery.”
H1
“Claro in gowanus”
H1
“I personally prefer Casa Enrique over them both, but all three are delicious”
H1
“These are my usual reccos for visitors (some already mentioned).”
H1
“I’m not sure why Claro ever lost their star and why it hasn’t gotten it back.”
H1
“Sofreh, Eyval, Fradei, Semma, Miss Ada, Soothr, Tatiana, Claro”
H1
“Claro seems the obvious answer”
H1
“Surprised about Claro, it's decent and not a lot of Mexican fare on the star list these days.”
H1
“Mexican - Claro”
H1
“I’ve been to all the below and found them to be a great intro to elevated, but accessible dining.”
H1