Claro Restaurant Review: At Claro in Gowanus, chef T.J. Steele cooks the food of Oaxaca, like rabbit salpicon, chicken mole amarillo and pork head tostadas. For dessert, there's roasted pumpkin with caramel sauce. |
|
GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.
Facebook
Twitter
Instagram