Every restaurant has its legendary dishes. Find out exactly what to order.
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Chef T.J. Steele, who co-founded El Buho Mezcal, opened Claro in 2017 as a love letter to Oaxaca, where he lives part-time and sources heirloom corn directly from farmers. This Michelin-recognized spot brings serious Oaxacan technique and flavors, especially its moles and house-made masa, to a relaxed Brooklyn setting. Regulars know to grab a seat at the bar if the dining room is booked, as you can often still enjoy the full experience.
First-timers often assume the dining room is the only option, but if you can't snag a reservation, head straight for the bar. You can often order from the full menu there, and sometimes even get special off-menu items, which gives you a more relaxed and intimate experience with the same incredible food.
Every restaurant has its legendary dishes.
Find what to order anywhere →AI-generated results — always verify dishes and information before visiting.