The restaurant Claud, which received three stars from the New York Times, has finalized plans to open an adjacent raw bar one flight up. The space, which has been vacant for two years, will be known as “Penny” and will trade in oysters from both coasts, crudos, scallops, and more. The restaurant will also feature a diverse wine list that blends classics with more contemporary bottles.
The team behind the venture, which is headed by Joshua Pinsky, of Momofuku fame, and Chase Sinzer, who served as wine director at the three-Michelin starred Chef’s Table at Brooklyn Fare, is anticipating a spring 2024 opening.
Claud is located at 90 E. 10th Street, near Third Avenue.
