How a Master Chef in New York Earned a Michelin Star Within Just 5 Months of Opening - Mise En Place
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- čas přidán 21. 12. 2021
- At 63 Clinton, general manager/owner Raymond Trinh and chef/owner Samuel Clonts are turning the American tasting menu on its head by drawing from their own backgrounds and utilizing a pizza oven for many of the courses. As a result, refined takes on everything from temaki to breakfast tacos to wood-fired baked Alaska are on the menu.
Credits:
Producer: Daniel Geneen
Directors: Murilo Ferreira, Daniel Geneen
Camera: Murilo Ferriera, Michael Latchman
Editor: Daniel Geneen
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Associate Director of Audience: Terri Ciccone
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Thanks so much for watching Mise En Place! Follow Chef Samuel here: instagram.com/samuelclonts, Raymond here: instagram.com/raymondetrinh and follow the restaurant here: instagram.com/63_clinton
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It's so mesmerizing to see the dynamic of the manager and the head chef, supporting each other and seeing how the two view the dish that they are serving
Peko peko peko
Ame what did you do to the timeline
JC you're hauting me. Everywhere I go, I see you.
What?
Very crucial. It's a marriage without the title. Like EMP used to be.
"We'll let this cool down to 420, then we'll bake"
This man knows.
DUDE! WEED! HAHAHAHAHA!
@@TJNewey610 Correct, that indeed was a weed reference.
XDDDDD DRUG NUMBER
*facepalm*
HAHAHA IM IGNORANT OF THE FUN OTHERS ARE HAVING IM SOMETHING BETTER AND PROUD OF IT XDDD
I went there tonight for the first time. It was delicious 😋 and only $92/person (plus tax and tip) for a 7 course tasting menu. Such a good deal by NYC standards! The owners said that they rotate the menu very frequently, so I plan to go back soon.
That is really a good deal - I expected a higher price
Anyone know hm it is now ?
Only 92 dollars...
I get a pizza for $10 you dumbass!
wow that IS a good deal by NYC standards. That place def gon be closing soon with prices that low on food that high end.
@@corgeousgeorge idk about NY, whats the standard price?
These two and their team are so talented and so humble. They don't even go on to mention all of their prior accolades such as the other Michelin rated restaurants they've worked at. If you have seen the last episode of No Reservations, you may have caught a glimpse of their faces in The Chef's Table at Brooklyn Fare. So excited to see them launch their own restaurant and explore their own vision.
So proud of how far these guys have come, and this is just the beginning of their new story.
Went back and watched it. Your right good catch!
I knew I had seen them prior to this video! God damn I miss Tony so much.
They're clearly a couple if you missed that. Which I'm not judging they are lucky to have one another. Damn why can't straight men be this way
@@ambersykora352 and how did we come to this conclusion?
@@ambersykora352 oh hell no lmao, why would u ruin such a good video of 2 bestfriend.
Love how they're constantly evolving - as Ray said, not being pigeonholed into Japanese or Mexican cuisine, learning every week and trying new things that express their POV on food. Also their philosophy that a nice night out doesn't have to cost $200+ (vs restaurants from other Mise en Place vids) with a tasting menu that's below $100. I've been here 5+ times, and it's clear this place is special. Looking forward to what new experiences they build in 2022!
How much does their menu cost-broke pharmacy student that wants to treat his friends
@@georgemelissinos9128 $92, but the caviar hand roll for 55 is kind of a must have.
@@paisleyF got it, thank you!
You have to balance your expenses with what you charge and what you want. This restaurant has relatively simpler prepared food than other tasting menus. Not a bad thing, but that ultimately has a lower resource cost, so they can charge less. They may also be fine making less themselves. Most chefs make shit money working 10+ hour days, so if they end up opening their own restaurant and people are willing to pay $200+ for their tasting menu, why wouldnt they charge that?
@@SuWoopSparrow bc there’s a big difference in 2 people coming in 3 times a week @$93/per person and coming in once a month @$200/per
I am so freaking obsessed with this mise en place series, all of these chefs are so passionate. Truly remarkable showcase in the art of culinary.
These two guys have so much chemistry and respect for each other’s talent and opinion wow.When he said we both take turns in and out the kitchen that was a plus many times the chefs are just in the kitchen and don’t experience the customers or managing the outs of the restaurant.That’s why they respect each other it’s a balance partnership.
So you have been there a lot? Or how do you determine Chemistry in a 15 minute video.
@@jimmyfumbanks6081 to make it short, marylene thought they were like a couple.. hahaha. she just dont want to mention it.. shes just being respectful. 😂😂
Let me say this very clearly: these gentleman are living the essence of the modern American dream. Starting a business together, becoming successful, enjoying what they do, and introducing people to new cultures and experiences through their passion for truly good food. There is no one American dream, but these guys are living theirs, and it warms my heart to see people living life in a way that not only brings them happiness, but also fulfillment.
Hey! I remember when that Master Chef was a dishwasher 14 years. Sam’s worked his ass off to get himself here!
These guys have such chemistry.
Very inspiring. This is how Kitchens should be.
Damn this segment hypes me up so much, love these guys’ passion and ability to work as team to reach one goal ; create and serve the best food they can.
These two are some of the best human beings on earth. Super generous, super dedicated, and passionate about their art
A 14 year working relationship is pretty much a marriage. So nice to see two guys that care so much about either being able to do what they love.
The amount of work done by 3 people for this restaurant is mind blowing.
The fresh wasabi caught my attention because it must be eaten fast and can’t be stored like the wasabi we see in most sushi restaurants.
The food looks amazing. It is a place I would love to bring my wife to on a special occasion😊
Most sushi restaurants use the fake wasabi that comes out of a tube... just read the ingredients next time, if it doesnt contain wasabi radish it aint wasabi...
@@chaikagaz You are correct👍🏻
@@chaikagaz it's usually horseradish with like 1% wasabi in it, couldn't believe I had been lied too so much when I finally read the ingredients.
This series makes me actually want to go back to working in the food industry! Such an art.
Same, but then I remember how bad my back was and how swollen my feet would be. Also I hated cleaning the walk in lol.
That is probably one of the most elegant yet ridiculous caviar presentations I have ever seen
The fact they're only a 3 man team is impressive. Those are some hardworking dudes
Eater, you all have been CRUSHING it! Mise En Place is engrossing and I love seeing the passion these chefs have for their product and service. Love this.
My jaw dropped upon seeing that Baked Alaska at the very end of the video.. super creative and it looks like it can send someone straight to another dimension upon eating 🤯
Those passionate chefs are so inspiring for many reasons
Encourage those restaurants people! Cheers from LA
Kudos to the Master Chef, he and his crew are such a cool heads . No shouting or screaming at each other. Simply amazing 👏
Love their ingenuity, improvisation and humility and the good vibes between them. Great stuff.
This is the very definition of making the most of what you’ve been given. They kitchen space they finally found happened to have a pizza oven, so they turned it into the centerpiece of the cook.
It's beautiful to see the amount of teamwork between the entire staff here.
Watching passionate people doing what they love is the best!!
I’m a simple man: I see an NYC restaurant featured on EATER, I go there. It looks delicious 🤤
I was so impressed by this team and the Chef. Lots of positive leadership lessons - oozes sincerity and fun. I want to eat at this chaps restaurants! (and I will next time I’m in NY)
A beautiful compilation of children that grew up watching PBS Julia and cooking networks foodies while developing a palate obsessively endless now that the kitchens of the world have married inside all of us !
Not being defined to one cuisine is a great way to explore and create great dishes. The end goal is to present great dishes. I love all these videos.
Looks great, I love how they work around their wood oven and fire, they really embrace it instead of trying to work around it. Amazing show of creativity
These guys are so lucky. I love caviar and that caviar they use is the best stuff on earth.
Gotta love me these new episodes of mise en place. 😊 Thank you, Eater!
I really enjoy this series. The fact that I HATE eating seafood is totally redundant.
Watching these masters of their craft is brilliant.
Wholesome. Not bro-y or pretentious but you can feel the camaraderie and elevated cooking technique
Eater, thank you for making more episodes of the Mise En Place series
Please don’t stop mise en place. Best series
Love the camaraderie of these guys! You can really tell they love what they're doing. Not planning to go to New York City anytime soon, but if I do, I definitely will want to stop in and try the menu.
This chef is the real deal. Love it!
Thank you so much EATER, I always wait for this. My favorite one in CZcams.
Amazing concepts and artistry in this food.
This is more of a love story than a place to eat food
Hands down mise en place series is the best
That looks like an amazing restaurant. Wish I could eat there one day.
I'm not a great cook but this is my favorite series on the internet.
the final dessert is such a bang!
Holy crap their food looks absolutely delicious . A must visit if i am ever in New York .
Gosh how inspiring! Waving hi from Germany, cannot wait to stop by some day
One of the best dinners we've ever had -- can't wait to go back! You have such a wonderful team, 63 Clinton
These guys are Humble Beasts
Another great ep showcasing a really cool looking place!
this is probably my type of place to eat at, I love every single vibe of it
Great team chemistry but really intriguing and unique idea for the menu.
Love the vibe these guys have going on
I’m obsessed with these
Superb! So modest but so talented and creative.
This was one of the best for sure
The one place that got my mouth watering from start to finish. Would love to try this place when I visit
Good Luck with that....
Wow they complement each other. It all looks good, thanks for the video. Have a Merry Christmas.
mise en place the best series on youtube
That baked alaska looks absolutely superb
OK...Saving the Baked Alaska for last...well worth the wait! Beautiful and the flavor and texture combinations sound wonderful!
I love seeing the creatures of New York. This is my Discovery Channel..safari special.
Absolutely love mise en place
Incredible craftsmanship!
Cardamom Cake & Lingonberry Baked Alaska---- brilliant. I would love to have a restaurant like that near me... talented chefs with palates that I understand that make what they like on a constantly changing menu. They deserve all the accolades they get.
Love this series!!!
Get this poor man a headlamp 😂❤️
Best vibe in a pro kitchen I’ve ever seen. Props to you all amazing!
What are the cute little flowers I have often seen on dishes such as these? Obviously I'm no chef but appreciate the talent of those who are.
These guys all seem chill AF
Loving this!! I want everything they make!
thats what i was about to say and saw your post so I will say "Ditto" :-) Merry Christmas.
Working in these type of super fancy restaurants is so hard; you learn a lot though, really quickly, if you can handle it.
i really love that they keep the price under $100. ill try to visit them when i go to NY since it looks really good and affordable for what it is!! chefs seem really cool too, same for the team :)
that caviar handroll to intro into things was wild
I enjoyed watching. Commentary was great with the balance of personalities.
My faveee series
Now that's cooking with passion, not some pretentious crap.
Going to try this place soon !
This type of content is the best!
Creative, Intuitive, Brilliant!
Who else almost got a heartattack seeing the wet af rice before hearing him say mixing in black vinegar
I love the no gas stoves only wood fire, definitely going.
I'd love to see OONA in Chicago get a feature. Very new, run next to a fried chicken place, and an insane amount of creativity and fun in their tasting menu from chefs with incredible backgrounds who seem to care so much
This spot looks legit, and I know it’s not great for many reasons but I love the lighting in the kitchen. Vibes
Let's get Alex that headlamp !
Excellent 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
What a great episode
Beautiful Food...........Grounded Team..........Congratulations !
This is art...!
I will drop my 10 year career from Hillsboro Oregon. All my vacation all my payed sick time to come respect/work and learn from you gentlemen
all the dishes look amazing!!! i dont like NYC, but I have to admit that one eats pretty good there.
I’m coming to see you guys from London uk soon menu & energy of team is amazing 🤤I can see you enjoy feeding ppl not just cooking 😊
Bell gang, here we go~
Great Job!!! Inspiring
Well boys I am flying from OC CA to this spot just to taste their amazing food.
Id work there! This place is amazing
These have got to be the most laid back dudes ever
„we will let that cool down to 400-420 “ .
I see what u did there ,I appreciate .
holy crap that is a huge amount of caviar. never had any, but i need to travel here to try that lol