You Need Chicken Liver Agnolotti and Chocolate Cake at This East Village Restaurant

"Claud is the oldest restaurant in Joshua Pinsky and Chase Sinzer's trio that includes seafood spot Penny and wine bar Stars. Here, you'll find sophisticated cooking, worthwhile desserts, and a lengthy list of bottles, in addition to surprisingly affordable by-the-glass selections ($14). Come here for a lowkey solo dinner, an intimate date, or a wine-fueled group outing; there are roomy booths toward the center of the restaurant."

"No ifs, ands, or buts: Get the chicken liver agnolotti. These little pillows are stuffed with rich chicken liver and tossed in a toasty, gently sweet brown-butter sauce, with balsamic vinegar adding some essential acidity. It's the kind of dish that affirms the magic of restaurant cooking. The savory mille-feuille is a menu staple. It's a showy way to highlight seasonal ingredients: Winter means squash, washed-rind cheese, and shaved black truffle; spring brings peas and morels."

"Splurge on the devil's food cake, which is dense, fudgy, and towering with thick layers. It's whimsically nostalgic, but with a restrained sweetness that makes you feel like an adult. Yes, it's $22, but two people who've eaten a full dinner will likely have leftovers. Despite being basement-level - you'll have to step down to enter - Claud has an open, airy feel, with a large bar in the front. The room is warmly lit and spacious, and the sound level is comfortable."

Claud is the oldest restaurant in Joshua Pinsky and Chase Sinzer's trio, alongside Penny and Stars. The menu features sophisticated cooking, a lengthy bottle list, and surprisingly affordable by-the-glass wine selections ($14). Signature savory dishes include chicken liver agnolotti in a brown-butter sauce with balsamic acidity and a seasonal mille-feuille that pairs rich flavors with crisp pastry layers. Desserts are notable, especially the dense, fudgy devil's food cake priced at $22 and large enough for leftovers. The basement-level dining room feels open and airy with a large front bar, roomy booths, warm lighting, and comfortable sound levels. Reservations fill quickly; late-night slots are easier.

Read at Eater NY