ZZ’s Clam Bar
“Some come in very unique cups or vessels, such as a golden pineapple, a laughing Buddha, an actual coconut with a smoking cinnamon stick..”
“I never enjoyed raw oysters until I tried them here, and now I'm sort of an addict (although I settle for $1 happy hours now).”
“There is a bouncer outside and a small sign that takes you into the little oasis that is ZZ's.
I had one of the best cocktails of my life here.”
ZZ’s Clam Bar
Takes Reservations: Yes
Accepts Credit Cards: Yes
Waiter Service: Yes
Price range.
$$$$ Price range Above $61
8 reviews
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Everything here was cute, fun, and delicious. It's a tiny place, but it's cozy.
Wildest cocktails in NYC:
Coconut rum – comes in a flaming coconut
Pistachio – delicious
Iced coffee – comes with flaming bread but also very good
Shots in a fish shot glass – so cute
Decadent food:
Clam canapé – yum
Uni toast – so f delicious and creamy
Lobster with avocado in yuzu – good
Live scallop with pistachio – very good
Beef carpaccio with uni, lobster, and caviar with buttered toast – wowwwwwwww
Key lime pie – too sweet
This is one of those places that I have bookmarked for when I accidentally stumble upon a pile of unclaimed ca$h money that mysteriously regrows itself. It's archived for some future Utopia where first world issues like health insurance, prudent retirement planning, and Alzheimers don't exist. Because ZZ's is nothing but pure indulgence, and possibly the greatest threat to your financial bottom line since Obamacare.
Like many before me, my mind was blown from beginning to end throughout the three-hour rendezvous with ZZ. The drinks menu is overwhelming only because the options all look equally enticing. After some deliberation I went with the Buddha, because who could resist magical potion in a Buddha belly?! I can't even remember what was in it, only that it put me in a deep state of bliss. Several heavenly uni toasts, scallops, and yellowtails later, I was drunk with love. I recalled the fledgling days of my youth, the nascent buds of young love, the first time I laid naked eyes on my untamed ChildManLover, gliding over the sinusoidal waves of his ginger peaks and valleys.
And then the grandmother of all dishes. Layers upon layers of Chianina Beef Carpaccio spread generously, interspersed with sea urchin and topped with caviar. The carpaccio yielded to my tongue without resistance. The sea urchin was as delicate as a lover's touch, and the caviar a product of their love. The holy trinity of sea treasures, together in one place. An explosion of culinary chemistry. I let myself succumb to it willingly, casting away all my worldly worries to be simply and utterly awash in this sea of joy.
Rising cost of tuition? Looming water crisis? Such trivialities. Pick up all the litter from your humdrum life and stuff it in the back of your closet. Put on your best suit and head to ZZ's because sometimes, unchecked indulgence is just what you need.
Long overdue review.
This was probably one of the most unique and memorable dining experiences. Tiny and intimate space. I think there were a total of 4-5 tables. Very tiki themed. Amazing fresh seafood and very pricey – BUT – completely worth it. The cocktail list (each $20) was exquisitely presented – had the pineapple and friend had the coconut. Dishes of the night were the uni on pretzel toast (perfection); Tuna, foie gras and bone marrow carpaccio (decadent and not for the diet conscious); oysters (good but can't remember it being over the top) and scallops (friend ordered and she loved). Complimentary clam on blini was a lovely touch.
Our waiter/host was amazing, friendly and not pretentious. Definitely a special occasion place. A must try if you and aren't afraid to shell out $$$$.
Wow.
The dimly lit place is extremely small, 10 seats only (few tables and tall chair ledge). There's a small bar area, which is well stocked and frankly, pretty cool to look at, especially when the bartender's doing his thang. The place is well insulated so you don't even hear any of the sounds outside. Intimate, but it's not like they expect you to whisper.
The cocktails are $20. Pricey, but man, it's very good. I started with Mint, which is similar to a julep, with their own spin on it. Cuban rum is pretty awesome haha. Then tried the Cardamom, which was recommended by our server, Sam. As someone that doesn't like gin, I thought it was pretty damn amazing.
They started us out with a razor clam pressed focaccia crostini and just that one little bite convinced me that we totally made the right choice in coming. It only made me want more. We really wanted the Beef Carpaccio, but for that night, it wasn't available. Totally crushed, we went with Tuna Carpaccio. That night, the carpaccio was tuna + shaved foie + razor clam. Holy hell it was amazing. We satisfied our uni craving with the Uni Toast and it's as tasty as it sounds, but the Trout Roe Toast trumps the uni for me. Lobster Crudo was a new item that night and it's thinly sliced lobster that's drizzled with a mole butter. That mole got a crazy kick to it.
Since it was a pre-dinner meal for us, that's all we ordered, and with 4 items, 1-2 drinks for the 4 of us, it was over $400. Service was great. Drinks were great. Food was amazing.
Oh yea, get a reservation or else you ain't getting through the doorman.
So I went for a belated Birthday dinner with a friend on 7/9/16 sorry to be so late with the review. Alert : Big statement to follow.
This was one of the better dinners or my life. Whoa . that felt good to say that.
The beef-lobster-uni-caviar carpaccio – the best things in life on a plate. I am still dreaming about it weeks later.
So I haven't found a wrong with this place except one super minor flaw.. that you can't go weekly.. its pricey.. and the fact if you have 6 pm reservation don't expect to be seated before. That's when they open.
I mean we had the uni toast, the lobster ceviche, and something else I am now forgetting, but delicious .. all around.. and of course three wonderfully crafted cocktails.. this is the best of both worlds for me :
Phenomenal food inside a speakeasy set up. Tiny place. Great service, and just do it. There is nor ifs or butts about it.
Just down the street from Carbone (one of their sister restaurants), you wouldn't even know this michelin star studded place exists behind a massive wooden door if you didn't see the tiny "ZZ" neon sign in the window. This place redefines "hole in the wall" (with 5-6 tiny tables tops), so you'll have little chance of even getting in the door without a reservation. That said, this tiki-themed spot is all about presentation and the "ZZ" experience once you make it inside. The food menu is entirely raw seafood (ranging from oysters, to clams, to caviar, to baby yellowtail), almost all of which is a must try. That said, the most unique experience is the drink menu, which is loaded exclusively with signature cocktails (the flaming coconut and the iced coffee are two drinks you'll probably never forget) and exceptionally unique. Again, because of how low capacity is, expect very personalized service, so be sure to take advantage of the hospitality. Do note that the service is meant to be intentionally very slow, so expect to spend an evening here.
Of course, you're going to pay for the experience, service, and atmosphere, with most the cocktails priced at $20 and the food menu ranging from $30-$100 per item (high-end seafood does not come cheap). That said, this is one of those New York establishments where you truly need to try as much of the menu as possible (regardless of the price).
Must try: the beef carpaccio with uni, lobster, and caviar
What I love the most about ZZ's Clam Bar is their beverage director Thomas Waugh's exquisite drinks menu which includes divine cocktails like the Almond– Waugh's refreshing take on a mai tai, made with three kinds of rum plus Curacao, and lime.
ZZ's proves that serious food, made with ingredients flown in from Tokyo's famed Tsukiji fish market, can pair well with whimsically presented cocktails served in coconut shells or ceramic Buddhas. You will often see ZZ's mixologists mixing up potent original cocktails that are served in antique vessels that are elaborate and unusual but beautiful.
ZZ's head bartender or rather tiki master Brian Miller is constantly creating new drinks like the Banana–a twist on a Blue Hawaiian that uses tequila infused with banana chips, blue Curacao, and a dolphin-shaped garnish made out of a banana.
Drink this: Waugh's Pineapple. This cocktail is a rum, house Limoncello and chamomile combo which is served over cobbled ice in a brass pineapple. It is a tropical bliss with a sultry edge.
The beef-lobster-uni-caviar carpaccio – the best things in life on a plate. How can that be anything less than 5 stars?
They also make a mean cocktail (or in our case, four). If they have room (though the place is teeeny), you can also walk in for a pre-game drink without a reservation, like I observed some dapper couples do on a Friday night. #lifegoals