Clay

Clay is a stylish bistro with substance. Gustavo Lopez, its executive chef, takes care to buy fish, grass-fed meat and seasonal produce from small, local suppliers. The wine list focuses on natural producers, and the gin for martinis comes from Brooklyn’s Greenhook Ginsmiths. Pasta is made in house—one favorite is the bucatini with a rich short rib ragù. Chicken liver sweetened with preserved fig, the roasted half chicken and a crisped confit duck leg with smoked farro and collard greens are all unforgettable. The intimate dining room and bar are often packed with West Harlem locals, with room for overflow diners downstairs.