Sixty Three Clinton

It is a small room on the Lower East Side serving a tasting menu built on the food of southeastern Arizona, which is not a sentence anyone expected to write about a Michelin-starred New York restaurant.Samuel Clonts and Raymond Trinh co-own it, they are both from that part of Arizona, and the menu draws on Sonoran flavours — the borderlands cuisine of the desert, where Mexican and American cooking have been the same thing for two centuries. Chillies, corn, mesquite, the specific spicing of a…