Set in the ground floor of the Ace Hotel, Clyde Common has a tastefully informal chic vibe—and the bar serves the best negroni in town, barrel-aged into something new and transcendental. Noise-sensitive diners, beware: high ceilings and resonant wood surfaces can make the buzz and clatter here deafening. But the small menu makes up for such inconveniences with everything from pickled beef tongue to halibut and house-made pastas. The spot’s newest chef, Carlo Lamagna, is doubling down with “shared entrées,” from a whole baked branzino, stuffed with scallop mousse, to an entire pork trotter, deep-fried and served with buttery spätzle.
