Clarkson, a Retro American Restaurant on Varick Street

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Georges Forgeois, who owns Cercle Rouge and several other French bistros, is opening a new American restaurant tonight called Clarkson. If you can believe it, this is the same Varick Street space that housed Steak Frites/Lucy Browne's/Lobster House/Charolais, etc. Thistle Hill Tavern veteran Rebecca Weitzman is the chef here. Her menu includes crowd-pleasers like pork belly, bone marrow, steak tartare, oysters, duck confit, and braised short ribs. Entrees are in the mid-20s. Check out the menu:

RAW BAR

OYSTERS mp
CLAMS mp
LOBSTER mp
HEAD-ON PRAWNS mp
CRAB CLAWS mp

CHEESE AND CHARCUTERIE

SPICY LAMB SAUSAGE 11.oo
WINE-CURED BRESAOLA 12.oo
SMOKED TROUT RILLETTE 14.oo
PIG'S HEAD TERRINE 15.oo
ARTISANAL AND IMPORTED SLICED CURED MEATS 16.oo

CHAMPLAIN VALLEY TRIPLE CREME
soft and buttery, cow, Vermont
FIVE SPOKE TUMBLEWEED
hard, raw, cow, Pennsylvania
CHAOURCE
soft, cow, France
CASTELMAGNO
firm and crumbly, raw, cow, Italy
AZUL PENACORADA
mountain blue, Spain
ABBAYE DE BELLOC
semi-firm, sheep, France
IDIZABAL
firm, smoky, sheep Spain
FLEUR DU MAQUIS
semi-soft, sheep, France
WESTFIELD BLUE CAPRI
soft and chalky, goat, Massachusetts
FORMAGGIA AL TARTUFO BERTAGNI
semi-hard, Italy
AMARELO DE BEIRA
semi-soft, raw, sheep, Portugal
QUADRELLO DI BUFULA
soft, water buffalo, Italy

BAR & SIDES

BRAISED RABBIT SANDWICH
pickled fennel, olive marmalade, housemade potato roll 7.oo
DEVILED STEAK TARTARE
deviled eggs, dijon aioli 8.oo

MIXED OLIVES 6.oo
PICKLED SEASONAL VEGETABLES 7.oo
SIDE SALAD 5.oo
CHARRED MARKET GREENS 7.oo
CRISPY POTATO WEDGES 7.oo
SPICY ROASTED CAULIFLOWER 8.oo

SHARE PLATES

MILK-BRAISED HERITAGE PORK BELLY
apples, frisee, rye french toast, peppered maple anglaise 16.oo
GRILLED TRUMPET MUSHROOMS
watercress, piave vecchio, black truffle, crispy polenta croutons 15.oo
CHARRED OCTOPUS
baby artichokes, olives, meyer lemons, oregano salsa verde 17.oo
FRESH RHODE ISLAND CALAMARI
chorizo, white beans, spicy tomato aioli 16.oo
ROASTED BONE MARROW
whole grain mustard-herb crust 16.oo
BUTTER POACHED HALF-LOBSTER
mascarpone mezza luna, tarragon, roasted butternut squash 24.oo

STARTERS
SOUP OF THE DAY 8.oo
BURRATA
crispy eggplant, persimmon mostarda, basil 14.oo
SHAVED RAW BRUSSELS SPROUTS
speck, pecorino, pine nuts, parsley, lemon 13.oo
ROASTED RED BEETS
cucumbers, mache, spicy chickpeas, feta-yogurt dressing 12.oo
MARKET LETTUCES
torn herbs, goat's milk blue cheese, vinaigrette 12

ENTREES

WHOLE GRILLED EDENBROOK TROUT
marinated baby vegetables, roasted fingerling potatoes 26.oo
GRILLED NEW YORK STRIP
arugula, piave vecchio, black truffle, crispy polenta 29.oo
SEARED DIVER SCALLOPS
spiced sweet potatoes, pomegranate, foie gras vinaigrette 28.oo
BRAISED BEEF SHORTRIBS
caraway spaetzle, baby carrots, brussels sprouts leaves, horseradish 27.oo
SUCKLING PIG PORCHETTA
charred bitter greens, fontina polenta 29.oo
DUCK LEG CONFIT
gigante beans, shaved fennel, oven-dried tomatoes, orange gremolata 24.oo
WHOLE ROASTED POUSSIN
roasted radishes, grapes, frisee, bacon-ver jus dressing 29.oo

225 Varick Street
212-675-2474
clarksonrestaurant.com
Opens Tonight