01:43
February 20, 2018
Sometimes, you gotta steal it a few times before it can become yours. For Claire Welle of New York's Otway and her favored shucker, we like to call that fate.
ChefClaire Welle
New York
About Claire Welle
Claire Welle was born outside of Baltimore and attended the Culinary Institute of America. After culinary school, Welle cooked in San Francisco and Washington D.C. She dutifully studied baking, pastry, and bread making under a Tartine alum. Welle also spent time farming at a small organic produce farm outside Saratoga Springs in upstate New York. Since moving to new York City, Welle cooked at Mas (farmhouse), Gwynnett St, Blenheim, and Rebelle. Currently, Welle is proud to lead an exceedingly talented group of people at her humble Brooklyn restaurant, Otway.
My Venues
- Otway
- 930 Fulton st
- Brooklyn, NY
Featured Content
At My Venues
Chicken Breast with Trumpet Mushrooms
$$, Happy Hour, Wine Bar, Full Bar, New American, Cocktail, Clinton Hill
"The jus is amazing!"
In-house Bread
$$, Happy Hour, Wine Bar, Full Bar, New American, Cocktail, Clinton Hill
"I am pretty happy with myself. But let’s see what @#abouttogetroasted"
Preserved Tuna with chickpeas
$$, Happy Hour, Wine Bar, Full Bar, New American, Cocktail, Clinton Hill
"Preserved Tuna with warm chickpeas in meyer lemon oil. An elevated version of a simple meal I make for myself at home consistently. This is a special @otwaynyc for this week. Come by and try it"
Breakfast biscuits
$$, Happy Hour, Wine Bar, Full Bar, New American, Cocktail, Clinton Hill
"Breakfast of champions"
Bone marrow
$$, Happy Hour, Wine Bar, Full Bar, New American, Cocktail, Clinton Hill
"Everything here is stunning in that it looks so simple but has complex layers of technique and flavor. Bone marrow with pickled sunchokes and shaved aged beef was rich, sour, crunchy, warm, salty and packed with aged beef umami. Go to otway now."
