Cactus Wren
4.6 (112)restaurant
4.6 (112)This Lower East Side spot pairs inventive small pizzas and caviar-accented plates with sustainable, lesser-known wines.
People
Samuel ClontsChef
Raymond TrinhChef
Description
Chefs Samuel Clonts and Raymond Trinh bypass structured tasting menus, opting instead for an inventive à la carte menu. The kitchen turns out plates like smoked eel tarte tatin with caviar, clams, and langoustine beignets, alongside a weekend prix-fixe brunch. Because portion sizes lean small, the dishes are ideal for sharing in a small group. The drink selection includes a martini with caviar service, which comes accompanied by a spread of accouterments.
Selected reviews
Good to know
Weekend brunch
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