assorted drinks

Exceptional bartenders, entrées featuring game meats, and a speakeasy ambiance make Clydz a legend in New Brunswick

by Nubia DuVall Wilson

Open since 1997, Clydz is known for its rotating artisanal cocktails, intimate setting, and understated entrance— a speakeasy-style atmosphere. Its tagline, “Creative Food and Drink,” is reflected in nearly everything this New Brunswick restaurant and bar has on hand.

“We were creating that speakeasy feeling before the trend took off,” shared Manager Karina DeMair. “You enter by going down steps off the street, and our front door has a peek hole where you could have said a password to get in.”

Upon entering, there’s a 12-foot bar and two fireplaces on the opposite side of a dimly-lit room. Off to the back and up a half flight of stairs takes customers to a main dining room that seats approximately sixty. The white tablecloths, stamped white ceiling, exposed brick, and Art Deco 1920s cocktail posters evoke a fine dining yet casual ambiance.

“On a busy night, we will have around 50 people in the bar, which is pretty packed. After 10 p.m. on Friday or Saturday, our cocktail service can be expanded to the dining room since there are only six tables in the bar,” said DeMair.

There are more than 100 different types of libations on the menu, which is divided by spirit. Vodka options include typical drinks like a Moscow Mule to classics with a twist such as the Old Fourth Ward martini (with Clydz vodka, Dolin dry, olive brine, and blue cheese stuffed olives). Groups of two to six can order different types of punches, such as Miguelito’s Own with Rioja wine, brandy, Cointreau, fresh fruit, and cinnamon.

Avora Spread

Clydz has also established a meat lovers paradise with entrées that feature exotic game. “Our rotating tasting menu includes three unusual meats [think wild boar, kangaroo, antelope, and elk], with accompaniments like mashed potato and a simple sauce, so you can really taste the meat,” explained DeMair.

A popular app is Alligator in a Blanket—a spicy Andouille-style alligator sausage mixed with pork and wrapped in a puff pastry with Creole mustard on the side. The Filet Mignon & Marrow features
Australian tenderloin, pulled oxtail on top of a slice of bone marrow, and blue cheese whipped potatoes. A new dessert menu features sweets infused with spirits.

55 Paterson Street, New Brunswick
732.846.6521 /