Chefs to Watch 2018: T.J. Steele, Claro, Brooklyn

Liz Grossman

It was early spring when we stopped by Claro in Brooklyn, but we still hoped the back patio would somehow be open. But while the dining room was packed, the buzzy, eight-month-old restaurant wasn’t quite ready to reveal the outdoor space where T.J. Steele planned to set up the red clay comal he imported from Oaxaca to make memelas, tlayudas, quesadillas, and tetelas...