Red Paper Clip

The backbone of this restaurant. Come and see what they created. 6 courses at 95. Find us on Resy

We invite you to the backbones of the restaurant to see what they’ve created. 6 courses for 95. On Sunday the 21st

What a pairing + what a pair!!!
Happy Birthday Thanks for celebrating with us
Pouvray, 1990, Vouvray
Louis Boillot, 2012, NSG
Emedio Pepe, 1997, Md’A
Pichon Baron, 2010, Pauillac

We’re celebrating National Rum Day early
Tonight and tomorrow, every dollar of Against All Odds sold will be donated to our friends at , a nonprofit that aims to provide funding, education and assistance for our bar and restaurant community
Against All Odds, a silver daquiri with a Chinese 5-Spice syrup and lime showcases the funky character and aromatics of rum while using Chinese ingredients to create a unique twist on a classic cocktail

If you see Marcos, Jose or a neon Red Paper Clip you’re in for a good time.
A little over a year from our post-Covid re-open and we’ve built back our business with an incredible amount of dedication and hard work from our team.
Small teams, big dreams

The aftermath. Team lays or pringles? Doesn’t matter, anything with caviar is for the win. Classic accoutrements. Egg white, yolks, shallots, and creams fraiche. Come by anytime and we’ll talk your ears off with the origin and process of pringles. Oh and don’t forget the champagne.

We don’t care if it’s only Thursday. The weekend’s starting tonight.
Crispy fried and salty ♥️’s Champs.
Bubs n’ spuds for tonight’s party.

Peas: “We’re here for a good time, not a long time.”
YES, PEAS
Calvin’s snap peas // pea flowers // pea shoots
Dr. Calvin Lamborn developed his Snap Pea by crossing an English Pea and Snow Pea creating an edible shell while keeping the large size of the pea in the pod. He first introduced the Snap Pea to market in 1979 and worked to perfect the breeding for the next 50 years.
We source our Snap Peas from stall

The devil’s in the details….RPC’s cocktails are intentionally streamlined to showcase distillers, spitits, syrups, fresh juices and techniques. Bar reservations are now available through resy.com

THANK YOU to and everyone that has come out in the last few months. It’s amazing to be a part of the dining scene as NYC begins to come back to life. The energy is unreal!
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BLOWN AWAY by ‼️everything was beyond amazing. One of the BEST meals we’ve ever had! If you haven’t been we highly recommend it!

1. DOUBLE DOUBLE BURGER
2. EVERYTHING BRIOCHE
3. CAULIFLOWER
4. LOBSTER 3 WAYS
5. XLB AGNOLOTTI
6. DRUNKEN CLAMS
7. HOT CHICKEN SANDWICH

RPC x Lana Cooks
5/2. Tickets available through Resy or rpcnyc.com
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Flash forward preview of dessert: matcha sponge cake // strawberries // elderflower // rhubarb
My style of food is simple and technique-driven, with delicate plates and bold seasonal flavors🌺
So much of my food in inspired by everything I see around me. This plate was inspired by the coral in St John, a place very near to my heart.
I’m so excited to bring this menu to New York next week in collaboration with 💞
This is the last course in my {almost-sold-out!} tasting menu.
Scallop Crudo // Green Juice
Pork Terrine // Spring Veg
Floral Pasta // Crab+Roe
Rabbit Confit // Spring Onion // Morels
Rhubarb // Strawberry // Elderflower
Just a few more tickets left! Booking closes on Friday 😎

We’re excited for Sunday 5/2
RPC X Lana Cooks Pop-Up!
Last day to grab tickets is this Friday by 5 pm.
Book through Resy or
Rpcnyc.com

RPC X Lana Cooks
Sunday 5/2
Book through Resy
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So excited to announce that I am getting a chance to share my food with the world!

SUNDAY, MAY 2- My first pop up in collaboration with !

5 courses of tasty spring flavors. tickets are on sale now, check the link in my bio 🥰

RPC X Lana Cooks.
Sunday 5/2
Book through Resy

RPC X Lana Cooks. Our next series in collaboration with up and coming chefs.
May 2 from 5-9 pm you can have the chance to check out what Lana Cooks is all about. We’ll be serving a 5 course spring menu highlighting Lana’s creative approach to seasonal flavors and unique presentations.
Lana is an alum of many established restaurants and has spent years honing her craft. She has had the opportunity to work with Blue Hill at Stone Barns, Gramercy Tavern, Daniel and Momofuku Ko. She is an absolute ace and has learned and grown with each new experience resulting in her own style that sets her apart from her peers.
RPC’s full beverage program will be available as well.
Tickets available through Resy.

If we only knew 🤦🏽‍♂️🤦🏽‍♂️🤦🏽‍♂️🤦🏽‍♂️🤦🏽‍♂️🤦🏽‍♂️

What an amazing night!
This crew crushed it! Pop-up Series in full effect, came in like a boss!
Stay in touch via Resy or rpcnyc.com to find out the next time you can come be a future of NYC restaurants
Next one up is SANGUINE on 3/14. Link in bio
Any chefs want to bring their concepts? Let’s goooooooo!

Next up on our Pop-Up! Sanguine!

Sanguine stands for optimism and positivity, in a particularly bad situation. We chose this word as we braced ourselves for the challenges ahead in opening a restaurant during a pandemic, but also as a reminder that our success relies on the spirit and positivity of us all.
5-Course Tasting Menu 3/14 only. Be a part of the future of NYC restaurants!
Reservations through Resy.com or rpcnyc.com

Chef Monique Cadavona’s new concept Mama Guava is bringing her unique Hawaiian X Filipino flavors and menu to RPC for one night.
Our pop-up series kicks off on Sunday 3/7.
We are creating an environment where chefs can be able to bring their concepts to life. Come be a part of the NYC dining community.

Be a part of our Dinner Series showcasing up and coming chefs.
Monique Cadavona is a Hawaiian native bringing her unique flavors to the forefront of the NYC dining scene.
Get in on this unique dining experience while there is still space available on 3/7 only.
Bookings available through Resy.com or Rpcnyc.com

Stay ahead of the curve, book with us for Valentine’s Day before there’s nothing left.
We’ll be serving a special 5-Course Menu for the evening.
Reservations available through rpcnyc.com or Resy.

We’re launching a new pop-up series starting in the new year to help aspiring restauranteurs develop their brand. Any chefs looking to cook and bring their style to the masses? We can offer FoH infrastructure and BoH logistics for your event. DM us to collaborate on your future menu concepts.

We’re excited to announce our partnership with Join us and their amazing world of restaurants...right this way

Want to learn more about RPC? We are offering classes before we cook for you. Step into the kitchen and learn to make our XLB Agnolotti with Chef. Grab a spot up front and walk through our favorite classic and original cocktails. Then sit down to our RPC 3-Course Menu.
Only offered on Sundays. Seatings at 4pm and 7pm. Parties of 4, 6 or 8 only. $105/guest.
Reservations available through link in our bio and on Tock.

Our 3-Course Savory Menu. Now reserving tables through our website. Link in bio.
Beef Carpaccio // Puffed Tendon // Jujube // Cilantro
XLB Agnolotti // Pork // Black Truffle // Black Vinegar
Lobster 3-Ways // Ginger Scallion Tail // Salt & Pepper Claw // Sticky Lobster Rice
📷

We know it’s delicious...what we don’t know is if it’s more about the Chicken Liver Mousse with Bing+Rainier Cherries or the Everything Bagel-Spiced Focaccia. Find out for yourself. Or just ask AJ ⬇️
📸
@ Red Paper Clip

We know it’s delicious......
We don’t know if it’s more about the Chicken Liver Mousse with Riesling, Concord Grape and Stone Fruit or the Everything Bagel-Spiced Focaccia. You’re going to have to judge for yourself.
📸: @ Red Paper Clip