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About The Restaurant & Owners

Neil and DeDe

Our Singapore location is comfortable and cosmopolitan. In the morning, it smells like blueberry muffins and fresh ground coffee. Throughout the day, there is the scent of buttermilk fried chicken and vanilla waffles, pancakes and maple butter. All day and night, it sounds like Latin-southern-blue note jazz with a New York vibe that you can feel the second you walk in.

When they began, Neil and Dede were a small wholesale baking company with a storefront and a few loyal neighborhood customers who lingered over coffee and muffins and tapped out on their laptop keys (before smartphones were born). 

These days, most folks know Neil’s pancakes are voted best in the city, but it’s his savory roots that ground the menu and make them proud. People call it “comfort food,” but what they are dishing out is American Classics made with the highest quality ingredients, locally sourced -- whenever possible -- with lots of love (and butter).

Chef Neil Kleinberg

Co-owner of Clinton St. Baking Co. and Community Food & Juice, Neil Kleinberg raised himself in a crazy kitchen in Flatbush, Brooklyn, among 4 kids, 2 parents, 16 neighborhood cousins, and 6 aunts and uncles. At 10 years old, he became a one-boy culinary wonder who’d do anything to avoid his mother’s “famous” dish: chicken in a pot (the only dish in her repertoire). Neil opened his first restaurant, Simon’s in Lincoln Center, at just 22 and in 1997 re-opened the legendary seafood restaurant, Lundy’s, in his native Brooklyn. 

Neil has appeared on Martha Stewart Living, The Today ShowGood Day New York, The Cooking Channel’s ”United Tastes of America, “Real Food” on PBS, and has thrown it down with Food Network’s Bobby Flay. He the co-author of Lundy’s: Reminiscences and Recipes and, of course, The Clinton St. Baking Co. Cookbook. He serves on the Advisory Board of his alma mater, New York City College of Technology.

DeDe Lahman

A co-owner of Clinton St. Baking Co. and Community Food & Juice, DeDe enjoyed a decade long career as an editor and writer for national magazines before switching to the restaurant life. Her Clinton St. Baking Co. Cookbook was named a best of NY Times’ 2010. DeDe proudly serves on the Board of Directors of New York Sun Works (www.nysunworks.org), a non-profit organization that builds innovative hydroponic greenhouse labs in urban schools.