Occupying the space of the hotel’s former restaurant, Fives, the new restaurant, Clement, and adjoining bar comprise a fresh design and menu concept. Designed by Yabu Pushelberg, the new restaurant and bar feels like a quintessential New York home – with different rooms that cater to a range of moods, desires and occasions. The carefully planned spaces of the restaurant scale gracefully from an intimate lounge to larger dining areas providing a perfect setting for power breakfasts and lunches as well as lively dinners, with private and semi-private dining areas for quieter gatherings. A Contemporary American menu concept by Chef de Cuisine Brandon Kida is inspired by the seasons and brings the flavor of the Northeast to the heart of the city.
Highlighted menu items include:
- Heirloom Beets with farmhouse yogurt, beet gazpacho and lemon vinaigrette
- Scallop Degustation with truffle, cauliflower and lardo
- Lobster with kabocha squash, chanterelle mushroom and beurre fondue
- Porcelet with Honeycrisp apples, chestnuts and warm cabbage
Executive Pastry Chef Deden Putra is responsible for Clement’s delightful dessert menu, with dishes including a Hudson Apple Crisp with cranberry pecan crumble and orange buttermilk ice cream and Clement Chocolate Banana Cake with rum butter ice cream.
Adjacent to the restaurant, The Bar at Clement offers a bewitching menu of suggested and made-to-order cocktails, a selection of wines and Champagnes available by the glass and small plates echoing the Clement menu with a slight Asian influence.
We look forward to welcoming you soon to the newest dining experience in midtown Manhattan.
For inquiries, please call (1-212) 903 3918 or e-mail firstname.lastname@example.org