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From Patch to Plate

July 15, 2014
Clement

Rarely do we have to look far for good food in New York, but guests of the Peninsula don’t so much as have to step outside to find a top table, with smart and seasonal fine diner Clement sitting pretty on the hotel’s mezzanine just an elevator ride away. In an airy, architectural dining space, the new restaurant plates up contemporary American cuisine courtesy of former Asiate head chef Brandon Kida, and is fast becoming a firm favourite with visiting jetsetters and discerning Gothamites alike.

All-day dining options make use of the finest regional produce – straight from the patch, paddock and port – to create flavoursome and fuss-free modern fare. The à la carte and dinner tasting menus change regularly but, so far, standout offerings have included Pennsylvanian beef tenderloin with sweet potato, nettles and huckleberries; and Cape Cod black seabass over a roast duck broth with maitake mushrooms. Slink across to the Bar at Clement for pre- or post-prandial sips including top-shelf international wines and craft cocktails, or channel your inner mixologist at the make-your-own Bloody Mary Bar. Meanwhile, Sundays see the arrival of a leisurely three-course market brunch, showcasing an array of artisan produce (think lobster, farm eggs, house sausage) and fresh-made pastries – just be sure to arrive early for a sought-after perch by the large arched windows overlooking buzzy Fifth Ave!

M/F / The Peninsula / 700 Fifth Ave / +1 212 903 3918 / b’fast, lunch & afternoon tea daily, dinner Tue-Sat, brunch Sun / peninsula.com/clement

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