Clement, a new dining experience that brings the flavor of the Northeast to the heart of the city, opened October 1, 2013 at The Peninsula New York. Chef de Cuisine Brandon Kida presents a menu featuring contemporary American cuisine that seamlessly pairs with an urban environment of relaxed sophistication overlooking Fifth Avenue in Mid-town Manhattan.
Occupying the space of the hotel’s former restaurant, Fives, the new restaurant, Clement, and adjoining bar comprise a fresh design and menu concept. Yabu Pushelberg, who have been creating timeless and artistic interiors for the hospitality, restaurant and retail industries worldwide for 30 years, aimed to make Clement feel 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 bar 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 Menu Inspired by the Seasons
Chef Kida, formerly of Asiate and Lutèce in New York, has developed a thoughtful menu that caters to the seasonality of regionally sourced ingredients from the Northeast. 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
“We are pleased to have Brandon at the helm of the culinary vision of Clement,” says Jonathan Crook, General Manager of The Peninsula New York. “His dedication to sourcing the highest quality regional ingredients paired with his talent for elegant cooking is an exceptional combination.”
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.
Yabu Pushelberg Design
Clement’s overall design scheme is glossed in an array of warm, soft finishes juxtaposed with moments of deep color, bespoke art and texture, all intentionally orchestrated to create a visual cohesiveness and meaningful design. Wood paneling with brushed metals and mirrors craft a strong glamorous statement, while linen fabrics and rich leathers soften the space and evoke a relaxed, residential atmosphere.
According to Glenn Pushelberg, “The restaurant is a series of intimate rooms that are all visually interconnected, yet slightly different in feeling and mood. Our desire was to create a more personal and residential-feeling restaurant. The design responds to how people enjoy dining out by accommodating areas to drink and eat a little more casually, and also creating beautiful dining rooms that feel comfortable and familiar.”
Yabu Pushelberg hired artists to devise unique elements and finishes that are integrated into their design throughout the space. Highlights include a dramatic pottery installation at reception, featuring an eclectic collection of hand-thrown pottery by the artist Pascale Giradin. The Book Room is inspired by the lure of hotel libraries of days past, brought to life with treated, textured, custom paper stacked along the corner walls by the artist Moss+Lam. In the Mirror Room, a collection of handmade mirrored artwork in varying shapes and sizes reflects the light and activity of the bustling cityscape into the space; visually connecting the restaurant to its neighborhood. The splendor of nature and city is unleashed upon the walls of the Color Room with a dramatic sixty-foot-long, hand-etched jungle growing over the buildings of New York, entitled “Wild New York.” The etching is washed in layers of okra-colored paint to create a sense of depth and dimension.
A private dining room seats up to 12 people and features a warm palate of gray, gold and lavender, with painted silk panels that envelope the room.
Naming Clement Restaurant
The selection of the name Clement follows a Peninsula tradition of naming hotel restaurants after executives with an outstanding career of loyalty and service to the Hongkong and Shanghai Hotels, Limited. The restaurant was named after Clement King Man Kwok, who joined HSH as Managing Director and Chief Executive Officer of the group in 2002. This tradition resonates around the world, with Sir Elly’s at The Peninsula Shanghai honoring Sir Elly Kadoorie, founder of HSH and grandfather of current Chairman, The Hon Sir Michael Kadoorie. Felix at The Peninsula Hong Kong celebrates Felix M Bieger, a 50-year veteran of The Peninsula Hotels and three times General Manager of The Peninsula, while the hotel’s French restaurant Gaddi's commemorates the work of Leo Gaddi, The Peninsula's first General Manager who restored the hotel to its former glory after the Second World War. At The Peninsula Tokyo, Peter honors Peter C. Borer, Chief Operating Officer of HSH, whose career spans more than three decades with the company.
On having a restaurant named after him, Clement Kwok said: “I am truly honored that this restaurant has been named after me and I hope it will become a place that both locals and visitors will enjoy and love. I am very proud of the Peninsula brand and our people and am privileged to be able to lead such a good team. I must thank our Chairman, The Hon. Sir Michael Kadoorie, for trusting me with managing a brand and a company that are so close to his heart.”
The Bar at Clement
Darker tones of tobacco and cognac dominate the color scheme of the Bar at Clement, which is a refreshing counterpoint to the varying tones and whimsical nature of the restaurant. The long, Kenya black stone bar does just that by its placement in the corner of the space overlooking Fifth Avenue and 55th Street. The west end of the bar room features a curved ceiling that descends into a long, wall banquet, creating a sense of intimacy. A low leather communal couch and smaller duet tables offer a variety of seating opportunities for groups of all sizes. Signature cocktails include: Ink and Dagger consisting of Tanqueray, muddled blackberries, cardamom leaves and Q Soda; and Sassafras Cobbler comprised of Dickel Rye, sassafras leaves and pickled blueberries. The bar accommodates 35 guests.
Clement serves breakfast daily from 6:30 am until 10:30 am, lunch daily from 12:00 pm to 2:30 pm and dinner daily from 5:30 pm to 10:00 pm. The restaurant accommodates 80 guests in the main dining room and up to 12 guests in the private dining room. Reservations may be secured by calling (212) 903 3918 or via www.peninsula.com/clement.
About The Peninsula New York
Ideally located on Fifth Avenue and 55th Street, in the heart of Mid-town Manhattan’s most prestigious shopping, cultural, and business neighborhood, The Peninsula New York is a 23-storey, 1905 landmark building featuring 185 spacious and luxurious guest rooms and 54 suites, decorated in a classic, contemporary style. For additional information on The Peninsula New York please visit peninsula.com/newyork.
About The Hongkong and Shanghai Hotels, Limited (HSH)
Incorporated in 1866 and listed on The Stock Exchange of Hong Kong (00045), HSH is the holding company of a Group which is engaged in the ownership, development and management of prestigious hotel, commercial and residential properties in key locations in Asia, the United States and Europe, as well as the provision of transport, club management and other services. The hotel portfolio of the Group comprises The Peninsula Hotels in Hong Kong, Shanghai, Beijing, Tokyo, New York, Chicago, Beverly Hills, Bangkok and Manila; while The Peninsula Hotels in Paris and London are under construction. The property portfolio of the Group includes The Repulse Bay Complex, The Peak Tower and The Peak Tramways, St. John’s Building, The Landmark in Ho Chi Minh City, Vietnam and the Thai Country Club in Bangkok, Thailand.