Culture » Clement Comes to New York

  • Clement Comes to New York - Clement Restaurant1
  • Clement Comes to New York - Clement Restaurant2
  • Clement Comes to New York - Clement Restaurant3
  • Clement Comes to New York - Clement Restaurant4
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    The interior of Clement

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    Scallops

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Clement Comes to New York

The Peninsula debuts its new eatery

The New York dining scene is not only fickle—even stalwart Pastis is closing, possibly indefinitely if Keith McNally can’t find a new space—but highly saturated. So opening a high-end restaurant in one of the city’s most luxurious hotels, the Peninsula New York, is quite an undertaking. But Clement, which replaces the hotel’s former boite, Fives, might just have what it takes to stick around.

First there’s the design, overseen by Yabu Pushelberg whose inspiration was the idea of a perfectly appointed New York home. The entryway is flanked by an installation of hand-thrown pottery by artist Pascale Giradin; one dining room is lined with textured walls that mimic the spines of books while another features a sixty-foot-long jungle mural.

And then there is the food, courtesy of chef de cuisine Brandon Kida, previously of Asiate and Lutece. Frequent trips to the Union Square Green Market inspire his unique combinations like Hudson Valley foie gras with pickled blueberries, pistachios and Japanese peppercorns; black sea bass from Cape Cod in a Peking duck broth; and pork from Fossil Farms in New Jersey, with honey crisp apples, chestnuts and warm cabbage. The dinner menu will change monthly with a new $34 lunch prix fixe debuting daily. Kida’s goal: to simultaneously please destination diners and jetlagged hotel guests looking for comfort. “The foodie will enjoy the menu for its unique and locally sourced ingredients,” he says. “While the hotel guest will enjoy its simplistic approach and practicality.”

The Peninsula Hotel, 700 5th Ave, New York; 212.903.3918, peninsula.com