The Peninsula New York opened a new restaurant Oct. 1. Clement is named after Clement King Man Kwok, who joined the Hongkong and Shanghai Hotels, Limited in 2002.
Clement occupies the former Fives space, which now feels like a New York home with touches like linen and leather. A private dining room finished in grey, gold and lavender can seat up to 12; the room has painted silk panels.
Yabu Pushelberg’s design scales from an intimate bar to larger dining areas. The space includes wood paneling with brushed metals and mirrors as well as deep colors. In Clement’s Book Room, inspired by hotel libraries, the artist Moss+Lam stacked treated, textured custom paper along the corner walls. The Mirror Room features a collection of mirrored artwork to reflect the cityscape into the restaurant. The Color Room, meanwhile, has a long, hand-etched jungle growing over the New York skyline; the etching is washed in layers of okra-colored paint.
The bar is decorated in darker shades of tobacco and cognac with a long, Kenya black stone bar. The ceiling at the west end of the room curves into a long wall banquette to create a sense of intimacy; other seating options include a low leather communal couch and smaller duet tables.
Chef de Cuisine Brandon Kida’s menu of contemporary American cuisine includes dishes like heirloom beets with farmhouse yogurt, beet gazpacho and lemon vinaigrette as well as a scallop dégustation with truffle, cauliflower and lardo.
Executive Pastry Chef Deden Putra creates the sweet side of the menu, including a Hudson apple crisp with cranberry pecan crumble and orange buttermilk ice cream, and the Clement chocolate banana cake with rum butter ice cream.
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