The clock strikes 6p.m. You have a date in a few hours and it has all the potential to be a night you’ll simply never forget. This will be no amateur affair; tonight is about class and elegance. You begin to stifle through your wardrobe for your finest attire, a beautifully tailored suit or a form fitting little black dress, respectively. There could only be one place suitable for such an evening, Clement at The Peninsula.
You may have been to the renowned restaurant before, but if you haven’t been recently, it’s as if you haven’t been at all. Clement has just debuted a new American Fare concept. It forms a menu as sophisticated as the night you’ll be having. The change in direction is the work of the restaurant’s new chef, Remi van Peteghem. Clement now features fresh new dishes including a permanent rotation of “Chef’s Plates,” and a handcrafted cocktail menu.
“Attention to detail is critical and our culinary, wine and bar team pride themselves on building everlasting relationships with our guests. The barmen create custom libations while the kitchen caters to guests’ most simple desires,” says Chef Remi.
The new concept works in tangent with the timeless décor and ambiance. Get whisked away by the classy and artistic interior created by international design firm Yabu Pushelberg, who transformed Clement into what feels like the quintessential upsacle New York home.
All of this however merely sets a backdrop for the food to shine. The Espresso-braised Short Ribs, Maple-glazed Duck Breast and Whole Roasted, Green Circle Heritage Chicken for two are dangerously delicious. Finish your meal with a divine warm chocolate banana cake and a Love Park cocktail with Laird’s Applejack Brandy, peanut butter sauce, vanilla simple syrup and egg white and you’ve officially been to Clement.