Oh, A Darling Clement Time

Oh, A Darling Clement Time

Book Room at Clement


Ahh, the life of a food editor. Last week I had the great fortune of being invited to Clement, the new restaurant in midtown’s tony Peninsula hotel. The restaurant is divided into three rooms (along with a plush and cozy bar): the book room (where my friend and I sat, with antique pages of books nestled into the walls): the mirror room, and the color room. Arched window treatments, fresh flowers on each table, candles and subdued lighting gave the space a gentle, elegant ambience. We were treated to chef  Brandon Kida’s spectacular tasting menu, (one of two that are offered) paired with a variety of wines. A fluke with white soy and wasabi was startlingly fresh; scallops came enhanced with fava beans and buttom mushrooms; a black sea bass, so tender to the fork, sat in a roasted duck broth; and a 120–day dry aged New York strip steak was well seasoned and satiny to taste. The wines ran the gamut from a sturdy Spreitzer Riesling from Germany to a French Domaine Petitot burgundy  to a lovely Castello di Volpaia chianti classico from Italy.  Service was seamless and despite the multitude of courses, the preparations were so light and perfectly portioned that I felt delightfully satiated instead of saturated. For a simply perfect fine dining experience, carve out an evening for Clement.

» Clement, 700 Fifth Ave., 212.903.3918