Clement Restaurant Debuts At The Peninsula New York

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 Lut�ce 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 unleashe