Robb Report Vices

Give up Control at the Peninsula’s new Clement

  • Daniel Curtis

Chef de Cuisine Brandon Kida wants you to put your life in his hands (well, your evening at least).  The impassioned artist at the helm of the Peninsula Hotel’s new restaurant Clement has built a kitchen devoted to celebrating the Northeast’s exquisite local ingredients.  Because his American cuisine is dependent upon the freshness of those ingredients (and because his access to ingredients changes all the time), Kida encourages diners to let him surprise them with his recent discoveries.

So what can you expect after pushing away your menu and throwing caution to the wind?  This month, Kida will reward your faith with dishes complimented by exceptional mushrooms and berries sourced from the chef’s loyal forager in Maine.  Lobster likely will find its way onto the table, as will duck breasts soaked in an orange peel jus.

Guests willing to gamble will enjoy a similar pay off at the bar. Manager Rich Lilley typically sneaks into the kitchen to steal Kida’s precious ingredients, which he  incorporates into his cocktails. One not to be missed is “Evening Smoke,” a glorious concoction gleaned from the union of Ardbeg 10, Tia Maria, espresso, simple syrup, and cream.

A few additional ways that Clement may fit into your life:

  • The power lunch venue for your more elegant clientele
  • Your Fifth Avenue people–watching perch
  • The private dining room solution for art aficionados
  • The bar that offers a rare opportunity  to pair dim sum with a glass of Louis XIII.
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