Usually, when I have a cocktail, it’s a pre-dinner, pre-wine indulgence. But after an amazing dining experience at NYC’s Clemente Bar, The Wine Chef might just be tempted to become The Cocktail Chef!
Clemente Bar is a collaboration between Chef Daniel Humm and artist Francesco Clemente, whose one-of-a-kind artwork fills the space. Located upstairs from Humm’s legendary Eleven Madison Park, Clemente Bar offers a plant-based dining experience across two distinct spaces. Guests can choose between The Lounge, a cozy space with tasty bar bites or The Studio, an intimate eight-seat chef’s counter featuring a five-course tasting menu paired with innovative cocktails.
My friend Kay and I recently celebrated our October 21 birthdays at The Studio, where each course offered a dialogue between the dishes and their paired drinks. Here’s a brief dish-by-dish synopsis.
Note: Diners have the option to choose between alcoholic or non-alcoholic pairings. We opted for the alcohol, but I’m sure the alcohol-free versions are just as delicious.
Leek
The opening course came in two parts. First were small pieces of pickled, melt-in-your-mouth leeks with various toppings—our favorite had the distinct taste of sesame oil. The second dish was a lightly fried and oh-so-crispy leek, topped with thinly sliced shiso leaves.
Both were paired with a delicious martini of Roku Gin, Acqua di Cedro (a lemon liqueur), Saler’s Apéritif (made from Gentiane lutea root), and dry vermouth. Bright and herbaceous, it had just enough briny tang to balance the richness of both preparations.
At the end of the meal, Kay and I agreed that the martini was the evening’s top cocktail.