Clemente Bar
Cocktail bar · Flatiron District ·
Inventive cocktails, plant-based bites, and custom art by Francesco Clemente
.jpg "Clemente Bar by Jason Varney/Clemente Bar")
Inventive cocktails, plant-based bites, and custom art by Francesco Clemente
"Serving as the current stage for sushi master Eiji Ichimura’s return to New York, this Flatiron bar hosts his $325, two-hour omakase tastings at its Studio counter starting Saturday, January 17. The omakase series is planned to run for several months with no listed end date, and reservations through January on Resy already appear to be fully booked, underscoring the high demand for the experience." - Nadia Chaudhury
"I find Clemente Bar — the more casual, plant-based sibling to Eleven Madison Park — on the second floor of the Park Avenue–adjacent space, where it offers two reservation experiences: a lounge for drinks and a studio with a nine-seat counter tasting menu that comes with cocktail pairings. The kitchen turns out entirely plant-based dishes with a Japanese twist, like avocado inari pockets, lemon pepper fried maitake mushrooms, and agadashi tofu hot dogs served in a truffle potato roll; cocktails (alcoholic and nonalcoholic) rank among the city’s best and the dimly lit room is stylish, decorated with works by Francesco Clemente." - Kyle Beechey
"Upstairs from the restaurant’s dining room, this also‑vegan, jewel‑box lounge opened last year." - Melissa McCart
"Clemente Bar took over what used to be part of the upstairs private dining room of Daniel Humm’s three-Michelin-starred Eleven Madison Park. It’s named after artist Francesco Clemente and features a collection of his works. Beverage director Sebastian Tollius has put together a list of technical cocktails (go for the namesake martini with saffron!), using an entirely vegan pantry of ingredients to complement the food side (don’t let the veganness deter you)." - Emma Orlow
"A refined cocktail lounge housed within a three-Michelin-starred restaurant that treats drinks as an extension of the kitchen, organizing cocktails by preparation method—carbonated, whipped, clarified, bold, and fresh—and presenting them with artistic flair alongside whimsical Francesco Clemente paintings. Highlights include a Negroni Colada built around a coconut-infused Planteray rum, a thoughtful and expansive zero-proof section, and plant-based bar snacks that echo the restaurant’s culinary ethos." - Brad Japhe
