Clemente Bar — Restaurant in New York

TL;DR - If you want fancy creative cocktails in a classy minimalistic space just go here and say hi to Wilmer and Lily. Worth it!

As part of the EMP empire, you expect the finest quality beverages, master bartenders, and unparalleled professionalism at Clemente Bar. What you also get is genuine customer service from EVERYONE. I went to the upstairs bar by myself, and I admit, sometimes I have a certain hesitation going to such prestigious and pricey places in the city because there tends to be an air of unnecessary pretentiousness. But like I said, every single person I interacted with demonstrated fine examples of what humans should be to each other. Enough philosophy; on to the review.

I was guided to a specific seat at the bar and even though it’s a cozy fit and you may get to know your seat mate very well, I was thrilled because I love watching the show vs. being seated at a faraway couch. I expected to see how drinks are made, how glasses are arranged, how bottles are organized… it was even more fascinating because the bar is clean and minimal: there is no massive liquor wall with under lit shelving but an eye-catching, almost biblical mural from Francesco Clemente himself with bottles expertly hidden in cabinets and mixers at sub counter level. It’s mesmerizing to watch the fluid and efficient artistry; I’m pretty sure the bartenders could do this blindfolded and still hold a great conversation with the guests. Fun times.

I flipped through the Asian ingredient-inspired cocktail program from Sebastian Tollius and immediately picked a whisky-based drink called Three Boxes. The description includes a medley of items that sound completely random: tahini and pandan and miso and cacao and cardamom, but the cocktail is so balanced and delicious. I savored this while chatting with my seat mate, who happened to be a bar expert at another well-regarded establishment, and thoroughly enjoyed observing the beverage show. Wilmer and Lily are humble but super talented legends in their field, and they knew just how and when to engage with their guests and knew exactly what to make to please everyone’s palate. What amazing energy and vibes. Wilmer asked what my liquor of choice was (I’m a Macallan girl, thank you very much) and suggested the Harvest Highball for my second drink since I said I liked whisky but wanted something lighter. Again, the description sounded intimidating and like something I wouldn’t have picked with pale cream, coffee and tonka, but just trust the bar masters. What came out was totally clarified and light and clean with a hint of nuttiness and sweetness and fall flavors; NOT a basic, watered down whisky and soda that most highballs tend to be. I also ordered the sake infused pickles, which were a great savory, earthy bar snack that paired nicely with the cocktails. For my last tasting, I tried the Negroni Colada, which again, messed with my head since it was neither a negroni and a pina colada; it was clear and lighter than pineapple juice, had the slightest hint of salty bitterness, and was definitely not milky/creamy or cloyingly sweet. I’m glad I tried it and it would have been more to my liking for the summertime, but since it’s getting chilly now, the other two drinks were clear winners for me.

The fancy emulsions and filters and washes and foams in the drinks make sense at Clemente because of EMP, but the genuine knowledge and pride of the process and how ingredients are used and application of creativity in the cocktails makes it fun and enjoyable (unlike some places that snidely announce: “these are yesterday afternoon’s peas handpicked from chef’s personal garden and triple washed with distilled well water” and I have to try my damndest to control my face and not burst out laughing). I can’t thank you enough for being nice and chill mind readers. Enough about the wonderful bartenders, but the host saw me and smiled and sweetly said, “The rest rooms are over this way." Amazing. She just knew. Everyone here is my new best friend. I’ll...

I was very excited to check out Clemente Bar on a short trip to NYC to watch Glengarry Glen Ross. Given its proximity and association with Eleven Madison Park, it looked to be an incredible experience and I made a reservation for the Lounge several weeks before the trip.

When you walk inside, you are greeted by the hostess of Eleven Madison Park as it is the same entrance for Clemente. The fabled dining room of the 3 star Michelin restaurant is directly ahead of you. Clemente Bar is off to the right, up the stairs. As you pass through the darkened hallway, there is The Studio, an 8-seat food and cocktail pairing omakase experience on your left. The Lounge is at the end of the hall, where most people were seated. You can order food and cocktails there a la carte. It was at the Lounge where we had our reservation.

Around 11:00pm, The Lounge was packed with well-dressed relatively young couples and groups in their 20s to 40s. The walls and decor are exceptional. Large paintings cover the burgundy walls. I started off with the La Tomatina, which was a fizzy tomato-tinged cocktail with a salty umami-dense powder brushed onto the rim of the glass. I enjoyed the light and fresh tomato flavors. I also ordered a truffle tofu dog, which was toasted and covered in nori and truffle.

We were quite tired having flown into town on a cross-country redeye. So we were looking to get a second cocktail and get back to our hotel. Unfortunately it took about 20 minutes to get an order of the C.R.E.A.M., which the waitress told us required extra preparation due to it being put into the fridge for the cream to rise. Upon receiving it, I sipped it and it was not much more than a spiked horchata, if I’m being honest. Some freshly ground spices such as cinnamon might have elevated it more. With each drink being upwards of $24 and the EMP conceived dishes, they add up quickly. There is also a bit of stuffiness that I don’t feel at other upscale bars. Probably because of it being upstairs from EMP. In any case, I probably would venture elsewhere next...

Top five bar in NY for sure. Clemente has a cheat code. Either that or they've made some kind of deal with the occult. Everything tastes too good. The drinks are laid out in a simple fashion, but the flavors are anything but simple. Not only are the cocktails great, but the staff are all genuine.

Not the fake kind of genuine where you know someone told them to "be nice." You can tell they care about your experience at their establishment. I'm pretty sure I laughed with almost every member of the staff that night. I can't wait to go back. The hype is real.

Here's what I had:

Sakura Heights: This drink is haunting in my sleep at night. It's kind of like a high ball, but it tastes like so much more. If you go and you taste it, please let me know what kind of alchemy they engaged in to get vodka, cherry 🍒 blossom, coconut miso, and umeboshi cream taste like this.

Apples to Oranges: Don Fulano is one of my favorite tequilas. So when it's paired with calvados, you've got my attention. These two delicious spirits are teamed with blood orange and mandarin to present this robust drink. It has to be magic.

Parakeet: Campari can be divisive, but in this cocktail, it's just delicious. Infused with strawberry and paired with gin, pineapple, and the magical red wine molasses, this is one you won't forget.

Harvest Highball: Whiskey, Pale Cream, coffee, pistachio, and tonka join forces for an incredibly flavorful highball.

Army Brat: Milk Punch, oh yes, it is. This one has acid adjusted papaya, gin, cashew orgeat, and yuzu sake. I guess this delicious treat is pulling flavors from all over, similar to an army brat.

Negroni Colada: Can you have a negroni if there's no Campari? I argue that it can be even better with Bitter Bianco instead. This milk punch combines a Pina Colada and a negroni but cuts down the ingredients. They even included the Plantaray Cut & Dry rum for that...