Daniel Humm, chef of Eleven Madison Park, and celebrated artist Francesco Clemente are teaming up to debut Clemente Bar, a new cocktail lounge located one floor above Humm’s iconic three-Michelin-starred restaurant. The bar, opening October 10, is set to be an intimate yet creative space where plant-based cocktails and art take center stage, reflecting both Humm’s culinary ingenuity and Clemente’s whimsical, dreamlike artwork.
“We saw the bar as an opportunity to connect with these guests in a more relaxed setting,” Humm tells VegNews, reflecting on how the clientele at Eleven Madison Park has evolved since the restaurant went plant-based in 2021. “We wanted to create a place where they could experience this level of plant-based cooking and incredible cocktails in an environment that also felt cool and very personal.” Humm notes that Clemente, a close friend, was the perfect creative partner to shape the bar’s look and feel.
Clemente Bar/Instagram
Clemente Bar isn’t just a casual afterthought; it’s designed to be a destination on its own. “It seemed right that the new space would live right above [the restaurant] as a hidden gem,” Humm says. “We want Clemente Bar to be a part of the Eleven Madison Park family yet stand apart in its own right.”
At the restaurant, food leads the way, but at Clemente Bar, cocktails will take the spotlight, while food plays a complementary role. “We’ve designed it to be an intimate cocktail bar for people to go to on its own or for Eleven Madison Park guests to visit pre- or post-dinner,” he adds.
Evan Sung
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A thoughtfully curated menu
The menu at Clemente Bar, created in collaboration with beverage director Sebastian Tollius and bar manager Richie Millwater, will feature creative takes on classic cocktails. The drinks are categorized by composition or tasting notes such as “fresh,” clarified concoctions, low ABV, and spirit-forward. Guests can expect playful combinations like a Negroni–piña colada hybrid inspired by Samoas Girl Scout cookies; the 5th Leaf, a pisco- and vodka-based option that tastes like crisp pears; or the sour Doctor’s Orders made with aquafaba and peated scotch.
Jodi Hinds
Each cocktail comes with imaginative garnishes, such as an iced Campari coin for the Negroni-colada, or a mini churro atop a raicilla old-fashioned.
“The cocktails are all very elegant in their presentation with these amazing flavor profiles that are both new and familiar, with many evoking feelings of nostalgia,” Humm shares.
Evan Sung
The bar will also offer an inventive menu of plant-based snacks, keeping in line with the philosophy that has driven Eleven Madison Park’s transition to entirely plant-based dining. “In the bar, we have a whole menu of snacks that you can have with drinks and eat with your hands, like sake pickles, an Agedashi tofu dog, a Nashville-inspired fried mushroom sandwich, and crispy tempura fries,” says Humm.
For those looking for a more immersive experience, the bar’s tasting counter offers a four- to five-course menu, each paired with a cocktail. “It’s super delicious food paired with cocktails where you can really see the bartenders making each cocktail in front of you,” Humm explains, adding that the experience is designed to be quick and enjoyable, lasting about 90 minutes.
Evan Sung
The plant-based menu will also showcase ingredients sourced from Humm’s farm, Magic Farms, located upstate.
“I think it’s incredibly important to continue pushing forward and doing what we can to create a more sustainable food industry,” Humm says. “I love that people are accepting more plant-based food when it comes to fine dining, and we’re excited to showcase how it can work in a more casual bar setting as well.”
UNESCO
With his recent appointment as a UNESCO Goodwill Ambassador for Global Food Education, Humm emphasizes the need to drive awareness of the impact food choices have on the environment. “It’s a key time to collectively drive awareness in the choices we make in our food to lead us to a more sustainable and purposeful future,” he adds.
Ye Fan/Clemente Bar Instagram
Art meets hospitality
Clemente Bar’s visual identity will be shaped by three stunning murals created by Clemente, whose work has long graced galleries and museums around the world. His vibrant, symbolic artwork brings a unique character to the space, adding layers of meaning to the bar’s design. “Both the design and menu have been crafted in harmony to ultimately create a beautiful meeting point for New Yorkers like the famous artist bars of the past from around the world,” Humm explains.
The bar’s interior, designed by Brad Cloepfil of Allied Works, features textured walnut paneling, dark marble surfaces, and a vintage couch, creating a warm, inviting atmosphere where guests can relax and soak in the art and ambiance.
Jodi Hinds
A vision for the future
Humm hopes that Clemente Bar will become a welcoming destination for both locals and visitors. “Rather than a one-off special visit, we want it to become a welcoming return spot for guests and locals, where they feel they can come whenever they want for high-quality cocktails and bites,” he says.
Despite the challenges currently facing the restaurant industry, Humm remains optimistic. “Fine dining is both a creative endeavor and a business. Challenges often create innovations, so there is a lot to be excited and hopeful about within the restaurant industry and fine dining as a whole,” he shares. With Clemente Bar and a new restaurant in the West Village slated for the end of next year, Humm continues to evolve his approach to fine dining.
The celebrated chef is no stranger to this kind of culinary evolution. In 2021, he transitioned Eleven Madison Park to a fully plant-based menu. “We took the jump to transform Eleven Madison Park into a plant-based fine-dining restaurant knowing in our hearts that this is what we believed in,” Humm said at the time.
In October 2022, Eleven Madison Park retained its three Michelin stars, becoming the first plant-based establishment in the world to hold the coveted honor.
As Humm looks ahead, he’s also gearing up for the release of his first plant-based cookbook, Eleven Madison Park: The Plant-Based Chapter, which he describes as a behind-the-scenes look at the restaurant’s transformation to a plant-based kitchen. The limited-edition book captures the creative journey of one of the world’s most celebrated restaurants.
For more plant-based stories like this, read:
Aruka Sanchir (@ruukes) is the Senior Digital Editor at VegNews.
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