There is a new Chef at The Peninsula Hotel's restaurant Clement. This week is New York's Summer Restaurant Week and I have just had lunch at this wonderful special place.
Of course as it is in The Peninsula Hotel, expect the best decor and ambience.
You ascend the dramatic staircase from the entrance to Clement.
Above, a room where you can wait at the top if the staircase.
Or wait at the bar area with some drinks
The dining area is large with a semi-private area at the end if one were to hold an initimate private gathering. But to come right down what they have to offer for Restaurant Week:
Above is the warm corn salad with blueberries which I ordered ...
But the peakey toe crab in watermelon gazpacho looked so good when it came; that I would like to return to try.
The main dish I ordered was the seabass perfectly fried then served with a very light broth they poured in.
Above is the braised short ribs that our friend raved about which melted in her mouth. That makes it two reasons for me to return!
There is a choice of 2 desserts. Mine was their interpretation of the S'Mores. The graham cracker is the wafer you see with some chocolate and the marshmallow is under that's been flames to melt and brown on top if a rich chocolate fudgy base. This is served with a mini scoop of vanilla ice cream. (Tastes like vanilla to me)
Or you can choose their light version of a strawberry shortcake pictured above.
They have other main course options including a vegetarian dish made with pasta. This wonderful lunch at $25 plus tax and tip was a steal by any standard even abroad - and I have traveled!
But a good information to know is that they offer a Pre-Theater $43 prix-fixed 3-course menu plus shuttle service to the theater district; but reservations for the shuttle must be made by 12PM the day of the show.
THE CLEMENT
The Peninsula Hotel
700 Fifth Avenue at 55th Street,
New York, NY 10019
