ABOUT
Located upstairs from the Eleven Madison Park dining room, Clemente Bar is an intimate cocktail bar and chef’s counter from Chef Daniel Humm and artist Francesco Clemente.
The space, designed by Brad Cloepfil of Allied Works, is filled with one-of-a-kind works by Clemente, in addition to thoughtfully-sourced vintage pieces, furniture by LA-based designer Brett Robinson, and custom lamps by the German artist Carsten Höller.
The beverage program, led by Sebastian Tollius, spotlights cocktails that are highly technical in their composition, yet elegantly simple in their presentation. Drawing on a diverse set of flavor profiles, from classic to nostalgic to unexpected, each one is crafted to engage all of the senses, with a detailed focus on serviceware, and garnishes.
To complement Sebastian’s cocktails, the food menu expands on Eleven Madison Park’s innovative approach to plant-based cooking, with refined, hand-held bar bites in the lounge, and a 90-minute, five-course experience at The Studio chef’s counter.
OUR STORY
A true collaboration between chef and artist, Clemente Bar is an organic evolution of the close friendship and creative partnership between Francesco Clemente and Daniel Humm.
The concept came to life through months of conversations and idea swapping, drawing on both Chef Humm and Clemente’s artistic visions, their love of New York City, and their shared appreciation of art-filled salons and bars such as the legendary Kronenhalle, in Humm’s home country of Switzerland.
ABOUT FRANCESCO
CLEMENTE
Artist Francesco Clemente was born in 1952 in Naples, Italy. He came to prominence in the late 1970s and cemented an international reputation with his participation in the 39th edition of Venice Biennale in 1980. Clemente’s practice seeks alternative narratives and images of contemporaneity, finding creative refuge in the philosophical, spiritual, and aesthetic ideologies of the East.
Before settling and establishing his studio in New York in 1980, Clemente lived on and off for ten years in India, where he studied Sanskrit as well as Hindu and Buddhist literature, educating himself in the library of the Theosophical Society in Chennai (formerly Madras). In New York, Clemente continued to collaborate with artists such as Andy Warhol and Jean-Michel Basquiat. In 2002, Clemente was elected to the American Academy of Arts and Letters.
His work has been presented at numerous international institutions, including Nationalgalerie, Berlin; Philadelphia Museum of Art; Royal Academy of Arts, London; Musée National d’Art Moderne, Centre Georges Pompidou, Paris; Galleria d’Arte Moderna, Bologna; Guggenheim Museum, New York; Guggenheim Museum Bilbao; and Galleria degli Uffizi, Florence. His work is featured in many prominent museum collections worldwide, including the Art Institute of Chicago; Miami Art Museum; Kunstmuseum Basel; Solomon R. Guggenheim Museum, Bilbao and New York; The Metropolitan Museum of Art, New York; The Museum of Modern Art, New York. Clemente lives and works in New York, Chennai, and Varanasi, India.
Daniel Humm is the award-winning chef and owner of Daniel Humm Hospitality, the New York-based hospitality group behind the highly acclaimed Eleven Madison Park.
A native of Switzerland, Chef Humm earned his first Michelin star at the age of 24. He is consistently listed as one of the world’s best chefs, with both he and Eleven Madison Park receiving numerous accolades: including four stars from The New York Times, seven James Beard Foundation Awards (including Outstanding Chef and Outstanding Restaurant in America), a number one spot on the world’s 50 Best Restaurants list, and three Michelin stars for over 10 years in a row, since 2011.
In 2021, he made the radical decision to re-open Eleven Madison Park with a fully plant-based menu. This move sent shockwaves through the fine dining industry and has set Chef Humm and EMP on a world-changing trajectory — becoming the first plant-based restaurant in history to receive and retain three Michelin Stars.