Three Michelin-starred chef Daniel Humm of Eleven Madison Park expanded his hospitality empire in 2024 with the opening of Clemente Bar, an intimate cocktail destination perched above his iconic restaurant at 11 Madison Avenue in New York City. The bar has quickly earned acclaim, securing a spot on North America’s World’s 50 Best Bars list.
Humm partnered with renowned Italian artist Francesco Clemente, whose striking artwork defines the space from the moment you arrive. Guests ascend a staircase crowned by a dramatic ceiling fresco before entering a room that feels equal parts gallery, cocktail lounge, and private club. The atmosphere is moody, chic, and intimate. Rich wood paneling, abstract murals wrapping the perimeter, original artworks, striped velvet banquettes, and soft lighting create a sophisticated setting that invites lingering. Despite its compact footprint, the soaring ceilings lend the room an airy elegance, while a small interior window offers a fascinating glimpse down into the dining room of Eleven Madison Park below.
The impeccably dressed staff, clad in tailored suits and ties, deliver the polished hospitality one would expect from a Michelin three-star operation. Clemente Bar strikes that rare balance of feeling luxurious without ever becoming stuffy, making it an ideal destination for a date night, pre-dinner cocktails, or a late evening escape.
One of the bar’s greatest strengths is that the food comes directly from the acclaimed Eleven Madison Park kitchen. The à la carte menu elevates the concept of bar snacks well beyond the ordinary. Highlights include avocado inari pockets filled with sticky rice, lime, and shiso leaf; thrice-fried potatoes served with rosemary, lemon, and Pompeii mayo; black truffle tarte flambée; a richly satisfying Clemente mushroom burger; and lemon-pepper fried maitake mushrooms. During my visit, there was also a special collaboration dish with the team from three Michelin-starred Jungsik, featuring fried chicken for two. For dessert, guests can choose between a decadent chocolate mousse with candied hazelnuts and vanilla cream or a milk-and-honey ice cream finished with honey brittle.
The cocktail program is equally impressive. Drinks are organized into categories such as Fresh, Carbonated, Bold, Clarified, Whipped, Low ABV, and Zero Proof. The menu showcases technical precision while maintaining a sense of restraint and elegance. I particularly enjoyed the unexpected flavour combinations and layered complexity of the cocktails.
I started with the Parakeet, a refreshing combination of Hendrick’s Gin, strawberry Campari, red wine molasses, and pineapple. My husband chose the Second Look, made with Second Sip Gin, blood orange, lacto-fermented grape, and almond. Both cocktails were beautifully balanced, nuanced, and thoughtfully composed. The bartenders are exceptionally skilled, executing each drink with remarkable consistency and precision.
One observation, however: has anyone else noticed how cocktail glassware seems to be getting smaller and smaller these days? Perhaps it’s just me.
Beyond cocktails, the beverage program includes a carefully curated selection of wines by the glass, sparkling wines including Dom Pérignon, rosé, sake, several beers, and an extensive collection of spirits ranging from tequila and mezcal to bourbon and Scotch.
What I appreciated most about Clemente Bar is how seamlessly it combines art, hospitality, food, and drink into a cohesive experience. It stimulates both the eye and the palate. Cozy yet refined, creative yet comfortable, it is the kind of place where you find yourself wanting to order one more cocktail and stay just a little longer.
Recommended.
Happy drinking,
Shanea
06/03/2026
