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"This fall, the storied Peninsula New York celebrated the launch of an exciting dining concept, Clement, helmed by chef Brandon Kida, who could most recently be found presiding over the kitchen at Asiate in the Mandarin Oriental.\n\nPinterestFacebookMoss &amp;amp; Lam's jungle-inspired wall etching.\n\nSet in the former site of Fives restaurant on the lobby's mezzanine, the 3,300-square-foot space designed by renowned firm Yabu Pushelberg is divided into six rooms, including a handsome bar area, a breakfast nook, and an intimate private dining chamber.\n\nPinterestFacebookA beautifully composed salad.\n\nEach has its own unique identity. One room is meant to evoke the hotel libraries of bygone days. George Yabu and Glenn Pushelberg called on Toronto-based design studio Moss &amp;amp; Lam to produce linen rag paper of varying weights and textures to fill the bookshelves that line the space\u2014a softer, fresh take on the leather-bound novels that no doubt lived in the aforementioned locales.\n\nPinterestFacebookHandcrafted mirrors line the walls of another room.\n\nMoss &amp;amp; Lam's creativity was also tapped for a second room, in which their 60-foot-long etching of a jungle-inspired New York scene glows above supple leather banquettes. Handmade mirrors glimmer on the walls of another section, filling the space with movement and light.\n\nPinterestFacebookThe private dining room.\n\nThe attractive surroundings set the scene for Kida's stunning cuisine. The contemporary American menu focuses on flavors and ingredients from the Northeast, such as Long Island fluke with citrus dashi and black sea bass from Cape Cod with Peking duck broth. Every dish\u2014with its eye-popping hues and delicate composition\u2014is a lovely surprise.\n\nPinterestFacebookDeep tones create a moody bar area.\n\n700 Fifth Avenue, 212-903-3918; peninsula.com/newyork"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.architecturaldigest.com/story/clement-restaurant-peninsula-hotel>