Clemente Bar and Studio: Daniel Humm’s Artistic Evolution Above Eleven Madison Park

An Artistic Ascent: Clemente Bar and Studio Adds a New Dimension to Eleven Madison Park

When Chef Daniel Humm redefined luxury dining with the transition of Eleven Madison Park (EMP) to a plant-based fine dining experience, many wondered what could follow such a daring move. Now, just one flight upstairs, the answer reveals itself in the form of Clemente Bar and Studio—a sophisticated cocktail lounge and tasting room that fuses culinary precision, artful design, and intimate hospitality.

Inspired by Italian contemporary artist Francesco Clemente, this new space represents Humm’s continued journey into creative and sensory exploration, but through the lens of cocktails and curated lounge dining. At Clemente, art meets mixology, and each pour, plate, and design element is a thoughtful nod to craftsmanship and elevated experiences.

The Story Behind the Concept: A Tribute to Art, Detail, and Discovery

The inception of Clemente Bar is as much about space and feeling as it is about cocktails. Humm envisioned a venue that would reflect the personal, introspective energy of an artist’s studio—intimate, layered, and carefully composed. The name pays homage to Francesco Clemente, whose whimsical, colorful art often merges themes of spirituality and transformation—mirroring Humm’s own evolution in the kitchen and beyond.

The space is split into two distinct areas:

• The Lounge: A 38-seat, casually luxurious setting where guests can explore an à la carte menu of small plates and cocktails. Think plush seating, moody lighting, and walls adorned with thoughtful touches that blur the lines between gallery and bar.

• The Studio: A hyper-curated nine-seat tasting counter offering a 90-minute, five-course experience, each course paired with bespoke cocktails crafted to match flavor, seasonality, and mood.

While Clemente occupies a space physically above EMP, it stands alone in concept and execution, reflecting Humm’s desire to reinvent what it means to engage with hospitality, without replicating what he’s done before.

A Philosophy Rooted in Craft, Not Convention

Much like EMP’s reinvention into a plant-based institution, Clemente challenges norms about what a cocktail bar can be. The goal here isn’t just to serve drinks—it’s to tell stories through balance, composition, and emotion.

Each cocktail is designed with culinary technique and artistic flair, often incorporating seasonal infusions, rare ingredients, and unexpected textures. The bartending team collaborates closely with EMP’s culinary staff to bridge the worlds of the kitchen and the bar, creating synergies between what you sip and what you taste.

This approach treats cocktails not as afterthoughts or accompaniments, but as centerpieces of the dining experience—crafted with the same reverence one might expect of a sommelier’s wine pairing or a chef’s tasting course.

What Makes the Menu Special: Cocktails as Culinary Expressions

The tasting counter at the Studio offers an experience that is both theatrical and deeply personal. Over the course of 90 minutes, guests are treated to five distinct courses—each paired with a cocktail that complements, contrasts, or elevates the flavors on the plate.

Expect offerings like:

• Smoked Carrot Martini – Subtle and savory, finished with a vegetal twist that balances sweetness with earthiness.

• Sake + Fermented Plum Highball – Clean, bubbly, and umami-rich, paired with a delicate vegetable tart.

• Clarified Milk Punch with Fennel and Orange – A crystal-clear yet deeply complex cocktail served alongside a chilled pea and miso dish.

• Celery Root Negroni – An herbal, bitter variation that mirrors the structure of its classic counterpart while amplifying seasonal nuance.

• Dessert-Inspired Amaro Spritz – Layered with herbal digestifs, candied citrus, and soft effervescence to close the experience with elegance.

In the lounge, guests can order from a slightly more relaxed menu, but with no less detail. The bar team continues to innovate with ingredients like shiso, tomato water, tamarind, and wildflower syrups, making every drink an intentional, sensory journey.

The food—while lighter and designed for sharing—remains in lockstep with Humm’s plant-based focus. Expect dishes like charred eggplant with tahini, crispy leeks with black garlic, and heirloom carrots with smoked almond cream—each as refined as any dish served in EMP’s formal dining room.

The Space: Where Sophistication Meets Artistic Warmth

One of Clemente’s most compelling features is its ability to feel both luxurious and lived-in. The space is designed to evoke the spirit of a working studio—think worn wood, hand-painted murals, sculptural lighting, and textured fabrics. There’s a feeling of privacy, yet openness; of discovery, yet relaxation.

Every detail—from the glassware and ceramics to the music and scent of the room—has been chosen to create a full-sensory experience, much like the immersive theater of EMP but in a setting that’s more personal, less formal.

It’s not a place to rush through. Clemente invites you to sit, sip, and observe, much like one would in an artist’s atelier.

Why Clemente Is More Than a Bar: Redefining the Cocktail Experience

In a city filled with speakeasies, rooftop lounges, and trendy bars, Clemente stands apart by treating cocktails as high art. It’s not about Instagram moments or volume-driven service. Instead, it reclaims the cocktail as a culinary medium, deserving of care, respect, and storytelling.

For Chef Daniel Humm, this is yet another evolution—not a detour from fine dining, but an extension of it. Clemente allows him and his team to explore creativity in a new format, challenging themselves to work within the tighter constraints of a glass rather than a plate, while still offering guests a sense of wonder and discovery.

Conclusion: Clemente Bar and Studio Is a Masterclass in Elegance and Emotion

Whether you're seeking a contemplative tasting experience at the nine-seat Studio counter, or just looking to unwind in the artfully curated lounge, Clemente Bar delivers a cocktail experience unlike any other in New York.

It’s immersive without being overwhelming, luxurious without being elitist, and above all, it’s crafted with the care and precision that defines Daniel Humm’s culinary empire. With Clemente, Humm proves that the future of fine dining isn’t just on the plate—it’s in the glass, the room, the details, and the story behind every sip.