Usually, when I have a cocktail, it’s a pre-dinner, pre-wine indulgence. But after an amazing dining experience at NYC’s Clemente Bar, The Wine Chef might just be tempted to become The Cocktail Chef!

Clemente Bar is a collaboration between Chef Daniel Humm and artist Francesco Clemente, whose one-of-a-kind artwork fills the space. Located upstairs from Humm’s legendary Eleven Madison Park, Clemente Bar offers a plant-based dining experience across two distinct spaces. Guests can choose between The Lounge, a cozy space with tasty bar bites or The Studio, an intimate eight-seat chef’s counter featuring a five-course tasting menu paired with innovative cocktails.

My friend Kay and I recently celebrated our October 21 birthdays at The Studio, where each course offered a dialogue between the dishes and their paired drinks. Here’s a brief dish-by-dish synopsis.

Note: Diners have the option to choose between alcoholic or non-alcoholic pairings. We opted for the alcohol, but I’m sure the alcohol-free versions are just as delicious.

Leek

The opening course came in two parts. First were small pieces of pickled, melt-in-your-mouth leeks with various toppings—our favorite had the distinct taste of sesame oil. The second dish was a lightly fried and oh-so-crispy leek, topped with thinly sliced shiso leaves.

Both were paired with a delicious martini of Roku Gin, Acqua di Cedro (a lemon liqueur), Saler's Apéritif (made from Gentiane lutea root), and dry vermouth. Bright and herbaceous, it had just enough briny tang to balance the richness of both preparations.

At the end of the meal, Kay and I agreed that the martini was the evening’s top cocktail.

Agedashi Tofu

Next was an agedashi tofu hand-roll garnished with mustard and nasturtium. Here, the pairing was a highball cocktail made with Toki Japanese whisky, yuzu sake, tarragon, and cucumber soda.

The drink’s flavor was very subtle—too bland for my taste—but I will say it had a nice, crisp, floral brightness. The hand roll, on the other hand, was very flavorful, with a wonderfully crispy texture on the outside and buttery soft on the inside.

Butternut Squash

The third course was a skewer of grilled butternut squash with collard greens, seitan (a “meat” made from wheat gluten), and yellow pepper sauce. It was served with a cocktail that blended El Tesoro Blanco Tequila, shochu, yellow Chartreuse, and Concord grape.

Talk about a great pairing! The tartness of the grape perfectly balanced the earthy, smoky sweetness of the squash, while the tequila and shochu offered a smooth, smoky base. The Chartreuse (one of my favorite liqueurs) brought a touch of herbal complexity, tying the cocktail and dish together perfectly.

Soba

The soba course had two variations: one with roasted tomato, bok choy, and sesame, and another with maitake mushroom, spinach, and ginger. Both were paired with cocktails featuring Knob Creek Rye and buckwheat miso.

For the tomato version, the cocktail blended basil eau-de-vie (a nod to the classic tomato-basil pairing) and Amaro Nonino with the rye, creating savory and slightly bitter notes that aligned with the bright acidity of the tomato soba.

For the mushroom dish, dark rum and Amaro Nardini deepened the flavor of the rye and enhanced the soba’s earthy, caramelized elements.

**Two Rye cocktails: One for the tomato soba (at left) and the other for the mushroom soba.**

Sundaes

Dessert also offered two options: a mango sticky rice sundae and a chocolate-hazelnut-espresso version. Both were paired with the same cocktail, a creative blend of Haku vodka, mango, cacao, coconut whey, and sparkling sake.

The drink’s effervescence and tropical notes was excellent with the fruity mango, while the cacao and coconut worked beautifully with the rich chocolate sundae.

The Final Take

What made these pairings so exciting was the endless possibilities cocktail ingredients bring to a pairing—the smoky depth of rye, the tang of yuzu, the herbal complexity of Chartreuse, etc.—can be tailored to each dish, making creative combinations that bring out the best of both the food and the drink.

What made these pairings so exciting was the endless possibilities cocktails bring to the table. Ingredients like smoky rye, tangy yuzu, herb-infused Chartreuse (and so many more!) can be tailored to each dish to bring out the best of the food and drink.

Leaving Clemente, I found myself rethinking the role of cocktails in dining. They are not just for happy hours, casual sipping, or to catch a quick buzz. When crafted with intention, they can take a meal to new heights.