This Hidden Bar Proves Plant-Based Cocktails Can Be World-Class

Key Concepts

• Plant-Based Ethos: A culinary philosophy centered on vegetables and plant-derived ingredients, excluding all animal products.
• Upcycling: The process of transforming food byproducts (e.g., plantain skins) into high-value ingredients.
• Fermentation: A metabolic process used to develop complex flavors and textures, specifically using koji.
• Milk Punching: A clarification technique used in mixology to remove solids and create a clear, smooth cocktail.
• Omakase: A Japanese dining style where the guest leaves the menu selection entirely to the chef.
• Spirit-free: A term for sophisticated non-alcoholic beverages designed to provide a premium experience equal to alcoholic counterparts.

1. Overview of Clemente Bar and The Studio

Clemente Bar and The Studio represent a new, intimate venture within the iconic 11 Madison Park, led by Chef Daniel Humm. Following the restaurant's 2021 transition to an entirely plant-based menu, these spaces serve as an extension of the brand’s commitment to sustainability and culinary innovation. While the main dining room adheres to a strict seasonal structure, these upstairs venues operate with more creative freedom and an organic approach to menu development.

2. Beverage Innovation and R&D

The beverage program, led by Sebastian Tolius and Richie Milwater, underwent a year of research and development.

• Collaborative Methodology: The bar team works closely with the 11 Madison Park pastry staff to leverage their expertise in flavor profiles and technical baking/cooking techniques.
• Sustainability Focus: The team actively reduces waste by repurposing kitchen byproducts. A notable example is the use of discarded plantain skins, which are dehydrated and combined with German barley malt to create a unique miso.
• The "Real Talk" Cocktail: A signature drink featuring "pretzel miso" (pretzels, salt, koji, and water fermented for two weeks), County Coffee Bourbon, Amontillado sherry, and amazake (fermented sweet rice). The drink is frozen and strained to achieve total clarity.

3. The Studio: An Interactive Tasting Experience

The Studio is a nine-seat, omakase-style counter that emphasizes the "theatrical flare" of preparation.

• The Experience: Guests watch bartenders and chefs prepare a five-course tasting menu paired with cocktails. The atmosphere is designed to be social rather than silent.
• Menu Highlights: The plant-based menu includes pickled daikon (three ways), leek tempura with wasabi aioli, agedashi tofu hand rolls, miyaki mushroom and seitan skewers, and buckwheat soba noodles.
• Philosophy: Chef Humm’s goal is to create a dining experience so satisfying that guests do not immediately realize the absence of animal products.

4. Spirit-Free Offerings

The team rejects the idea that non-alcoholic drinks should be "lesser" experiences.

• Technical Approach: They utilize ingredients like gentian and lemon peels infused into Seedlip (a non-alcoholic spirit) to replicate the bitter mouthfeel and complexity of a traditional martini.
• Consistency: The same level of R&D applied to alcoholic cocktails is applied to the non-alcoholic pairings at The Studio.

5. Notable Quotes

• On the creative process: "My plan always to go into R&D is to always really like have a structure, understand where we're trying to go, not going into it blindly." — Sebastian Tolius
• On the goal of plant-based dining: "It's about being able to create these experiences where you don't necessarily have to think about [the lack of animal products]." — Sebastian Tolius
• On the organic nature of the menu: "Nothing is safe. You might have the best cocktail you've ever had last week, but next week it's gone." — Richie Milwater

6. Synthesis and Conclusion

Clemente Bar and The Studio successfully bridge the gap between high-end fine dining and experimental mixology. By prioritizing sustainability through upcycling and fermentation, the team at 11 Madison Park has moved beyond traditional culinary boundaries. The core takeaway is that innovation in a plant-based space is not about restriction, but about unlocking new flavor profiles through rigorous research, cross-departmental collaboration, and a willingness to constantly evolve the menu.