Clement

Brandon Kida (Asiate, Lutèce) oversees the kitchen at this 80-seat restaurant serving New American fare. Sourcing ingredients from the Northeast, Kida turns out dishes like Maine lobster with kabocha squash, Long Island duck with roasted pears, and Pennsylvania lamb with a kale puree. Adjacent to the wood-paneled dining room is a lounge serving Asian-inspired snacks such as Thai summer crab rolls and Peking duck buns. On the cocktail menu are drinks like the Ink & Dagger (gin, blackberries, cardamom leaves) and Lost in Shanghai (tequila, mango puree, lime juice, chili).