About Us

     The Clemente Family hailing from Bari, Italy has a long history of preparing traditional foods. Chef Gordon Clement was immersed in the world of cooking from a very young age, both at his fathers restaurants and in daily life in the Clement home. Gordon has taken his traditional Italian roots and training and combined it with his passion for local, organic and carefully prepared natural foods.

     Hailing from a fourth generation Astoria salmon fishing family with Croatian roots, Lisa Clement brings a passion for health and sustainability to Clemente's. Her background in ancient medicine and food based cures combined with the passion for "slow foods" and beautiful presentation brings a contemporary flare to Clemente's.

     Together we strive to generate global awareness by providing healthy, local, seasonal, wild foods, reducing our carbon footprint and making a difference within our community.

Reducing Our Carbon Footprint

Clemente's is committed to reducing our environmental impact on the planet in order to protect the earth and leave the least mark possible. We are passionate in purchasing products that are produced as close to our restaurant as possible. We do business with people who are committend to the goal of a healthy and renewable food source. We purchase produce from local farmers, serve only fresh wild fish from our local amazing waters, use mugs and tea cups produced locally and feature only local art eliminating any need for shipping of goods. We use only compostable "To Go" containers and serve soup to go in mason jars. We ask our guests to compost their boxes and reuse their jars. Unfortunately, some products do need to be shipped from Portland and we are committed to using Food Services of America because of there commitment to selling Northwest sustainable products and their huge strives to offer a vast array of local organic products. Their SNOR (Sustainable Northwest Organic Regional) program has been a great undertaking and we are proud of their commitment to supporting this vital industry.

Saving Energy: Running a restaurant uses a large amount of natural resources. We are disturbed by this and constantly making efforts to reduce our use of these resources. We leave our lights off during the day whenever possible, we purchase low energy bulbs, turn our kitchen equipment pilots off every day at closing, unplug all cords when not in use and turn off all lights at the breaker.

Biofuel: We use only rice oil for deep frying which is a prized oil to convert to biofuel. 100% of our oil is used for biofuel.

Recycling: We go to huge lengths to train our staff to recycle even the smallest bit of plastic, glass, metal. We are proud to say our recycling area is much larger than our garbage area and continue to strive to make both areas as small as possible.

Your choice to dine with us contributes to our passion to provide local, seasonal, and sustainably grown food. We understand the environmental and health impact of deciding what to eat, when to eat it, and how it is grown and your contribution today supports many layers of our local food chain.

Please join in our local effort to create global change.

A little history: Granddaughter of the River is an article writen by Donna Quinn about the history of Lisa Clement.

Featuring Artwork from
Darren Orange

www.darrenorange.com
Clemente’s is proud to be showcasing the beautiful work of the talented world renowned local artist Darren Orange. Please stop in to view this incredible exhibit now through October and take pleasure in a true visual delight.

Artist Statement:
I am addressing the issue of natural beauty in the wake of human influence. The human struggle to control the environment has left nature scarred; however it perseveres and grows in his footsteps. My work is an atmospheric environment created by a rich earth tones, and passionate balances. The work can allude to landscape, or it can be a simple object discarded making reference to obsolescence. The work is generally heavily worked and textured as a result of process. The build up of layers and destruction of layers makes the connection to natural growth and decline. Thus, the work is a visual history of the process. The materials incorporated are sometimes nontraditional. Tar, shellac, emulsions, and adhesives often rescued from landfills and used with oil paint to help make the physical connection to the environment.
"Orange's intensely painted abstractions- part Anselm Kiefer and part 19th Century Romanticism- are so incandescent that at times they appear to be coming to life." D.K. Row ~ The Oregonian Darren's work can be purchased directly through Clemente's and would be an extraordinary addition to any space.

Clemente's showcases different
local artists every three months.
Interested Artists please contact us via email.

Join us on Facebook!