To me, a restaurant’s design is of the utmost importance. It’s the first way you judge a new opening. Before the food—or the service—you’re already making assumptions about the restaurant before you even sit down. First impressions are everything, and if you fail, the best food in the world won’t save it.
When I caught wind of a new opening in Upper Montclair called Clementina—a coastal Italian spot helmed by a chef with Michelin star experience in Europe—I had high expectations. I knew one thing to be true: given the fierce competition in the neighborhood, the food alone wouldn’t be enough to establish it. The design needed to do just as much heavy lifting.
Chef Michele Rocchi understood this. The space at 627 Valley Road in Montclair lacked natural light—limited to just a pair of bay windows in the front. A talented eye would need to take this on.
That’s where Blanche Garcia comes in. Through her design eye—and in tandem with the fare—Clementina would become Montclair’s most anticipated opening for summer 2026.
The Designer
Garcia leads B. Garcia Designs—or BGD for short.
The New Jersey-based interior design firm focuses on intentional design to reimagine the constraints of the built environment. You cannot change everything about a space, but you can look at it from a different perspective. Some people have the eye. Many don’t. Garcia has it.
When Clementina tapped BGD for the job, the firm recognized an obstacle immediately: the space—sandwiched between storefronts on each side—had hardly any natural light. How could a coastal Italian restaurant lack light? It just wouldn’t work.
But that wasn’t an issue for BGD. Through careful planning and thoughtful design, Clementina opens flooded with light.
So, how did they do it?
Let There Be Light
The main dining room is the heart of the space—and those front bay windows are used to their full potential.
“Everything is about layers of light, about natural materials, and about shapes and curves and softness here,” said Blanche Garcia of the design philosophy behind Clementina.
To achieve this, BGD utilizes recessed circular mirrors to play with lighting—turning limited light into an abundance that fills the room. Layered sconce lights play backup, assuring that every corner of the main room is flooded with it—even after the sun goes down. Cloud-like chandeliers add to the choir.
The foliage really sells it—anchored by faux olive trees and custom planters—creating a space that feels open and lively, while also squaring off sections and softening sound. It makes the room feel like it lives between indoors and out—a perfect tribute to Chef Rocchi’s coastal home in Senigallia, Le Marche, Italy. Brick arches preserved from the building’s bones act as a counterpoint to the restaurant’s softness, while new honey-toned wood floors add to the feel.
But BGD wasn’t satisfied with a one-dimensional approach—Clementina needed layers. It needed to evolve as you made your way through. The Chef’s Table sits in stark contrast to the dining room. Where the main room is light and lively, the private dining room is moody and intimate. Dark oak tabletop, merlot-drenched walls, wine-soaked leather-backed booths. If Clementina at first glance feels open and inviting, the private room feels exclusive and sexy. It’s the perfect dichotomy—drawing a dividing line between two distinct experiences.
That moody approach continues into the bathroom. Deep red tiling, an imported hand-carved stone sink, custom fluted-glass door, brushed brass accents—it’s not an afterthought. That’s a good thing.
Clementina
Clementina opened on June 5 in Upper Montclair.
The highly anticipated restaurant was built to last—flooded with light, custom-made accents, exposed brick, and olive-hued chairs anchor the space. Through intentional design and a defined vision, Clementina feels fresh and alive. The elements of the space that were once considered weaknesses are now its strengths.
Where many glanced past the Valley Road property as limited, New Jersey-based designer Blanche Garcia saw it in a different light. Literally.
Peter Candia is the Food + Drink Editor at New Jersey Digest. A graduate of The Culinary Institute of America, Peter found a passion for writing midway through school and never looked back. He is a former line cook, server and bartender at top-rated restaurants in the tri-state area. In addition to food, Peter enjoys politics, music, sports and anything New Jersey.
