ELEVEN MADISON PARK, GRAMERCY/ FLATIRON, NYC

ELEVEN MADISON PARK, GRAMERCY/ FLATIRON, NYC

Food: ☆☆☆☆ 1/2

Service: ☆☆☆☆☆

Ambiance: ☆☆☆☆

Cost: $$$$

Fit for: Special Occasion Dining, Fine Dining, Brunch, Private Rooms,People Watching

Special notes: For lunch, Eleven Madison Park offers 3 courses for $56. For dinner, they offer 4 courses for $125, or an 8 course Tasting Menu for $195.


Eleven Madison Park on Urbanspoon

Eleven Madison Park may just be the crown jewels in the Danny Meyer’s food empire.

We dined there in early spring where Swiss born Chef Daniel Humm, expertly created a seasonal menu that celebrated the flavors of winter while adorning the food with the beauty of spring.

Art becomes the plate at Eleven Madison Park.

It is truly a meal to be experienced using all of your senses. The presentation of food is beyond stunning. Every dish that was brought out was greeted with awe. It was pure artistry!


Chef Daniel Humm favors a lot of geles and foams in his creations. Though the food was superb, I did find there was some overlap of flavors and textures.

Their menu format to me was a bit befuddling. We were given a a grid of 16 ingredients from which we were invited to make selections of things we like and didn’t like. Based on our choices the chef created an 11 course customized tasting menu.


The meal was an exploration of wonderful flavors that truly delight. I think Eleven Madison Park may just be one of the most extraordinary meals I have ever experienced.

 

The service was flawless and every dish was served with precision that left us gaping in wonder. The food, though not the best I’ve ever had, did have elements of sheer genius. That is what will will always make me save Eleven Madison Park as the place to come back to, for that extra special occasion.

 

Here is some of what we ate:


Halibut tea with seaweed lavash


Diver scallop ceviche yuzu gele

 


Fluke on rice cracker with myer lemon

 


Goat cheese croquettes with Chive vinaigrette

 


Goat cheese lollipop with red beet powder


Sea urchin panacotta



House smoked sturgeon with crème fraiche


Potato with chives and caviar


Goat and cow milk butter and fluer de sel


Foie gras custard and rum raisin bread


White asparagus bulgur


Scallop with winter root vegetables

 


Cauliflower with raisins and mercona almonds


Lobster with carrots and rutabaga


Poached chicken with black truffle, parsnip, butternut squash and savoy cabbage

 

Chocolate peanut butter piglet with popcorn ice cream


Meringues , Carrot Cake Macaron, Olive Oil Petit Fours

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