Eleven Madison Park *** # 4 in the World
11 Madison Ave, New York, NY 10010
Everyday 5:30-10:00, Thurs-Sat 12:00-1:00 PM
You’d be excused for thinking that a fine-dining restaurant housed in New York’s Credit Suisse building would be something of a dour affair. After all, global financial services and food don’t make for obvious bedfellows. But at Eleven Madison Park, chef Daniel Humm and co-owner Will Guidara’s sleek Art Deco restaurant, the experience is anything but dull.
From card tricks – a server appears with a deck of cards on which different ingredients are written and bids the diner pick a card, only for a chocolate to be revealed from a secret compartment under their dessert bowl that is made from the filling on the chosen card – to unusual serves, nothing about a meal here is humdrum. Take the carrot tartare course (yes, really) which begins with a waiter affixing a meat grinder to the table and inserting two frighteningly fresh carrots. As they are being ground the diner is presented with a selection of condiments, including a quail’s egg yolk and shaved fresh horseradish, and is then left to construct their own dish.
Given the grandeur of the spacious dining room – its huge floor-to-ceiling windows and wooden floors are an imposing backdrop – this fun and fine dining is all the more welcome. It’s an approach that makes this the leading restaurant in North America, and which is now being mimicked in other top-end dining rooms around the world. Humm and Guidara can revel in the fact that at Eleven Madison Park, you saw it first. The World’s 50 Best
The large scale of the Art Deco dining room of Eleven Madison Park — think high ceilings, voluminous floral arrangements, hulking light fixtures — contrasts with the modestly-sized food portions. But what does adorn the plate is so thoughtfully conceived, gorgeously executed and alive with flavor that you won’t mind. The French-influenced greenmarket cuisine by chef Daniel Humm includes such dishes as Muscovy duck glazed with lavender honey, and foie gras terrine with plums, umeboshi and bitter almonds. In 2010, the restaurant dropped its à la carte menu in lieu of a four-course or five-course tasting menu, and reduced the number of seats making the experience more exclusive. The menu (presented on little cards that simply list ingredients) is meant to provoke a conversation with your server about what you feel like eating. The result is an even more special experience that takes diners on a great culinary trip.
Award Winning,Dinner,Fine Dining,Lunch
Exclusive - $61 and above