You’ll be amazed with the effort put into the thoughtful and interactive presentation from Eleven Madison Park. The entire meal felt like a drama – the chef directing each act to impress their diners.
Started with CHEDDAR, Savory Black and White Cookie with Apple, the meal gets more exciting after the a few course. First of all, I particularly like the idea of having to mix my own carrot tartar, which I found engaging for the diner.
Another smart idea was to prepare a separate interpretation using the same ingredient, where both the clams and duck were showcased in solid and liquid form. Clams was presented in three different styles in the fifth course: Surf Clam with Morcilla Sausage and Celery Root, Clam Chowder and Clam Clambake with Whelf, Paker House Roll.
The manager told me it was their decision not to have the restaurant fully seated during lunch hours as it allows them to better maintain their food quality, and also dedicate more effort into preparing the materials for dinner. It’s refreshing and admirable that a restaurant comes to acknowledge its limitations and in turn puts their focus on quality on top of quantity.
The dining experience at Eleven Madison Park was remarkable. To be rated as a top notch three-star Michelin restaurant, I thought the staff could have tried to bond a little more with the diners, some casual chat would be good, a bonus point the restaurant could work on.
Eleven Madison Park
Address: 11 Madison Ave, New York
Tel: +1 212 889-0905
Visited on: 21 March, 2012
Price: Tasting Menu – US$195 (courtesy from Eleven Madison Park)
Hours: Lunch: Thurs-Sat: 12-1; Dinner: Mon-Sun: 5:30-10
Chef: Daniel Humm
Chef de Cuisine: James Kent
Pastry Chef: Angela Pinkerton
Sommelier: Dustin Wilson