I have been to the space Eleven Madison Park countless times. Years ago when Danny Meyer opened it for lunch and dinner including a few events in the private space. This was my second time to the restaurant since Daniel Humm and Will Guidara were passed the wand from Danny Meyer. I don’t know the particulars of the deal but it seemed to me like a pretty cool deal that inherited the place and Danny passed the wand.
These type of food experiences should not happen often but when they do they should be special and spectacular. The only thing that is tough is the length of time. This meal took 3.5 hours and we were all itching at the end to go home.
The concept here is all around NYC, past and present. We began with a black and white cookie savory style. The Parmesan crackers married together with a light apple cream melt in your mouth.
Second out is an oyster set in a vichyssoise cream with a dab of caviar. This might have been one of my favorite things. Simple, elegant and just sublime.
Under this dehydrated white cold apple flakes is a scallop with just a touch of lime.
This appears to look like simple bone marrow but it is not. Inside is beef tartar mixed with caviar and smoked bone marrow. Pretty much out of this world.
On top of this small piece of rye bread are dots of mustard, horseradish surrounded with pickles. This is their pastrami sandwich.
You get a piece of lean and a piece of fatty to make your own sandwich.
You are also served a flavored soda based on the decision you make at the beginning of the meal which is either fennel, apple, maple of cranberry. We did them all except fennel. Interesting.
Cured foie gras with sunchokes and a piece of mustard green.
Seared foie gras topped with chopped hazelnuts and a vinegar on the side.
They bring this station to your table to make their version of a waldorf salad.
The salad has celery root, apples, dried cranberries and walnuts set in a wooden bowl.
Underneath that bowl is another bowl that serves another version of the salad which is an apple yogurt and a granola with the same type of ingredients.
Poached lobster with razor clams and sea urchin
Poached celery root dressed with a white truffle sauce.
The main entree is either a duck or pork. We went with the duck.
While the duck is being sliced we were served a a flat bread topped with duck sausage, gruyere served with a light broth.
The duck is served with a variety of different flavors from apple to mustards.
This is a picnic. Brown ales, pretzels, dried fruit and a gooey intense cheese.
Sweet potato curd with espresso meringue and orange sherbet
Baked alaska is so beautiful. Vanilla ice cream, raisins and rum.
Nothing like a chocolate covered pretzel to seal the deal.
Oh one more thing, as the meal comes full circle, classic black and white cookies with a hint of cinnamon.
A wonderful evening. There is definitely a method to the madness. There are flights of flavors. Might take me awhile to get back but I will get back.