Returning to Eleven Madison Park

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.

Comments (Archived):

  1. AG

    I can’t get myself to commit to a 3.5 hour meal, loses the allure for me and I can’t imagine having the stamina to get through all that food–though I guess I should try it at least once at some point. Always love seeing what you’re eating out.

    1. Gotham Gal

      Its not an easy commitment.

  2. Cindy Gallop

    I adore Eleven Madison Park and Will and Daniel are THE BEST, but I have to say I agree on the time length – you have to be prepared to bed in for the evening and make sure you’ve chosen extremely good company to dine with 🙂

    1. Gotham Gal

      perhaps a nap in between or a walk around the park?

  3. P.K. Fields

    Most of your pictures of each course look like a piece of art. Your descriptions are delicious. 3.5 hour….yawn..hopefully you were in good company. As a fan of Molecular Gastronomy, I am always fascinated how a dish you have had so many times can look completely different – the Waldforf salad or their pastrami sandwich. Thanks for sharing, exquisite.

  4. Mario Cantin

    Thanks once again for sharing one of your always fascinating meal experiences. I think it’s a real value-add on the part of this restaurant that they would eagerly cater, as they claim, to any dietary requirement. Eating truly glutten-free is hard and it cuts out many gastronomic opportunities for those in that situation, so going to such a venue for the delight of my palate and not having to have this concern would be a big plus.

    1. Gotham Gal

      guarantee if you told them you were gf they would accommodate

      1. Food+Tech Connect

        I’m gluten free and they were amazing about it!