Eleven Madison Park - 2012 National James Beard Award Winning Chef-Owner Daniel Humm on 11 Madison Avenue in FlatironFlatiron Modern American James Beard Award
Posted 06 May 2012 - 10:53 AM
lunch vs. dinner. 4 courses vs. tasting. They are closed on July 4th.
Posted 07 May 2012 - 03:34 PM
I have a couple of questions. What's the difference between lunch and dinner other than the price? What's the difference between the 4 course and tasting menu (how many courses are served with the tasting menu)?
I can't speak to the difference between lunch and dinner, as I've not had lunch there. We did have dinner there last September and we chose the tasting menu. We were served 12 courses, although some were more properly called 'amuses'. We still talk about it with reverence. It was possibly the most incredible dining experience of my life.
Posted 17 May 2012 - 10:19 AM
I haven't been back, It is partially because I don't get to NY much anymore and I can't afford to drop that much money on dinner again. But I'm afraid it won't be as wonderful and I don't want to diminish the memory of a perfect evening.
Posted 07 July 2012 - 10:51 AM
Posted 11 July 2012 - 07:48 PM
Posted 29 July 2012 - 11:55 AM
This really emphasizes the difference between Chef as Artist (Picasso) and Chef as Craftsman (Jiro).
It isn't so much "raising the ante" as it is "changing the rules." The question is, will this be Vladimir Nabokov writing in English, or Michael Jordan playing baseball?
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Posted 13 October 2013 - 04:34 PM
It's a nice position to be in but I've been able to go to a lot of high end (high priced) Michelin starred restaurants in many countries. As a result, in comparing apples to apples and looking at cost, I'm often very critical and destination restaurants, while often excellent, frequently leave me a bit underwhelmed.
Friday night's dinner at Eleven Madison Park still has me in awe. With no real choices other than one of two for the main protein and whether you will or won't eat foie gras, you put yourself in the hands of the chef but what hands they are. A couple of days later numerous courses still have me saying wow. The only disappointment was a squash course that was not bad but simply oversold. With two bottles of really nice wine picked from an intense list, the total for two brushed up against $1000 (it would have gone over had the recent price increase kicked in), but even at that price I would dine there again in a second.
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