Set in a magnificent art deco dining room with soaring ceilings and lush views of historic Madison Square Park, Eleven Madison Park is an elegant restaurant serving Swiss-born Chef Daniel Humm’s modern, pure and market-driven French cuisine.
We just returned from a trip to New York for an extraordinary whirlwind dining weekend. One of the many highlights was Eleven Madison Park restaurant. The ambiance is breathtaking, the food heavenly with a modern approach to classic French flavor combinations, and the service impeccable, professional, and gracious.
Here is a sampler of a few of the fabulous dishes:
Green Market Asparagus
Lynnhaven Chèvre Frais, Soft Boiled Quail Eggs and Nasturtium
Nova Scotia Lobster
Poached with Garden Peas, Oregon Morels and Mint
Grimaud Farms Muscovy Duck
Glazed with Lavender Honey and Spices (for two)
After the Duck is presented to the Table, it is taken back to the kitchen and plated with the breast meat and leg served in two completely different manners.
Chef Humm was quoted, “I want guests to experience delicious and pure flavors, textures and ingredients. But, most importantly, I want them to enjoy their entire meal here and leave with wonderful memories and hopes of returning soon. “
Sure did. See you soon, Chef!
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Lucky You! Will you be writing about it?
LL
I just had the pleasure of eating here last week, and it was truly a great meal.
I saw the duck you had being served – didn't get it myself since I had the tasting menu – but it sure looked good. Maybe next time …
Happy TG!
Hi Amy – your friends will not be disappointed.
HI Recipegirl – it sure was! More to come.
Hi Laurie – I haven’t used nasturtium, but I plan to. Looks so pretty on the plate, too.
HI Marie – best duck we ever had.
HI Sandi – looking forward to it.
Hi Ann – oh that sounds great, we liked the little amuse of lamb in phyllo.
Maryann – my pleasure 🙂
What an elegant place. Thanks for showing us around 🙂
Great restaurant… we had a lovely meal there during the winter and especially loved a little amuse of sweetbread wrapped in a wonton and shaped like a tiny carrot. So glad you got to try the place!