Restaurant Review : Eleven Madison Park

     In 2017, a survey claimed that it was the best in world.  I disagree.  Neither Lewis nor I understand how it was awarded 3 Michelin Stars.  As seen below, the atmosphere is lackluster and below-average.  Other diners wore sweatpants and hoodies for their $500+ meals.

     It doesn't really look like a 3-star restaurant.  Those neon EXIT signs were garish, and the tablecloths were wrinkled.  Such uncouth shoddiness is a telltale sign of uncaring.  Yet, a NYC "hospitality group" muscled 3 stars from the inspectors.

     As is New York City's style, most highly-acclaimed places make it difficult to gain entry.  That is basically inhospitable.  Formerly owned by Danny Meyer's Union Square Hospitality Group, the "cash cow" eatery is immensely difficult to dine at.  Reservations are only done online--without the helpfulness of a human reservationist.  Customers attempt to make reservations months in advance, and they anticipate waiting lists for certain time-slots.  Furthermore, the online system only shows availability for one 1.5 months at a time.  At that rate, it might take several months to snag a table.  Begrudgingly, Lewis and I settled for dining on a Monday night at 9:30pm (the last reservation slot is 10:30).  We opted to make the best of it.

     The menu is never posted online, so you cannot know what recipes you will be paying $335 per person for... until you arrive.  Payment is taken in advance--when you make the reservation.  They want your money right away, and that impedes how much they care about you afterwards.  We also opted for the Wine Pairing at $175 each.  An email asked if we were celebrating a special occasion, which we were.  Despite charging $510 per dinner, they didn't do anything about our special occasion... not even an inscription on our dessert plates.  Why did they ask at all?  

     For $1,020.00, our dinner was unimpressive.  The food tasted fine, but the menu was merely okay.  Yes, they use silver flatware, but the servers neglected to crumb the table cleanly.  We needed to ask for water to be refilled.  We asked for more bread.  Such things should be offered before the customers needs to ask.  Our first wine course arrived before we finished our cocktails.

Here's the menu, with alcoholic accompaniment.

Raw Scallop with croissant-like bread, savory butter, and a cup of dark-brown Scallop broth.
Paired with a Sparkling Wine, which was made 20-minutes south of Champagne, France.

Soufflé in HOT metal cup--which they failed to warn us about--made with Leeks and Potato.  We had a choice of toppings: Caviar or shaved Black Truffle.  A spoon--appropriately made out of horn--put caviar into my soufflé.
Paired with Bruno Dangin - Prestige de Narces, from Burgundy 2017.

Seared Foie Gras, topped with a layer of Sweet Potato, and wrapped in Sweet Potato Leaves.
Pierre Gaillard - Saint-Joseph, Rhone Valley, 2018.

(For Lewis) Poached Lobster with charred Pumpkin and Citrus.
Evening Land Chardonnay - Seven Springs, Oregon 2016.

The plating was déclassé and lacked finesse.

(For me) Halibut with Black Shallot and Mushroom.
Mateus Nicolau de Almedia - Paulo de Tebas Douro, Portugal 2017.

A Golden Oyster Mushroom arrived on a cart.  Then, the cooked version was presented, made with Pine and freshly-shaved Black Truffle.
Mauro Franchino - Gattinara, Piedmont 2013.

(For Lewis) Seared Duck breast, with Honey Lavender glaze and Shiitake Mushrooms.
Domaine Rousset, Les Picaudieres, Crozes-Hermitage, Rhône Valley 2016.

(For me) Venison en croute with a Quail Egg Yoke and Trumpet Mushrooms.  (I love "game meat", such as venison, pheasant, and grouse).
It was matched with Domaine du Gros'Noré - Provence 2016.

Our main course was accompanied by two sides that were meant to be shared (seen in the small bowls below).  Creamed Kale with freshly-shaved Parmesan and Pickled Egg Yolk.  Brussels Sprouts with Blood Sausage and Garlic.  That portion was a discourteous smidgen to try to share between two diners.

Beer & Cheese Course, with Bread Pudding and Mustard.
Folksbier - Helles Lager, Brooklyn.

We were disappointed that something labeled as a "cheese course" lacked wedges of cheese--or a cheese trolley to choose from, like most upscale restaurants.  Why did such an expensive meal include a basic beer from Brooklyn, instead of an excellent one from abroad? 

(For Lewis) Chocolate with Maple and Sesame.
Henriques & Henriques 10-year Boal Maderia from Portugal.

(For me) Poached Pear with Birch and Parsnip.
Domaine de la Taille aux Loups - Montlouis-sur-Loire, Loire Valley 2015

Looking at those desserts made me doubt that a pastry chef was employed at all.  The "plating" remained unimpressive.  Unlike other restaurants, their pricey meal didn't include tea, coffee, or espresso... so that was extra.

To conclude their experience, everyone received a metal stand--like a tiny hat-rack--holding one small Chocolate-covered Pretzel for each person.  It came with apple brandy that was made in New Jersey.  Why would a $1,000+ meal end with pretzels and something from Jersey?

     In stark contrast, 2-Michelin-starred Aquavit, on Park Avenue, presents a superb after-dessert assortment of sweet creations by its pastry chef and her team.  We prefer their $225 Chef's Tasting Menu, which is always outstanding!   Click here to see it:

https://halfwindsorfullthrottle.blogspot.com/2018/03/2-michelin-start-chef-tasting-dinner-at.html

Finally, Eleven Madison Park gifted us an accordion-style version of our individual menus... and a Mason jar of granola.

     Like most things in Manhattan, it is hugely-overrated and overpriced.  It was "all hype but lacked substance".  

Hugely BETTER was our Tasting Dinner at superstar Chef Matthew Orlando's Amass Restaurant, in Copenhagen, offered for $161.  Go here to see:

https://halfwindsorfullthrottle.blogspot.com/2019/04/our-trip-to-copenhagen-part-7.html

To learn about another atrocious so-called "mainstay" in Manhattan that you should avoid, please click here:

https://halfwindsorfullthrottle.blogspot.com/2017/03/restaurant-review-carlyle-restaurant.html