As well, there are just seven 3 star Michelin restaurants in New York City and 11 Madison Park is one of them. It’s received many other accolades, amongst them – awarded four stars by the New York Times and one of over 167 restaurants in the prestigious Les Grandes Tables du Monde.
Daniel Humm is the chef and co-owner at 11 Madison Park – training and working in Switzerland and at Campton Place in San Francisco. Chef Daniel Humm has refashioned one of the world’s best restaurants into a showcase for New York’s food artisans. Set in an wonderful art deco building, the dining space, just across from Madison Park is majestic.
The fifteen plus course tasting menu focuses on the centuries-old culinary traditions that are an inherent part of New York City, overlaid with extraordinary produce of New York state. But this was more than a tasting menu – the whole dining experience was cheeky and fun, like the picnic basket that came to the table towards the end of the meal.
And so our dining adventure started – Morel Custard with Maine Sea Trout Roe
English Peas warmed with Meyer Lemon and Egg Yolk – the simplicity and freshness of young peas with delicate lemon and the dried egg yolk.
Pastrami with Ramps, Rye, Mustard and Celery – another toast to the New York food tradition of a pastrami sandwich in a diner. Served with a soda.
Foie Gras cured with Orange-Camomile, White Asparagus and Bitter Almond.
Apple – Waldorf Salad with Celery, Rhubarb and Walnuts – another New York food tradition, complete with its history – and made at the table
Lobster poached with Beets, Ginger and Nasturtium – the luscious, sweet lobster that’s such a feature of New York food tradition, alongside both strips of beetroot together with almost black, roasted beets. This dish was absolute luxury.
Asparagus braised with Potato and Black Truffle – using the French cooking technique – ‘en vessie’, the asparagus is braised in a pigs bladder with broth spooned over the bladder to maintain the moisture.
Duck, broth with cured duck and watercress, roasted with Rhubarb, Shallots and Scallions. The roasted duck encrusted with sichaun peppercorns and cumin seeds and stuffed with lavender is brought to the table before being taken away to be finished and plated. The duck breast was the meat highlight of this meal – succulent and juicy with spiciness delivered by the peppercorns and cumin.
Fresh Cheese Pretzel, Parsley and Strawberries – a basket ready for your picnic in Central Park – another tradition complete with their own Picnic Basket Brown Ale from Ithaca Beer Company.
Almond Baked Alaska with Rum, Caramel and Celery – this classic desert perfectly delivered with the addition of caramel.
Pretzel – Chocolate Covered with Sea Salt
The wine list at 11 Madison Park befits a restaurant of this stature – wines of the world as well as a Wines of New York section featuring wines from Long Island and Finger Lakes in upstate New York. As we frequently do, we asked our sommelier to recommend a wine that matched the food on tonight’s menu and also a representation of the wines of New York. He recommended Keuka Lake Vineyards Riesling 2009, Falling Man Vineyard – similar in style to a cool climate riesling from Australia or New Zealand. It perfectly rounded out the meal with appropriate and subtle dry fruitiness.
Eleven Madison Park is a perfect dining experience – the service was warm and friendly, supremely professional and knowledgeable with appropriate formality. The food was an amazing experience that would be hard to rival. It’s open Monday through Sunday for lunch and dinner. When you’re in New York, enjoy this brilliant restaurant and the wonderful food of chef Daniel Humm.
11 Madison Park
11 Madison Ave, New York, New York 10010