Recently, Russian businessman, Andrey Dellos, opened Betony (named after an herb) in the former Brasserie Pushkin space, which proved to be an epic failure. With the help of former Eleven Madison Park sous chef, Bryce Shuman and general manager, Eamon Rockey, formerly of Eleven Madison Park, Atera and Aska, Betony’s team reflected a profound level of experience from one of the city’s most revered restaurants. Despite all the attention other newcomers, Carbone and Sushi Nakazawa have gained over the past year, Betony has gone relatively unrecognized beyond devoted foodies and those who work in the area. Continue reading Betony Has its Fair Share of Hits and Misses
Tag Archives: Eleven Madison Park
Eleven Madison Park’s 4 Course Meal a Lunch for the Ages
Since it opened over a decade ago, Eleven Madison Park has received some of the most auspicious reviews of any restaurant in Manhattan. Recently, Eleven Madison Park has gained tremendous attention for being heralded the best restaurant in New York by New York Magazine food critic, Adam Platt, in his prodigious Platt 101, an evaluation of the top 101 restaurants in New York City. In addition, Eleven Madison Park received the ultra-exclusive, three Michelin stars for 2012 and was named the twentieth best restaurant in the world by Restaurant Magazine in its annual “The World’s 50 Best Restaurants” article. In any event, aside from the numerous awe-inspiring reception and praise, Eleven Madison Park will elevate anyone’s palate or standards for food. Unlike most restaurant that serve prix fixe menu’s, Eleven Madison Park gives each patron a choice of four distinct ingredients for each dish. In doing so, each dish will likely represent the most exquisite culinary art crafted for each particular preference.
Amuse Bouche: Quail Egg with Apple Tea
After placing my order with the waiter, the procession of delectable and exquisite dishes commenced. Prior to serving the first course, a profusion of divine amuse bouche were served starting with Quail Egg and a sumptuous Apple Tea. The Quail Egg, which is considered a delicacy by most cultures, was truly outstanding. Served on toasted brioche, the Quail Egg was the consummate first apertif for what would be arguably the best lunch in New York.
Amuse Bouche: Smoked Sturgeoun with Chive Oil
The second amuse bouche that followed the Quail Egg was a beautifully presented Smoked Sturgeon with Chive Oil. Served in an impressive egg shell, the Smoked Sturgeon with Chive Oil boasted a texture analogous to a soup based dish, such as Clam Chowder. Overall, the apertif was as impressive in presentation as it was succulent in flavor and taste.
Amuse Bouche: Razor Clams and Crab Cake
The next sequence of amuse bouche’s served were an assortment of delectable Razor Clams and Crab Cake. Like the apertif’s that preceded them, the Clams and Crab were excellent as they provided the necessary base for the proceeding four courses and taste of the sea in a grandiose and awe-inspiring presentation. In addition, the sequence of amuse bouche’s further exemplified the chef’s stellar range and excellent choice in superlative ingredients.
Amuse Bouche: Clam Chowder
Last but not least, the final Amuse Bouche served was a praiseworthy Clam Chowder Soup. Prior to serving the dish, the affable waiter underscored the significance of the native indians style of cooking from several centuries ago and accentuated its importance by serving the soup in a kettle perched above steaming hot rocks (which would thus heat the soup via steaming hot water placed over the rocks.) This magnificent presentation was impressive because of the time and dedication needed to perfectly execute the dish. Overall the Clam Chowder was one of the best I had ever experienced; combining a lethal combination of cream and seafood-esq flavor that literally melted in my mouth.
Baked Bread: Bread with Goat Butter and Cow Butter
Following the procession of amuse bouche’s, a beautiful presentation of Baked Bread was served. In addition to the remarkably delicious warm bread, which was fluffy in texture, akin to a delectable croissant, an impressive selection of goat and cow butter was served, further justifying Eleven Madison Park’s three Michelin stars.
First Course: Puntarella Scallop Crab Foie Gras
For my first course, I went with the Scallop, which was marinated with Apple, Celery and Butterhead Lettuce. The Scallop was served akin to a typical Chicken Paillard as it was pounded and very thinned. Since it was served raw, the Scallop was garnished with salt in addition to the addition of Apples, Celery and Butterhead Lettuce. Overall, the Scallop was fantastic; integrating a profoundly fresh flavor with the raw taste of the sea that I would candidly divulge was one of the most exceptionally prepared Scallops I had to date. The sensible additions of Apple, Celery and Butterhead Lettuce exemplified chef Daniel Humm’s unprecedented penchant for masterfully crafted culinary art.
Second Course: Cauliflower Potato Snapper Lobster
The second course was unequivocally the most difficult decision I had to make on the prix fixe menu. Although the Lobster was the obvious choice, I was intrigued by the Snapper, especially in light of the masterful Scallop. However, as the knowledegable waiter informed me of the chef’s proclivity for crafting delectable vegetable inspired dishes, I could not resist going with the Potato. The Potato, which was smoked, was served with Black Truffle and Pork Crumble. I was initially impressed by the way in which the potato was cooked. Prior to dining at Eleven Madison Park, I could not remember the last time I had smoked Potato. Nevertheless, the Potato was delightful, boasting a unique texture that was certainly firmer than one that was baked. Overall, the Potato was full of flavor and the palatable addition of Pork Crumble and Black Truffle proved to be the perfect complimentary match.
Third Course: Squash Chicken Veal Squab
The Squab, which was roasted was served with Beets, Onion and Chocolate. When the dish was initially served, I could not help but relish the masterful presentation. The dish exemplified the true definition and meaning of exceptional culinary art as it was one of the most beautiful and aesthetically stunning presentations of food I had ever seen. After enjoying the beauty, I decided to shift my attention to tasting the exquisite dish. To no surprise, the dish was as tasty as it was beautiful. The Squab was full of flavor; embodying the perfect degree of savory juices within the meat that made it irresistible. squab, which technically refers to the meat of a young domesticated pigeon, is reminiscent of dark meat found in any traditional poultry. The integration of Chocolate was an unlikely but nevertheless, ideal choice for the squab. It reminded me a bit (although far superior) of the Mexican dish, Chicken Mole. Finally, the beets and green onion were a fantastic addition to the dish, which added a palatable side that amplified the overall flavor and helped compliment the rich taste of the squab.
Amuse Bouche: New York Cheesecake
Prior to serving the fourth and final course, a truly out of this world, heavenly divine New York Cheesecake was served. Accentuating on the theme of “New York tradition” the cheesecake was served with goat-cheese sorbet, candied rasberries and lime shortbread. The candied raspberries were sumptuous and the decision to go with goat-cheese as opposed to cow-cheese ended up adding to the intrigue as it embodied a peerless and delicious taste.
Amuse Bouche: Milk and Cream Beverage
Following the New York Cheesecake, I was served yet another unequivocally, awe-inspiring masterpiece. Continuing with the theme of New York tradition, my waiter presented a lavish Milk and Cream beverage, made from scratch. As I was witness to the waiter showcasing his mixology skills, I was yet impressed yet again by the adherence to unmatched dedication and perfection. Nearly everything presented was perfectly executed. The Milk and Cream combined a concoction of whole milk, orange chocolate syrup and seltzer, delivered daily from Brooklyn. Overall, the drink was incredibly rich and sweet, like a liquified version of the most succulent and heavenly chocolate dessert.
Four Course: Triple Creme Coconut Pear Chocolate
The fourth and final course on the menu was a Chocolate based dessert. The dessert is best described as a Chocolate Mousse with Malt Sorbet, Olive Oil and Meyer Lemon. Like nearly every dish and amouse bouche presented, this was one of the most divine dessert’s I has relished to date. The combination of delicious Chocolate Mouse, Malt Sorbet and touch of Meyer Lemon was excellent. In the end, nearly every dish warranted a visit to Eleven Madison Park.
Digestif: White and Black Truffle
Prior to formally ending my memorable experience at Eleven Madison Park, I was served Black and White Truffles to conclude the best Lunch I had ever experienced to date. Ending with Black and White Truffles exemplifies the simplicity yet profound sophistication Eleven Madison Park embodies. There truly was no better way to end the meal than to serve some of the finest Black and White Truffles.
11 Madison Avenue,
New York, NY, 10010
P: + 1 (212) 889-0905
Eleven Madison Park @ Squab
Since it opened over a decade ago, Eleven Madison Park has received some of the most auspicious reviews of any restaurant in Manhattan. Recently, Eleven Madison Park has gained tremendous attention for being heralded the best restaurant in New York by New York Magazine food critic, Adam Platt, in his prodigious Platt 101, an evaluation of the top 101 restaurants in New York City. In addition, Eleven Madison Park received the ultra-exclusive, three Michelin stars for 2012 and was named the twentieth best restaurant in the world by Restaurant Magazine in its annual “The World’s 50 Best Restaurants” article. In any event, aside from the numerous awe-inspiring reception and praise, Eleven Madison Park will elevate anyone’s palate or standards for food. Unlike most restaurant that serve prix fixe menu’s, Eleven Madison Park gives each patron a choice of four distinct ingredients for each dish. In doing so, each dish will likely represent the most exquisite culinary art crafted for each particular preference. Among four options for my main course, I had the choice of Squash, Chicken, Veal or Squab. Although this was an incredibly difficult choice to make that was met with profound apprehension, I went with the Squab. Although I was certain that each would be exceptional, I wanted to try all four and because each were equally tempting, I was anxious to try the remaining three.
The Squab, which was roasted was served with Beets, Onion and Chocolate. When the dish was initially served, I could not help but relish the masterful presentation. The dish exemplified the true definition and meaning of exceptional culinary art as it was one of the most beautiful and aesthetically stunning presentations of food I had ever seen. After enjoying the beauty, I decided to shift my attention to tasting the exquisite dish. To no surprise, the dish was as tasty as it was beautiful. The Squab was full of flavor; embodying the perfect degree of savory juices within the meat that made it irresistible. squab, which technically refers to the meat of a young domesticated pigeon, is reminiscent of dark meat found in any traditional poultry. The integration of Chocolate was an unlikely but nevertheless, ideal choice for the squab. It reminded me a bit (although far superior) of the Mexican dish, Chicken Mole. Finally, the beets and green onion were a fantastic addition to the dish, which added a palatable side that amplified the overall flavor and helped compliment the rich taste of the squab.
Eleven Madison Park
11 Madison Avenue,
New York, NY, 10010
P: + 1 (212) 889-0905
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