eleven madison park

eleven madison park || 11 madison ave. || (212) 889-0905

merry christmas. wow. this delectable, decadent, exquisite experience is truly excellent. the following photos are worth a few thousand words and will perhaps tickle your taste buds.

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peaceful ambiance at 5 pm [since dinner will last for 4+ hours]

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getting gossip from the mixologist

there was also a farewell gathering of the staff & etc for the pastry chef that day. it was fun eavesdropping like a creeper from the bar before dinner began.

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cocktail selection is on point. happy with the options listed. [unlike per se  #spoiledfoodieproblems]

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secret ingredient choice. i choose you, coffee. or is that the marijuana plant?

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presents already? savory ny classic b&w cookies

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caviar + creme fraiche

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refreshing [hidden] oysters.

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“fruit salad”

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their logo now makes sense to me

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hey la tache = $12K

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dehydrated tomato stuffed with lobster topped w/baby basil & cream

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to fill you in on the tasty filling

note: to give you an idea of their stalkery absolute attentiveness, they noticed i scraped the creamy top off to the side of the dish and asked if there was a problem with it. i let them know that i didn’t want too much of the cream, and that preference was duly noted for the later items. thanks guys!

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light soup made from the tomato they previously squeezed the juice out of

ode to a new york classic. this is when the secret ingredients show face:  cherry soda to the left, coffee soda to the right.

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“pastrami & soda”

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pastrami on a fancy fiery simmer plate

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open-faced sandwich.if you want it put a pastrami on it

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cocktail: rye whiskey based egg white & anise

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old fashioned

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this cucumber salad was for the [silly] ones who opted out of their AMAZING foie gras dish that day. pretty and healthy but not on the same page.

the dish of the night: foie gras.

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the beautiful, seared foie gras with chanterelles. amazing.

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aerial view of what i loved.

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“salad bar”

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telling stories of the waldorf

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the waldorf salad + celery puree soup

curious to know how the celery soda would have tasted, we asked for a smidgen & they gave us a bottle. it was great, but cherry was surprisingly my favorite since they used fresh cherries.

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the sodas + fresh butter & bread

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halibut with paper thin radish

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green delight. celtuce.

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dbl espresso pls

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the herb-crusted dry roasted duck, stuffed with lavender

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the slice of duck that you get to eat, which was much more than i could eat at this point

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hmm. part of the duck

then there’s more…

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picnic anyone?

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added my little touch of tying the handkerchief on top.

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my name on the plates?!

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virginia sin, the artist behind the ceramic plating that appears to be paper plates

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goat cheese, candy grapes, basil paste in a jar

finally onto dessert…

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delicious dessert: butter cream, butter scotch, dehydrated milk, foam, crumble. yum.

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burning brain…

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charred brain…

and then because it was my birthday…

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pretty

sometimes it can be fun in the kitchen…especially special tours of it.

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hey kitchen crew! you’re awesome.

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photos along the wall are their farmers and growers from whom they purchase their ingredients

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37 staff in the main kitchen + ms. expediter

expediter: kitchen manager aka bootcamp captain aka “hurry the eff up, are you a snail or are you a chef” [i’d imagine she yells this] who makes sure everyone is on task on time, down to every minute, every second, and ensures a sufficient amount of all ingredients necessary for the amount of diners every day.

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the new sous chef making a special icy cone treat

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we’re all kids again! snow cones, fancy ones.

as if our 4 hour dinner + kitchen tour wasn’t obnoxious grand enough, they relocated us to a pleasant after-the-never-ending-dinner private corner lounge where we can further lengthen our stay by indulging in more caffeine and a complimentary bottle of grappa. if only it were scotch…

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the lounging area

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sweet classic new york b&w cookies & pretzel infused with dark, milk, & white chocolates

another birthday surprise…

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dark chocolate covered coconut bar of decadence

they decided to feed me for breakfast as well.

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fresh homemade granola.

so good, all the squirrels in the city came running over.

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the [wrinkled] menu.

a fantastic journey it was — overall a worthwhile experience for a special occasion especially since it is like a classic broadway show + new york history 101 + foodie heaven + michelin snob all packed into one night. take her/him there. :D

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drum roll… per se

per se || 10 columbus circle #4, new york, ny 10019 || (212) 823-9335

per se probably needs no introduction but that just wouldn’t be proper. it has been long awarded with 3 michelin stars and maintained its status with good reason, thanks to chef thomas keller who ingrains the perfectionism into this establishment. this was a peaceful marriage between my eyes, tastebuds, and stomach and all senses, if that were to ever exist. my adventure from the 7 course lunch of 4 hours:

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afraid and/or excited selfie

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amouse bouche, salmon tartare on a cone

note the houndstooth theme on their plate sets and even the dinner cloth.

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“oysters & pearls” – sabayon of pearl tapioca + island creek oysters + sterling white sturgeon caviar

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i love sodium! various salts from rare places + different eras, to be paired with the foie gras to give different overtones & WOW to each bite

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“torchon of elevages perigord moulard duck foie gras” – foie gras is my achilles heel. this was as delicious as it looked

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“hawaiian heart of peach palm bavarois” – hearts of palm salad that initially sounded boring, but boring it was never.

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pretty bread i took a mini bite of just so i could taste their fresh butter

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more bread choices. if you have a spacier stomach, feel free to indulge in their breads. otherwise, pace yourself!

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“boudin de homard” – lobster pudding w/cauliflower purée + garden state peaches + piedmont hazelnuts + caper nuage (cloud)

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“four story hill farm’s suckling pig porchetta” w/brentwood corn + oregon chanterelle mushrooms + pea tendrils + aji dulce peppers

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the magic box of australian black winter truffles!!! don’t judge a book by its cover, otherwise truffles would be deemed as disgusting.

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charcoal grilled snake river farms’ calotte de beouf w/yukon gold potato rings + persian cucumbers + heirloom carrots + kendall farms crème fraîche

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the sinsu cocktail: st. germain elderflower liquor + grey goose vodka + hibiscus syrup + grapefruit juice. success! they had an extensive list of wines & scotches but as for the cocktail menu, i wasn’t inclined to order any of them & kindly requested my own concoction :D

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“assortment of desserts” part 1: fruits

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“assortment of desserts” part 2: ice cream

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“assortment of desserts” part 3: chocolates

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“assortment of desserts” part 4: “candies”

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the per se parting gift tin box of chocolate cookie sandwiches

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photo sesh time!

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commanding the art direction…or pointing out we’ve closed up shop, yet again.

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the per se photo sesh isn’t complete until you’ve taken a tour of their kitchen & waved hello to the chefs over at french laundry via their live video conference

merry xmas for your mouth & eyes!

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