America's Great Restaurants

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Eleven Madison Park

"With the arrival of a new chef, Daniel Humm, in early 2006, the food at Danny Meyer's Eleven Madison Park at last began to live up fully to its regal setting. The food's preciousness may not be to every diner's liking, but there's no way Mr. Humm's best dishes - his suckling pig confit, his roasted duck glazed with lavender and honey - won't impress and elate anyone who appreciates indulgent, opulent cooking."
-- Frank Bruni The New York Times

If you place culinary professionals such as Danny Meyer and Daniel Humm together, something very good is going to happen. It obviously happened and the success of Eleven Madison Park speaks for itself. The menu is "market-driven French" with influences from the Mediterranean, Spain and California (Chef Humm arrived from the Campton Hotel in San Francisco). The good chef believes that food is visual and the presentation has to be there. He also believes that the ingredients must shine (and it does include some of the best seafood in New York). The restaurant is knocked-out beautiful as its towering windows overlooks Madison Park, but the kitchen is the thing that is making it happen and that's the way it's supposed to be.