First right on the menu were actually three servings, as shown had clam chowder as a theme. It is a

The restaurant we had very highest expectations during the holidays in New York, was Eleven Madison Park, located at Madison Square Park in Manhattan. The restaurant is the current john robshaw head chef - Swiss rider Daniel Humm - gone from one to three Michelin stars and is located pt. number 10 on the rankings of restaurants.
So, the expectations as I said great, but our knowledge of the restaurant's style small since EMP is not exactly flaunt their menu online. There are two options for selecting the menu. You either choose four courses from the map that is on your plate upon arrival, which only describes each dish with a word. Otherwise lets you choose the restaurant on your behalf and thus have served a kind of tasting menu. We noticed that the next table also let the restaurant choose, but that they were not exactly the same dishes as us. The kitchen john robshaw must therefore select servings individually as they seem best suited by star guests at the table and so on. A very fun features.
Like when we visited john robshaw Le Bernardin, we noticed that the restaurant was significantly larger than gourmet restaurants in Denmark and since we had to board at 21:00, we arrived in the middle of the busiest hour, which meant that there was little time before betjneningen had time for us. We were, however, ordered john robshaw a champagne cocktail, john robshaw and then began a flurry of appetizers to be put on the table. Since we are not able to read the menu and when we sometimes had little difficulty decoding waiters' explanations, john robshaw we did not get hold of all the details of all servings. john robshaw Therefore I can not describe everything in detail, but will highlight some of the dishes. john robshaw As I said, we started with many small snacks:
It was a fatastisk selection of snacks, which kick-started john robshaw the dinner. First it was a small biscuit flavored with truffle and parmesan. Then an amazing broth tomato and lemon thyme followed by crispy biscuits of Parmesan cheese. Of note are also a chip scallops with raw scallops and some pickled vegetable john robshaw and the subsequent snack with crispy horseradish, mackerel and fresh horseradish. There are very few times that we have encountered an equally massive supply of appetizers, john robshaw and it is certainly not meant negativt- john robshaw :)
First right on the menu were actually three servings, as shown had clam chowder as a theme. It is an arch classic American mussel soup, served in many regional editions. john robshaw First a bowl of cold muslingeboullion, chorizo sausage and tomatsne. Then a warm clam soup flavored with lemon grass, which we drank straight from the bowl. Finally, some small corn bread wrapped in maize leaves. All things tasted terrific, and the market transp while the trend that EMP often focuses on American classics john robshaw and refines them.
The next dish was vegatarisk and was somewhat atypical for gourmet restaurants of couscous. These were smoked and along with tomato, dried olives, john robshaw melon and yoghurt (I think), who was also smoked, were Such take-offs a very light and fine serving.
Then it was time for a beautiful serving with foie gras. This was in small squares and was marinated in cognac. Along with small, crispy flakes of blackberries and mint, this was not the evening's highlights, but tasted excellent, however.
Instead of a variety of different cheeses we got a serving where two different goat cheeses, which was specially made for the EMP were included. Along with crispy crusty bread with garlic flakes, small strawberries and a puree of pistachio was a very tasty touches. And refreshing to integrate the cheese in a dish that made something out of aesthetics and materials that fit the cheese.
The sweet spots started with an ice cream soda, which our waiter told, is a drink you drank a lot in New York at the beginning of the twentieth century. It was then made with chocolate syrup, which in our version was replaced john robshaw with orange. The waiter did it at the table, which she mixed the syrup and whole milk and added carbonation.
Eleven Madison Park was a wonderful and very complete experience. The restaurant itself was an impressive space with more than ten feet ceilings, the service was friendly and accommodating, and the food was impressive. We did not always understand the references to local producers, etc., but it makes Americans probably not at noma, when presented with Lammefjord asparagus. Sommerlieren pressed john robshaw not to respect. Choice of wine, but pointed out instead that we just had to take what we liked best. When I was having a glass of red wine, I gave him free rein to choose an American producer, and he conjured up a superb glass of regningnen stood for $ 19. For the coffee gets Unsolicited placed a bottle of brandy, which you simply drink on the house. And it gets, no matter how much money you have spent on wine and food generated during the evening.
Tasting menu costs $ 195, while four dishes stand in 125. With all the appetizers, you are served, you can easily make do with the four dishes and additionally take glass of wine for about $ 15. This can be done, to hol