I went to Eleven Madison Park, and all I got was this lousy 15-course dinner with a tour of the back of the house and bonus dessert course prepared in the kitchen while I watched the chefs.

Table settings.

Precision plating.

Caviar, potato ice cream, creme fraiche.

Asparagus roasted in a pig’s bladder, basted tableside.

Artist at work.

Oyster, mignionette snow, marinated fennel faux-oyster.

Meat expediting.

Spring lamb loin, belly, and shank; braised gem lettuce, lamb jus.

Manual ice shaving for jasmine-green apple sno-cones.

Pastrami, rye, relish.

Peas and pea puree, shaved egg yolk, sorrel flowers.

Plates, plates everywhere.

Duck on the go.

Tableside Waldorf: local apple, marinated celery root, candied walnuts, local blue cheese, pickled rhubarb.

Restaurant motto: “Make it Nice.”

Crispy rice cups with lamb gelee, awaiting pickup.