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.
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.
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.