I've been to 11 Madison over many years and over time it has morphed to a better and better restaurant. Much has to do with the constant striving to give their diners a truly enveloping experience. It takes a great deal of courage and confidance for chef Humm and resterauter Guidara to achieve 3 Michelin stars and a 4 star NY Times review and walk away from that formula and reinvent itself. They did and their 11 Madison reinvention is magnificent. Not only is the food extrordinary, the service is confident without being cloying.
We started with a savory cookie and progressed to an oyster with sorrel and buckwheat. Impossible to go into all the 15 courses but one of the highlights were the sea urchin custard with baby squid. The chef plays with our understanding of customary foods for example sturgeon with sabayon , chives and caviar and everything bagel crumbles.. Not quite the bagels and lox I get on a Sunday. Another is their version of an Egg Cream. For my wife and my self it was the only miss.
The lobster ,the pear poached in honey, the picknic basket, etc, all made the evening remarkable.
Touring the kitchen and having them make a drink gin based, with liquid nitrogen,which froze it,and having it melt while drinking it was remarkable. After dinner they bring you to an alcove where you sit and have a brandy. Very civilized.
I only wish I could give it a 6 star rating on Tripadvisor.
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