11 Madison Park
Was there two weeks ago and the dish I remember most vividly was called something like "bacon pot au feu with spring vegetables (or winter vegetables?)" A lovely slab of meaty bacon in a lovely bacony broth. Also was very impressed by a "crispy veal blanquette," with a huge slab of veal that had been braised, then breaded on top and fried. A very clever solution to the problem of making stewed meat look presentable.
Went there a few weeks ago for a belated holiday dinner with friends. Their menu is seasonal, and the winter menu featured a great deal of organ meat and seafood. This was problematic for one picky friend, but since she choose the restaurant I refuse to feel guilty, or even sympathetic. Unfortunately, I didn't sample my friends' selections, but here's what I remember.
We all raved over the selections in the bread basket, and I believe the amuse-bouche was a delicious parmesan puff. I loved my appetizer -- terrine of beef and fois gras (although I was annoyed that the busboy twice tried to remove it before I was done with every morsel). I had skate for my entree -- it was deliciously prepared in a brown butter-type sauce, although I remember thinking the sides were unremarkable. I recall one friend had an onion soup appetizer she loved.
Since it was a holiday treat, we did both a cheese course AND dessert. I don't recall specifics of the cheeses, but we went with many of the restaurant's recommendations and were very happy. One friend had a dessert with a lemon theme (cake, souffle, and something else?), which looked fabulous. I, however, can never say no to chocolate, and had a very rich cake. They sent out truffles as parting gifts, and I was a very happy girl.
Please let us know your reactions -- especially if they're now serving a spring menu.