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EMP Suckling Pig tasting menu - any reports?

adam May 4, 2009 02:31 PM

I'm looking forward to an upcoming meal at 11 Madison Park, and I'm just curious if anyone's had the Suckling Pig tasting menu and, if so, how it was?

  1. s
    steakrules85 May 5, 2009 10:40 AM

    I've had the signature and it is awesome. This tasting sounds great though.

    9 Replies
    1. re: steakrules85
      ChiefHDB Aug 27, 2009 07:16 PM

      I'm going in two weeks, I'm pretty damn excited.

      1. re: ChiefHDB
        LRS Aug 30, 2009 09:18 PM

        Im going to EMP in a few hours for the first time (monday night). Do you have any reccs for the 3 course menu?

        1. re: LRS
          RGR Aug 30, 2009 10:20 PM

          First courses: If you're a foie gras addict like me, then go for it. If you like seafood and avocado, the Hawaiian Prawns roulade is to-die-for. But the "problem" is that I can say the same for all the other first course dishes.

          Main courses: If you like duck, then ordering Chef Humm's super-sensational duck for two, carved tableside, is a no-brainer. If you like chicken, then go for the poularde for two, also carved tableside. If you prefer seafood, I highly recommend the lobster with summer flavors. Worth every penny of the $20 supplement.

          Dessert: All are wonderful, but my favorites are the soufflé, the summer melons, and "EMP's Symphony No. 2" (chocolate and caramel).

          No matter what you choose, you're in for a real treat!


          Enjoy and Bon Appetit!

          1. re: LRS
            steakrules85 Aug 31, 2009 06:53 AM

            I echo RGR's recommendation on the duck. It is the best duck I have ever had and I love duck. The suckling pig signature is great too. I had my friends lamb and my other friends beef and once again were expertly executed.

            For first courses, while I have not had the current rendition of the gnocchi, I did sample the one my friend had back in February and it was delicious.

            For dessert the souffle is terrific I agree. However, so were the others.

            No matter what you choose you really can't go wrong at EMP.

            1. re: steakrules85
              RGR Aug 31, 2009 08:18 AM

              I've had previous renditions of the gnocci. Those used potato and were quite fluffy. The current ones, which I've also had, are composed with goat cheese and have a different texture and, of course, flavor: denser and *very* cheese-y.

              1. re: RGR
                iFat Aug 31, 2009 10:25 AM

                just went last week and i must say this was easily the best meal i've had all year. we went three course tasting menu and I couldn't agree more w/the comments about the duck...

                our waiter explained that the duck is one of chef Humm’s specialties and that the ducks are flown in from San Francisco. After tasting it, I am convinced that the ducks willingly fly themselves here to be cooked and eaten like this. It’s a whole duck (which serves two) prepared tableside. I love tableside preparation of anything, and even though I’m not sure what the waiter did other than carve the bird, it was sweet, and took about fifteen minutes. The end result was one of the most amazing duck dishes I have ever had. The skin was incredibly crispy and loaded with flavor. Blueberries and sweet corn give it a summer feel and balance out the richness nicely.

                also, as a starter, the Knoll Crest Farm Egg was out of this world.


                1. re: iFat
                  RGR Aug 31, 2009 10:59 AM

                  "...I am convinced that the ducks willingly fly themselves here to be cooked and eaten like this."


                  We've had Chef Humm's duck many times, and it never ceases to amaze me how *consistently* fabulous it is. It's worth ordering just for that crispy skin!

                  Before the tableside carving "ceremony" was instituted a few months ago, the whole duck was presented to diners for inspection, then whisked back to the kitchen where it was carved and plated along with the seasonal accompaniment. Now, both the carving and the plating with accompaniments are done on the carving station. After the plates are placed in front of diners, the sauce is spooned around the duck. The confit is still prepared in the kitchen and brought already plated to the table.

                  And, yes, that Knoll Crest Farm Egg is seriously delicious!

                  1. re: RGR
                    LRS Aug 31, 2009 05:12 PM

                    Thanks a lot!

                    I was thinking of having the The suckling pig ...is the duck better? My SO is a flexible vegetarian, I could push a little to share the duck but just if it is better than the suckling pig. Almost leaving....
                    Also. Do you have any recc for a moderately priced red wine on their list that goes well with both meaty and fish dishes?

                    1. re: LRS
                      steakrules85 Aug 31, 2009 11:06 PM

                      Went tonight for my second time. Had the suckling pig and duck my first time. The suckling pig is great. HOWEVER, go with the duck. It is sensational and easily tops of all duck I have ever eaten.

                      Other fine choices are the bone crusted beef tenderloin, lamb chop, and lobster. You really can't go wrong with anything. Oh and for dessert please do remember to try their new cornbread pudding with blueberries, blueberry sorbet, and buttermilk ice cream. In one word "flawless".

      2. b
        berbadeerface May 4, 2009 03:23 PM

        I was there last year but didn't have the tasting menu. I did order the suckling pig a la carte though, and it was spek-tacular!


        1. r
          RGR May 4, 2009 02:57 PM

          We had it last week. A truly creative and sensational meal. Highly recommended!

          16 Replies
          1. re: RGR
            adam May 4, 2009 06:01 PM

            Thanks! I assume the regular suckling pig preparation was one of the courses - what else did Chef Humm do?

            Also - not sure if this came up - but I'd imagine that others could get the 5-course seasonal tasting, and not everyone would have to get the suckling pig tasting - do you by any chance know?

            The regular suckling pig dish was so spectacular the one time I had it, I'm awfully excited by thinking about what else that kitchen could churn out.

            1. re: adam
              RGR May 4, 2009 06:21 PM


              Yes, Chef Humm's signature suckling pig dish was included. The menu was as follows:

              Smoked Ham Sabayon (Amuse)
              Tete de Cochon Torchon with Cornichons & Baby Radishes
              Belly with Garden Peas a la Francaise
              Confit (the signature) with Rhubarb, Ramps & Black Pepper Jus
              Rack with Roasted Asparagus and Oregon Morels
              "Strawberry Cheesecake"
              Mint Chocolate Chip "Ice Cream Sandwich"

              I would definitely describe this meal as spectacular! We were told the reason the menu is not published on the website is that Chef Humm might decide to change some aspects at his whim.

              I can't say for certain if it's possible for others at the table to get the seasonal menu while you get the pig since it was not an issue for us. A call to EMP would elicit the answer.

              1. re: RGR
                adam May 5, 2009 08:45 AM

                Thanks! Sounds divine to me. I'm not going for another month or so, but I'll be sure to report back when I do.

                1. re: RGR
                  Deenso May 5, 2009 11:19 AM

                  Oh, good heavens! This sounds sooooooo good. We're going to EMP on Friday, to celebrate our 38th anniv., and I'm thinking that you've just presented us with the perfect menu, with the exception of the morels - just one of those few food items I really dislike, but I think I can manage to push 'em aside, just this once.

                  1. re: Deenso
                    RGR May 5, 2009 05:07 PM


                    You can, of course, request that the morels be left off your dish. Or passing them off to your partner is another option.

                    Happy Anniversary and Bon Appetit!

                  2. re: RGR
                    beaulieu Aug 27, 2009 06:58 PM

                    We enjoyed it this evening.
                    The first two courses were the same.
                    The belly was with chanterelles, mustard seeds, bing cherries and tiny potatoes.
                    The confit shoulder was with apricot chutney, an onion with a sweet crumble top and a baby leek.
                    The rack (two chops) was with savory oil and "summer runner bean salad."
                    Pre-dessert was strawberries, strawberry sorbet and champagne emulsion.
                    The sensational dessert was cornbread cake topped with sweet corn sabayon and crisp corn kernels; blueberry and buttermilk sorbets.


                    1. re: beaulieu
                      steakrules85 Aug 28, 2009 06:08 AM

                      I'm going to EMP on Monday and am really contemplating whether to go suckling pig or seasonal tasting. This is making my decisions that much tougher!!!

                      I assume the rack came on the bone? If it did that may be the deal maker for me.

                      1. re: steakrules85
                        RGR Aug 28, 2009 11:04 AM

                        Definitely on the bone, steak. See attached photo.

                        1. re: RGR
                          steakrules85 Aug 28, 2009 11:19 AM


                          I can't wait!

                          1. re: steakrules85
                            RGR Aug 28, 2009 12:06 PM


                            If you want to do the seasonal tasting but don't want to sacrifice the lamb (also on the bone), I'm sure they'd allow you to add the pig rack -- as long as your dining partners (*wink*) also add it or another additional choice from the menu in order to keep the course numbers even.

                            1. re: RGR
                              steakrules85 Aug 28, 2009 12:17 PM

                              Haha, yes I have some decisions to make. My dining partners and I will have to devise a strategy so all works well (*wink*).

                              BTW... check your mail

                              1. re: RGR
                                JeremyEG Aug 28, 2009 12:37 PM

                                Hi RGR,
                                How much are the menus these days at EMP?

                                1. re: JeremyEG
                                  steakrules85 Aug 28, 2009 12:43 PM

                                  $88 for the three course
                                  $125 for suckling pig and seasonal tasting menu
                                  $175 for the gourmand

                                  1. re: steakrules85
                                    JeremyEG Aug 28, 2009 01:07 PM

                                    Thank you. The $125 seems reasonable to me considering how wonderful the dishes sound.

                                    1. re: JeremyEG
                                      RGR Aug 28, 2009 04:08 PM


                                      There are lots of little extras in addition to the 5 basic courses. The meal starts with gougères (which they will happily preplenish if you want more) + hors d'oeurvres (five per person). There is a pre-dessert, and at the end, mignardises (assorted mini-macarons) and cognac on the house.

                                      1. re: RGR
                                        kathryn Aug 30, 2009 09:21 PM

                                        Those gougères are DANGEROUS.

                                        Dangerously delicious, that is.

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