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Eleven Madison Park-New Winter menu. Thoughts?

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jdf Dec 18, 2009 06:02 AM

Hi all,

Finally made a reservation for EMP after all the wonderful things I've heard. Was especially looking forward to the duck and/or the suckling pig on the Fall menu. However, they just switched from their Autumn menu to their Winter menu, which doesn't have me as excitied. Also, it seems that the tasting menu now has completely different dishes than can be found on the a la carte menu, which seems to be different from how they used to do it. Has anyone been since the new menu began who can report back? Am I making a mistake if I don't go? Thanks.

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    AGM_Cape_Cod RE: jdf Dec 18, 2009 06:08 AM

    Where do you see the new menu? We have reservations for while we are in the area. TIA.

    1 Reply
    1. re: AGM_Cape_Cod
      j
      jdf RE: AGM_Cape_Cod Dec 18, 2009 06:18 AM

      http://www.elevenmadisonpark.com/-it is under the menu section.

    2. beaulieu RE: jdf Dec 18, 2009 06:39 AM

      If you have a reservation, you are certainly making a mistake if you don't go.

      15 Replies
      1. re: beaulieu
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        AGM_Cape_Cod RE: beaulieu Dec 18, 2009 06:46 AM

        I wasn't thinking of cancelling however I once had a bad experience with a menu change like this. It went from a menu where I couldn't decide which of many options I wanted to one where I was hard pressed to find something to order. I understand that the difference from one menu to the other revolved around personal taste. Unfortunately the evening was awful since the executive chef was training the kitchen staff in the new menu during service.

        1. re: AGM_Cape_Cod
          Spiritchaser RE: AGM_Cape_Cod Dec 18, 2009 07:16 AM

          I can assure you the seasonal menu change will not cause even so much as a hiccup in Chef Humm's kitchen. I have been shown his kitchen in the middle of service and it is the definition of perfection. Enjoy, it's a wonderful restaurant.

          1. re: Spiritchaser
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            AGM_Cape_Cod RE: Spiritchaser Dec 18, 2009 07:31 AM

            Having worked in restaurant kitchens I am very impressed. Looking forward to dining at Eleven Madison Park.

            1. re: AGM_Cape_Cod
              Spiritchaser RE: AGM_Cape_Cod Dec 18, 2009 07:55 AM

              If you are a drinker, I suggest you start the evening with their tableside Martini service. I am quite fond of Martinis and theirs is without a doubt one of the best. Also leave room for a cheese course, the offerings are pretty impressive.

              1. re: Spiritchaser
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                jdf RE: Spiritchaser Dec 18, 2009 08:00 AM

                Would you go for the prix fixe or the tasting menu? What dishes have really stood out?

                1. re: jdf
                  Spiritchaser RE: jdf Dec 18, 2009 08:12 AM

                  If you won't be back to the restaurant any time soon I would strongly recommend the tasting menu. If you really wanted to go nuts the Gourmond menu is spectacular but you need to be able to put away some food. I have been close to the point of uncomfortable at times after the Gourmond and think I may actually prefer the "smaller" tasting menu. Another thing we have done is add a course to the prix fixe and created kind of a hybrid.

                  Regarding stand out dishes, I love what he has done in the past with fish and his lamb and prok dishes are always hits with me. I avoid beef and veal (however, I do make an exception for the sweetbreads because they are just that good) when possible so unless it was an amuse I have not tried so can't comment on those.

                  1. re: Spiritchaser
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                    jdf RE: Spiritchaser Dec 21, 2009 07:17 AM

                    Spiritchaser,

                    When you added the course to the prix fixe was that a request you had to make in advance or through the waiter? Any recollection as to how much it cost to add the dish? Also, do you get all the little extras with the prix fixe or just when you have the tasting menu?

                    Has anyone else tried the new menu?

                    1. re: jdf
                      r
                      RGR RE: jdf Dec 21, 2009 07:37 AM

                      You do not have to make requests for additional courses in advance. Cost depends on which course(s) you add.

                      All diners are served hors d'oeuvres, gougères, and an amuse to start (though if you do the 11-course Gourmand, the amuse is the first course), and macarons at the end of the meal.

                      Hors d'oeuvres and gougères: http://www.flickr.com/photos/11863391...

                      Macarons: http://www.flickr.com/photos/11863391...

                      1. re: RGR
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                        oysterspearls RE: RGR Dec 21, 2009 07:56 AM

                        Curious to what your thoughts were of the blue foot chicken? Truly looks delicious.

                        1. re: oysterspearls
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                          RGR RE: oysterspearls Dec 22, 2009 09:27 PM

                          oysterspearls, The blue foot is delicious. But to be honest, I didn't find the flavor to be very much different from the organic chicken they've been serving, and which is on the lunch menu.

                          jdf, We haven't had dinner at EMP since the new menu began, but I think it looks very exciting.

                          scorpsil, We had lunch at EMP yesterday. There have been some changes. Though the on-line menu lists chicken vlouté, that has been changed to squash. Some dishes have been tweaked to reflect the winter season (change of accompaniments), but there are also a few brand new dishes. One of them is the spaetzle with rabbit (which we had).

                        2. re: RGR
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                          jdf RE: RGR Dec 21, 2009 09:47 AM

                          Thanks RGR. Have seen from previous posts that you have been many times. How did the current menu compare to your previous experiences?

                          1. re: jdf
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                            scorpsjl RE: jdf Dec 22, 2009 08:40 PM

                            For what it's worth, I just had lunch at EMP today and they were using the old menu. You might want to call and find out which menu you'll be getting, though don't stress out about it either way!

                        3. re: jdf
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                          steakrules85 RE: jdf Dec 23, 2009 11:16 AM

                          I second everything that RGR has said. It is a spectacular restaurant and as may know definitely a favorite of RGR and mine. You do not have to contact them in advance for special menu requests or adding extra courses, which I can confirm from first hand experience. SEE MY DETAILED REVIEWS.

                          Both time I have been their I really was a huge pain in basically designing my own tasting menu and the staff went above and beyond to accomodate me! Truly the best service in the city and when I say I was being a pain, they interpret as "you are not a pain, rather a paying customer who we intend to make fully happy". I wish more restaurants took their approach.

                          As far as menu items that are currently on the Winter menu.. the beef encrusted with marrow was one of the best dishes I have ever had (and you kno me I love my steak). They do an incredible job with lamb, lobster and pork as well. You really cannot go wrong with anything that you choose here. I have never had anything that wasn't borderline spectacular.

                          RGR would probably be a better reference for particular dish recommendations and she has pretty much eaten through their entire menu! Lucky lady. But yes do keep your reservation and do enjoy its a real treat.

                          1. re: steakrules85
                            r
                            RGR RE: steakrules85 Dec 23, 2009 12:35 PM

                            Hey, steak,

                            Honestly, the staff never considered any of your requests the kind that would make you a "huge pain." Perhaps, a bit unusual (I'm referring, of course, to the infamous duck legs LOL). But they are always happy to oblige if they can. And when it came to orchestrating the dinner we had with you, I'm sure the kitchen looked at it as a challenge they were totally up for rather than an annoyance.

                            You are so right about the bone marrow crusted beef tenderloin. I just had it on Monday, and it is sensational! But the real reason I ordered it was so that I could have the swoon-worthy side that comes with it: Potato Cream with Braised Oxtails.

                            You can see the photos of the beef and the potato cream, as well as the spaeztle with rabbit I mentioned in my post above and all the other dishes we had on Monday here: http://www.flickr.com/photos/11863391...

                            1. re: RGR
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                              steakrules85 RE: RGR Dec 23, 2009 06:28 PM

                              I too tasted the potato cream with oxtail on my first visit with some friends. Amazing as always is.

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