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Eleven Madison Park

Critics' Pick

11 Madison Ave., New York, NY 10010 40.741561 -73.987459
at 24th St. See Map | Subway Directions Hopstop Popup
work212-889-0905 Send to Phone

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Cuisine: American Nouveau, American Traditional, French
Price Range:
$$$$
Key to Prices and ratings
Upscale

Almost Perfect

Exceptional

Generally Excellent

Very Good

Good

Cheap Eats

Best in Category

Excellent

Delicious

Very Good

Noteworthy
Very Expensive

Expensive

Moderate

Cheap
Critics' Rating:
***
Key to Prices and ratings
Upscale

Almost Perfect

Exceptional

Generally Excellent

Very Good

Good

Cheap Eats

Best in Category

Excellent

Delicious

Very Good

Noteworthy
Very Expensive

Expensive

Moderate

Cheap
Reader Rating:
7.4 out of 10
|
16 Reviews | Write a Review

Photo by Eleven Madison Park

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Official Website

elevenmadisonpark.com

Hours

Mon-Fri, noon-2pm and 5:30pm-10pm; Sat, 5:30pm-10pm; Sun, closed

Nearby Subway Stops

N, R, W at 23rd St.; 6 at 23rd St.

Prices

$88-$125, prix-fixe

Payment Methods

American Express, Diners Club, Discover, MasterCard, Visa

Special Features

Bar Scene
Business Lunch
Dine at the Bar
Good for Groups
Hot Spot
Lunch
Private Dining/Party Space
Prix-Fixe
View
Design Standout
Special Occasion

Alcohol

Full Bar

Reservations

Recommended

Make a Reservation with opentable.com

Profile

With its great skyscraper ceiling, its lofty flower-and-twig arrangements, and its discreet, sky-box dining suites, Eleven Madison Park is the largest member of the Danny Meyer dining empire, and the most conspicuously self-conscious. Since opening its doors in 1998 in the Flatiron district, it has also been a restaurant in search of an identity. The towering floral-and-twig installations have been replaced by more-decorous arrangements of summer flowers and green topiary. Two giant wrought-iron chandeliers, which used to hover over the room in a heavy, medieval sort of way, have been removed, giving the place a lighter, more airy feel. There's a new cocktail menu, new flatware, and a whole new set of delicately ridged china by Limoges. But the most profound change has taken place in the kitchen, where a Swiss cook named Daniel Humm has replaced the original chef, Kerry Heffernan. Mr. Humm arrives from San Francisco after a well-reviewed stint at the Campton Place hotel. Unlike the more earthy cooks Mr. Meyer has favored in the past, Mr. Humm is a high-minded classicist. He is also an alchemist, a dabbler in the mercurial art of reductions and foams, and, almost overnight, he has turned Eleven Madison Park into one of the more interesting restaurants in the neighborhood. — Adam Platt

Prix-Fixe Menu

Mon.—Fri., 5:30 p.m.—10:30 p.m.; three courses, $88; five courses, $125

Weddings
This 1920s Art Deco building boasts two private party enclaves overlooking the main dining room (up to 50 guests) with terrazzo floors and original light fixtures. The Madison Square Park vista, as seen through the twenty-foot windows, is just as memorable as Chef Daniel Humm’s elevated French fare. Prices upon request.

Ideal Meal

Foie gras with bing cherries, gnocchi, suckling pig, chocolate-caramel tart

Food:	9

Service:	9

Décor:	9

Value:	9

All things at Eleven Madison Park have been considered, down to the most granular of details, and most of it done before you ever enter the door. To me, there is no such thing as perfect; all things are subjective in the end and that is why I will never reward a ten-star rating. Where a restaurant stops in its pursuit of perfection is what defines it, and that is why, with its seemingly unending quest of completeness, I believe Eleven Madison Park is the finest restaurant in New York City. Full Review Here: http://tinyurl.com/create.php

Eleven Madison Park

two tiny flaws, many outstanding virtues.

marsilius from 19990 | Posted on 10/30/09

Overall Rating: 109 (Highly Recommended)


Food:	10
Service:	9

Décor:	9

Value:	9

Food: superb and beautiful. Graceful, perfectly cooked and simply delicious, but had the impt level of playful/whimsy to keep it interesting and new. Worth the hype. I can taste it as I write. Service: Danny Meyer good -- blended down to our level of informality yet maintained the appropriate demeanor for a serious restaurant. Tiny flaws: twice dishes were attempted to be taken before the table had all finished. Once, an apology; second time, three plates were taken, one person had one bite left, and had to do the awkward quick swallow. Not huge sins. but @$200+++/head with wine, noticeable and worth docking a service point. Cheeses superb (and even if it wasn't the MdF, the waiter knew his stuff). Sommelier: friendly, accessible & willing to engage a customer who wanted to learn, which I appreciate. Great experience, and memorable.

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