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I've been a couple of times before and although perfectly ok I found it pretty ho hum; neither as exciting as a top tier restaurant (the Danny Meyer effect) nor as satisfying as a decent bistro. But a

I look forward to the next iteration, when he transforms it into the first NFT restaurant, with menus of Non-Food Tokens for 500 Ethereum. You sit at a table and look at pictures of food and wine bott

EMP Miami 🤣

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I met someone in LA who visits NYC occasionally, and when she does we go out to dinner.

She's vegan, and when I suggest vegan places, she's always concerned whether they're really committed to veganism or just exploiting a trend.  (She won't go near ABCV, for example -- and will go to Ravi DeRossi's places only cuz she's convinced he walks the walk [if vegans use terms like that].) (She'll go to places like Aska that accommodate vegans without claiming to be vegan themselves.) (I don't know why I think you guys care where this woman is willing to eat.)

If I mentioned the current EMP to her, I'm sure she'd vomit (if vegans vomit).

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1 minute ago, Sneakeater said:

Or maybe more dad-seeing-he-can-profit-from-the-Zeitgeist (not that I think Humm is totally insincere).

I’m as cynical as the next guy, but I actually find Humm pretty guileless. Like every other middle-aged dad trying to be cool, he’s totally off-base on where the Zeitgeist actually is. But then his target demo is mostly middle-aged dads trying to be cool so maybe it doesn’t matter?

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12 minutes ago, Sneakeater said:

I met someone in LA who visits NYC occasionally, and when she does we go out to dinner.

She's vegan, and when I suggest vegan places, she's always concerned whether they're really committed to veganism or just exploiting a trend.  (She won't go near ABCV, for example -- and will go to Ravi DeRossi's places only cuz she's convinced he walks the walk [if vegans use terms like that].) (She'll go to places like Aska that accommodate vegans without claiming to be vegan themselves.) (I don't know why I think you guys care where this woman is willing to eat.)

If I mentioned the current EMP to her, I'm sure she'd vomit (if vegans vomit).

I enjoyed ABCV well enough, though it ranked third place among the ABC restaurants. 

i think the best vegan meals I’ve had in town were at Kajitsu, probably, and they’re the upper limit price point I can imagine paying for such. (Not that it’s something I ever sought out, but the SO went through a semi-vegan phase for a bit some years ago)

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We have a young-ish female friend who is a vegan; I mean, like a militant vegan. She wishes she had been born in the 50s so she could've experienced the Beatles as they were happening, along with every other mid-century happening one could imagine. 

Anyway, before a show we traveled to once, we all wanted to grab a bite to eat. She and her vegan friend, Significant Eater and me. I think the show was up at the Capitol in Portchester. Anyway, we found a little place where we all figured they'd be able to find something to eat; SE and I found some fairly benign things on the menu for us. After debating between themselves for a good 15 minutes (thank god my edible had started to kick in), they decided: they would share - a bowl of olives.

And they did.

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On 5/3/2021 at 2:40 PM, Orik said:

Right, by the time a place like that is done with a beet it's $100/lb any way you look at it. Plus of course truffles, morels, fiddleheads, vanity vinegars, etc. are more expensive than almost any meat. 

Truffles, sure. But fresh morels are under $50 per pound (and who is going to eat a pound of morels? People will eat a pound of steak), ramps are $15-$20 per pound, fiddleheads a little less.

You buy a lot more ingredients than I do, but this doesn't seem right. 

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I think Humm's relationship to the zeitgeist is perfectly demonstrated by this infamous passage:

The critic’s only note was that the restaurant could use “a bit of Miles Davis,” which resonated deeply.

 

After researching “the 11 words that were most often used to describe him,” chef Humm and his team made it their mission to make their restaurant reflect those qualities, including: “endless reinvention,” “forward-moving,” and “collaborative.” 

 

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1 hour ago, Wilfrid said:

Truffles, sure. But fresh morels are under $50 per pound (and who is going to eat a pound of morels? People will eat a pound of steak), ramps are $15-$20 per pound, fiddleheads a little less.

You buy a lot more ingredients than I do, but this doesn't seem right. 

One pound raw morel is about 6oz cooked, plus the very long time to clean it. One pound raw steak cooked rare is around 13oz.

But more importantly, it's a question of settings - at a place like EMP you would get a smaller than 3oz portion of steak (lame, lame steak) as an entrée so it's more about creating an aggregate where there are sufficiently many expensive and exotic sounding ingredients presented in extremely small quantities than anything else. 

Also, to keep things real - this is the level of luxe we're talking about - really not hard to replicate the food cost:

https://thewizardofroz.wordpress.com/2018/03/27/eleven-madison-parks-winter-2018-menu-wows-us-big-time/

 

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put another way, the ingredient cost isn't a very big % of the cost of the meal at that price point - it kind of can't be on that format.. So either they were coining it before, or they still won't be coining it.

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