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Eleven Madison Park

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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

A visitor having business with the lord arrives at a great manor house in Western Europe.  He is greeted by the lady of the house. "And where is your husband?", the visitor asks, after pleasantri

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  • 1 month later...
5 hours ago, Wilfrid said:

Vegan? Good grief, the chap’s deranged.

Definitely deranged if he thought a place like Claridge’s would go for a fully vegan restaurant.

I really feel sorry for Chef Dmitri Magi. He moved his wife and children over there when he left EMP (he was Chef de Cuisine) to helm the Davies and Brook kitchen. He’s extremely talented and very sweet. I could be wrong, but I don’t see how Humm could have a position for him in EMP’s kitchen. 

By the way, for several reasons, we’re totally done with EMP.

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In 2018, we received a 12 Days of Christmas holiday gift.  In 2019, after the break-up, the holiday gift was from Humm: 4 small jars of different types of granola each baring a label with the name of one of the four cities where his restaurants were located at that time. There was never any doubt in our minds that Will was the driving force behind the always creative holiday gifts. 

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11 hours ago, AaronS said:

that's too bad (or maybe not) about you and EMP, I was looking forward to your review of the new format.

Though we had some superb vegetarian meals, especially during spring and summer, a vegan meal holds absolutely no appeal to us. 

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  • 2 months later...
On 5/5/2021 at 10:40 AM, Orik said:

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:



well they’re now subbing grilled mushrooms for chicken yakitori. totally fooled me at first glance when scrolling on ig and that only came to my attention because someone corrected the restaurant.

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