The World’s Best Food Cities: New York City

F&W tapped local experts in five of the world's great food cities—Tokyo, Sydney, New York, Barcelona and Paris—to find the essential rest...
One dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Slide 5 of 13
  • < back

Eleven Madison Park

1998 Every course at this gorgeous, towering-ceilinged restaurant involves some kind of a masterful twist. Diners are led to the kitchen for cocktails such as a liquid nitrogen-spiked version of the classic Widow’s Kiss. The tartare is made from carrots, not beef; it’s ground tableside and served with a tableful of garnishes, like fresh grated horseradish and pickled mustard seeds. The cheese course is served in a picnic basket—a bottle of custom beer; a wedge of cheese, its rind washed with the same beer; and salt-crusted pretzel sticks. Daniel Humm (an F&W Best New Chef 2005) reinvented the entire menu to give it a New York City theme. Even the after-dinner drink evokes old New York: It’s a nonalcoholic, super-fizzy malted vanilla egg cream, made on a cart at your table.

More ∨
You might also like