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NYC: Eleven Madison Park (Feb. 2014): New Menu!

February 26, 2014 2 comments

Author: Victor
Restaurant: Eleven Madison Park:
Exec Chef: Daniel Humm
Website: http://elevenmadisonpark.com/

February 23, 2014

NEW MENU! YAY!

Eleven Madison Park updated their menu in late January, which is fairly recent. I made a reservation when I got the opportunity, and I was really excited to see what new dishes and presentations they came up with—I was also curious to see what they got rid of. Devastatingly, they got rid of my beloved egg cream. Sad times. However, they added some great new dishes, like the beef pastrami course!

2 Flavor Choice

To start the meal, we had to open a small envelope containing two tickets. We were supposed to choose the flavor that we considered the most intriguing or liked the most by taking out the symbol. Later on in the meal, we found the flavors we chose represented in various ways! I chose maple, while Steve chose fennel.

Click here to see pictures of our meal!

NYC: Per Se (Feb. 2014)

February 25, 2014 1 comment

Authors: Victor and Michelle
Restaurant: Per Se
Exec Chef: Thomas Keller
Chef de Cuisine: Eli Kaimeh
Website: http://www.perseny.com/

Date: February 22, 2014

My friend’s birthday recently passed, and I wanted to celebrate with her by getting lunch at Per Se. All four of us really like Per Se, so we were very excited about having the opportunity to go. We made our reservation a few weeks in advanced and waited in eager anticipation for the upcoming foodfest!

The meal was wonderful as always. The “Oysters and Pearls” were fantastic (but this isn’t really new), the poularde/hen was wonderful, and the slow-roasted carrots were unusually soft and flavorful. The desserts were also better than I remember.

Also, my friend Michelle is going to be adding her own comments for this one. They’re the best hahaha. We have got to have her commenting more often…

Click here to see the food!

NYC: Le Bernardin (Dec. 2013)

January 22, 2014 Leave a comment

Authors: Victor and Monty
Exec Chef: Eric Ripert

December 21, 2013

Food:

Amuse-bouche:
Left: Beet with goat parmesan.
Middle: Tuna tartare with soy glaze and potato crisp.
Right: Cauliflower soup with potato foam and parmesan tuile.

2 Amuse-bouche

Monte: Oh mah lordy lord this was a marvelous start to the meal. From left to right you first get a soft cheesy bite of sweetness, next a wonderful textural contrast with crispy and creamy salty goodness, and lastly a wonderfully aromatic rich soup. Wunderbar.

Click here to see more pictures!