Mikey and I were joined by Michael Oliver to experience 11 Madison Park’s all-plant menu. Overall, the meal was quite tasty, maybe lacking a bit on the “wow,” rich, umami flavors I’m usually after in a tasting menu, but very beautiful, thoughtful and unique. Personal highlights were a buttery vegan croissant along with the best vegan butter I’ve ever had. I really enjoyed the dumpling on one of the first celtuce courses, the mushrooms gave it a very powerful punch and the dumpling skin was perfectly delicate. The corn and the tomato tofu dish were also rich and delightful.
But the most amazing detail came after the meal. Early in the meal we talked with our server about Maine, mentioning that it’s the only state to which I’ve never been. At the end of the meal, a member of our service team delivered a beautifully composed document – on the front, all states checked off save for Maine. On the back, 10 restaurant recommendatinos and a list of fun sites to visit when I get there. The note was paired with a container of granola (that I snacked on in the morning) and a neatly-labeled bottle containing a Maine maple syrup old-fashioned. That ending note took the “really good” assessment of the night to a “great.” Photos of the meal below!
Photo captions from to bottom:
Celtuce shaken with honeydew and shiso (first three photos)
Celtuce steamed dumpling
Celtuce salad with avocado
Tonburi with cucumber and wasabi
Sunflower with summer beans, epazote, and savory
Vegan croissant
Vegan butter
Corn with rice and chanterelle
Tomato with tofu and lemon verbena
Fried okra with cucumber, basil, and finger lime
Grilled squash with poblano pepper, seitan, and coriander
Raspberry with pink peppercorn and corn sablé
Peach with cherry, elderflower, and almond
Pretzel with sesame and chocolate
Parting gifts
Rotten Apples and Other Delights 