Eleven Madison Park takes over Alinea | Slideshow

SLIDESHOW: Eleven Madison Park takes over Alinea

0

Comments

Add +
  • Photograph: Erica Gannett

    Daniel Humm, chef and partner at Eleven Madison Park, with Grant Achatz, chef and partner at Alinea. In late September, Alinea took over Eleven Madison Park; now, Eleven Madison Park is taking over Alinea.

  • Photograph: Erica Gannett

    This bar was built by Eleven Madison Park in New York and installed in Alinea's bar-less dining room. Here, guests were served the "20th Century Cocktail": Beefeater gin, creme de cocoa, Cocchi Americano and lemon, shaken and served up.

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    "Make it nice" is the mantra of Eleven Madison Park's kitchen. This poster is a replica of one that hangs in EMP's kitchen.

  • Photograph: Erica Gannett

    The meal's first course is a pair of savory black-and-white cookies flavored with black truffle and parmesan.

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Sea-urchin custard with seafood ragu and sweet baby shrimp

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Most guests will receive the suckling pig as their main course. Those who don't will receive the duck. Here, the duck is being prepared.

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Chefs Humm and Achatz

  • Photograph: Erica Gannett

    One of several amuse bouche: cranberry gelee with housemade ricotta

  • Photograph: Erica Gannett

    Cranberry gelee with housemade ricotta

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Cucumber "snow" with pickled cucumber, demi-sec grapes and yuzu yogurt

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eel Foie Gras: foie gras terrine with an eel tuile, topped with swiss chard

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Sturgeon course, part one: Sturgeon sabayon

  • Photograph: Erica Gannett

    Preparing the second part of the sturgeon course

  • Photograph: Erica Gannett

    The smoked sturgeon

  • Photograph: Erica Gannett

    Part two of the sturgeon course: smoked sturgeon encased in smoke

  • Photograph: Erica Gannett

    The complete sturgeon course (part two): The smoked sturgeon served with baby gem lettuce, soft-poached quail eggs, pickled onions, everything bagel "crumble," toasted rye crisps, cream cheese topped with caviar and dill pickles

  • The sturgeon course

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Breads and butters: A laminated butter roll with goat's-milk butter, cow's-milk butter and Long Island sea salt

  • Photograph: Erica Gannett

    Roasted and raw beets, served with horseradish and a rye crumble

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Preparing for the carrot tartare

  • Photograph: Erica Gannett

    Carrot Tartare: For this course, carrots are ground tableside, and guests are offered nine different garnishes with which to flavor it.

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Carrot tartare

  • Photograph: Erica Gannett

    Butter-poached lobster with meyer lemon, charred leeks, and a black shellfish bisque

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Clam Bake: In the teapot is a truffled clam velout�. In the bowl is celery root, lentil granola, pickled chanterelle mushrooms, sea beans and a clam vinaigrette. On the longer plate: a nori madeleine.

  • Photograph: Erica Gannett

    Clam bake

  • Photograph: Erica Gannett

    Clam bake

  • Photograph: Erica Gannett

    Roasted suckling pig with plum and kale in several forms: Plum pur�e, seared plums, baby kale leaves, fried kale, kalepur�eand some bone marrow.

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    The "picnic" course is EMP's cheese course. The cow's-milk cheese has been washed with the beer it is served with. (That beer, called Picnic Basket Ale, is a pale wheat ale that EMP made in conjunction with Ithaca Beer Company. Murray's Cheese washed the cheese in the beer for EMP.) It's served with grapes, a pretzel and plum mustard.

  • Photograph: Erica Gannett

    The picnic course

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    The "kitchen cocktail" course is so-called because at Eleven Madison Park, it really is made for guests in the kitchen. Here, it's made tableside.

  • Photograph: Erica Gannett

    The "kitchen cocktail" is a rye Manhattan. The rye is turned into a sorbet tableside; the cherries and vermouth are made into a meringue.

  • Photograph: Erica Gannett

    Kitchen Cocktail: Manhattan

  • Photograph: Erica Gannett

    The "kitchen cocktail"

  • Photograph: Erica Gannett

    The "kitchen cocktail"

  • Photograph: Erica Gannett

    "Milk and Honey": a dome of milk sorbet with honey inside. When the dome is broken, the honey oozes out. Also on the plate: dehydrated milk, milk "snow" and bee pollen.

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  • Photograph: Erica Gannett

    Cheesecake with huckleberry and lime

  • Photograph: Erica Gannett

    Eleven Madison Park's now-famous card trick begins the chocolate course.

  • Photograph: Erica Gannett

    Eleven Madison Park's card trick

  • Photograph: Erica Gannett

    The final bite: More black and white cookies. This time, they are traditional black-and-whites, and served with apple brandy.

Photograph: Erica Gannett

Daniel Humm, chef and partner at Eleven Madison Park, with Grant Achatz, chef and partner at Alinea. In late September, Alinea took over Eleven Madison Park; now, Eleven Madison Park is taking over Alinea.

Last night was the first night for part two of 21st Century Limited, the ambitious project whereby New York's Eleven Madison Park and Alinea trade places. In September, Alinea completed a week at EMP; Now, it's time for EMP's run in Chicago. The $495-per-plate dinner runs through Sunday, but is completely sold out. So TOC photographer Erica Gannett snagged a spot in the kitchen so she could show everyone the entire meal, course by course.



Users say

0 comments