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  1. Photograph: Erica Gannett
    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.

  2. Photograph: Erica Gannett
    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.

  3. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  4. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  5. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  6. Photograph: Erica Gannett
    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.

  7. Photograph: Erica Gannett
    Photograph: Erica Gannett

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

  8. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  9. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  10. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  11. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  12. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  13. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  14. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  15. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  16. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  17. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Sea-urchin custard with seafood ragu and sweet baby shrimp

  18. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  19. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  20. Photograph: Erica Gannett
    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.

  21. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  22. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Chefs Humm and Achatz

  23. Photograph: Erica Gannett
    Photograph: Erica Gannett

    One of several amuse bouche: cranberry gelee with housemade ricotta

  24. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Cranberry gelee with housemade ricotta

  25. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  26. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  27. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  28. Photograph: Erica Gannett
    Photograph: Erica Gannett

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

  29. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  30. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  31. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  32. Photograph: Erica Gannett
    Photograph: Erica Gannett

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

  33. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  34. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  35. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Sturgeon course, part one: Sturgeon sabayon

  36. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Preparing the second part of the sturgeon course

  37. Photograph: Erica Gannett
    Photograph: Erica Gannett

    The smoked sturgeon

  38. Photograph: Erica Gannett
    Photograph: Erica Gannett

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

  39. Photograph: Erica Gannett
    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

  40. The sturgeon course

  41. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  42. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  43. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  44. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  45. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  46. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  47. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  48. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  49. Photograph: Erica Gannett
    Photograph: Erica Gannett

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

  50. Photograph: Erica Gannett
    Photograph: Erica Gannett

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

  51. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  52. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  53. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  54. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  55. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  56. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  57. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  58. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  59. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  60. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  61. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Preparing for the carrot tartare

  62. Photograph: Erica Gannett
    Photograph: Erica Gannett

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

  63. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  64. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Carrot tartare

  65. Photograph: Erica Gannett
    Photograph: Erica Gannett

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

  66. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  67. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  68. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  69. Photograph: Erica Gannett
    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.

  70. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Clam bake

  71. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Clam bake

  72. Photograph: Erica Gannett
    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.

  73. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  74. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  75. Photograph: Erica Gannett
    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.

  76. Photograph: Erica Gannett
    Photograph: Erica Gannett

    The picnic course

  77. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  78. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  79. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  80. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  81. Photograph: Erica Gannett
    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.

  82. Photograph: Erica Gannett
    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.

  83. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Kitchen Cocktail: Manhattan

  84. Photograph: Erica Gannett
    Photograph: Erica Gannett

    The "kitchen cocktail"

  85. Photograph: Erica Gannett
    Photograph: Erica Gannett

    The "kitchen cocktail"

  86. Photograph: Erica Gannett
    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.

  87. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  88. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  89. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park at Alinea

  90. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Cheesecake with huckleberry and lime

  91. Photograph: Erica Gannett
    Photograph: Erica Gannett

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

  92. Photograph: Erica Gannett
    Photograph: Erica Gannett

    Eleven Madison Park's card trick

  93. Photograph: Erica Gannett
    Photograph: Erica Gannett

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

Eleven Madison Park takes over Alinea | Slideshow

SLIDESHOW: Eleven Madison Park takes over Alinea

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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.

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