New Show!

In Summary

Eleven Madison Park. Next time you are in Manhattan, GO THERE. It's worth the price because you get more than you pay for.

PS After our dinner, I had a conversation with our waiter about the cocktails and my interest in high-end mixology. He summoned the Head Bartender, with whom I had a conversation about spirits. My sister said it was like listening to nuclear physicists in that she had no idea what we were talking about. Cynar can be good, really! Anyway, he said he'd write us up a list of bars to explore in New York, and asked us to wait. We waited a few minutes and then the waiter came back again to tell us that they didn't want to give us a list written in unintelligible handwriting, so if we could please wait a bit longer. Within moments, the Head Bartender came back by, this time with a stationery postcard printed with six places and addresses printed in a matching font along with the Eleven Madison Park logo.

I was far beyond impressed at that point. Far beyond it.

Dining Companion

To celebrate the holiday, I thought I'd post a picture of my sister from the dinner. I love you Ashleigh!

The Final Surprise

Just when we thought the magnificent meal had come to an end, the waiter came over as we were enjoying the macaroons, and opened a bottle of cognac in front of us.

"We'd like to thank you for dining with us this evening. As part of that thanks, here is a bottle of cognac. Please drink as much of it as you like."

I was floored. A whole bottle of cognac? And after getting seven courses to our three course meal? Definitely one of the best dining experiences I've ever had.

Not Done Yet

I also got a dessert, but it seems I gobbled it up before I took a picture.

After dessert, which was technically our 6th course of our 3 course meal, the waiter came by with a tray of housemade macaroons. However, each one had a particular flavor: peanut butter and jelly, plum, mocha. Wow, these were amazing. But the biggest surprise was still to come...

Peanut Butter Popcorn Dessert

We each got a dessert with our prix fixe. Ashleigh ordered this one. The chocolate peanut butter "palette" was creamy and slightly sticky, the caramel popcorn was crunchy and not too sweet, and the popcorn ice cream was remarkable: cool cream but with a slightly buttery and distinctly popcorn undertone.

Sloe and Steady

Obviously the food was amazing, but it was the bar that really made the evening special. When we had arrived at the restaurant the table wasn't ready so we were shown to the bar. Once I noticed that each bar seat was stocked with copies of reprinted original cocktail books from the turn of the century, I knew this would be an excellent place for exploring the creativity of the Head Bartender, but more on him later. My Sloe and Steady was terrific---made with sloe and dry gin, French and Italian vermouth and Regan's orange bitters.

Entree

Our entrees were delicate gnocchi, mine served with small chips made from thinly sliced garlic, fresh herbs and legumes. Ashleigh's was nearly the same, but with some non-vegetarian additions. Of course, one of the highlights of eating delicate posta at a fancy restaurant is the cool flat spoon with the notch in it.

Appetizers

My appetizer was a warm egg and mushroom extravaganza with a buttery and creamy taste. But to top it off, I was given table-sliced fresh black truffle over the top, a very kindly and generous addition. I was impressed and thankful. More so after one bite.

Appetizers

At last the first course arrived. No, this is not a crepe or canape, but in fact a light roulade. The wrapping of Ashleigh's appetizer is finely sliced avocado, surrounding a creamy vegetable filling containing Hawaiian prawns.

Butter Tasting

We still hadn't made it to the first course. Instead we were brought two kinds of bread, both baked in house. One a tiny hard roll, like a wheat pugliese, and the other a soft-baked white roll. But it came with sea salt and two unsalted butters. One was a conventional cow's milk butter and the other a slightly tart goat's milk butter, featured here.

Interior - Bar

Interior - Lamp

Interior - Flowers

The decor inside the restaurant is quite beautiful. Lavish without being ostentatious. And the flower arrangement was unique.

Amuse Bouche

This was the amuse bouche----one full tray of this for each of us. One vegetarian, the other with only Ashleigh compatible foods. She loved the salmon bite, featured here.

Eleven Madison Park - Gougere

A month ago, I flew to New York to see my sister. She surprised me by taking me to Eleven Madison Park, and amazing restaurant on lower Madison Avenue. For the next few days I'll be posting pictures from the meal. Here was a complimentary starter, even before the amuse bouche.




Gougere

Into The West Returns!

My museum show is back up at the airport. "Into The West" was initially shown in 2008, but has returned for another tour! The 12 piece solo show is at the Terminal 1, Central South Connector, which is outside airport security so you don't need anything special to see it. I hope you can go check it out!

The show is up until February 2010, so don't miss it!

http://www.sfoarts.org/exhibits/d5/d5-current.html

No Exit

I've been absent lately, but I'm still here. Recovering from carpal tunnel surgery but now back at 100%.


I've been doing new stuff. Some people. Here's a sample.

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A Forest