The best restaurant steak knives, much like the best steaks, announce themselves at a table.
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Why would young operators deal with the complexities of haute cuisine when there's plenty of glory — and money — to be had with cheaper restaurants?
There will be seven courses (instead of 14), and service will be more casual.
The restaurant will go service-included in 2016.
There's ice cream, snickerdoodles, and black vegetable ash involved.
It'll be inside a new office tower at 425 Park Avenue.
"They’re not all cloudy or funky or taste like poop or shoes."
Usually, wine is meant to pair with food; in this case, it’s the opposite.
The restaurant's best-kept secret is that, on any given night, you can stroll in off the street, sit at a proper table, and dine à la carte for much less than you'd think.
Though the four-star review gets off to what you might call a shaky start.
Dan Barber’s Food-Waste Pop-up Launches Tonight With Pickle Butts, ‘Dog Food,’ and Daniel Humm’s Lobster Legs
"It's part of the DNA of what it means to be a chef," Barber says.
Her magnum opus documents a meal at Eleven Madison Park.
"I really want to type 'I love granola' here, but then I'm going to feel bad about myself, so let's move on."
Soup dumplings, arancini, and steak tartara Piemontese.
Del Posto, Peasant, Buvette, and more.
The chef won a James Beard Award in 2011.
"Without Shake Shack, I'm not sure that Eleven Madison Park would have survived."
What happens when a restaurant goes from being the best in a city to aspiring to the title of best in the world?
Even as chefs have become the undisputed stars of restaurants, Eleven Madison Park's every-last-detail style of service is a reminder that the FOH staff can play an even larger role in creating a memorable night.
And more, in today's Leftovers.