Food

Eleven Madison Park Round 2

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*Spoiler alert. I do not recommend reading if you've never been to EMP and you are planning to go.

I came back again within less than 6 months for my mother's birthday. I didn't expect to come so soon. Luckily the menu changes every 3 months and I was able to experience a whole new set of flavors. I came at an interesting time, right before dining at EMP, I had read on NYtimes that they would be changing the menu to roughly 8 courses with slightly larger portions and upping the price to $295 from $225 to include service charge. I am not sure how I feel about a 31% tip. Don't get me wrong, the service at EMP is solid but I don't ever recall in my life any service that is 31% worth. The one thing that really bothered me was that they had already upped the price before changing to the new structure. In fact, that kind of pissed me the fuck off. The article on the NYtimes specifically said that the price increase was as a result of a new structural change. I was really expecting something new since my last visit, not just revised dishes in the same format. Don't get me wrong the food is very very good, but why am I paying a significant premium for the same thing?

Service

Overall, the service was decent. I liked that they e-mailed you beforehand to introduce themselves and inquire about dietary issues and special requests. However, I felt the service was not as genuine as my experiences at some of its peers such as Hisbiscus in London. The friendliness from a few felt forced but definitely an improvement from when I visited in July. This time they really made the effort to remember my mother's birthday and greet with more warmth and friendliness. But it just didn't feel genuine. At times it almost came off a little condescending? Is that weird to say?

The kitchen tour at the end was very special. It was the highlight that brought the whole experience home. They prepared a quick dessert in the kitchen, a maple syrup popsicle—it was my favorite dessert actually, so simple yet delicious and refreshing. 

Sturgeon sabayon with chive

Food

The food, obviously, was of its highest caliber with the freshest ingredients. You can tell that each dish had so much thought and care put in. Each dish is truly a piece of art. A few of my favorite dishes include the Sturgeon, Oyster, Caviar Benedict, Botrytis dessert and the maple syrup popsicle in the kitchen. 

1) Sturgeon sabayon with chive - The flavor pairing was very unique and tasty. I enjoyed the gentle saltiness complemented by the creaminess. 

2) Oyster pie with veloute - The oyster was very fresh and apparently harvested that day. The oyster melts in your mouth while the tart crumbles in your mouth. The soup pairing was delicious and went really well with the oyster pie. Alternating between a bite of the oyster and a sip of the veloute was just an awesome idea.

3) Caviar Benedict - I had the same dish back in July 2015, however, this time they changed the flavors slightly but I still really enjoyed it. It's definitely a classic dish and one of my favorites. The presentation was on point.  It's not only tasty but also fun to eat. 

4) Waldorf salad - The preparation of the waldorf salad was fun to watch, but in terms of flavors, it was nothing special. It wasn't a very worthy dish in my opinion. I thought the carrot tartare that I had last time was much more visually appealing and intriguing. The soup hidden at the bottom definitely made up for the underwhelming salad. 

5) Botrytis - Ice cream with bitter almond and ginger crumble paired with deliciously sweet riesling. I normally don't drink sweet wine, but this one paired exceptionally well with the ice cream. I loved the little spoon that held the wine. This alternation between the liquid and dessert was a theme I really enjoyed throughout the meal. 

Oyster pie and veloute

Unfortunately they still served that dumbass guess the milk game. It's the fact that they didn't personally make the chocolate that bothers me. I can buy Mast chocolates at the grocery store. They should change the game and incorporate some house made dessert and not cop out with outsourcing. A great idea would be to bring the maple syrup popsicle into a potential course and not just a special treat for kitchen tours. Maybe guess the maple syrup and which tree it came from would be slightly more innovative. There also should be some incentive for winning the game. By adding a little treat / prize would really make the overall experience even more worthwhile. 

Despite my few concerns and criticisms I definitely recommend coming here at least once. It's not just the food but the overall culinary experience. 

Price

$295 per person including gratuity, excludes tax

Reservation

1 month in advance

Scallops with black truffle and leeks

Caviar benedict with eggs, cauliflower and ham

Foie gras

Lobster with poached butternut squash and chestnuts

Hen of the woods mushroom with roasted horseradish

Cato corner cheese fondue with squash and mustard

Milk and honey custard with bee pollen ice cream

Waldorf salad

Venison roasted with beets and onion

Ice cream with bitter almond and ginger crumble paired with Reisling

Sakagura

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I have dined at Sakagura twice—once at the bar and once at a table. Overall I am very impressed by this establishment and love the food and presentation of sake. It is definitely one of my favorite places for Japanese food (not sushi). 

Food

I have yet to try a dish I didn't like. Overall the food is pretty solid and one can't go wrong with any of the options. But a few highlights include but no limited to:

1) Waygu beef sashimi with Daikon Radish. The fat and juicy meat complemented by the daikon radish and onions is mouth watering.

2) Fluke Sashimi with Daikon Radish. Very similar to the beef sashimi in flavor but fluke. Really excellent flavors. Very light and appetizing.

3) Boiled tofu. I love tofu, especially when very fresh and of high quality. What I especially loved about this dish was the tofu skin. This really made the dish because I am obsessed with tofu skin. On the side there is ponzu sauce, onions and radish to enhance the flavors of the tofu as you wish.

4) Steamed egg custard. I grew up eating this dish, so I loved it. The egg was so soft and tender—such a comforting dish. I highly recommend. 

Sake

Obviously Sakagura is known for its vast selection of sake and unique presentation of each order. The use of fresh flowers for each sake makes the experience not only visually appealing but also gives honor to the sake being served. It makes the whole drinking experience a much more classy one.

Decor/Ambiance

The restaurant is located in the basement of an office building. Unless you've heard of Sakagura, it's not a place you'd just randomly stumble upon.  Once you enter the building there is a not-so-noticeable door that leads you to the restaurant.

Price

For a nice full meal with a decent carafe of sake for two I'd say around $65-80 per person including tax and tip. 

Reservation

I can never seem to get a reservation at a good time, so I recommend making it far in advance. However, the times I've been, I did a walk in and had no issues. It all depends on the day and luck of the draw. But I think if you go an hour prior during peak times, it should be okay.

Born Gold

Wagyu Beef Sashimi with Daikon Radish

Rice Ball with Salmon

Organic Chicken with Sea Salt and Yuzu Pepper

Grilled Japanese Eggplants

Chicken Meatballs

Nanbu Bijin

Fluke Sashimi with Grated Daikon Radish

Steamed Egg Custard

Boiled Tofu

Uni Soba

 

Brunch At Sitka & Spruce

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Sweet stick bun

A wintry champagne brunch with my good friend Brandon. We began the meal with a sweet sticky bun covered in almonds and butter. The subtly sweet and buttery appetizer was warm and perfect for the nippy weather. 

Food

The food overall was very fresh, unique and tasty. Every dish embodied fresh ingredients and interesting new play on of traditional dishes—such as the savory bread pudding with lamb sausage. The baked eggs were no ordinary baked eggs, even visually it resembled a very Zen forest filled with beautiful chanterelles. Each bit was accompanied with wild berries that added a twist of lemon flavor. 

Quality

Excellent. Fresh and high quality. 

Savory bread pudding

Decor/Ambiance

The restaurant is located in the back of a market type place with various vendors. The space is wide open with tall ceilings and a rustic homey design.  The large gridded windows give it a cool loft feel. 

Price

Very reasonable. For brunch I'd budget about $30-35 per person to include 4 dishes and a drink each. Dinner will be slightly higher.

Reservation

Brunch was relatively easy to get a reservation and walk-ins seem probable. I believe that dinner on weekends would be busier so perhaps a reservation would be wise. 

Baked eggs

Baked eggs

Frittata