This was the first of two fabulous dinners I enjoyed at Eleven Madison Park on consecutive evenings in October, 2009. Executive Chef Daniel Humm and his team were firing on all cylinders, as every plate that came out of the kitchen was divine. I particularly like the smoked pork belly and organic milk-fed chicken, but then again, both dishes were topped with truffles, so it was hard to go too wrong. One of the qualities is I like most about Humm’s food is the way he builds clean, well-articulated flavors in a style that marries exceptionally well with wine.
