What I like about this show is that you can see the chefs actually respect Mike. They know he was a real chef just like them once. A lot of these restaurant shows you can tell the chefs just wish it was over. They seem happy to talk to Mike.
Just wonderful. Fine dining at its absolute peak. So much hard work, ingenuity and persistence. Outstanding restaurant and I must say it's about the third or fourth time I've watched this episode. Rock on 11 Madison Park!
Mark my Words. This chef are truely extraordinary. One of few that are amongst the greatest cooks/maintenance chefs that exists in the modern World of cooking.
What a great job with this video. I am saving up to make a trip there and cooking, although not my living, it is how I unwind from my making a living. The cookbook has given amazing inspiration. Being a jazz musician as well, I enjoyed how you included their influence from Miles and having Evan's as an addition. One day Mr. Humm, one day, I will see you there!
whoever gave this a thumbs down is a jealous hater. As inspired and honored as i am to even view a spinet of this restaurant's innards, i will never go back to cooking in fine dining kitchens. I appreciate these people who work 12, 14, 18 hours a day to uphold this artistry, but for me i felt enslaved. lol The fatigue alone of the commute burned me out, but bravo to them.
the irony of the idea of "fine dining" and serving chicken feet as their base stock flavour. cant wait til the restaurant re-opens!! def in my bucket list
Tweezers Chefs I Just Started Watching am a Little Behind Looks Like About 12 Years Yet These Are Tweezer 🧑🍳 Chef’s Not My Favorite Food Mike is Cool Yet He Has To Cover Everyone When He Goes To The Stake House’s Yup and Martini 🍸 Bars That’s What Am Talking About Big Daddy
I still think tasting menus are way easier to control then an open menu with 40 dishes .. fine dining is over priced ingredients bought by over priced restaurants trick is add caviar or truffles to every dish so it seems expensive .. a fine dining chef will have a harder time in a busy al carte menu place then a cook in a restaurant will have at a fine dining kitchen
I ate Michiclin 3 star restaurant Montreal Quebec my family tried to lower the standard s of Michiclin I had them posse as diner and cover Michiclin status I had my dinner than told them after wards it they gained star after I left...
Chicken stock becoming the base for most meat dishes... and worse yet, all fish dishes?! Seriously? One of the worst kinds of corruption in culinary domain. Perhaps one that could only come from arrogance of confidence. From acceptability of whatever one does as a benchmark, being passed off without due critique and scrutiny.
If anyone watches Chef's Table, this restaurant doesnt belong on the #1 spot. Comparing, for example, Central in Lima Peru to Eleven Madison Park: I miss the emotion and story behind the food. The depth of it's origins and the journey that Virgilio Martínez brings to his customers doesnt exist in this restaurant. It's fancy food shaped into art. Does not deserve to be #1. Either way, im sure the 50best list is biased and corrupt
You clearly haven't eaten there. There is no journey. It's not even a culture. They copy various traditional meals from all over the world and make their own art out of it. Go to a well-respected restaurant in France and have their froie gras. It will be 10x better then 11MP's froie gras. Sure, it's goddamn delicious and i would eat there every day if i had the money. But DOES NOT deserve #1 for as long as it is. It's too modest.
Why do you think Chef's Table hasn't made an episode of the #1? You'd think that such a restaurant would be quite important to miss out on in this series, no? No comparable and intriguing story-line from the owners. No journey through their obtaining of ingredients. No clear narrative or theme put into their menu. No feelings or moods attached to their cuisine.
''Now you want to actually find a restaurant that doesn't deserve to be there and that is that Faviken over there is Sweden. Joke..'' This comment shows you have no taste for originality and distinction.
What I like about this show is that you can see the chefs actually respect Mike. They know he was a real chef just like them once. A lot of these restaurant shows you can tell the chefs just wish it was over. They seem happy to talk to Mike.
Right away you know if someone is/was a chef before. By them just knowing what you are/did do(ing).
It’s great when the chefs are part owner in a restaurant, because they really take care in the quality of the food, and it’s no longer just a job.
dude you your self have become a legend. these vids are great. thanks
This is freaking artwork... wow. Even the drinks are gorgeous.
Just wonderful. Fine dining at its absolute peak. So much hard work, ingenuity and persistence. Outstanding restaurant and I must say it's about the third or fourth time I've watched this episode. Rock on 11 Madison Park!
Viewing the way the chef,the staff,the whole crew pays strict details to everything is absolutely Majestic,I am just Inspired!!
Thank you for the review!
It motivated me to go to the restaurant, and I had a really great time there!
Everything was amazing.
Mark my Words. This chef are truely extraordinary. One of few that are amongst the greatest cooks/maintenance chefs that exists in the modern World of cooking.
Brilliant, this video inspires young cook's like me! Love it
What a great job with this video. I am saving up to make a trip there and cooking, although not my living, it is how I unwind from my making a living. The cookbook has given amazing inspiration. Being a jazz musician as well, I enjoyed how you included their influence from Miles and having Evan's as an addition. One day Mr. Humm, one day, I will see you there!
Chef Daniel Humm seems so humble. Humm-ble if you will... ahem. Bath seriously he seems awesome. I hope I get to eat his food some day.
That apple dessert looked impeccable
Miss me some 11MP. Good eatin'. Hope they are able to open again
Mike is the man. Came up old school, and knows what it takes. Keep up the great work. Love your stuff!!!!
Is Mike Colameco Brian from family guy??
Can you describe perfection? This is it!!
This is not one of the finest. It is the finest in that city, in that country. Maybe even in this world. Awesome work, Mr. Mike!
Great chef. 👍👍👍
Humble n handsome 😊
"Eleven Madison Park" the New York restaurant rises to first place from third in the 2017 rankings by hundreds of judges.
The last time i had mushroom tea i was tripping for almost 4 days.
lol
I just literally almost choked laughing at your comment. 😂😂😂😂😂😂😂
BEST COMMENT EVER!!!!!!!!!
🎢🎭🚀☀️🌚⚡☄⭐🌊😂
Chef & F/B very good communication....
browned chicken bone instead of veal has always been my go to
The guy @2:44 can enjoy something else after the meal.
Why am I reminded of Bob Vila ? A bit "Me- Me" and facial expressions of "I knew that" or "So what". But i like the shows content.
truely inspiring!
And in 2017 it is the best restaurant in the world. Amazing turnaround.
whoever gave this a thumbs down is a jealous hater. As inspired and honored as i am to even view a spinet of this restaurant's innards, i will never go back to cooking in fine dining kitchens. I appreciate these people who work 12, 14, 18 hours a day to uphold this artistry, but for me i felt enslaved. lol The fatigue alone of the commute burned me out, but bravo to them.
Bill Evans the horn player, not Bill Evans the piano player. Played with Miles in his 80s electric outer space days.
ELEVEN MADISON PARK - ON MY WAY!
The recipes looks easy but this is one of the best chefs in the modern world. He is the definition of quality food a long with other famous chefs.
what did Mike colameco said when he was talking with bartender. is hand for cipica? or something elses?
Colameco is NY's premier name-dropper.
13:19 Abbaye de Saint Bon Chien... the guy knows his beers!
When the chef was describing the dish to his staff.....I forgot the ingredients as I heard them....and I thought my job was difficult.
PatisserieBoy imagine remembering 15 pastas with 5 different mods on each of them lol.
Inspired!
When it comes to wild animals in particular a sea salt will be necessary in order to cooporate all the flavours.
the irony of the idea of "fine dining" and serving chicken feet as their base stock flavour. cant wait til the restaurant re-opens!! def in my bucket list
Zero irony
Chef at the end went for the European double kiss. Either Mr.Colameco did not want it or did not notice.
Thank you
was it a bank?
That Rack @ 2.44 ..my table would develope an extra leg sat onboard with that
maybe at 17:34 i would kindly ask the pastry chef to clean her finger nails before coming to work
I can't wait to work in a place like this
get ready to pick microherbs for 2 years straight. its worth it though.
Happy Elevens 💚 lmao 🍸🍒
I don't get it?
Their partnership ended in July 2019. Guess partners don't always last forever :(
What happened to the butcher once they went vegan?
9:10 “mm hmm” - Thats cute
amazing. just at 17:23 that girl need to clean her nails and hands.
wow 25 and dining manager
The Head Chef look like a young Tony Soprano...
Tweezers Chefs I
Just Started Watching am a Little Behind
Looks Like About
12 Years
Yet These Are
Tweezer 🧑🍳 Chef’s
Not My Favorite Food
Mike is Cool
Yet He Has To Cover Everyone
When He Goes To
The Stake House’s
Yup and Martini 🍸
Bars That’s What Am
Talking About
Big Daddy
And they are the nicest people too;not unimportant in this business!
uh oh bad cut on 8:59
I still think tasting menus are way easier to control then an open menu with 40 dishes .. fine dining is over priced ingredients bought by over priced restaurants trick is add caviar or truffles to every dish so it seems expensive .. a fine dining chef will have a harder time in a busy al carte menu place then a cook in a restaurant will have at a fine dining kitchen
at 17:44 girl got the nasty nails going on....lol
She's a woman, not a girl and her nails look like any other chefs. Stop being such an idiot to women.
8.55 A guy has the worst scares in his arm and finger ..
Host looks like fucking Ganondorf
i'm dead
i love the bartenders line of shit.
he looks like a founding father
If this is the best restaurant in the world then I am Chinese. ps: I am not Chinese.
Did you ever eat there? No? Then stay at your local McDonalds!
Madison Wisconsin
18 min in a combi oven. not in a regular oven. so not raw
Switzerland subject
This really crazy!!!... Where is the $5.99 all-you can eat?
22:14 did he say they only put that duck in the oven for 18 minutes?!
Yeah, duck should be cooked pink. It doesn't take too long at all.
You're like Nardwuar's more charming and responsible older brother!
The host doesn't like it when he isn't talking or the center of attention.
pretty awesom e
This guy is just another Lucus
Why does everyone the guy interview feels so awkward.Maybe bc he is soo close to them
Inspection 3 michiclin inspector 12 final inspection for star qualified.. 🦊 ssddd
Its now a vegan hot mess. Finest restraunt no more.
Joe Walsh lol
Run Andorra citizenship report King evaluation Kohler spa weekend evaluation...hydrotherapy massage with shower than application of your own lotion..
chef Humm's posture, ughhh so unhealthy
Preservation of Michiclin 3 star rating...
he looks like someones nightmare and really annoys me for some reason but the food and restaurant AMAZING
I ate Michiclin 3 star restaurant Montreal Quebec my family tried to lower the standard s of Michiclin I had them posse as diner and cover Michiclin status I had my dinner than told them after wards it they gained star after I left...
Chicken stock becoming the base for most meat dishes... and worse yet, all fish dishes?! Seriously? One of the worst kinds of corruption in culinary domain. Perhaps one that could only come from arrogance of confidence. From acceptability of whatever one does as a benchmark, being passed off without due critique and scrutiny.
Stan Chill don't see you with a multi million dollar 3 Michelin star restaurant that is ranked no. 1 in the world
In the internet domain one of the greatest corruptions is giving high opinions behind a ghost account.
Yo Stan, chill. You don't know what you're talking about; and your grammar is embarrassing considering how confident you are.
Didn’t this restaurant recently go vegan after the pandemic? If so, what a shame.
Filthy finger nails touching the apple 🍏 cmon
We Strive to be the Finest Restaurant so we can receive an Award from a Tire Company! wut?
Glad you are the best customer at the Jersey McDonalds. And you should stay there!
@@franzk.5590 That comment was posted 3 years ago.. lol and yes I'm still here making a shit load of money.. Thank you
@@NewJerseyJay and 3 years later you still got no class! Maybe even with your shit load of money!
Gadugo pa man ang duck
Makes you sick doesn't it? lol
Wtf
Seeing some dirty fingernails lol
Must be yours!
Bored decor,,bored dishes,dishes has not color
raw duck. oo
Game meats are often cooked rare to retain their moisture, because there is very little fat between the muscles.
Just this comment alone disqualifies you from any further comment! Buffon!
If anyone watches Chef's Table, this restaurant doesnt belong on the #1 spot. Comparing, for example, Central in Lima Peru to Eleven Madison Park: I miss the emotion and story behind the food. The depth of it's origins and the journey that Virgilio Martínez brings to his customers doesnt exist in this restaurant. It's fancy food shaped into art. Does not deserve to be #1. Either way, im sure the 50best list is biased and corrupt
You clearly haven't eaten there. There is no journey. It's not even a culture. They copy various traditional meals from all over the world and make their own art out of it. Go to a well-respected restaurant in France and have their froie gras. It will be 10x better then 11MP's froie gras. Sure, it's goddamn delicious and i would eat there every day if i had the money. But DOES NOT deserve #1 for as long as it is. It's too modest.
Why do you think Chef's Table hasn't made an episode of the #1? You'd think that such a restaurant would be quite important to miss out on in this series, no? No comparable and intriguing story-line from the owners. No journey through their obtaining of ingredients. No clear narrative or theme put into their menu. No feelings or moods attached to their cuisine.
''Now you want to actually find a restaurant that doesn't deserve to be there and that is that Faviken over there is Sweden. Joke..''
This comment shows you have no taste for originality and distinction.
Ok you're right.
You must be american?
They are trying to lower the standard s of Michiclin..
haha t bag