Recently in the news for the splitting of its co-owners and business partners chef Daniel Humm and Will Guidara, New York fine dining stalwart Eleven Madison Park has seen its fair share of moves and shakes since it was established in 1998. Humm himself was brought onboard only in 2006 by then owner Danny Meyers—a key move that helped put Eleven Madison Park on the foodie watch list; Guidara’s hospitality style introduced the now iconic ‘dreamweavers’, employees who by researching diners create highly personal and theatrical extra touches during the meal, bringing the restaurant’s service to another level.
2010’s retooling of the restaurant to become more exclusive and expensive propelled its international acclaim. After buying the restaurant from Meyers in 2011, Humm and Guidara pushed forth another menu revamp of the Eleven Madison Park experience in July 2012 to pay homage to the history and terroir of New York, just two months after it cracked the top 10 on the World’s 50 Best Restaurant list. Even after attaining the coveted top spot on the list in 2017, the partners decided to close the restaurant for four months for extensive renovations.
The partner’s split and Humm buying out Guidara’s share in the restaurant will no doubt shake things up but if there’s anything the past two decades have shown, it is that Eleven Madison Park’s success and longevity is propped up by a constant series of reinvention, anticipating and tweaking their dining experience to the evolving preferences of diners.
CHANGE THE ONLY CONSTANT; REINVENTION THE MOTHER OF LONGEVITY
Denne historien er fra September - October 2019-utgaven av WINE&DINE.
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Denne historien er fra September - October 2019-utgaven av WINE&DINE.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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New Blood
The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.
Sharing Is Caring
Compared to its flagship at Serene Centre, Fat Belly Social at Boon Tat Street is a classier and bolder affair, in more than one sense.
Nutmeg's Role In Singapore's History
From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.
New And Improved
The ever-profound chef-owner Kenjiro ‘Hatch’ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singapore’s new location at Amoy Street.
Pairing Spice-Driven Cuisines With Wine
Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesn’t have to be.
Let Land Grow Wild
Niew Tai-Ran has worn many hats: aeronautical engineering major, investment banker, avid surfer, and, for the last 14 years, winemaker. Discover how this Malaysia-born, Singapore-native is championing the “do-nothing farming” philosophy at his vineyard in Oregon.
The South Asian Misnomer
Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.
Keepers Of The Spice Trade
From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.
Sugar, Spice And Everything Nice
Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.
Building Blocks From The Archipelago
For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.
