If any of you chowhounds have invested in a few meals at danny meyers 11 Madison Park could you reccomend a few dishes that you thought were done well and a good value for the price of the dish. From a chefs point of view
what did it cost to make the dish and was it worth the it?
And has anyone ever BYOB at one of Danny Meyers joints since he does let you bring your own wine but charges a hefty corkage fee. ( of course compared to 3 star rest and below.....)
we all know that New York noodletown would or could not expect to charge a $ 10 + or $35 fee for corkage on byob.
so what da dill with 11 Madison Park . Thanks in advance Yall........ Planning to go there this weekend to experience his style. ( been to smoke,tavern + cafe so far )
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