The 40 by 40 Project is written by Angie Teater, a New York-based interior designer & travel writer. The Project begins on Angie's 39th birthday (March 11, 2017) with only 365 days to accomplish everything on the list before turning big Four-Oh! 

Forty goals. One year. Endless possibilities.

#6: World's Best Restaurant

#6: World's Best Restaurant

It’s hard to imagine how many restaurants exist in the world. From the luxe cuisines of Paris to the hidden treasures of India, millions of kitchens are hot with creativity, all vying to not only fill seats but expectations. So to rise above the cooking masses and be named among The World’s 50 Best Restaurants is an enormous feat, to say the least. And too score a reservation at one of these 50 restaurants? Also an enormous feat. Which is why we ate at the bar.

I’ve long heard the buzz about Eleven Madison Park, named the #1 restaurant in the world, and couldn't wait to dive into the sensory experience. Their seasonal tasting menu is legendary and their plating can only be described as works of art. Yes, this had to happen! So on this rainy Tuesday, my friend Nicole and I decided to bypass the crazy reservation obstacle-course and, instead, attempt to get a “first come, first serve” spot at the bar by showing up at 5:15pm, prior to opening. 

And we succeeded! 

Settling into our little table, we began our culinary adventure. The Bar Menu boasts an impressive 5 course meal, consisting of seasonal ingredients served up with Chef Daniel Humm’s unique flare. Although this is a pared-down version of the 8-10 course menu offered in the main dining room, we found it absolutely worthy of its three Michelin Stars ranking and truly one of the most deliciously decadent meals I've ever had. Happy Sigh. 

First Course: Sturgeon Caviar Benedict with Pickled Quail Egg and accompanied by mini-english muffins 

Second Course:  Scallop marinated with leek and potato accompanied by a decadently flakey dinner role and salted butter

 

Third Course: Sweet potato smoked with mustard seed and apple, paired with a 2014 Domaine Olivier Merlin, Vieilles Vignes, Mâcon-La Roche Vineuse Chardonnay

Fourth Course: Halibut roasted with pear and brown butter

Fifth Course: Apple poached with buckwheat toffee cake and apple sorbet

Surprise extra! Chocolate pretzel with sea salt, paired with a dessert wine

#8: Monthly Reading - The Shadow of the Wind

#8: Monthly Reading - The Shadow of the Wind

#10: Give Back - March

#10: Give Back - March