J'Adore: Eleven Madison Park Restaurant

The last time I had dinner at Eleven Madison Park, the subject was copper. I could shade the truth, telling you that I was dining with Francisco d’Anconia, owner of the world’s largest copper mining empire in “Atlas Shrugged”.

Actually, the subject was beauty … beauty of place, the deeply sensual beauty of the food at Eleven Madison Park, and the beauty of copper woven into products. I was reminded of this memorable Eleven Madison Park dinner, reading a Luxist post about London Luxury SkinGlow bedding.

Their SkinGlow collection is infused with Cupron copper technology to smooth and reduce the appearance of wrinkles, fine lines, crow’s feet and other skin imperfections within four weeks of use. Copper ions woven into the fabric are activated by body moisture and the ions last for the lifetime of the fabric.

This claim sounds crazy, but there’s a lot of science behind Cupron, much of it developed with the US Military.

Enough mumbo jumbo. I’d prefer daydreaming about Eleven Madison Park and the subject of gloriously, sublimely sensual Food.

If you don’t live in New York, are on a new diet or don’t have a generous dinner budget, just drool over the Eleven Madison Park website. It’s an arousing visual feast, one that nourishes our senses with voluptuous photography.The website may be the most inspiring restaurant in cyberspace.

Let me say that Eleven Madison Park has a great prix-fixe lunch for $28.

What I loved about dinner … besides the perfection of the room, the light, the martinis … was the lightness of the food. To indulge so lavishly in flavorful, succulent, sophisticated tastings that are served in moderate portions was perfect. Note: I had the six-course tasting dinner. NYMag says that the portions are too small for a three-course meal. But they, too, love Eleven Madison Park.

More Gourmet Writeups about Eleven Madison Park, from blogs headed for our Pleasures Channel:

Eleven Madison Park Gastros on Tour

Eleven Madison Park Dudes on Foods

Eleven Madison Park New York Journal

Enjoy, Anne