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Big changes are a foot for one of the world's best restaurants Eleven Madison Park in New York.
The restaurant which is run by chef Daniel Humm and manger Will Guidara has built up a solid reputation over the past 14 years as one of the best places to eat in The Big Apple.
With three Michelin stars, a much coveted four star rating from the New York Times and number 10 on the World's 50 Best Restaurants list, it's safe to say the restaurant has developed a winning formula for success - but not content with this the owners are about to risk it all in an attempt to change the way the restaurant operates and how visitors enjoy their dining experience.
In an interview with the NY Times the general manager Will Guidara talked how him and Humm plan to take a gamble and leave at their own legacy on the culinary industry. How? The pair will develop a new tasting menu that focuses as much on the theatrical experience of dining as the food.
Card tricks, sea mist blasted over diners, a smoke chamber and cheese served in a picnic basket. The duo will also try to focus on New York's heritage telling the story of the cities history and producers through the food on the tasting menu.
It's a huge gamble for what is a highly successful restaurant but one the pair told the NY Times they are willing to take. Humm explained his logic, saying, “You’ve got to listen to your guests and our guests are telling us that they want this unique experience and journey.”
The shift certainly matches the current changes across the Fine Dining fraternity - The Roca brothers recently revealed their new plans for an experience based culinary opera at their restaurant in Spain, Ferran Adria and his brother Albert just built their multi-sensory frosted rain sculpture at 41 degrees in Barcelona, Chef Andoni at Mugaritz spent two years working on a classical music score to accompany his tasting menu and Grant Achatz at Alinea has been working on experience based dishes for some time.
Dining and what people now expect from a high end dining experience is changing, 'Off the Plate' experience is now as important as the food and this shift is being reflected across the industry. As Humm explained to the NY Times, presiding over a culinary temple is not what he wants from his career, “Times have changed, who wants to go to a temple? People want to have fun.”
