Eleven Madison Park in NYC

I started going to fine dining establishments in 2019, but my fascination with them started before then. A dear friend of mine suggested that I watch the documentary Jiro Dreams of Sushi, a film that follows Jiro Ono, a sushi master in Japan. The film was critically acclaimed, and I fell in love with the pursuit of perfection behind Jiro Ono and his sons’ craft. The director followed up with his subsequent and also critically acclaimed series called Chef’s Table on Netflix. Chef’s Table also follows other chefs at the highest levels of gastronomy. Notable chefs include Massimo Bottura from Osteria Francescana, Niki Nakayama from n/naka, and Grant Achatz from Alinea. This obsession isn’t even food at this level, it’s an experience, it’s a work of art. It’s led me into the deep and fascinating world of the Michelin Guide and great food in the USA. I am urging you to make a reservation at one of these places.

Eleven Madison Park is run by Daniel Humm in NYC. It was voted the best restaurant in the world in 2017 and has maintained its status as a top restaurant since its inception in 1998. The place is immaculate inside, the food is unforgettable, and the service is revered. I went there in 2019, and it is one of the most memorable experiences in my life. Since that time, I’ve been to several other top restaurants and have reservations in the future for many others. When I tell my friends I’ve been to these places that are internationally renowned, the first thing they ask is, how much would it be? Right now, at the time of this writing, you can go solo to Eleven Madison Park for $335.00 (plus tax). Double it if you’re going with someone. No tip to worry about, no awkward credit card dance between friends, just go there and enjoy the masterpiece. A masterfully crafted gastronomic experience of 8-10 courses for that amount of money in my opinion is a steal compared to many of your local “fancy” restaurants. Depending on which report you look at, the average American spends about $2500-$3500 yearly on eating out. I find it hard to believe that the average person can’t afford to go there if they give up a month of eating out, discounting travel costs.

The French Laundry in Napa Valley, CA

Another complaint that I’ve received is that the portions are too small to justify the cost. Let’s use The French Laundry as an example. When I went there, I received 10+ courses over the course of 3 hours. If one goes to a local restaurant, they’ll typically receive an appetizer, an entrée, and a choice of a dessert. I had several of each there, not to mention a goody bag to take home! Furthermore, the French Laundry has locally sourced food of the highest quality, prepared in a way that’s visually pleasing by the best chefs. By the end of the night you will be extremely full, I can guarantee it.

Benu in San Francisco

The service is another part of the experience. These top restaurants are like a well oiled machine. I spoke to the maître d’ at both Manresa and Benu, and they have a very precise system to ensure service is at its finest. The servers bus food in a rotation, the chefs conjure up the food, the head chef inspects food for quality and a 2nd inspector supervises the food for plating. The floor of the restaurant typically has a supervisor that overlooks everything in the dining room and fills in the gaps. If you leave your table, your cloth get folded and will be ready for you before you return. Your beverage will always be filled; your table will always be tidy. When each course is ready, it is presented with a possible story behind its creation and the suggested way how to eat it. Each restaurant has a slightly different timing between each course, but nothing feels rushed nor delayed. When have you seen your local restaurant do any of the things above?

Manresa in Los Gatos

I had my first wine pairing at Manresa and was pleasantly surprised by how sophisticated the wines were. I’ve been going to several wineries in the Northern California region, but decided to do this wine pairing because I’ve never had a pairing before. Each wine (and beer!) enhanced the flavor of the course that it came with tenfold. The sommeliers at these high-end restaurants are some of the finest ever. He spoke of the region the wine came from, how it’s made, the history of the winery, and the notes and tannins that it has. The wine selection was diverse and really expanded my thoughts on what a good wine can be. Some restaurants offer different types of pairings. Atelier Crenn offers a non-alcoholic cocktail pairing and really shows the creativity of the chef.

Atelier Crenn in San Francisco

Making a reservation at these restaurants has never been easier. Tock, OpenTable, and Resy have streamlined the process and are used by most restaurants now. You can match their availability with yours, and all you need to do is show up after making a reservation. Be mindful of their dress requirements!

What I can say is that the future of fine dining looks bright. The Michelin Guide is expanding their US market, and more people are being adventurous with food. I hope to see the reader in one of these restaurants in the future!