The redo of Eleven Madison creates one of the most stunning rooms in New York City, befitting Eleven Mad’s minimalist cuisine. Wine highlights of the dinner were the 69 and 79 DRC Richebourgs, which were from the Wolfgang Gruenwald cellar. A Magnum of 1955 (Jay’s year) Haut Brion was quite good (although not as good as Magnums of the 55 La Mission we have had). The 1990 D’yquem, served from magnum, continues to be one of my favorite modern yquems. I brought a 1955 Grahams Vintage Port, which was multi layered and delicious. Food highlights included the famous Eleven Mad duck, which paired extremely well with the 69/79 DRC Riche.
