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New York Magazine food critic Adam Platt  published an exhaustive list of the city’s 101 best restaurants last week. The winner? Eleven Madison Park in the Flatiron district.
 The city is full these days of grown-up haute cuisine restaurants trying desperately to look young, and younger contemporary establishments dabbling in increasingly grown-up styles of cooking,” wrote Platt, who last crafted such a listing six years ago. “But no restaurant blends these two trends together as seamlessly as this one.

 The room is grand, but not in an imposing way. The service is impeccable without being overbearing or stuffy.
And then there’s the chef, Daniel Humm, whose ingenious new Rubik’s Cube tasting menu combines the spontaneity of the ingredient-driven, farm-to-table dining experience with the grandeur of old-fashioned fine dining. If the chef’s famous duck for two is on the menu, order it.
Angela Pinkerton is one of the best pastry chefs in America; save room for Milk and Chocolate, her superb modern take on those classic themes.

 The restaurant, which General Manager Will Giudara and Executive Chef Daniel Humm recently purchased from restaurateur Danny Meyer, is among several other Meyer-owned eateries that made the list, including Union Square Café and Gramercy Tavern. That helped Gramercy and Flatiron put forth a strong showing.

Almost 20 restaurants from the neighborhoods made Platt’s list, ranking the area third in Manhattan for the top places to chow down.

 The restaurants were eligible for up to five stars, which Platt quantified as “ethereal,” but no establishments earned that coveted honor. Still, four stars constituted “exceptional” cuisine. Three stars meant “generally excellent.” Two stars was “very good,” and one star was simply “good.”

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