Madison Kitchen
“Here again Chef DiBona reinvents a standard.They really have it together.”
“Executive Chef Nick Di Bona (winner on Chopped) puts forth food of the highest quality with a presentation to match.”
“The food is a bit overpriced (in my opinion- but I'm also a broke 25 year old) so when Im in NY visiting family I frequent this restaurant less then others in the area.”
Madison Kitchen
Takes Reservations: Yes
Take-out: Yes
Accepts Credit Cards: Yes
Bike Parking: Yes
Good for Groups: Yes
Has TV: Yes
Waiter Service: Yes
Caters: Yes
Price range.
$$$ Price range $31-60
2 reviews
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Went to Madison Kitchen on a dinner date last night based on Yelp reviews and their menu online. I hit the jackpot with this place. Everything we had was spot on from start to finish. We had an appetizer special. it was a braised rabbit in a chipotle sauce served on a fried tostada. Delicious, tender, and smokey served on the perfect crispy vessel for the much needed textural component. My date had the tuna entree and she loved it. I had the berkshire t-bone pork chop served with a sweet potato puree and brussel sprouts. It was delicious and cooked perfectly. For dessert we had the chocolate lava cake and the bread pudding. Again, both were delicious. Two thumbs up for this intimate little gem. If you are anywhere near this place, i would highly recommend you go give it a try. You won't be disappointed. The servers were friendly and attentive, which always makes for a more pleasant experience. ENJOY!!!
Executive chef and owner Nick Dibona, formerly of Peter Pratts Inn will treat your palate to a culinary vacation, set in a classy and comfortable spot next to the Larchmont train station.
Enter into the bar area which provides seating in either a custom booth, a high top, or eight stools on the one-of-a-kind solid pewter bar top. Edison bulbs light bar area. Walls and ceilings are covered with slate edge tile and stained hardwood. The well thought out decorations allow guests to feel instantly transported to a warm and inviting culinary spa. The backdrop is the fireplace which dazzles in brilliance, and provides a view into the dining room, opening up the space and setting the stage for some terrific food!
In the dining room sit around custom tables in booth and chairs selected for style and their ability to cradle guests. The room is illuminated by Restoration Hardware lighting. That custom eye-level fireplace bridges the transition between bar and dining room, providing a beautiful and cozy backdrop for Chef Nick's cuisine.
Even the glasses and the silverware seem to blend into the atmosphere.
Our appetizers: 1) tuna tartare with fresh ginger and small, triangular crispy corn nachos was refreshing and delicious, bridging Asian and American textures and flavors. Simple and wonderful, and 2) house made ravioli with burrata, ricotta and paremesan filling, topped with a rich wild venison ragout, which melted in your mouth and delivered a lingering finish like a fine wine
Entrees: 1) a dry-aged Delmonico steak with honey roasted brussel sprouts and mash potato drizzled with a chanterelle jus. Steak was done perfectly medium rare, and was mouthwatering with the sweet sprouts and earthy mushroom jus. This hearty and savory dish paired perfectly with a Napa zinfandel, and 2) wild red snapper was served over a beet and quinoa salad, drizzled with a warm tangerine vinaigrette. The fish was light and almost creamy, contrasted by the earthiness of the beets, providing a surprising harmony. Paired with a lightly oaked Chardonnay, this dish was singing!
Dessert was Chef Dibona magic, a waffle sundae with cookie batter and house made vanilla ice cream. This combined amazing textures of smooth and crunchy. With a glass of port this was the perfect end to our culinary delight!
Results exceeded our admittedly high expectations, and service, from the bartenders to the wait staff was simply outstanding.
BRAVO !!!