. . . is a braised endive dish. Braised freakin' endive. Not a perfectly seared duck breast or some impossibly fresh hamachi. Not a well-aged steak with a slab of seared foie gras on top. We talkin' 'bout braised endive. Aside from a pinch of saffron, there was nary a luxury ingredient on the plate. Surprised? I know I was. I don't know why I even chose to make this dish from Eleven Madison Park in the first place, but I'm quite glad I did. The first bite of this dish absolutely floored me. The complexity of the flavors was simply outstanding. So many different notes being hit at the same time and all of them working in harmony. Braised endive. Go figure. I'll try to do this recipe justice in this post.