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  • Eleven was our first dinner experience in the city, and for us, truly is as good as it gets! The interior decor is classy yet not overly stuffy, and the lighting is flattering to everyone and everything. As requested, we sat in a booth on the first floor. There is a second floor that completely opens up to create an "open air" space weather permitting, but the weather was not permitting on the night of our visit. For cocktails, my husband chose a scotch, and I chose a French Pinot Noir. Much to my delight, the Pinot Noir was a generous pour, and I did not have to order a second. As starters, I chose Ricotta Cavatelli (blistered cherry tomatoes, garlic, basil, burrata and tiny pasta) and my husband had the gazpacho. Both were very good, but mine was the best! We also enjoyed their bread basket with my favorite being the raisin pecan bread. The entrees were Lamb Loin for me, and Beef Tendeloin for him. They were fabulous as well as the other accompanying items--take a look at their menu. I cannot do it justice, other than to say I wanted to lick all my plates clean! Although we had more than enough food, we had to keep the winning streak going and try dessert. My husband ordered banana dream, I mean cream pie, and I ordered the trio of sorbets. The pie looked like a dream pie, and had I not eaten so much, I would have wanted my own piece. My sorbets were flavored watermelon-strawberry, cocunut-lime, and passion fruit served with a side of fresh berries and 3 small delicious cookies. This was the best sorbet I have ever tasted. Flavors were on the sweet-sour side, and reminded me of margaritas, sans tequila. And we both had a shot of their house made limoncello --totally hit the spot! Service is excellent, and their timing is down to a science. Our server was quite attentive yet not intrusive. Never did we not have a new set of clean silverware for each course, and there were plenty of bread basket visits, and drinks filled. Wish we were in town longer as I definitely would like to come back for happy hours and to dine on the second floor open air style.
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