35-year-old Daniel Humm achieved his goal: to successfully turn "Eleven Mad" into a restaurant that garnered the highest honors in the culinary world. A good way to describe Daniel's cooking is "subtle yet full flavored," and he often relies on unusual ingredient combinations – like heirloom tomatoes with watermelon, or poached lobster with Chantenay carrots – which work because Humm's kitchen takes the time and effort to balance sweetness, acidity and textures. Humm's signature dish: roast Muscovy duck scented with lavender, honey and spices, should be a requisite for anyone with a keen interest in the fine dining experience. "Excellent service and a stunning dining room" complement the cuisine, and wine director John Ragan is so good at his job that one reviewer told us, "If I ever open a restaurant, I'd like him to be my sommelier."