At the end of every meal at the restaurant Eleven Madison Park, in Manhattan, guests are presented with a small gift: a jar of granola for tomorrow’s breakfast. It is classic Alpine fare, taken straight from the chef Daniel Humm’s childhood in Zurich. The rolled oats are golden with brown sugar and a hint of maple, with salt and a wisp of olive oil for depth. Coconut chips and shelled pistachios provide a hint of whimsy, pumpkin seeds a leathery crunch. Dried sour cherries peek out from here…
Jessica Gutierrez