This spring, instead of planning a seasonally-driven cocktail menu separate from a seasonally-driven dinner menu, Bar Director Leo Robitschek has used the latter to inspire the former. So drink recipes draw on the flavor profiles of peas in buffalo yogurt, or duck with rhubarb purée. The result: delicious, playful drinks that look and hint at the sweet and savory counterparts that inspired them. This direct collaboration between kitchen and bar may seem overly orchestrated, but it reflects Eleven Madison Park's obsessive attention to detail and the conviction that every component combines to create a singular experience. The cocktails are not necessarily intended to be drunk alongside their edible partner: cocktail pairings with each course may not be an option yet, but we think they certainly should be.