Eleven Madison Park
Fine dining restaurant · Flatiron District
11 Madison Ave, New York, NY 10010
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Highlights
Plant-based tasting menus in an art deco space, acclaimed cuisine
Plant-based tasting menus in an art deco space, acclaimed cuisine
"In 2021, Eleven Madison Park went plant-based. We applaud the Flatiron restaurant’s decision, but, when all you’re serving is interesting (and occasionally delicious) bite-sized portions of beets and celtuce, a several-hundred-dollar check sure does sting. The attentive service, beverage program, and stately dining room are all nice touches, but they aren’t enough to make this place a must-visit." - bryan kim, willa moore, neha talreja, molly fitzpatrick, will hartman
"A three-Michelin-starred restaurant under Daniel Humm where the chef trained for five years and rose to executive sous chef, serving as a formative and technical influence on his cooking." - Melissa McCart
"Owned and led by Daniel Humm (with Will Guidara earlier a key partner), this New York institution has held three Michelin stars and served seasonal tasting menus; after a major renovation it notably shifted to a fully vegan menu in 2021. The restaurant offers shorter and full tasting formats (examples cited at $285 for a five-course option and $365 for a full tasting) and was the second American restaurant to be named the world’s best by this list." - Hillary Dixler Canavan
"The now-vegan, three-Michelin-starred restaurant was famously converted into a community kitchen during the height of the pandemic, serving 3,000 meals a day — a move its chef recalls while standing 'in the dining room in his pressed chef whites, tall as an NBA forward.' Reflecting on that time and his relationship to fine dining, he says, “It changed my life.” He has also said, “In my life, I always struggled with the exclusivity of my restaurant. I do love the art of food, but Rethink helped me connect with food in a different way,” attributing the pivot to deeper engagement with community-focused feeding work." - Andrea Strong
"Represented by a chef who offered a creative plant‑based reinterpretation of panna cotta that showcased spring seasonal flavors — strawberries, cherry blossom, and rose — highlighting the restaurant’s commitment to inventive, high‑end vegetable‑forward desserts." - BySam Stone
