Eleven Madison Park

The story

Crafted with passion, served with love

A Restaurant That Rewrote the Rules

Eleven Madison Park sits in a 1920s Art Deco building on Madison Avenue — a former MetLife warehouse whose soaring ceilings and commissioned artwork set the stage for one of the most decorated dining experiences in the world. Chef and owner Daniel Humm, a native of Switzerland who earned his first Michelin star at 24, has guided the restaurant to the very top of the global fine-dining conversation: four stars from The New York Times, seven James Beard Foundation Awards, three Michelin stars held continuously since 2012, and the number one spot on the World's 50 Best Restaurants list in 2017. A Forbes Travel Guide Five-Star rating underscores what regulars already know — this is a place that takes nothing for granted.

The Kitchen and the People Behind It

The team reflects the same ambition as the room. Chef de Cuisine Dominique Roy joined in 2015 and became a partner at Daniel Humm Hospitality in 2023, having helped steer the restaurant through its pandemic pivot and subsequent reopening. Executive Pastry Chef Laura Cronin, who trained in Paris under Chef Angelo Musa and was named a San Francisco Chronicle Rising Star Chef, leads a pastry program that has developed its own signature: the Madison Square, a cross-laminated pastry filled with seasonal ganaches and jams, served at the restaurant's Bake It Nice pop-up. General Manager Gabriel Di Bella, son of an Italian chef and a graduate of the wine school of Tain-l'Hermitage, oversees a wine program that holds a Wine Spectator Grand Award.

Plant-Forward American Cuisine, Honestly Told

When Eleven Madison Park reopened in 2021, Humm made a deliberate creative and ethical choice: rebuild the menu entirely around plants. The team developed a new culinary language — koji stocks, whipped cashew cream, sunflower butter, almond-milk ricotta — and in October 2022 the restaurant became the first in the world to receive three Michelin stars for an entirely plant-based menu. That achievement was described by Michelin's International Director as a "North Star" for a generation of chefs.

In October 2025, the menu evolved again. As Humm wrote to guests: "The all-or-nothing approach was necessary to develop our expertise, but that too comes with its own limitations." The current tasting menu offers a plant-based path alongside select animal proteins — including, for those who know the restaurant's history, the honey-lavender-glazed duck — making this a table where more people can sit together.

The Farm, the Community, and the Room

The hyper-seasonal American cuisine on the plate is grounded in Magic Farms, the restaurant's own upstate New York property dedicated to growing fruits and vegetables for EMP. What arrives in the kitchen is shaped entirely by what the season offers. A portion of every meal's proceeds funds the Eleven Madison Truck, which provides free meals to New Yorkers experiencing food insecurity — a commitment that grew directly out of the pandemic, during which Humm and his team prepared over one million meals for frontline workers and underserved communities.

The dining room itself is designed to feel alive rather than hushed. Music plays at an audible volume, the service reads each table and adjusts accordingly, and the artwork — including a Rita Ackermann chalkboard painting and a stone monument by Daniel Turner made from melted-down pieces of the pre-renovation kitchen — gives the space a specific, unrepeatable identity. This is not a room that whispers. It expects you to be present.