Eleven Madison Park
New York NY 10010
Like many of the finest things in life, Eleven Madison Park is a restaurant that seems to get better with age. Although it opened to much fanfare and subsequent acclaim in 1998, it was Danny Meyer’s hiring of Swiss-born Daniel Humm to helm the kitchen in 2006 that elevated the place to the level of the finest restaurants in the country. Humm — who has won such plaudits for the restaurant as four stars from The New York Times and three from Michelin — bought Eleven Madison from Meyer in 2011, in partnership with his front-of-house counterpart, Will Guidara, and didn’t miss a beat. The two aren't resting on their laurels, either; they did away with the minimalist "grid" menu in November 2012 and introduced a $195 multi-course tasting menu focused on the "extraordinary agricultural bounty of New York and on the centuries-old culinary traditions that have taken root here," according to the restaurant's website. As expected, it’s received rave reviews. They’ve also pushed culinary boundaries by taking part in a sold-out kitchen "swap" with Chicago’s Alinea (number 14 on this list). The Willem de Kooning quote on the front page of their website says it all: "I have to change to stay the same."
Click here to watch chef Daniel Humm react to winning his James Beard Award.
Add Your Review
- tdmstaff "There's always some version of foie gras in the dinner tasting menu, and the Union Square hospitality folks will not disappoint - it usually involves a velvety sauce for a melt-in-your-mouth flavor extravaganza."
A vibrant place to do business and a sensible choice for the family. See the review of this American Nouveau restaurant at 11 Madison Ave. in Manhattan.
View the menu for Eleven Madison Park. Updated regularly.
We crashed the kitchen to see exactly how the superstar team-up works.
Try the Boulevadier. Fantastic!!!!!
The bar is a hidden gem! Striped bass was exquisite, impeccable service.
Excellent food. Artisanal. Smallish plates, and a bit expensive, but worth it.
Must try the seared foie gras!
Try the Quail Egg On Brioche - Served with apple tea and a thyme sprig ...:) (via @Foodspotting)
Leo makes the best Zombies!
Flawless service. Cocktails are a must.
The service here is impeccable.
Kevin Sbraga loves this place! -Kevin Sbraga, Top Chef
gotta thry this....