Eleven Madison Park
212-889-0905
In the fall of 2011, restaurateur Danny Meyer sold Eleven Madison Park to its wildly talented chef, the Swiss-born Daniel Humm, and its general manager, Will Guidara. Humm’s cooking uses modernist techniques to create food with dazzling art-like plating and refined, European flavors. There is no a la carte menu, instead, guests pick from the day’s featured ingredients for a prix fixe menu ($125 to $195). If the chef’s famous suckling pig is an option—a rectangle of confit topped with a thin, crispy sheet of fried pig skin—make sure to order it.
AS FEATURED IN...
From Food & Wine , JUL 2009
The veal dish that chef Daniel Humm (pronounced whom) makes at New York City’s Eleven Madison Park requires a kitchen staff of 60 to create. One cook poaches the tenderloin sous-vide for...MORE
From Food & Wine , OCT 2010
Working with so many wine obsessives means that new chef Jason Franey (formerly of Manhattan's Eleven Madison Park) has become a bit obsessed with wine...MORE
From Food & Wine , JUL 2009
Go to a restaurant with an F&W Best New Chef in the kitchen, and you’ll likely find a great wine director in the dining room...MORE
From Food & Wine , JUN 2012
A great place to try aged Brooklyn Brewery beers paired with some of NYC’s most refined food....MORE
Last updated Tue Mar 19 16:21:46 UTC 2013
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