Eleven Madison Park

New York, USA


  • Dish 1
  • Interior
  • Dish 2

Innovative New American cuisine served in a majestic former bank

The space: In the summer of 2017, shortly after being named The Best Restaurant in the World, Eleven Madison Park closed for a facelift. It reopened with a clean, updated aesthetic marked by cobalt blue mohair banquettes, terrazzo tiling, and a blue painting by artist Rita Ackermann that presides over the dining room. The team also expanded the bar area to make room for additional lounge tables.

On the plate: When Eleven Madison Park reopened post renovation, chef Daniel Humm’s plating took on a more minimalist, almost Nordic aesthetic. His iconic lavender and honey roast duck morphed into a honey glazed duck with apple and rutabaga, and he introduced what has become an instant hit: a savoury cheesecake made from smoked sturgeon, anointed with a mountain of caviar.

Keep it quick: For those looking to experience a shorter meal, the bar offers an abbreviated five-course tasting menu, as compared to the dining room’s eight to 10 plates.

About the chef: Swiss-born chef Humm started working in kitchens at age 14, and earned his first Michelin star at 24. He became executive chef at Eleven Madison Park in 2006 when the restaurant was owned by Danny Meyer’s Union Square Hospitality Group. In 2011, he became co-owner with the charismatic Will Guidara, who runs the front of house.

Other projects: Under Humm and Guidara’s hospitality company Make It Nice, the duo operate food and beverages for The NoMad Hotels in New York and Los Angeles, with London and Las Vegas locations also in the works. Last year, the group explored New York’s casual dining market by introducing Made Nice, a quick-serve American café.

Eleven Madison Park

On the pass

  • Chef-owner Daniel Humm (pictured) with chef de cuisine Dmitri Magi

Pastry chef

  • Mark Welker

Style of food

  • A New York twist on modern European

Standout dish

  • New York "cheesecake" with sturgeon and caviar