Eleven Madison Park

About Eleven Madison Park

Eleven Madison Park has held Three MICHELIN Stars since 2012, and in 2021 chef Daniel Humm pulled the room in a direction almost no three-star kitchen had tried at that altitude: an entirely plant-based tasting menu, meat and dairy removed from a repertoire that had built its reputation on duck and foie gras. The room still does the things it always did — a slow, choreographed procession of courses under soaring windows facing Madison Square Park, service that anticipates rather than reacts — but the plate in front of you is now built from a beet tartare pressed and cured like something that used to be animal, or a celery root cooked whole for hours until it carries the density of a roast. It reads as a genuine kitchen argument rather than a marketing pivot: vegetables pushed through the same technique — reduction, lamination, smoke — that used to be reserved for proteins. Whether or not you agree with the premise, the execution has not slipped.

Menu highlights

• Beet Tartare, Rye and Caraway $95 cured and pressed tableside in the style of the room's old duck course
• Celery Root, Roasted Whole in Embers $88 cooked six hours, finished with black truffle and aged sherry vinegar
• Sunchoke, Woodland Mushroom Consommé $92 clarified broth poured tableside over sunchoke cooked three ways

Editorial rating breakdown

Distribution reflects FlightLogic editorial modelling for guide comparison. See published excerpts below.

Published reviews

Sorted by date (newest first). We do not reorder by rating or “helpfulness”. Review integrity policy

1. ★★★★★ 5.0

   Editorial sample

   The celery root course alone justified the trip from Boston — texture like a braised short rib, not a hint of the vegetable it started as. Service paced the four hours perfectly.

   Response from Eleven Madison Park

   Thank you, Priya — that celery root has become one of the courses the kitchen is proudest of. We hope to host you again soon.

2. ★★★★☆ 4.0

   Editorial sample

   Genuinely impressive technique on the vegetable courses, though I missed the richness of the old menu in a couple of spots around course six. Still one of the best rooms in the city.

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