As a three-Michelin-starred world-renowned restaurant, Eleven Madison Park (EMP) offers plant-based creations during each service in Manhattan, NYC.
Well-known for nearly twenty years of award-winning service and dining, “in 2022 Eleven Madison Park became the first restaurant in the world to earn three Michelin stars for an entirely plant-based menu,” says Daniel Humm.
Daniel Humm is a globally recognized chef and executive. His restaurant, EMP, is nestled on the edge of Madison Square Park and located at 11 Madison Avenue in Manhattan. Eleven Madison Park provides a dining experience with world-class management personnel and staff. In addition to earning an official “TVD Recommendation” status, Eleven Madison Park is herein rated as “Exceptional” within the “TVD Culinary Innovators” watchlist.
While others might iterate on classics, the team at EMP develops unique concoctions using innovative, savory ingredients. The plant-based cocktail menu rotates seasonally in close collaboration with the kitchen, mirroring the current tasting menu.
The wine program, curated over two decades, ranks among the world’s finest, and features a cellar with thousands of bottles. EMP wine options are independent of the kitchen’s plant-based focus. Featured above: the Shiso, a blend of olive oil-washed Ford’s Gin, Quebranta Pisco, Velvet Falernum, Pear Brandy, and Smoked Sunchoke.
Featured above, in order of appearance: kohlrabi with tonburi and pickled kombu; red kuri squash; and shiitake mushrooms with rice and sansho peppercorn. EMP’s bread course remains entirely plant-based. The rolls are made from an enriched dough of oat milk, amazake, and aquafaba to achieve a rich, golden-brown crust without eggs or dairy.
By layering the dough with plant-based butters, the team creates a ‘mille-feuille’ effect that is light and flaky on the outside while remaining soft and doughy inside. Depending on the season, these rolls are flavored with aromatics like caramelized onions, oregano, or olives to mirror the current tasting menu.
The accompanying house-made butter is often crafted from sunflower or pumpkin seeds and shaped into a whimsical, realistic peanut. This presentation pays homage to the restaurant’s signature playfulness while maintaining its sophisticated plant-based focus.
Originally debuting in 2012 as a playful reimagining of steak tartare, Eleven Madison Park’s Carrot Tartare has evolved from a tableside novelty into a cornerstone of their plant-based identity. The dish was born from Chef Daniel Humm’s desire to elevate the humble root vegetable using a traditional meat grinder, a technique that remains its signature piece of theater.
While the original version relied on a quail egg yolk and smoked bluefish powder for richness, the strictly plant-based iteration uses sunflower butter and fermented vinaigrettes to achieve the same deep umami and creamy mouthfeel.
Today, the presentation remains an interactive experience where carrots are ground at the table and served with a palette of customizable condiments, including pickled mustard seeds, horseradish, and toasted sunflower seeds. Guests season the “meat” to their preference while honoring the restaurant’s move toward vegetable-centric fine dining.
