When a restaurant as renowned as Eleven Madison Park announces a complete shift to a plant-based menu, the food world takes notice. This three-Michelin-starred New York institution, once famous for its lavish duck and seafood dishes, made headlines when Chef Daniel Humm decided to transform it into a fully plant-based fine dining experience. Some were skeptical—could a restaurant known for its luxurious, meat-centric dishes thrive without animal products? I had to find out for myself.
Arriving at Eleven Madison Park
Walking into Eleven Madison Park still feels as grand as ever. Located in a stunning Art Deco building overlooking Madison Square Park, the restaurant exudes elegance. The high ceilings, dim lighting, and sleek, modern decor create an atmosphere of refined luxury. Despite the dramatic shift in the menu, the service and ambiance remain impeccably polished.
As I settled into my table, the excitement built up. I’ve had many plant-based meals before, but none at a restaurant of this caliber. Would it live up to its Michelin-starred reputation?
The Tasting Menu Experience
Eleven Madison Park’s tasting menu consists of ten meticulously crafted courses, each showcasing the depth and versatility of plant-based ingredients. The experience isn’t about replicating meat but rather elevating vegetables, grains, and legumes to a level of sophistication that matches the restaurant’s legacy.
First Course: Cucumber with Melon and Chilled Broth
The meal began with a refreshing and delicate cucumber dish, paired with a light melon broth. The combination of crisp cucumbers and sweet melon felt like the perfect way to awaken the palate. A touch of citrus and fresh herbs brought an added brightness to the dish, setting the stage for what was to come.
Second Course: Sunflower Butter and Flaxseed Bread
One of the biggest surprises of the night was something as simple as bread and butter—but with a twist. Instead of traditional dairy butter, Eleven Madison Park serves a house-made sunflower butter, rich, nutty, and impossibly smooth. Paired with warm, freshly baked flaxseed bread, it was one of those seemingly simple moments that highlighted the creativity behind this new menu.
Third Course: Eggplant with Miso and Sesame
Next came a dish that proved why eggplant is an underrated star in plant-based cooking. Smoky, deeply caramelized, and umami-packed, the miso-glazed eggplant had a luscious, almost meaty texture. A drizzle of sesame sauce and crispy shallots added both crunch and a nutty depth that made each bite incredibly satisfying.
Fourth Course: Squash with Black Truffle and Pumpkin Seeds
A standout moment was the roasted squash course, beautifully plated with shaved black truffles and a pumpkin seed purée. The earthiness of the truffles paired with the natural sweetness of the squash created an unexpectedly indulgent bite. It was rich, layered, and as luxurious as any dish I’ve had in fine dining—without a single trace of dairy or meat.
Fifth Course: Fermented Peppers with Tofu and Citrus
The next dish highlighted fermentation and bold flavors. The fermented peppers brought a deep, tangy complexity, while the silken tofu provided a creamy, neutral base that balanced the intensity. A hint of citrus brightened the dish, making it one of the most intriguing combinations of the night.
Sixth Course: A Take on Plant-Based “Cheese”
Before the dessert courses began, Eleven Madison Park presented their take on plant-based cheese. Made from cashews and aged using traditional fermentation methods, the cheese had a sharpness and texture eerily close to its dairy counterpart. Served with delicate crackers and a side of fig compote, it was an exciting innovation that proved how plant-based fine dining is evolving.
Dessert: A Sweet Finish
Seventh Course: Blueberry and Corn Mousse
One of the most visually stunning dishes was the blueberry and corn mousse. The combination of sweet corn and tart blueberries may sound unusual, but the result was an airy, smooth, and balanced dessert. A touch of coconut cream added richness, while tiny edible flowers brought an elegant finish.
Eighth Course: Chocolate with Almond and Caramelized Figs
The final course was a decadent chocolate creation, infused with almond and paired with caramelized figs. The chocolate was dark and intense, melting beautifully on the tongue. It was the perfect ending—a dessert that felt luxurious yet light, leaving me completely satisfied.
Is Eleven Madison Park’s Plant-Based Menu Worth It?
There was plenty of skepticism when Chef Daniel Humm announced this transformation, but after experiencing it firsthand, I can confidently say: this is plant-based fine dining at its absolute best. The level of craftsmanship, creativity, and attention to detail in every dish proves that plant-based cuisine is not just a trend but a serious contender in the world of high-end gastronomy.
What Makes It Stand Out?
✔ Seasonal, Local
Ingredients – The dishes are inspired by the freshest produce,
making each visit a unique experience.
✔ Complex Flavors &
Textures – Every dish is layered with depth, from smoky to
tangy to sweet, without relying on meat or dairy.
✔ Innovative
Techniques – Fermentation, roasting, aging, and precise
seasoning bring out the best in each ingredient.
Would I Go Back?
Absolutely. While some may hesitate at
the thought of spending $365 per person on a plant-based meal, the
experience itself is unforgettable. Eleven Madison Park is proving that
vegetables, grains, and legumes can be just as luxurious, indulgent, and
satisfying as traditional fine dining.
For anyone open to exploring the heights of plant-based cuisine, this is a must-try experience in New York City.