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Elevate your dining experience at Eleven Madison Park, where exquisite vegan tasting menus shine in a chic, art deco setting with top-notch service.
"In 2021, Eleven Madison Park went plant-based. We applaud the Flatiron restaurant’s decision, but, when all you’re serving is interesting (and occasionally delicious) bite-sized portions of beets and celtuce, a several-hundred-dollar check sure does sting. The attentive service, beverage program, and stately dining room are all nice touches, but they aren’t enough to make this place a must-visit." - bryan kim, willa moore, neha talreja, molly fitzpatrick
"Known for its sleek, elegant ambiance and refined luxury, Eleven Madison Park in New York City is a three-Michelin-star restaurant celebrated for its sophisticated interiors." - Stacey Leasca Stacey Leasca Stacey Leasca is an award-winning journalist and co-founder of Be a Travel Writer, an online course for the next generation of travel journalists. Her photos, videos, and words have appeare
"A high-profile restaurant in New York where Vincenzo Loseto previously worked." - Dianne de Guzman
"A renowned restaurant in New York City, known for its innovative approach to dining and sustainability, led by Chef Daniel Humm. The restaurant explores new solutions to be environmentally conscious and incorporates sustainable practices in its operations." - Kevin Chau
"When Eleven Madison Park announced they were going green—that is, completely plant-based—in 2021, it was the announcement heard round the culinary world. After all, the restaurant ranked consistently among some of the best in the world for years, even taking the top title in 2017. The team helmed by Daniel Humm climbed the ranks by way of sleek caviar tins, Lobster Newburg, and honey lavender duck. Naturally, many mourned and plenty were skeptical of the transition. Despite ditching their mother-of-pearl spoons and steak knives, EMP continues to impress with their jewel treatment of fruits and vegetables on their hyperseasonal menus. Dining experiences range from five to ten courses and have included dishes such as sunflower delicately prepared in the style of an artichoke, surprisingly simple grilled squash, and morel butter in the shape of the mushroom to boot."
