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Eleven Madison Park is a fine dining restaurant in the heart of New York City, owned and operated by Chef Daniel Humm. Overlooking Madison Square Park, one of Manhattan’s most beautiful green spaces, we sit at the base of a historic Art Deco building on the corner of East 24th Street and Madison Avenue. Our offerings include a full tasting menu, a five-course menu, and a bar menu. Guests are also welcome to join us at the bar for à la carte snacks, wine, and cocktails. Reservations are available via Resy, and bar seating is open to both walk-ins and reservations.
Upscale American tasting menus from chef Daniel Humm served in a high-ceilinged art deco space.
Hours
| Friday | 12–10 PM |
| Saturday | 12–1 PM, 5–11 PM |
| Sunday | 12–1 PM, 5–11 PM |
| Monday | 5–10 PM |
| Tuesday | 5–10 PM |
| Wednesday | 5–10 PM |
| Thursday | 5–10 PM |
Address and Contact Information
Address: 11 Madison Ave, New York, NY 10010
Phone: (212) 889-0905
Website: https://www.elevenmadisonpark.com/
Menu Photos
Order and Reservations
Reservations: resy.comtripleseat.com
Photo Gallery
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Reviews
Justin Cohen
Fine dining at its peak of perfection. This place is a 10/10. One of the most creative meals we’ve ever had utilizing ingredients that could be thought of as “plain” but executed with absolute perfection. Especially when you consider a majority of the meal is still plant based.
Favorite bite of the night…The land caviar
… moreFavorite bite of the night…The land caviar
Jonathan Zoubek
Good experience, but not even close to worth the cost of the dinner. The food was very good, and the service was very good as well, but neither were to the standard that we expected for what was voted the best restaurant in the world. The sommelier talked us into a wine that was around double the price of a bottle we were looking at and it was just decent. He also promised us a glass of the cheaper wine we were looking at, but we never received that, and by the time we asked to speak with him he was gone. Besides the bread, which was the best bread I have ever had in my life, nothing else left a lasting positive impression on me. The kitchen tour, which we had to ask for, was pretty cool, but the kitchen tour at Alenia in Chicago is far and above a better experience.
For a place that prides itself on customer service, it seemed as if you were bothering people to ask for things. I was even dumb enough to leave a 20% tip on top of my meal (maybe it was the overpriced wine bottle), and it seemed as if the staff was still learning. The one thing I would give them is if they did not know something they would not lie to you, but they would ask others. It was also cool to see how they move around the room in patterns.
Unless they greatly improve, I think that there are much better dining experiences in the city for much more reasonable prices.
… moreFor a place that prides itself on customer service, it seemed as if you were bothering people to ask for things. I was even dumb enough to leave a 20% tip on top of my meal (maybe it was the overpriced wine bottle), and it seemed as if the staff was still learning. The one thing I would give them is if they did not know something they would not lie to you, but they would ask others. It was also cool to see how they move around the room in patterns.
Unless they greatly improve, I think that there are much better dining experiences in the city for much more reasonable prices.
Theresa See
My husband and I dined at 11 Madison Park on February 26 at 8:45 PM and unfortunately it was one of the most disappointing dining experiences we’ve had especially considering the restaurant’s three Michelin stars and the nearly $1,400 price tag for dinner for two.
To start with the positives, the evening began well. We were warmly greeted, had our coats checked, and enjoyed excellent cocktails at the bar before being seated. The bartender was knowledgeable and the drinks were fantastic. We also had a wonderful server named Deanna who was attentive and professional throughout the meal.
There were a couple standout dishes. The radish tea served with the bread course was memorable, and the honey lavender duck was excellent the skin was perfectly crisp, the duck was cooked rare, and the sauce was delicious.
Unfortunately, the overall experience fell apart due to the atmosphere and service. We were seated next to three chefs from the restaurant who appeared to be celebrating a colleague’s departure and were clearly intoxicated and extremely loud. Staff members repeatedly came out from the kitchen to socialize with them, creating constant disruption in what should be a refined dining room.
The most uncomfortable moment came during dessert when the sommelier brought over one of the chefs who had been sitting next to us all evening drinking and asked her to prepare our dessert tableside. She appeared confused about what she was supposed to do and even said she didn’t know how to make the dessert. After watching her eat with her hands and drink throughout the evening, it also raised concerns about basic food handling standards.
Another surprising issue was that several staff members delivering dishes could not explain what they were serving and said someone else would come along who knew more.
At a restaurant operating at the three-Michelin-star level, the dining room should feel as carefully orchestrated as the kitchen. Unfortunately that standard was not met during our visit. I hope management reviews the service notes from that evening.
For comparison, we also dined at Le Bernardin during the same trip and it was extraordinary.
… moreTo start with the positives, the evening began well. We were warmly greeted, had our coats checked, and enjoyed excellent cocktails at the bar before being seated. The bartender was knowledgeable and the drinks were fantastic. We also had a wonderful server named Deanna who was attentive and professional throughout the meal.
There were a couple standout dishes. The radish tea served with the bread course was memorable, and the honey lavender duck was excellent the skin was perfectly crisp, the duck was cooked rare, and the sauce was delicious.
Unfortunately, the overall experience fell apart due to the atmosphere and service. We were seated next to three chefs from the restaurant who appeared to be celebrating a colleague’s departure and were clearly intoxicated and extremely loud. Staff members repeatedly came out from the kitchen to socialize with them, creating constant disruption in what should be a refined dining room.
The most uncomfortable moment came during dessert when the sommelier brought over one of the chefs who had been sitting next to us all evening drinking and asked her to prepare our dessert tableside. She appeared confused about what she was supposed to do and even said she didn’t know how to make the dessert. After watching her eat with her hands and drink throughout the evening, it also raised concerns about basic food handling standards.
Another surprising issue was that several staff members delivering dishes could not explain what they were serving and said someone else would come along who knew more.
At a restaurant operating at the three-Michelin-star level, the dining room should feel as carefully orchestrated as the kitchen. Unfortunately that standard was not met during our visit. I hope management reviews the service notes from that evening.
For comparison, we also dined at Le Bernardin during the same trip and it was extraordinary.
Gianna Mm
A very disappointing experience.
The table was near the door, and the cold air hit my back the entire time. The place is a large room that offers no intimacy, with resounding acoustics.
The first course was bread with onions, with a butter that
had a very strong flavor. The
second course was rice with a super spicy sauce. My palate was completely on fire, making it impossible to truly savor the subsequent courses. The cold dishes were frozen, and those that were supposed to be hot were lukewarm. Dessert was a granita, also covered in the aroma of the Amaetroc di Saronno.
No dish offered the opportunity to savor the true essence of the products, except for the mushroom one, which really highlighted the product.
The staff was attentive and kind, and even the chef, who conducted the table tour, was very helpful and friendly.
Maybe we Italians have a different cuisine, but I believe that an experience in a starred restaurant should excite and convey something. This is what’s missing.
… moreThe table was near the door, and the cold air hit my back the entire time. The place is a large room that offers no intimacy, with resounding acoustics.
The first course was bread with onions, with a butter that
had a very strong flavor. The
second course was rice with a super spicy sauce. My palate was completely on fire, making it impossible to truly savor the subsequent courses. The cold dishes were frozen, and those that were supposed to be hot were lukewarm. Dessert was a granita, also covered in the aroma of the Amaetroc di Saronno.
No dish offered the opportunity to savor the true essence of the products, except for the mushroom one, which really highlighted the product.
The staff was attentive and kind, and even the chef, who conducted the table tour, was very helpful and friendly.
Maybe we Italians have a different cuisine, but I believe that an experience in a starred restaurant should excite and convey something. This is what’s missing.
Daniel Chen
Came here for a birthday celebration!
It was amazing! The staff was so on point, I didn’t even know when they were refilling my glass with water.
So happy there is Meat on the menu again!
The team was great, they work so well together. It was an army there!
A shout out to Brandon. And the staff member that heard me when I said “oh I would love another one of those” then there it was another one!
We will be back for the next menu
… moreIt was amazing! The staff was so on point, I didn’t even know when they were refilling my glass with water.
So happy there is Meat on the menu again!
The team was great, they work so well together. It was an army there!
A shout out to Brandon. And the staff member that heard me when I said “oh I would love another one of those” then there it was another one!
We will be back for the next menu
Valérie Künzler
Daniel Humm and Eleven Madison Park have long been on my personal culinary to-do list, and during our honeymoon the moment finally arrived. On our second evening in New York, despite feeling the effects of jet lag, we were incredibly excited for the night—and we were not disappointed.
The entire team was aware that we had just gotten married and were celebrating our honeymoon, which made the experience feel even more personal and special. The food was exceptional, with the dessert in particular truly standing out and leaving a lasting impression.
From the warm welcome to the impeccable service until the very end, everything was flawless. We were even invited into the kitchen for a behind-the-scenes glimpse, where we were surprised with a small snack after dessert. Afterwards, we were able to end the evening at a private table, enjoying the moment and reflecting on a truly magical experience.
Thank you for an unforgettable evening and for the thoughtful little gift at the end—it meant a great deal to us.
… moreThe entire team was aware that we had just gotten married and were celebrating our honeymoon, which made the experience feel even more personal and special. The food was exceptional, with the dessert in particular truly standing out and leaving a lasting impression.
From the warm welcome to the impeccable service until the very end, everything was flawless. We were even invited into the kitchen for a behind-the-scenes glimpse, where we were surprised with a small snack after dessert. Afterwards, we were able to end the evening at a private table, enjoying the moment and reflecting on a truly magical experience.
Thank you for an unforgettable evening and for the thoughtful little gift at the end—it meant a great deal to us.
Antonio On The Map
⭐️⭐️⭐️⭐️⭐️
An unforgettable dining experience at Eleven Madison Park!
From the moment I walked in, everything felt meticulously crafted — elegant yet welcoming. The service was beyond exceptional: attentive, warm, and incredibly knowledgeable. Every course was a piece of art, balancing creativity with flavor in a way that only Eleven Madison Park can achieve.
What impressed me most was the restaurant’s commitment to plant-based cuisine without sacrificing luxury or depth. Each dish told a story — from the delicate textures to the thoughtful plating — and the flavors were bold, surprising, and deeply satisfying. The wine pairings elevated the experience even further.
The atmosphere is serene and sophisticated, with every detail designed to enhance the meal. By the end of the evening, it didn’t feel like just dinner; it felt like being part of a masterpiece.
A particularly memorable highlight was being personally invited into the kitchen — an extraordinary gesture that offered a glimpse into the artistry and discipline behind each creation. The team’s professionalism and passion were unmistakable, making the experience even more inspiring.
If you’re looking for an experience that’s both inspiring and indulgent, Eleven Madison Park is truly one of the world’s finest.
… moreAn unforgettable dining experience at Eleven Madison Park!
From the moment I walked in, everything felt meticulously crafted — elegant yet welcoming. The service was beyond exceptional: attentive, warm, and incredibly knowledgeable. Every course was a piece of art, balancing creativity with flavor in a way that only Eleven Madison Park can achieve.
What impressed me most was the restaurant’s commitment to plant-based cuisine without sacrificing luxury or depth. Each dish told a story — from the delicate textures to the thoughtful plating — and the flavors were bold, surprising, and deeply satisfying. The wine pairings elevated the experience even further.
The atmosphere is serene and sophisticated, with every detail designed to enhance the meal. By the end of the evening, it didn’t feel like just dinner; it felt like being part of a masterpiece.
A particularly memorable highlight was being personally invited into the kitchen — an extraordinary gesture that offered a glimpse into the artistry and discipline behind each creation. The team’s professionalism and passion were unmistakable, making the experience even more inspiring.
If you’re looking for an experience that’s both inspiring and indulgent, Eleven Madison Park is truly one of the world’s finest.
Caitlin Abelman
EMP has been on my bucket list for a long time. When I found out they were featuring meat courses again, I was ecstatic because we happen to be in town. I was lucky enough to grab one of their bar tasting menu reservations. We’ve had the privilege to dine at many Worlds Best and Michelin starred restaurants around the world, so I had extremely high hopes.
The courses were good, but nothing really wowed me. I wish they offered less vegan courses. Since we do not drink alcohol, I was surprised to see a non-alcoholic wine pairing. I opted for it ($135) bc I was intrigued, but I would not get it again. The white pairings were delicious, but the red pairings all tasted sour and left a bad aftertaste. I only had a sip. Service was exceptional, I did not expect anything less. For the price, I would rather go to Per Se or Le Bernardin.
… moreThe courses were good, but nothing really wowed me. I wish they offered less vegan courses. Since we do not drink alcohol, I was surprised to see a non-alcoholic wine pairing. I opted for it ($135) bc I was intrigued, but I would not get it again. The white pairings were delicious, but the red pairings all tasted sour and left a bad aftertaste. I only had a sip. Service was exceptional, I did not expect anything less. For the price, I would rather go to Per Se or Le Bernardin.
A-Z Vegan
If ever a plant-based restaurant deserved 6 stars, it’s Eleven Madison Park. They proved that you don’t need to serve animal products as part of the very best dining experiences.
This review is written after the announcement that they’re soon returning to serving animal products as part of the menu but before they’ve made this transition. It was difficult deciding how to write and frame this review given the recent announcement made after we made and pre-paid our reservation, but in the end we’re reviewing the restaurant as visited based on what we experienced. We hope that reviews like ours will help convince the management that the plant-based tasting should at least remain the default option, as it’s a great shame to lose what the restaurant represents (or represented). Having the plant-based menu as the default, while offering optional omnivorous swaps to secure the bookings they need to remain in business, would be an acceptable compromise in our opinion (as we believe it’s better for a place like this to exist and provide a plant-based experience than not at all). It’s easy to condemn a restaurant that serves an omnivorous customer base, and in an ideal world we would all be plant-based, but with the closures of so many vegan restaurants in both the UK and US (one even closed its doors between the planning stage and the trip itself), we think it’s better that vegan dining experiences exist alongside options we wouldn’t have if that’s the genuine difference between closure and staying afloat.
That said, the experience we had was second to none. We booked the full tasting menu and added a cake to the booking. We also opted for the non-alcoholic pairing to go with the tasting (not selectable at booking but possible to request at the restaurant). We were emailed ahead of time to ask if we needed any accommodations or if we were celebrating any special occasions, and we’d let them know that we were coming as a joint honeymoon highlight/30th birthday meal. The restaurant gave us personalised, hand-written cards in reference to both shortly after we were taken to our table, and the staff were extremely friendly and outwardly interested in our trip.
I cannot understate how excellent the service staff were. We’re not used to Michelin-star level service (it’s difficult to find it at all if you’re vegan), but it blew every possible expectation out of the water, especially as we’re used to the less personal, less enthusiastic service of the UK. Every single member of staff that we spoke to or were served by was warm, knowledgeable, courteous and really made us feel special.
The food was without doubt the greatest meal we’ve ever eaten. Every single course was an exercise in brilliance, from presentation to flavour. Pictured are some highlights, but some elements/dishes weren’t photographed.
The non-alcoholic pairings were undoubtedly a great choice, as it was explained that every one was prepared on-site in partnership with the chefs to ensure that each paired and complemented the course it was served with. Primarily consisting of the juice of a grape varietal traditionally used in wine, each one was imbued with aromatics, spices and infusions to shape the taste exactly to go alongside each course seamlessly. Every single thing we ate and drank tasted amazing, ranging from in-your-face flavours to more subtly elegant dishes.
Every single course and pairing was explained by the staff, which really added to the experience. One particular highlight was the preparation table-side of the smoked hasselback potato, tonburi ‘land caviar’, pomme purée, seaweed cream and chive blossoms. The service staff assembled the dish in front of us, walking through it while demonstrating excellent quenelle technique.
To close out, we had a coffee and a tea (for which the staff were more than happy to walk us through the options and their own recommendations) and the prepaid cake, which, before it was served, was presented with a birthday candle for us to take photos if we wished.
A once-in-a-lifetime experience we will never forget.
… moreThis review is written after the announcement that they’re soon returning to serving animal products as part of the menu but before they’ve made this transition. It was difficult deciding how to write and frame this review given the recent announcement made after we made and pre-paid our reservation, but in the end we’re reviewing the restaurant as visited based on what we experienced. We hope that reviews like ours will help convince the management that the plant-based tasting should at least remain the default option, as it’s a great shame to lose what the restaurant represents (or represented). Having the plant-based menu as the default, while offering optional omnivorous swaps to secure the bookings they need to remain in business, would be an acceptable compromise in our opinion (as we believe it’s better for a place like this to exist and provide a plant-based experience than not at all). It’s easy to condemn a restaurant that serves an omnivorous customer base, and in an ideal world we would all be plant-based, but with the closures of so many vegan restaurants in both the UK and US (one even closed its doors between the planning stage and the trip itself), we think it’s better that vegan dining experiences exist alongside options we wouldn’t have if that’s the genuine difference between closure and staying afloat.
That said, the experience we had was second to none. We booked the full tasting menu and added a cake to the booking. We also opted for the non-alcoholic pairing to go with the tasting (not selectable at booking but possible to request at the restaurant). We were emailed ahead of time to ask if we needed any accommodations or if we were celebrating any special occasions, and we’d let them know that we were coming as a joint honeymoon highlight/30th birthday meal. The restaurant gave us personalised, hand-written cards in reference to both shortly after we were taken to our table, and the staff were extremely friendly and outwardly interested in our trip.
I cannot understate how excellent the service staff were. We’re not used to Michelin-star level service (it’s difficult to find it at all if you’re vegan), but it blew every possible expectation out of the water, especially as we’re used to the less personal, less enthusiastic service of the UK. Every single member of staff that we spoke to or were served by was warm, knowledgeable, courteous and really made us feel special.
The food was without doubt the greatest meal we’ve ever eaten. Every single course was an exercise in brilliance, from presentation to flavour. Pictured are some highlights, but some elements/dishes weren’t photographed.
The non-alcoholic pairings were undoubtedly a great choice, as it was explained that every one was prepared on-site in partnership with the chefs to ensure that each paired and complemented the course it was served with. Primarily consisting of the juice of a grape varietal traditionally used in wine, each one was imbued with aromatics, spices and infusions to shape the taste exactly to go alongside each course seamlessly. Every single thing we ate and drank tasted amazing, ranging from in-your-face flavours to more subtly elegant dishes.
Every single course and pairing was explained by the staff, which really added to the experience. One particular highlight was the preparation table-side of the smoked hasselback potato, tonburi ‘land caviar’, pomme purée, seaweed cream and chive blossoms. The service staff assembled the dish in front of us, walking through it while demonstrating excellent quenelle technique.
To close out, we had a coffee and a tea (for which the staff were more than happy to walk us through the options and their own recommendations) and the prepaid cake, which, before it was served, was presented with a birthday candle for us to take photos if we wished.
A once-in-a-lifetime experience we will never forget.
Joel Hansen
Incredible incredible incredible evening. Best Dinner in a decade. Went here for my 5th wedding anniversary and my wife and I were floored by all the surprise and delights. We had both read “unreasonable hospitality”, so we were familiar with the vision of the space. but it blew away every expectation we had. Huge thanks to our amazing server Kalem Scott, Marina our greeter and Chloe our Kitchen Tour guide that showed us behind the scenes. Book a reservation here as soon as you can. They pull out all the stops. We even got to meet Chef Daniel Humm.
… more