Eleven Madison Park is a restaurant across from Madison Square Park in an Art Deco building. It received its three Michelin stars in 2012. The year before that, Daniel Hamm became chef de cuisine at Eleven Madison Park. Under his leadership in 2021, the institution refused ingredients of animal origin in its dishes. The concept of the restaurant is to serve tasting plant-based sets. The menu changes every month and guests don’t know in advance what they’re going to try.
The institution has an internal bar with an impressive wine list, where classic and seasonal cocktails are also offered. On the second floor there is a gorgeous lounge overlooking Madison Square Park. But the main thing is the so-called “new American cuisine” that Meyer promotes.
For example, for lunch, the restaurant offers three menu items for $56. For lunch, 4 directions for $125, or 8 tasting menus for $195. Thanks to the talent of chef Daniel Humm: the menu here is built around the main ingredients, which you further rely on the skills of the titular chef to select. The principles of the menu and many unique recipes are described by Daniel in his cookbook.
About Chef Daniel Hamm
Daniel’s father is an architect and hoped he would follow in his footsteps, but Daniel with his sense of design chose gastronomy and cooking. He began his education, as is customary throughout Europe, at the age of 14 in culinary school. After his studies Hamm worked in many top restaurants in Switzerland, reaching the position of chef.
Daniel got his first executive position in the Swiss restaurant Gasthaus Zum Gupf, where the young chef at the age of 20 received his first Michelin star and was named “Culinary Discovery of Switzerland 2002”.
Arriving in America in 2003, working at Campton Place Restaurant, Hamm attracted many restaurateurs with his innovative presentation of French cuisine. Within four months Daniel was already celebrating his first awards. In 2005, the young chef won the Rising Star Award and was named Chef de Cuisine of the Year 2005 in America.
Three years later, in 2008, he moved to the East Coast to become Chef de Cuisine at Eleven Madison Park, where he led the restaurant to its major awards. Most recently, the restaurant received its third Michelin star, crowning Hamm’s contribution to culinary excellence.
About Eleven Madison Park’s cookbook
ELEVEN MADISON PARK: THE COOKBOOK is a tribute to an unforgettable dining experience that combines the latest culinary techniques with classic French cuisine. The cookbook includes more than 125 gourmet recipes organized seasonally, adapted for both pros and home cooking, accompanied by gorgeous photos by Francesco Tonelli. Eleven Madison Park is definitely one of the most talked about books of 2011.