A fine dining restaurant located in the heart of New York City, Eleven Madison Park overlooks one of the most beautiful parks in Manhattan, Madison Square Park.
It sits at the base of a historic Art Deco building on the corner of 24th Street and Madison Avenue.
Swiss-born chef Daniel Humm started
working in kitchens at the age of 14 and won his first Michelin star at 24.
He became executive chef at Eleven Madison Park in 2006 when the restaurant was still owned by Danny Meyer’s Union Square Hospitality Group and in 2011 he and Guidara took over ownership.
The pair now also oversee the food and beverage spaces at the NoMad hotels and have written several cookbooks together. Here they are seasoning our venison with black trumpet mushroom powder, which adds an earthy richness to the dish.
Venison with foie gras and civet sauce:
“Eight years ago, when you looked at some of my food, it looked like it took 20 chefs to put it together with tweezers,” Chef Humm explains. “Today, it might still take 20 chefs, but I don’t want that to show. I want it all to be much more accessible.”
Since then, Humm has won every star and accolade imaginable for his cooking at Eleven Madison Park. Be sure to book in for the restaurant’s $295 tasting menu, next time you’re in New York.