Eleven Madison Park, one of the world's best restaurants, is going vegan

[brooklynite]

Source: CBS News

Eleven Madison Park, one of the world's most celebrated — and expensive — fine dining establishments, announced plans on Monday to operate as a plant-based and almost fully vegan restaurant, becoming one of the highest profile names in hospitality to stop serving animal-based products.

When Eleven Madison Park reopens this June in New York City, its $335 tasting menu will be entirely derived from "vegetables, both from the earth and the sea, as well as fruits, legumes, fungi, grains, and so much more," Daniel Humm, the restaurant's chef and owner, said in a statement. Milk and honey will still be offered for tea and coffee, Humm said, but otherwise the menu will be fully vegan.

"I find myself most moved and inspired by dishes that center impeccably-prepared vegetables, and have naturally gravitated towards a more plant-based diet," Humm said. "This decision was inspired by the challenge to get to know our ingredients more deeply, and to push ourselves creatively."

The move comes as the world of food and dining has begun reconsidering its relationship with meat and taking steps to address the impact that animal-product diets have on the environment and health. The popular cooking website Epicurious recently announced it would no longer publish recipes with beef, and fast-food giants like Burger King and Dunkin' have begun offering meat alternatives.

Read more: https://www.cbsnews.com/news/eleven-madison-park-vegan-new-york/

[FarPoint]

1. Not sure this is the best idea!

[RobinA]

16. Maybe They Got Sick

of being one of the best restaurants in the world?

[FarPoint]

23. Apparently so!

I sent this link to my son, A classically trained French Chef from New England Culinary Institute.. He did an Internship at Per Se and was wanting this restaurant at the time...He did fine with Thomas Keller Team...

Curious as to what he will say about this!

[YoshidaYui]

39. There goes their

clientele ... poof!

[MLAA]

2. Yeah!

I spent 2018 in NYC. I explored as many Plant based restaurants as I could, and no doubt there is room for another. It joins an already impressive list: Beyond Sushi, Franchia, Candle Cafe, Buddha Bodhai, Blossoms, and a long list others. I do miss Candle 79 which closed.

Can’t wait for things to be safe enough to visit NYC again and visit this new one. Delicious meals that are good for our health, the planet’s health and of animals’ health.

Yeah!

[jimfields33]

6. Sounds like they are expensive

Over 300 dollars for a sample plate?

[MLAA]

8. Whoa, that is pricey even for NYC.

[FarPoint]

24. I don't know how this will fly without say...

Wagyu beef, Scottish Lobster etc...

[cstanleytech]

35. I would take the Wagyu but the lobster and all the other shellfish are yours.

At least until they come up with a cure for shellfish allergies as even touching that stuff causes me to have a severe reaction which sucks as some of the recipes like crab and lobster chowder look so good

[MLAA]

36. I've been to plant based restaurants in NY and LA that

served amazing meals. They weren’t quite as expensive. I expect there is/will be items on the menu less than than the $300 19 course tasting menu. The restaurants I referenced required reservations and were always full when I was there. Plenty of plant only eaters like me, who will keep plant restaurants going 🙂

[cstanleytech]

46. What it really comes down to is if the food is good. If people enjoy it then they will come and the

restaurant will do fine and if it sucks then the it will end up revising its menu yet again and ultimately closing if that fails.

[GumboYaYa]

33. Oh how I agree on so much you said.

NYC has some of the best vegan offerings anywhere I have travelled, the diversity of choices is amazing. I have tried most of the ones you listed, but there are a few in there I am going to try next time I am in the city. One of the best meals I can remember in some time was at HanGawi. You have to get sake with your meal. And one of our favorites not on your list is Peacefood Cafe on the Upper West Side.

Just reading your post made me hungry.

[MLAA]

37. Thanks, always nice to add a couple new ones to my list!

Hope to visit the ones you mentioned whenever we can travel again. LA has lovely plant only restaurants as well.

[JustABozoOnThisBus]

3. $335 for a plate of veggies? Yeah, NY can be a bit pricey, but ...

... is this the Kardashian of restaurants?

[brooklynite]

4. Not quite that simple....

Its a nineteen course tasting menu.

[NurseJackie]

5. I know... the privilege is just oozing off the plate.

Even at $335 divided by, what, nineteen?... that brings it "down" to just under $18 per "tasting" course.

Ridiculous. It's a gimmick. A publicity stunt.

I wonder what they charge for a glass of wine... or even a bottle of sparkling water. Is the gratuity included?

... is this the Kardashian of restaurants?

Good comparison. Yes.

[brooklynite]

13. The "gimmick" at Brooklyn Fare ($395) has been around for decades...

31 courses. Sold out months in advance (I celebrated a birthday there)

Out of curiosity, what is an acceptable price for a special dinner?

[Happy Hoosier]

15. But you are wealthy, right?

Dropping $400 bucks probably isn't a big deal to you. And no doubt, if you have a lot of disposable income, a couple hunnert bucks extra might well be worth it for social cache and a good meal.

For the rest of us, that's not mere expense, but sheer extravagance. It's like paying $2000 for a decent handbag. I mean, sure, it's a nice bag, but at least $1500 of that is going to the designer's lavish lifestyle, and not materials or craftsmanship.

[brooklynite]

29. I am wealthy...

...and I don't go to restaurants like this on a regular basis.

Bus what restaurants can I go to? Can I spend $100 at a french restaurant with a nice bottle of wine? $50 for a quality steak dinner? $25 for a pizza with fresh mozzarella?

[Happy Hoosier]

30. Please understand, I am NOT suggesting some limit.

If people want to piss away their money on a status symbol, whatever that is, it's their money! I don't know how you got your money, but it is YOURS. I am not rich, but I am upper-middle class, top 5% type. I'm sure some folks think what I spend MY money on is silly. Don't care. My only real comment here is that there are damned few of us who can pay $400/plate for a meal, and of those of us who COULD, few of us would consider that money well spent. But if the dude can charge that and get it? That's fine by me. I'd rather a chef get that cash than some Sportsball star. But I do hope a wealthy executive chef pays his kitchen and front house staff a decent cut of that price. Kinda doubt it though. Hopefully the wealthy clientele tips well.

[brooklynite]

31. See #28...

[JudyM]

59. What about concert tix? Many folks save up to attend, for enjoyment. Others enjoy great culinary

experiences. Not sure why you think folks are likely going for status.

[Happy Hoosier]

99. As I said....

People can spend their money how they like. But i really, really doubt any one meal is worth $400 based in how good the food is alone. There are other considerations, most especially when a place is prestigious. People pay for brand names all the time.

[NurseJackie]

17. LOL!

[FarPoint]

25. The fine dining is the food experience...

intricate balancing of flavor with presentation...it is artistic....I accept their fee as a lifetime experience.

[NurseJackie]

26. You guys are cracking me up!

[FarPoint]

27. I understand the monies component...

The focus, the thoughts, they are an elite food selection for each plate which rises to the level of a " culinary high" for foodies....

It's just not about the meal or food intake because one is hungry...it is the experience...like hand gliding...or horseback riding...it's not for the transportation but the experience.

When my Brett did his culinary internship at Per Se...Chef Thomas Keller had Brett and his girlfriend, also a Chef student..he had them experience a full dinner for two with wine etc...for free....this was so Brett could truly understand the customers side of the table...

[LanternWaste]

50. You guys have certainly bought into the upscale scam.

Just another tool to part a 'person' from his money.

It is however, bemusing to watch the person not merely rationalize, but defend being scammed by a marketing device.

[FarPoint]

51. I disagree....

Such Culinary expertise...it is an art and passion for many. .

[sheshe2]

72. Is this a necessary Op and conversation during a pandemic?

Food is scarce, prices rising, people starving, out of work and homeless. Is this really the topic we want to be talking about fight now? Is it? Lest we forget we also have a half million people dead.

[sheshe2]

54. In the midst of a pandemic...

with people starving we talk about how the elite dine. SMDH.

Cra cra, isn't it.

[justhanginon]

21. Are you asking the price with or without a coupon?

Seriously, the amount of work, cost of specially sourced ingredients, talented chefs and cooks and the overhead costs for that location, the price is probably not that unreasonable.Fine cooking even at home is expensive.

[George II]

47. At at time that this is going on in America, I'll forego any thoughts of a "special dinner":

[LanternWaste]

53. Let them eat kale.

No point in our hand-me-down, wannabbe-Gatsby's sharing the load or the sacrifice. That's just for the little people who don't drop names or can't afford waste for its own sake.

[brooklynite]

55. I made Kale last night! The secret is blanching it...

[George II]

63. Reading some of the posts here, I blanched.

[sheshe2]

56. Who needs to eat 31 courses?

"Out of curiosity, what is an acceptable price for a special dinner?

An acceptable price for a special dinner you ask? That would be family and friends bringing a bottle of wine and their own special dish to a close gathering. You are putting a price on what you believe is special. You don't need a high price tag to make something special. Love and kindness does that.

[brooklynite]

66. A "course" could be a single bite...

[sheshe2]

67. Expensive bite.

Yet that was not the question you asked.

You said:

"Out of curiosity, what is an acceptable price for a special dinner?

I answered.

[George II]

78. That could be an entire meal for a number of Americans these days.

[Quemado]

40. If the restaurant has completely gone vegan, it would most likely have to change it's inventory of

wine.

While fermented grapes alone are vegan, sometimes, it goes through a fining process, which includes animal products. However, vegan alternatives have been introduced and have made wine more suitable for vegans.

https://veganliftz.com/is-wine-vegan/

[JustABozoOnThisBus]

45. I think the inventory of wine contributes to a 3-star Michelin rating.

I know nothing about vegan-suitable wines. But, I could learn ...

[NurseJackie]

52. Fascinating and strange.

Thanks for the info and link!

[JohnnyRingo]

7. So they're redirecting a large percentage of their customers?

Regardless how one feels about eating meat, it doesn't seem to be a wise business decision to send customers straight to Ruth's Chris Steakhouse. You'll never see Ruth's put up a sign telling vegans to go elsewhere.

I'm sure it will still be expensive and gourmet dining, but many will never set foot inside again.

[MLAA]

9. I suspect they will be just fine overall.

For the customers they lose they will gain new ones delighted to have an all plant based menu to choose from. I sure hope they do well. 🙂

[Happy Hoosier]

18. I'd consider a vegetarian restaurant on occasion....

not this one because of the redonkulous prices, but I do eat meatless meals with some frequency.

I think there are no doubt high-end restaurants in NYC that will feed us all the meat we want. I'm okay with a place choosing another path so long as I still have options.

[BlueStater]

10. $335 to eat at a restaurant should be a crime.

Fuck this.

[Dial H For Hero]

80. Is a quarter million dollar Ferrari also a crime?

If you don't like it, don't eat there. Problem (such as it is) solved, yes?

[Mosby]

82. Yes. nt.

[Dial H For Hero]

84. Really? I'm curious, then...what should be the punsihment for purchasing one?

[Mosby]

92. 100% sales tax.

Last edited Thu May 6, 2021, 01:33 PM - Edit history (1)

Buy the car for 250k, pay 250k sales tax.

If your willing to burn a quarter mil on a stupid car, you won't care about the tax. Same goes for ALL luxury goods.

[Dial H For Hero]

96. Would that apply to a $100K Corvette? A $60K Mercedes? A $300 meal? A $100 can of caviar?

How far would you extend this? People buy all sorts of things that could hypotheticallty be considered luxury goods. Virtually any collectible, for instance. Would a $1000 comic book be taxed at 100%?

[Mosby]

98. Google luxury tax.

In November 1991, The United States Congress enacted a luxury tax and was signed by President George H.W. Bush. The goal of the tax was to generate additional revenues to reduce the federal budget deficit. This tax was levied on material goods such as watches, expensive furs, boats, yachts, private jet planes, jewelry and expensive cars. Congress enacted a 10 percent luxury surcharge tax on boats over $100,000, cars over $30,000, aircraft over $250,000, and furs and jewelry over $10,000

.

Rich people already game the system with cap gains tax and offshore companies. Can we at least tax the yachts, Gulfstream jets and 500K watches?

[Dial H For Hero]

100. A 10% luxury tax is reasonable. 100%, not so much.

[niyad]

11. Does anybody know how well the staff, servers, etc., are paid?

[brooklynite]

14. Top restaurants pay top salaries.

This isn't McDonalds.

[speak easy]

20. Do you now?

[brooklynite]

28. "Waiting Tables at Top-Tier Restaurants Is New Career Path for Foodies"

Wall Street Journal

It only took eight years and a bachelor's degree, but Leah Beach has finally stopped hearing her least-favorite question: What do you really plan to do for a living?

Ms. Beach is already doing it, as a server at restaurant L20 in Chicago. She meticulously assembles and arranges place settings for the restaurant's 14-course $210 tasting menu. She learns about foods and dishes like velvet crab, matsutake mushrooms and craquelin bread and curates it all into engaging talking points for each new party of guests. "I'm not just listing off a series of ingredients," says Ms. Beach, 31, who moved to Chicago from Minneapolis in 2011 to pursue her food career. "I'm telling them a bit of a story."

Far from biding time before the next acting audition, many of the newest generation of servers at the nation's top restaurants are waiting tables as a way to hone their chops for a career in restaurant management. They are coming out of top culinary and Ivy League schools, and they consider themselves professionals. To get a foot in the door at legendary establishments, many food-obsessed 20-somethings are busing tables.

High-end restaurants are boosting their service game as prices rise up over $100 for a fine meal and guests become more demanding. A sharp wait staff establishes trust before the food arrives. Josiah Citrin, chef owner of Melisse, a Santa Monica, Calif., French restaurant that offers a $125 prix fixe dinner, only wants to hire servers with a professional track record. "When waiting tables, there's no chance to fix the error" Mr. Citrin says. "It's not like in the kitchen."

[sheshe2]

57. The article is from 2013.

In am sure in the midst of a pandemic that they are not fairing as well.

[brooklynite]

60. " Eleven Madison Park Debuts Food Truck To Deliver Meals To New Yorkers In Need"

The bad news? Eleven Madison Park still isn't open for on-premises dining.

The good news? You can order up their three-Michelin-starred meals to enjoy at home, and your fancy night in will go towards supporting a great cause.

In the earliest days of the pandemic, chef Daniel Humm and his world-renowned restaurant stepped up to the plate to support the city in its time of need. Last April, the eatery turned its kitchen into a food commissary to whip up meals for first responders and healthcare workers, partnering with Rethink Food NYC to donate up to 3,000 meals daily at the height of the COVID-19 battle.

Now, Eleven Madison Park is taking their meals on wheels - quite literally - with the debut of their new food truck. Teaming up with Rethink once again, Humm and the Eleven Madison Truck will aim to serve 2,000 meals a week to New Yorkers facing food insecurity, especially in areas of Brooklyn and the Bronx.

https://guestofaguest.com/new-york/restaurants/eleven-madison-park-debuts-food-truck-to-deliver-meals-to-new-yorkers-in-need

[sheshe2]

64. Perhaps you should have made this your OP.

Instead of the one you posted about the elites. It would have better served these times of those in need. Those that are dying from lack of heat, food and shelter.

Insensitive to put it mildly.

[George II]

68. A bit more to go before they're Chef Andres

[sheshe2]

71. No one can best Chef Andres.

Named one of Time Magazine’s “100 Most Influential People” in both 2012 and 2018, and awarded “Outstanding Chef” and “Humanitarian of the Year” by the James Beard Foundation, José Andrés is an internationally-recognized culinary innovator,

snip

As a naturalized citizen originally from Spain, Andrés has been a tireless advocate for immigration reform. In 2010, Andrés formed World Central Kitchen, a non-profit that provides smart solutions to end hunger and poverty by using the power of food to empower communities and strengthen economies. Notably, his team served over 3.6 million meals to the people of Puerto Rico following Hurricane Maria. Andrés’ work has earned awards and distinctions including the 2017 Lifetime Achievement Award from the International Association of Culinary Professionals and the 2015 National Humanities Medal, one of twelve distinguished recipients of the award from the National Endowment for the Humanities. Andrés was also named EY Master Entrepreneur of the Year in Greater Washington for his leadership and impact on the global business community and was awarded the Congressional Hispanic Caucus Institute’s Chair’s Medallion Award.
http://www.joseandres.com/en_us/bio

Thank you!

[MLAA]

65. Nice, another reason I will splurge at their restaurant if/ when it becomes safe to

visit NYC.

[Polybius]

76. Any server who works there couldn't care less about their $175 a week paycheck

They make $500+ a day in tips, and under-report it.

[obamanut2012]

101. They pay very, very well and with good benefits

They poach wait staff and cooks from other restaurants. And yes, I know this for a fact. A good friend's sister is a high-level waiter, and has worked at Per Se among others.

[niyad]

105. Thank you. This is very good to know.

[speak easy]

12. I don't need another religion.

Vegans are free to make their own choices, and that's fine, but I don't need ppl preaching to me that honey is immoral because it presents human dominion over insects.

[NurseJackie]

34. Amen.

[Devil Child]

58. Well said n/t

[mucifer]

70. So much vegan hate in this thread. Don't you think we get tired of being preached to about meat?

I'm sick of constantly hearing about meat and how great it is.

[sheshe2]

75. Sorry, I don't see vegan hate here at all.

I see insensitivity in a time people are starving to promote a restaurant that caters to the wealthy, by the wealthy.

PS, I am no real meat eater...once or twice a year. Give me fish and I will eat it every day.

[George II]

77. It's not "vegan hate", it's a well-earned criticism of food decadence at a time of unprecedented....

....food insecurity in New York City and the United States.

It has nothing to do with what type of food this restaurant is serving, it has to do with the selfishness of people spending more than $300 for a single meal while thousands are worried where their next meal will come from.

It could be an Italian restaurant, a Chinese restaurant, a steak restaurant, a burger joint, an ice cream parlor, etc. The TYPE of food is irrelevant, the pomposity of the owners and clientele is being criticized.

[Dial H For Hero]

81. I've spent as much as $300 for a single meal at Le Bernadin in NYC. Was that "selfish" of me?

I was on vacation, and it was a huge treat for me. I also spent around $300 for a single seat to see Kristen Chenoweth in "On the 20th Century". Was that selfish?

[obamanut2012]

102. I've done the special Chef's Table at Victoria & Albert

At Disney's Grand Floridian. We saved up for it, it cost several hundred dollars, and was magical. I would love to eat at the French Laundry, too. But I guess my middle-class ass is elite and disgusting. DUers already attack me because I like to play golf, and somehow my walking a muni playing half-set golf with my father makes me a country clubber Trumper or something, while these same people spend more than my $21 green fee for lunch (I always take mine to work and never eat out for lunch... so I can play golf).

And, I am a carni, but the anti-vegan stuff in this thread is ridiculous.

[brooklynite]

87. Tomorrow night I've been invited to eat at Gage & Tollner...

...a fine-dining restaurant that first opened in 1879. It closed in 2004 and was restored and scheduled to re-open just as the COVID lockdown hit. Perhaps you'd like it to stay closed and put the staff out of work permanently?

[George II]

88. Well since they haven't worked there for the last 17 years I'm sure they've found other work anyway.

[brooklynite]

90. And what about the staff they had lined up to work last year and now?

[obamanut2012]

103. Gads, I am green with jealousy

Seriously.

[brooklynite]

104. Great evening...

Three hour dinner; no attempt to rush us out the door.

Link to tweet

[obamanut2012]

106. I enjoyed my chef's table dinner at Victoria & Albert's a lot

I wished I could do something like that more often: leisurely, informative, and being able to taste things I never cook.

[Polybius]

19. If this was the opposite, vegans would be screaming

Imagine if the best vegan restaurant in the world went full carnivore.

[niyad]

32. You just reminded me of a scene from "Who Is Killing the Great Chefs of Europe".

George Segal's character wants to buy a restaurant that is his ideal,location for his own restaurant. However, it is vegetarian, and they are refusing to sell. So he is standing in the crowded restaurant, talking about hanging sides of beef, and similar. As several horrified customers leave, he says to himself, "yeah, they'll sell".

[dalton99a]

89. +1. "After years of trying to make carrots taste like chicken, we are going to use chicken"

[JudyM]

22. A 3-star Michelin completely converting seems like an important bellwether, great for the planet.

Apparently they did plenty of reflecting on the climate/biodiversity costs and then did the math/risk assessment. I wonder if they’re putting their 3-star status at risk, probably. I have to applaud their leadership.

There are only a small handful of Michelin-starred vegan restaurants in the world. 3 stars are reserved for “exceptional cuisine that is worth a special journey,” and is the highest award where even mention in the Michelin guide without a star is noteworthy.

The menu they developed is probably really creative, I’d love to see it.

Not to mention this is a step toward inclusivity for vegans (I am not one but admire their commitment).

Psyched for the planet. Somebody should buy Greta T a meal there!

Thanks for posting this.

[MLAA]

38. Thanks for your post. I appreciate your openness.

Great idea, I’d love to buy Greta a meal there! I’ll just need to figure out how to invite her 💕.

[JudyM]

69. Oh, absolutely. I look forward to more restaurants taking up the challenge.

Animal protein is convenient for folks who can afford it, in whatever form, but when mass produced, it’s a horrible tradeoff for the planet in a number of significant ways. This has received far too little press.

[MLAA]

74. Exactly 🙂

[Bettie]

41. Doesn't affect me one bit

I could never afford a restaurant like that.

That said, if extremely rich vegans want a place to go to eat fifteen bucks worth of veggies/fruits for 335, that's just fine.

[Quemado]

42. As a vegan, I applaud the restaurant for making this move.

I went vegan almost four years ago, and I lost about 60 lbs. This was after trying many diet and/or exercise programs to lose weight.

[IcyPeas]

44. more power to them. I wish them luck.

[George II]

48. Just a reminder to everyone, every dollar contributed to a food bank buys about 2.5 meals or more...

So that one $335 "tasting menu" would provide about 835 meals for people who can't afford to feed their families.

https://www.feedingamerica.org/find-your-local-foodbank/connecticut-food-bank

[brooklynite]

49. Indeed; I give very large amounts to Feeding America each year.

[brooklynite]

61. Just to sum up: Eleven Madison Park pays its employees responsible salaries...

provided food for the needy during the COVID pandemic and is switching to a socially responsible menu.

Where will the madness end!!!???

[sheshe2]

62. Link.

[BradAllison]

73. Cool

There are plenty of restaurants in NYC to enjoy, for those of various tastes and wallets. C'est la vie.

[hunter]

79. If anyone wants to pay for my dinner there, I'll go!

But, no, I won't have sex with them afterwards.

[JudyM]

86. Ok, then forget it.

[Mosby]

83. I really don't understand the problem with dairy.

Dairy cows can be treated humanely, and live long lives.

[JudyM]

85. Yikes. No, that's not reality.

It’s pretty horrific for both the constantly-impregnated cows and the young male calves who it’s cheaper to kill than raise unless they’re sold as veal calves, to be confined so they can’t move and develop tough muscle, then killed at around 5 months of age. You can Google it, it’s not pretty, the overwhelming majority are not just happy cows being treated well.

[Mosby]

93. It doesn't have to be that way.

There is a dairy in my area that takes good care of their cattle, and they don't sell the calfs. The place has vets on staff and a GPS system that tells them when the cows aren't moving around like normal. They have shade and misting systems.

I eat a lot of whats called alpine cheese. The cheeses are made from milk from Swiss brown cows, who spend their days in the alps eating grasses and alpine flowers.

Founded in 1901 as a cooperative and the first cheese school in Austria, the present-day Sennerei Huban dairy still continues to function as a 34-member cooperative, with each member’s average herd being just 15 Brown Swiss cows. Each of the co-op’s farms are located within five kilometers of the dairy, where unquestionably happy cows graze on mountain pastures or hay year-round. Alp Blossom, featured this month, celebrates the diversity of the Alpine flora throughout the Hay Belt, an area that spans Southern Germany, Western Austria, and Eastern Switzerland. One look at its rind confirms that, as Alpine flowers and herbs from the fields where the cows graze are pressed artistically into the rind. The presentation is really quite stunning. Although produced and initially aged for six months at Sennerei Huban, Alp Blossom is then transported to a cave at Kaeskuche in Bavaria, where the dried edible flowers and herbs are added to the rind.

https://www.cheesemonthclub.com/sennerei-huban-alp-blossom

[JudyM]

94. Humane treatment is unfortunately the rare exception.

Good to do what we can to prevent suffering, each in our own way.

[radicalleft]

91. Welp...

Guess I'll have to visit Olive Garden instead.

[brooklynite]

95. Letter from Eleven Madison Park..

Friends,

I’m writing this nearly 15 months after we closed our dining room, and I’m so excited to share that we will be reopening Eleven Madison Park on June 10th.

The pandemic brought our industry to its knees. With our closure, we laid off most of our team, and truly didn’t know if there was going to be an Eleven Madison Park.

We kept a small team employed, and with their remarkable effort, in collaboration with the nonprofit Rethink Food, we prepared close to a million meals for New Yorkers experiencing food insecurity. Through this work, I experienced the magic of food in a whole new way, and I also saw a different side of our city – and today I love New York more than ever.

What began as an effort to keep our team employed while feeding people in need has become some of the most fulfilling work of my career. It is a chapter in my life that’s been deeply moving, and for which I am very grateful.

It was clear to me that this work must become a cornerstone of our restaurant.

Therefore, we’ve evolved our business model. When we reopen Eleven Madison Park on June 10th, every dinner you purchase will allow us to provide five meals to food-insecure New Yorkers. This food is being delivered by Eleven Madison Truck, which is operated by our staff in partnership with Rethink Food. We’ve created a circular ecosystem where our guests, our team, and our suppliers all participate.

In the midst of last year, when we began to imagine what EMP would be like after the pandemic – when we started to think about food in creative ways again – we realized that not only has the world changed, but that we have changed as well. We have always operated with sensitivity to the impact we have on our surroundings, but it was becoming ever clearer that the current food system is simply not sustainable, in so many ways.

We use food to express ourselves as richly and authentically as our craft allows – and our creativity has always been tied to a specific moment in time. In this way, the restaurant is a personal expression in dialogue with our guests.

It was clear that after everything we all experienced this past year, we couldn’t open the same restaurant.

With that in mind, I’m excited to share that we’ve made the decision to serve a plant-based menu in which we do not use any animal products — every dish is made from vegetables, both from the earth and the sea, as well as fruits, legumes, fungi, grains, and so much more.

We’ve been working tirelessly to immerse ourselves in this cuisine. It’s been an incredible journey, a time of so much learning. We are continuing to work with local farms that we have deep connections to, and with ingredients known to us, but we have found new ways to prepare them and to bring them to life.

I find myself most moved and inspired by dishes that center impeccably-prepared vegetables, and have naturally gravitated towards a more plant-based diet. This decision was inspired by the challenge to get to know our ingredients more deeply, and to push ourselves creatively. It wasn’t clear from the onset where we would end up. We promised ourselves that we would only change direction if the experience would be as memorable as before.

We asked ourselves: What are the most delicious aspects of our dishes, and how could we achieve the same level of flavor and texture without meat?

It’s crucial to us that no matter the ingredients, the dish must live up to some of my favorites of the past. It’s a tremendous challenge to create something as satisfying as the lavender honey glazed duck, or the butter poached lobster, recipes that we perfected.

I’m not going to lie, at times I’m up in the middle of the night, thinking about the risk we’re taking abandoning dishes that once defined us.

But then I return to the kitchen and see what we’ve created. We are obsessed with making the most flavorful vegetable broths and stocks. Our days are consumed by developing fully plant-based milks, butters and creams. We are exploring fermentation, and understand that time is one of the most precious ingredients. What at first felt limiting began to feel freeing, and we are only scratching the surface.

All this has given us the confidence to reinvent what fine dining can be. It makes us believe that this is a risk worth taking.

It is time to redefine luxury as an experience that serves a higher purpose and maintains a genuine connection to the community. A restaurant experience is about more than what’s on the plate. We are thrilled to share the incredible possibilities of plant-based cuisine while deepening our connection to our homes: both our city and our planet.

I believe that the most exciting time in restaurants is to come. The essence of EMP is stronger than it ever has been. We can’t wait to have you come and experience this new chapter of the restaurant. We look forward to sharing this journey with you.

With love and gratitude,

Daniel

[Marrah_Goodman]

97. Good luck to them

Vegan food is not my thing and frankly I will never be able to afford to step a toe into a place like that, but I hope it all works out for them.