Michelin Star Chef reopens Eleven Madison Park as a vegan restaurant

Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn
Share on whatsapp
WhatsApp
Share on email
Email

NYC’s most coveted restaurant: Eleven Madison Park, announced its radical new menu: fully plant-based.


The celebrated Chef Daniel Humm shared his turbulent lockdown journey, that led him to literally rethink—with the help of NYC based NGO—the role of food in society, the power of food, and how broken the US food system really is—throughout the pandemic the 3 michelin star restaurant provided close to 1M meals to food insecure New Yorkers.

4 vegan seafood companies disrupting the food industry

Once defined by meat and fish dishes, EMP will transform its menu without ANY animal products, refocusing on the lost flavours of vegetables.

On a side note…Did you know that industrial farming degrades the soil of minerals and nutrients? This not only means that our veggies are less nutritious but also that they are less tasty…You can use a brix refractometer to measure your veggies’ nutritional value.

We are so elated that an establishment as renouned as Eleven Madison Park is taking on plant-based menus, we hope this is the first of a cascading effect into fine-dining, casual dining, and ALL dining experiences.

“We promised ourselves that we would only change direction if the experience would be as memorable as before. I find myself most inspired by dishes that center vegetables, and have naturally gravitated towards a more plant-based diet. 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. What at first felt limiting began to feel freeing, and we are only scratching the surface. We 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 real connection to the community. A restaurant experience is about more than what’s on the plate. The essence of EMP is stronger than it ever has been. We can’t wait to have you come experience this new chapter.”
—Daniel Humm, Chef at EMP

Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn
Share on whatsapp
WhatsApp
Share on email
Email

Leave a Comment

Your email address will not be published.

Join our newsletter
Get eco-up-to-date for your next dinner

A five minute read that will catch you up with all the environmental news you need to know. Start your day becoming better and follow it doing better!

You may also like