Eleven Madison Park Review: NYC’s Michelin 3-Star Vegan Dining Revolution

Eleven Madison Park isn’t just New York’s only three-Michelin-starred vegan restaurant—it’s a culinary manifesto. When Chef Daniel Humm reopened this iconic NYC fine dining establishment in 2021 with an entirely plant-based menu, the culinary world reeled. Critics scoffed, but today, EMP stands triumphant, its three Michelin stars gleaming brighter than ever. On our midweek visit, every seat in its stunning Art Deco dining room was filled—a testament to Humm’s visionary vegan cuisine.

The EMP Experience: Where Theater Meets Ethical Gastronomy

The dining room at Eleven Madison Park remains one of New York’s most breathtaking spaces: 25-foot ceilings, towering windows framing Madison Square Park, and pristine white tablecloths pressed fresh for each guest. But the true magic lies in the orchestrated ballet of service—a team whose genuine passion for Humm’s plant-based philosophy shines through every interaction.

Fun Fact: During the pandemic, EMP’s kitchen produced over 1 million meals for frontline workers—a humanitarian effort that foreshadowed Humm’s ethical pivot to veganism.

The Tasting Menu: A Symphony of Plant-Based Innovation

Eleven Madison Park’s $365 tasting menu (before tax) is a 9-12 course odyssey celebrating vegetables as high art. Gone are the days of meat imitations—each dish is a bold declaration of produce’s potential.

1. Celtuce Celebration (Amuse-Bouche)

A tripartite homage to an underrated vegetable:

• Crisp corn wafer topped with celtuce stems

• "Celtuce cocktail" with shocking depth for its crystalline clarity

• Baby lettuces so vibrant they redefined "salad" for us

  
  

2. Tonburi with Badger Flame Beets & Finger Lime

Tonburi (dubbed "mountain caviar")—Japanese cypress seeds rinsed until they pop like tobiko—meets electric-pink beets and citrus-burst finger lime. The effect? A meadow in spring, translated to plate.

3. House-Made Soba with Shiitake & Wasabi

Buckwheat noodles crafted via a Japanese spiritual practice (taught to EMP’s team by Master Shuichi Kotani), bathed in umami-rich mushroom broth. The textural perfection alone justifies the Michelin stars.

4. Artichoke Tempura with Green Garlic

A masterclass in layered technique:

• Poached heart filled with artichoke masa

• Tempura-fried to golden crispness

• Confit artichoke veil adding melting tenderness

  
  

5. Asparagus & Spinach in Coriander Smoke

Presented under a domed ceramic smoker, releasing aromatic vapors. The asparagus—likely the best we’ve ever tasted—paired with a coriander reduction of haunting complexity.

Dessert: Rhubarb Mochi & Japanese Strawberries

• Sakura leaf-infused mochi (cherry blossom notes!)

• Flawless Japanese strawberries with koji-fermented coconut cream (a umami dessert revolution)

• Chocolate sesame pretzels as mignardise—grown-up Reese’s cups

  
  

The Secret: Magic Farms’ Hyper-Local Bounty

Many ingredients come from EMP’s exclusive partner, Magic Farms (a sustainable oasis near Vermont). Their celtuce, heirloom peas, and badger flame beets are grown to Humm’s exacting specifications—a farm-to-table pipeline most Michelin restaurants can only dream of.

Why EMP’s Vegan Vision Matters

Executive Chef Dmitri Magi (formerly of Noma and Claridge’s) shared Humm’s epiphany: "Animal products limit creativity." At EMP, carrots become caviar, artichokes transform into architecture, and koji mold elevates dessert. This isn’t just vegan dining—it’s the future of culinary arts.

Final Verdict: Is EMP Worth It?

For skeptics: This isn’t about "replacing" meat—it’s about reimagining luxury dining.For foodies: The technical wizardry and ethical conviction make it one of NYC’s most compelling meals.For everyone else: Come for the theatrical service, stay for the asparagus that will haunt your dreams.

Book months ahead. Surrender to the $365 tasting menu. And prepare to rethink every vegetable you’ve ever underestimated.