An Update on Our Menu
When we reopened Eleven Madison Park in 2021, emerging from lockdown, we vowed to rebuild differently: craft a meal every bit as transporting as before without a single animal product. The decision was a creative leap and a climate imperative.
Post-pandemic, it seemed like EMP was destined for a new milestone. Change is fundamental to who we are and how we grow. In this respect, we have to change to stay the same.
This change, though, felt different. The announcement ignited a debate that transcended food, something we hadn’t prepared for. This naïveté proved to be an asset, and without it, I may not have had the courage to forge this path.
My team and I felt liberated and cracked open. The journey proved richer than any before.
We created a new culinary language: mille-feuille without butter, meringue without eggs, almond-milk ricotta, sunflower butter, koji stocks, whipped cashew cream, even “land caviar.” We drew inspiration from food cultures we had previously overlooked. We furthered our pursuit of vegetables and launched our own ‘Magic Farms’ upstate.
In 2022 Eleven Madison Park became the first restaurant in the world to earn three Michelin stars for an entirely plant-based menu. Michelin wrote the rulebook of luxury dining, and to be decorated by the very guardians of tradition was something unimaginable. It felt like walking on water.
Over the last five years, with each season and new menu that we’ve been serving, we’ve also been intently listening to our guests' feedback.
It became clear that while we had built something meaningful, we had also unintentionally kept people out. This is the opposite of what we believe hospitality to be.
The all-or-nothing approach was necessary to develop our expertise, but that too, comes with its own limitations. As a chef I want to continue to open paths, not close them.
As I approach my 20th anniversary at EMP, I’ve decided it’s time for change again.
Starting October 14th, we will integrate our new language into a menu that embraces choice. We will offer a plant-based menu, of course, but also select animal products for certain dishes — fish, meat, and yes, our honey-lavender-glazed duck.
Eating together is the essence of who we are, and I’ve learned that for me to truly champion plant-based cooking, I need to create an environment where everyone feels welcome around the table.
I’m deeply grateful to our team and guests for supporting this journey. It’s you who allow us to grow.
– Daniel
Reservations for the fall season open September 1, and our new menu debuts October 14. Learn more on our FAQ page.