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Eleven Madison Park, the Manhattan restaurant that has been called the best in the world, will serve an all-plant-based menu when it reopens after more than a year of being closed because of the pandemic.
Eleven Madison Park’s multicourse menu will keep its prepandemic price of $335, including tip, Brett Anderson and Jenny Gross report for The New York Times.
Daniel Humm, Eleven Madison Park’s chef, said the decision is the result of a yearslong re-evaluation about where his career was headed, which reached its breaking point during the pandemic.
“It became very clear to me that our idea of what luxury is had to change,” Mr. Humm said. “We couldn’t go back to doing what we did before.”
While the restaurant’s ingredient costs will go down, labor costs will go up as Mr. Humm and his chefs work to make vegan food live up to Eleven Madison Park’s reputation. “It’s a labor intensive and time consuming process,” he said.
It marks a striking departure for one of the most lavishly praised American restaurants of the past 20 years. Though Mr. Humm still offers plenty of red meat at his London restaurant, Davies and Brook at Claridge’s hotel, the move at Eleven Madison Park — which has four stars from The New York Times and three from Michelin — suggests how different fine dining may look as restaurants reopen and reimagine themselves.
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