Eleven Madison Park

Eleven Madison Park Eleven Madison Park is an American restaurant located at 11 Madison Avenue in New York City.

Eleven Madison Park is a fine dining restaurant located in the heart of New York City. The restaurant overlooks Madison Square Park, one of the most beautiful parks in Manhattan, and sits at the base of a historic Art Deco building on the corner of 24th Street and Madison Avenue. Located here since 1998, it underwent a full-scale renovation and redesign in the summer of 2017. The restaurant has be

en owned by Chef Daniel Humm since 2011 and during that time it has evolved considerably, both in food and in experience. Our tasting menu in the main dining room consists of entirely plant-based dishes. Guests can also visit the bar for a more abbreviated version of the tasting menu, some light snacks, or simply for a cocktail or glass of wine.

06/05/2026

The only time our General Manager Gabriel has ever been excited to be on camera was for this video. 🇫🇷

Strawberry tepache meets a Whiskey Sour.Who said dessert was the only place for strawberries to shine on our current men...
05/31/2026

Strawberry tepache meets a Whiskey Sour.

Who said dessert was the only place for strawberries to shine on our current menu? Allow us to introduce you to the Strawberry, a vibrant twist on the classic cocktail featuring hibiscus-infused Michter’s rye. Layered with the fermented complexity of tepache and sweetened with strawberry syrup, try it at the bar now.

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05/26/2026

Meet the Paw Paw, our tropical twist on the classic Old Fashioned made here by our Head Bartender Lacey.

Crafted from a blend of three rums and layered with juicy Paw Paw liqueur, Vicario Nocino, and Amontillado sherry, the drink is a burst of bright fruit flavor complimented by rich nuttiness and lush baking spice. Try it at the bar or enjoy it in our dining room now.

Each week, gives our floral arrangements a refresh. Can you guess which stems are currently on display in our largest v...
05/24/2026

Each week, gives our floral arrangements a refresh. Can you guess which stems are currently on display in our largest vase?

05/20/2026

A preview of what awaits when you see our Manhattan cart heading towards your table.

05/18/2026

Scenes from our spring menu photoshoot with . We’re excited to share the finished images with you soon. In the meantime, join us and experience the menu for yourself.

No meal at Eleven Madison Park is complete without our Chocolate Sesame Pretzel.Crafted daily by our pastry team, the sa...
05/14/2026

No meal at Eleven Madison Park is complete without our Chocolate Sesame Pretzel.

Crafted daily by our pastry team, the savory-sweet combination of crunchy pretzel, sesame butter, and hand-dipped chocolate is the perfect way to end your experience.

05/12/2026

Join our team! We are currently seeking a talented Executive Sous Chef to help lead our culinary team.

We are looking for someone with a strong desire to continue reinventing and pushing the boundaries of fine dining at Eleven Madison Park. This individual will work closely with our Chef de Cuisine Dominique Roy, assisting with the development of new dishes and the management of kitchen operations. This person also possesses strong oral, written, and interpersonal communications skills and is capable of teaching others in the kitchen.

If this sounds like you, we welcome you to share your application with us via Culinary Agents at the link in our bio.

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04/27/2026

Us posting this video — red flag or a green flag?

04/26/2026

Class is in session.

As we welcome a new season, every corner of the restaurant is changing over, from the kitchen menu to our wine pairings and cocktails. Before anything reaches our guests, we spend time learning the ins and outs of each new offering together.

We call these sessions Eleven Madison University, or EMU for short. It’s a chance for all of us to taste, ask questions, and get excited about what each team has been creating for spring.

04/20/2026

A refreshing finale. This season’s dessert arrives on a cart. At your table, we shave jasmine-scented ice over citrus, add apricot kernel sorbet, and finish with a pour of bergamot syrup. It’s served with warm brioche, sweetened with vanilla and orange, for sharing.

04/14/2026

Our culinary team is already at work on our next seasonal menu, but we’re still savoring these final weeks of the current one. Join us to experience it before it’s gone.

04/10/2026

Last night, we were thrilled to welcome back Chef of for the second Alumni Dinner of our 2026 series.

Chef Buddha joined our team in 2018 as a line cook. It was a pleasure to have him back in the kitchen, joined by his wife, Rebekah Pedler, former EMP Pastry Sous Chef, for a menu inspired by his time here.

It was especially meaningful for our team to be reunited with them both.

Up next, we’re excited to welcome Chef Wayne Cheng of Jōji.

04/08/2026

We’re back with our next Alumni Series — this time welcoming Chef Wayne Cheng to The Studio at Clemente Bar, located just upstairs from our dining room, for two seatings on May 4.

Chef and Partner of JĹŤji, Wayne brings a deeply personal approach to sushi omakase, shaped by his Cantonese roots and informed by Japanese and European techniques.

Born in Hong Kong, his path began with early inspiration from his father’s work in uni farming and his grandfather’s Cantonese cooking. He went on to train in some of the world’s leading kitchens before joining our team in 2018 as Chef de Partie.

We’re thrilled to welcome him back as part of our 2026 Alumni Series. Reservations are now available — link in bio.

Chef Davide finishes our tardivo salad with a vibrant blood orange vinaigrette, lemon oil, and a touch of fleur de sel.R...
04/07/2026

Chef Davide finishes our tardivo salad with a vibrant blood orange vinaigrette, lemon oil, and a touch of fleur de sel.

Reserve your seat through the link in our bio.

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04/06/2026

Savor the final weeks of this season’s menu.

Join us for lunch Friday through Sunday, or for dinner any evening.

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04/04/2026

Join our amazing team!

We’re hosting an open call on Monday, April 6, from 12–2 PM.

We’re currently hiring for a variety of dining room and kitchen positions across Eleven Madison Park and Clemente Bar.

Please bring a copy of your résumé. Unable to join us? View our open positions on Culinary Agents at the link in our bio.

04/02/2026

Join our amazing team!

We’re hosting an open call on Monday, April 6, from 12–2 PM.

We’re currently hiring for a variety of dining room and kitchen positions across Eleven Madison Park and Clemente Bar.

Please bring a copy of your résumé. Unable to join us? View our open positions on Culinary Agents at the link in our bio.

03/26/2026

In the studio with Bill Couig of —the maker behind our custom glassware, including our water and vermouth service sets and the spiral candle holders that illuminate each table in our dining room. We’ve worked with Bill for over a decade, and his pieces have become an integral part of our dining experience. He’s also created a selection of pieces for — shop via the link in our bio.

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03/22/2026

Silken tofu with layers of onion jam, charred leeks, poached white onions, marinated leeks, black shallots, and pickled scallions. Enjoy the Silken Tofu with Onion, Pine Nut and Curry on our current menu.

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03/20/2026

Spring Cook Battle Royale 🏆

Each season, our cooks step up to the challenge, creating original dishes they envision on our menu. Selected competitors are paired with mentors from our sous chef team, working together to bring those ideas to life before presenting them to our culinary leadership.

From cultural roots to childhood memories and favorite ingredients, every dish tells a story. While it’s a competition, it’s also a chance for the kitchen to come together and celebrate one another’s creativity.

Congratulations to all of this season’s competitors, and to our winner, Chris Qiu.

03/19/2026

That’s the way we became the Adam & Brady bunch 🎶

Meet our team of award-winning sommeliers at EMP and Clemente Bar, working alongside Wine Director Adam Waddell and Assistant Wine Director Brady Brown.

From the top left to bottom right: Gabe Clark, John Fuller, Jordanne Pascual-Cancel, Nick Walters, Mark Guillaudeu, Brian Kim, Samuel Neely, Ehron Souza, Jay Kim, Brady Brown, Adam Waddell, and Julia Borkowski.

Watercolor portraits by Dreamweavers Sophie Kreutz.

walks through the process of making our housemade seitan, featured in our Maitake Grilled with Seitan and Spinach. Watc...
03/11/2026

walks through the process of making our housemade seitan, featured in our Maitake Grilled with Seitan and Spinach. Watch Chef Dom’s full episode of ’s On the Line on YouTube, and enjoy the dish on our current menu.

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02/23/2026

A snow day feels like a good excuse for a cocktail.

Behind the bar, our Head Bartender Lacey makes the Genmaicha — a daiquiri-style sour built around toasted rice and green tea.

The base is a Caribbean rum blend infused with genmaicha, layered with white port, rice shochu, and apple eau de vie. Green apple sherbet brings brightness, while yuzu kosho adds a subtle savory heat.

The bar is open for walk-ins from 5 pm this evening. Join us.

Address

11 Madison Avenue
New York, NY
10010

Opening Hours

Monday 5:30pm - 10pm
Tuesday 5:30pm - 10pm
Wednesday 5:30pm - 10pm
Thursday 5:30pm - 10pm
Friday 5:30pm - 10pm
Saturday 5:30pm - 10pm

Telephone

(212) 889-0905

Website

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