Skip To Content
JEWISH. INDEPENDENT. NONPROFIT.
Food

Eleven Madison Park Named No. 1 Restaurant In The World

The ever-evolving, always exquisite Eleven Madison Park is the best restaurant in the entire world, according to World’s 50 Best Restaurants, a controversial list put out annually by British company William Reed Business Media.

Restaurateur Danny Meyer, whose Union Square Hospitality Group includes Union Square Café, Gramercy Tavern and Shake Shack, among other eateries, opened Eleven Madison Park in 1998, selling it in 2011 to its chef, Daniel Humm, and its then-general manager Will Guidara. The restaurant, located in New York’s Flatiron District in a landmarked Art Deco Building overlooking Madison Square Park, has since gone through several iterations and is about to switch things up again.

Lunch and dinner at 11 Madison Park currently involves a tasting menu of seasonal dishes — there is no à la carte menu. According to the restaurant’s website, beginning April 11 it will exclusively be serving an 11-course menu “highlighting some of the most significant dishes we have served over the last 11 years.” The menu, which costs $295 per person, will be available through June 9, after which the restaurant will close for renovation with plans to reopen in September.

Humm and Guidara attended the World’s 50 Best Restaurants awards ceremony, which was held in Melbourne, Australia, on April 5. The award has been criticized for focusing largely on European restaurants and on places with male chefs. Several American restaurants made the list this year, including Blue Hill at Stone Barns, co-owned by David Barber and Chef Daniel Barber.

Liza Schoenfein is food editor at the Forward. Contact her at [email protected] or on Twitter, @LifeDeathDinner

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.

Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.

—  Rachel Fishman Feddersen, Publisher and CEO

Join our mission to tell the Jewish story fully and fairly.

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines. You must credit the Forward, retain our pixel and preserve our canonical link in Google search.  See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.