Eleven Madison Park will change its all-vegan menu to reintroduce meat due to sustainability and accessibility concerns. Chef Daniel Humm stated that hosting corporate dinners became challenging with a plant-based menu. Despite pride in being the first all-vegan restaurant to receive three Michelin stars, he acknowledged that the approach excluded potential customers. Moving forward, Humm wants to promote inclusivity around the dining table while maintaining a commitment to plant-based cooking. The restaurant will bring back meat dishes, including its signature honey-lavender-glazed duck, on October 14.
It's hard to get 30 people for a corporate dinner to come to a plant-based restaurant,
I very much believed in the all-in approach, but I didn't realize that we would exclude people.
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.
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