Eleven Madison Park is one of the top restaurants in the world, and when it reopens post-COVID, it will be ~vegan. elevenmadisonpark.com
This is just inconceivably daring to me—expectations for this echelon are already impossibly high, competition already intensely fierce.
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I'm not vegan, but I've been amazed how much progress has been made in the past decade towards making that choice feel tractable, or like not a huge sacrifice. I think this is how we'll get there eventually, if we do—rather than through old-school guilting. Wizard vs prophet.
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I'm excited about EMP making this move because there is no way they can do this without inventing radical new methods to make astonishing vegan food. The standard for these places is, quite seriously: with some regularity, diners must be brought to tears.
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And yes, of course, these methods will probably be super labor-intensive and maybe prohibitively expensive. But tons of high-end culinary innovation has predictably made its way downmarket over the last decade (sous vide, combi ovens); no reason to believe this will be different.
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They're using a technique in both of their final savory courses (beet, eggplant) which seems very doable in non-***:
1. Dehydration/concentration (curing, slow-roasting, setting on embers, etc)
2. Partial rehydration in flavorful liquid
Makes "meaty" texture with intense flavor.
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The current eggplant course is quite similar to the one in the second cookbook, actually, which isn't too hard to make! (Except it involves making miso from shelling beans, which takes a year—I used soybean miso!) Nice coverage here: bloomberg.com/news/features/
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For me the most interesting bits at EMP were already vegetable-centric, so it's not nearly so big a shift as it might seem. But those courses *did* usually benefit from dairy or a small amount of meat stock, and alas the replacements (thus far) really do suffer from the loss IMO.
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whoa I had seen they were going "plant based" but didn't realize that meant ~vegan. the most memorable course there in 2015 was a gooey cheese thing, maybe they've got some tricks up their sleeves
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I don't have an opinion on this, but chef Humm did make the distinction between vegan & plant-based in the NYT story
"and Mr. Humm steers clear of the word “vegan,” .."
“Eleven Madison Park is about surprising people,” Mr. Humm said. “We don’t want to lecture people.”
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Link cause it couldn't fit: nytimes.com/2021/05/03/din
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A lot of eating habits in general tend to filter down from high-end cooking. you can trace a lot of the food we consider "casual" now to fine dining. I don't think that it's a bad thing but I don't think it's as high of a risk as you make it out to be.
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This is the cynic in me speaking, but NYC Red Guide standards have never been particularly high even on the 3* spectrum. This plus obvious political reasons (COVID + Sustainability) means EMP is very unlikely to be demoted even if standards slip
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