Daniel Humm, the chef behind Eleven Madison Park, opens Humm on Saturday, October 10, at 435 Hudson Street in the West Village. The 5,000-square-foot restaurant serves an à la carte menu built around a wood-fired oven and a roast chicken for two, a casual counterpart to the multi-course tasting format at his three-Michelin-starred flagship.
Key Takeaways
- Humm takes over the former En Japanese Brasserie space on Hudson Street between Leroy and Morton streets.
- Executive chef Dmitri Magi, who has cooked alongside Daniel Humm for 15 years at Eleven Madison Park, helps lead the kitchen.
- The roast chicken for two comes from Amish farms in Lancaster, Pennsylvania, and pays tribute to the cooking of Daniel Humm’s mother.
- Red meat is not on the menu. Whole branzino is the other main centerpiece dish.
- Francesco Clemente painted the dining room ceiling over two months, and the room also holds works by Louise Bourgeois, Rashid Johnson, and Roni Horn.
- Seasonal produce comes partly from Magic Farms in Hoosick Falls, New York, which also supplies Eleven Madison Park.
Daniel Humm Builds a Restaurant From the Ground Up
Daniel Humm has spent about two decades connected to Eleven Madison Park, a restaurant he took over in an existing landmarked dining room on Madison Square Park. Humm is a different kind of project. Daniel Humm told Resy it is the first time he has created a restaurant entirely from scratch. That meant finding the space, picturing what it could become, and choosing the architects, designers, and artists himself.
The project took nearly two years. Daniel Humm describes it as personal, built mostly by people from his own life. “This place was really created by my friends,” he said in an interview with Wallpaper. The result is a restaurant that reflects him as much as his cooking.
The Menu Moves Away From the Tasting Format
The cooking at Humm is aimed at a broader audience than the cooking at Eleven Madison Park. Diners order à la carte, the number of courses is up to them, and the kitchen is built around an open wood-fired oven. Daniel Humm told Food & Wine the team wants to show a different side of itself, cooking the kind of food the chefs make for themselves and their friends.
Early menu items lean toward vegetables and the Mediterranean. They include crispy feta with sesame and shallot agrodolce, tuna crudo, a chicory and tangerine salad, and fried eggplant with pickled green tomatoes. The menu leaves out red meat, which reflects the plant-focused direction Eleven Madison Park took in 2021. That restaurant has since brought back some animal proteins.
The main dish is the roast chicken. The birds come from Amish farms in Lancaster, Pennsylvania, and a mixture of breadcrumbs, butter, lemon, thyme, and garlic goes under the skin. The chicken is roasted several times, finished in the wood-fired oven, and served with chicken jus and brown butter. Daniel Humm modeled the dish on his mother’s roast chicken, so the centerpiece of his namesake restaurant is a family recipe.
An Upstate Farm Supplies Both Restaurants
Much of Humm’s produce comes from Magic Farms in Hoosick Falls, a small town in Rensselaer County near the Vermont border. The farm already grows for Eleven Madison Park. Sharing one source keeps a direct upstate supply line running between both of Daniel Humm’s Manhattan dining rooms, even though the two restaurants serve very different styles of food.
That kind of sourcing shapes the menu. Dishes like the chicory and tangerine salad and the eggplant plate depend on what the farm can supply each season. Diners should expect the menu to change through the year.
Francesco Clemente’s Ceiling Anchors the Dining Room
Humm is also notable for its art. Designer Pierre Yovanovitch created the interiors, which draw on the 1980s. Francesco Clemente, the Italian artist whose name is already on Clemente Bar at Eleven Madison Park, painted the dining room’s tray ceilings and designed the private dining room.
The ceiling took Francesco Clemente about two months. It is filled with stars, animals, trains, and clocks, which together suggest the passing of time. Around the room hang works by Louise Bourgeois, Rashid Johnson, and Roni Horn, so the space feels as much like a private collection as a restaurant.
The layout gives diners three options. The main dining room surrounds the open kitchen and serves the full menu. The bar and the lounge each have shorter food menus for guests who want something lighter or more spontaneous.
Humm Joins a Busy Fall for New York Restaurant Openings
Humm arrives during a crowded season for new restaurants in New York. Downtown Manhattan and Brooklyn have both seen a run of high-profile openings, including Zig Zag Oyster Bar’s arrival in Prospect Heights from the team behind Cervo’s. Humm stands out because a three-Michelin-star chef is deliberately cooking in a more relaxed style than his flagship.
Reservations are booked through Resy and open three weeks in advance at noon. That gives the restaurant a steady but limited stream of bookable tables during its first weeks.
FAQs
When Does Daniel Humm’s Restaurant Humm Open?
Humm opens Saturday, October 10, 2026, at 435 Hudson Street in the West Village. Reservations are available through Resy.
How Is Humm Different From Eleven Madison Park?
Humm serves an à la carte menu built around a wood-fired oven, while Eleven Madison Park serves a multi-course tasting menu. Humm also has a bar and lounge with shorter menus.
Who Is the Executive Chef at Humm?
Dmitri Magi leads the kitchen with Daniel Humm. He has worked alongside Daniel Humm for 15 years at Eleven Madison Park.
Does Humm Serve Meat?
Humm serves chicken and seafood, including a roast chicken for two and a whole branzino. Red meat is not on the menu.
What Art Is Inside Humm?
The dining room has a ceiling painted by Francesco Clemente and works by Louise Bourgeois, Rashid Johnson, and Roni Horn. Pierre Yovanovitch designed the interiors.
