Latest news with #DanielHumm
Eater
21-05-2025
- Business
- Eater
A Daniel Humm Nonprofit Is Opening a Tasting Menu Restaurant in NYC
Daniel Humm was standing in the dining room in his pressed chef whites, tall as an NBA forward, recalling the height of the pandemic when he turned the now-vegan, three-Michelin-starred Eleven Madison Park into a community kitchen serving 3,000 meals a day. 'It changed my life,' he says. Diners clapped, candlelight flickered, and dinner began with a parade of precious dishes made from plants. But Humm was not at EMP: He was standing in the intimate dining room of Service (116 W. Houston Street, at Sullivan Street) a soon-to-open restaurant in a converted coffee shop and soup kitchen run by ReThink Food, the nonprofit he founded with former EMP chef Matt Jozwiak in 2017. 'In my life, I always struggled with the exclusivity of my restaurant. I do love the art of food, but ReThink helped me connect with food in a different way,' Humm says. The nonprofit partners with restaurants, essentially paying them to deliver nutritious meals at no cost to communities. Last year, ReThink, which employs 49 people, granted approximately $80,000 a week to its restaurant partners (such as Marlow Bistro, Zaab Zaab, and Brain Food) and served 13 million meals to hungry New Yorkers. But in the wake of brutal cuts from the Trump administration, ReThink — along with other nonprofits tackling food insecurity like Refettorio Harlem and Food Bank for New York — have had to, well, rethink their funding models. In August, ReThink will open Service, a tasting menu restaurant helmed by Eleven Madison Park alum Rob Harmon; while Refettorio hosts monthly Chef's Lab Dinners, and Food Bank for New York produces high-profile Eat For Good dinner series. When Service opens late summer, it will have just 20 seats, all at one long table, for a six-course tasting menu ($100 per person, $120 with wines) with produce from local farms. The style tracks with Harmon's pedigree, which includes stints at La Colenda under Thomas Keller and Saison under Richard Lee. Before Service opens, the team at ReThink is hoping its pop-up dinners ($225 each) with the likes of Charlie Mitchell, Daniel Boulud, and Victoria Blamey, will help raise awareness and bring new diners, donors, and volunteers into the fold. 'Every extra dollar goes to making meals for local communities,' says Jozwiak. 'You can come for dinner, make a donation, and learn about volunteer opportunities. We want to get more people involved in our mission.' More than 1.7 million people in New York City rely on SNAP, which supplements a family's food budget, and the need is only growing. A recent poll by No Kid Hungry New York found that 52 percent of households in NYC reported taking on additional debt to pay for food. These high numbers come amid cuts to federal food safety net programs. Congress passed a budget resolution calling for a staggering $230 billion cut to programs like SNAP. The USDA also axed two critical programs, halting more than $1 billion in federal spending: a key $500 million round of funding was canceled under the Local Food Purchase Assistance, cutting off support for both food banks and farmers, and previously approved food orders under the Emergency Food Assistance Program were also canceled with no clear plan to resume purchases, creating a major food gap that began in April. Service comes at a moment when ReThink's mission is more critical than ever. 'We are seeing COVID-level demand for food. It feels like 2020,' says Jozwiak. 'And we can't fulfill all the orders.' ReThink also lost 70 percent of its revenue overnight when the Federal Emergency Management Agency clawed back more than $80 million from New York City meant to shelter and feed migrants. 'We were anticipating a longer runway with migrant services work. The scale-down in funding after Trump's inauguration was very drastic,' explains Jozwiak. 'We projected $20 million in revenue and five million meals, now we will be at $8 million in revenue and two million meals this year.' ReThink is not the only nonprofit turning to the restaurant model to help make ends meet. 'Overall, we're seeing a tightening of the belt in our partners and donors,' says Bob Wims, the director of Massimo Botturo's nonprofit, Refettorio Harlem, which provides free meals in a restaurant setting to its food-insecure neighbors. To bolster Refettorio's fundraising, it launched the Harlem Chef's Lab in February, a series of monthly collaborative ticketed dinners ($125 to $300 depending on ticket type) that blend art, music, and food. The next Chef's Lab will take place on Monday, June 9 with dance troupe GALLIM and a menu by chef Avi Szapiro of Gioia, Chopped champion Silvia Baldini, and the nonprofit's Kayla Phillips; future dates are in the works. Food Bank for New York, one of the nation's largest food banks — providing over 91 million meals to New Yorkers in need in 2024 — is also leaning on a chef event series to help replace its loss of federal funding. 'We have seen a loss of 2.5 million meals, which are gone, canceled,' says CEO and president Leslie Gordon. 'Now we have to work diligently to find the resources to fill the gap.' To do so, Food Bank for New York is doubling down on Eat for Good, a series of collaborations between acclaimed international chefs it launched last year. Dinners with Nancy Silverton and Hilary Sterling and Evan Funk and Misi Robbins have already taken place; upcoming pairings include culinary dream teams: Cookbook author Adeena Sussman with Shukette's Ayesha Nurjaja, and Tatiana's Kwame Onwuachi with The Gray's Masahma Bailey. 'The mission of Eat Food Good is to create a meaningful space to bring people together to have that all-important conversation of why food is important,' says Gordon. 'Everyone in this sector is being hit by this. It's a tidal wave of impact and to crisis magnitude I am not typically an alarmist, but Eat for Good is one way to continue to elevate the conversation and gain support to fill the gap. We hope these dinners inspire people to stand shoulder to shoulder with us.' The way forward, for Jozwiak and others working toward feeding people in need, is to lean on the restaurant model and hope they can bridge the gap in funding to continue feeding the city's food-insecure communities. 'Restaurants saved our city during COVID and kept people going,' says Jozwiak. 'We are still fighting that fight.' Sign up for our newsletter.
Time Out
30-04-2025
- Entertainment
- Time Out
These 11 NYC bars were just named the very best in North America
The 50 Best brand, behind all sorts of world-spanning culinary lists, just unveiled its 1 to 50 ranking of the best bars in North America and, once again, New York dominates the well regarded survey. Although Mexico City's Handshake Speakeasy was crowned the top drinking den in the region for the second year in the row, New York distinguished itself as a premier destination, home to 11 of the 26 mentioned U.S. locales on the list, including Superbueno, which lands at the number two spot for the second year in a row. "Whether you visit on a Monday or a Saturday, Superbueno is perpetually full and poppin'," writes our Food and Drink Editor Morgan Carter in her review of the downtown Manhattan destination. A bunch of new entries also made appearances: the subterranean Sip & Guzzle at number 5 and Daniel Humm's Clemente Bar at number 11. Usual—deserving!—suspects abound as well: there's elegant cocktail destination Overstory (number 6), the award-winning Martiny's (number 15), perennial favorite Employees Only (number 18), the ever-popular Double Chicken Please (number 19), Maison Premiere in Brooklyn (number 33), Japanese-American cocktail bar Katana Kitten (number 42), old-time go-to Angel's Share (number 43) and legendary MacDougal Street Italian café turned small plates restaurant and cocktail bar in 2015 Dante (number 46). Basically, no matter what area of New York you're in, you can find a stellar cocktail that's been recognized as such by a team of drinking experts. Oh, how we love thee, New York. The 50 best bars in North America in 2025 according to 50 Best Bars: Of course! Here's the list with "in" instead of a dash: 1. Handshake Speakeasy in Mexico City 2. Superbueno in New York 3. Tlecān in Mexico City 4. Jewel of the South in New Orleans 5. Sip & Guzzle in New York 6. Overstory in New York 7. Bar Pompette in Toronto 8. El Gallo Altanero in Guadalajara 9. Licorería Limantour in Mexico City 10. Kumiko in Chicago 11. Clemente Bar in New York 12. Mírate in Los Angeles 13. Café La Trova in Miami 14. Bar Mauro in Mexico City 15. Martiny's in New York 16. Pacific Cocktail Haven in San Francisco 17. True Laurel in San Francisco 18. Employees Only in New York 19. Double Chicken Please in New York 20. Baltra Bar in Mexico City 21. Civil Liberties in Toronto 22. Aruba Day Drink in Tijuana 23. Service Bar in Washington DC 24. Thunderbolt in Los Angeles 25. Best Intentions in Chicago 26. Botanist Bar in Vancouver 27. Arca in Tulum 28. The Keefer Bar in Vancouver 29. Selva in Oaxaca 30. Library by the Sea in Grand Cayman 31. Cloakroom in Montreal 32. La Factoría in San Juan 33. Maison Premiere in New York 34. Bijou Drinkery Room in Mexico City 35. Hanky Panky in Mexico City 36. Atwater Cocktail Club in Montreal 37. Bar Mordecai in Toronto 38. Meadowlark in Chicago 39. Bisous in Chicago 40. Kaito del Valle in Mexico City 41. Yacht Club in Denver 42. Katana Kitten in New York 43. Angel's Share in New York 44. Mother in Toronto 45. Allegory in Washington DC 46. Dante in New York 47. Café de Nadie in Mexico City 48. Silver Lyan in Washington DC 49. Bekeb in San Miguel de Allende 50. Cure in New Orleans
CNN
10-02-2025
- Business
- CNN
Daniel Humm on Why He Made His Michelin Star Menu Plant-Based
"It was also around the question of luxury. Some of the things we perceive as luxurious are old ideas, and when we really look into it, they're not so luxurious anymore." Eleven Madison Park Chef and Owner Daniel Humm on why he made his Michelin star menu completely plant-based.
New York Times
26-01-2025
- General
- New York Times
Eleven Madison Park Granola, Surprisingly Easy and Very Snackable
Good morning. I'll eat oatmeal for breakfast every day for a month, adding blueberries and drizzling the bowl with maple syrup and cream. Then, for no reason I can discern, it's a toasted English muffin with salted butter and a schmear of strawberry preserves, or a slice of Cheddar, or sometimes both. Three weeks later, I can't look at a muffin. All I want is a fried egg dotted with hot sauce, and that's all I want every morning until I don't. Lately, I've been on a granola kick, and a specific granola at that: the one from Eleven Madison Park (above) that they gave you after a meal at the restaurant when Will Guidara was running the front of the house, an early example of his unreasonable hospitality. The recipe's not his. It comes from the restaurant's chef and owner, Daniel Humm, a taste of his Zurich childhood: rolled oats with brown sugar and a hint of maple syrup, with coconut chips, shelled pistachios and pumpkin seeds. There are some dried cherries in there, too, and a healthy dose of kosher salt to even everything out. Featured Recipe View Recipe → Want all of The Times? Subscribe.
