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25-469: It is owned by Danny Meyer (originally co-founded by Meyer and Chef Tom Colicchio ), along with Chef/Partner Michael Anthony. The Executive Pastry Chef is Miro Uskoković. The General Manager is William Carroll. The restaurant opened in July 1994. Chef Michael Anthony's ever-evolving seasonal menu of New American cuisine showcases the restaurant's relationships with local farms and purveyors. The restaurant

50-647: A cocktail cookbook, Mix Shake Stir (Little, Brown) featuring 140 recipes, along with tips, anecdotes and photography. Meyer has served on the boards of Share Our Strength and City Harvest . In addition, he served as Co-Chair of the Union Square Partnership for five years, and as an executive committee member for NYC & Co and the Madison Square Park Conservancy . Four of USHG's restaurants have earned three stars from The New York Times ; Eleven Madison Park

75-500: A commissary kitchen to produce meals for food-insecure New Yorkers, in cooperation with the non-profit Rethink Food . There were initial concerns that Eleven Madison Park would not reopen after the pandemic. Humm announced in September 2020 that Eleven Madison Park would reopen after the pandemic, following an agreement with the restaurant's landlord and lenders. In late 2020, Eleven Madison Park began offering dinners for pickup for

100-430: A renovation of Eleven Madison Square. Existing furnishings were to be sold off, and the bar would be refurbished, although furnishings that predated the restaurant's opening were to be retained. Eleven Madison Park was closed for renovation between June and October 2017. Upholstered furniture. rugs, and banquettes were added to the space, which was also repainted in a "neutral color palette". Allied Works designed all of

125-730: A tour guide in Rome and then returned there to study international politics. Meyer was a Brother of the Alpha Delta Phi fraternity while at Trinity College in Hartford , Connecticut . After graduating from Trinity in 1980 with a degree in political science, Meyer worked in Chicago as Cook County field director for John Anderson's 1980 independent presidential campaign . Meyer gained his first restaurant experience in 1984 as an assistant manager at Pesca, an Italian seafood restaurant in

150-550: The Flatiron District of New York City. He then returned to Europe to study cooking as a culinary stagiaire in Italy and Bordeaux , France. In 1985, at age 27, Meyer opened his first restaurant, Union Square Cafe . Meyer's other restaurants and businesses include Gramercy Tavern , Blue Smoke and Jazz Standard, Shake Shack , Daily Provisions, Ci Siamo, The Modern, Cafe 2 and Terrace 5 at MoMA , Maialino (formerly at

175-540: The Gramercy Park Hotel ), Untitled at the North End Grill, Marta, Porchlight, GreenRiver, Union Square Events, and Hospitality Quotient. Union Square Events, USHG's catering division, operates several concessions at major sports facilities including Citi Field , Saratoga Race Course , and Nationals Park . In 2010, Meyer suffered his first restaurant closure, Tabla. In a statement, Meyer blamed

200-526: The IACP Julia Child Award for the best new cookbook by a first-time author, and was followed up with the highly acclaimed Second Helpings from Union Square Cafe (HarperCollins, 2001). Meyer also wrote The New York Times bestseller Setting the Table (HarperCollins, 2006), which examines the power of hospitality in restaurants, business, and life. In May 2009, Meyer's restaurants released

225-660: The James Beard Foundation . Wine Spectator awarded Best Of Award of Excellence in 2009, 2010, 2011, 2012, and 2013. Pete Wells placed Gramercy Tavern in eleventh place in his 2023 ranking of the hundred best restaurants in New York City. Danny Meyer Daniel Meyer (born March 14, 1958) is a New York City restaurateur and the founder and executive chairman of the Union Square Hospitality Group (USHG). Meyer

250-503: The Metropolitan Life North Building at 11 Madison Avenue in the Flatiron District of Manhattan , New York City . Owned by Daniel Humm Hospitality, it has held 3 Michelin stars since 2012, and was ranked first among The World's 50 Best Restaurants in 2017. The restaurant, initially designed by Bentel & Bentel , is located in the Metropolitan Life North Building , facing Madison Square , at

275-582: The New York Times gave it three stars. In 2013, Zagat gave it a food rating of 28, referring to it as “About as perfect as a restaurant can get”. It also rated it Number 1 in New York City for "Dining at the Bar," and the second most popular restaurant in New York City. Gramercy Tavern was awarded One Star by the Michelin Guide . The restaurant was named "Outstanding Restaurant of 2008" from

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300-537: The bar consisted of 5 courses. Both of these menus featured communal elements to enhance the experience. Humm announced in early 2021 that the restaurant would be eliminating all animal products, serving a strictly plant-based menu. According to Humm, he decided upon the change because ingredients such as caviar were increasingly farm-raised and not wild-caught. The restaurant began serving this menu in June 2021, to mixed reviews. The original Eleven Madison Park Cookbook

325-581: The closure on the specificity of the Indian cuisine offered by the restaurant. That same year, Meyer participated in a documentary called "The Restaurateur". In late 2011, Union Square Hospitality group sold Eleven Madison Park to its chef Daniel Humm and front-of-house director Will Guidara . In 2018, North End Grill closed. In 2015, Meyer announced that he would eliminate tipping at all of his restaurants. The move increased prices by approximately 21 percent and led to large portions of his staff leaving

350-469: The company. As COVID-19 swept through the United States , Meyer shuttered all his restaurants, criticized other businesses for opening, and stated that he did not expect to offer full service until a vaccine was available. In a May 1 Vanity Fair podcast, Meyer explained that taking a Paycheck Protection Program loan, intended to help small businesses, "could be the most irresponsible thing in

375-420: The first time. Every dinner purchased provides ten meals to New Yorkers experiencing food insecurity via the ongoing partnership with Rethink Food. Eleven Madison Park reopened in June 2021. In June 2022, Business Insider reported the restaurant struggled with high employee turnover due to low wages and difficult working conditions, including 80-hour weeks. Although workers started at $ 15 per hour, tipping

400-589: The intersection between hospitality and humanity, and why we’re all invested in the hospitality business. He talked food, love and business on the Gary Vee Audio Experience Podcast In 1988, Meyer married Audrey Rayelyn Heffernan in an interfaith Roman Catholic and Jewish service at Unitarian Church of All Souls in Manhattan. Eleven Madison Park Eleven Madison Park is a fine dining restaurant located inside

425-421: The intersection of Madison Avenue and 24th Street. The restaurant originally opened in 1998 and was owned by restaurateur Danny Meyer . In 2006, Chef Daniel Humm and Will Guidara began working at Eleven Madison Park, and in 2011 they purchased it from Meyer. The restaurant group's name is Daniel Humm Hospitality. The restaurant's lease was renewed in 2016, and Guidara and Humm hired Brad Cloepfil to design

450-523: The new furnishings. The artists Rita Ackermann , Daniel Turner , Sol Lewitt , and Olympia Scarry were hired to design art for the restaurant's interior. Guidara and Humm ended their business relationship in 2019, and Humm became the sole owner of Make it Nice, renaming it Daniel Humm Hospitality in 2024. The restaurant closed again in March 2020 during the COVID-19 pandemic . It was converted into

475-486: The world for a restaurant to do." In July, it emerged that twelve separate Meyer restaurants received loans. Meyer's company, Union Square Hospitality Group, received between $ 11.4 and $ 27 million in PPP loans. Shake Shack earlier claimed to return its PPP assistance following media attention." Meyer co-wrote The Union Square Cafe Cookbook ( HarperCollins , 1994) with his business partner, Chef Michael Romano. The book earned

500-592: Was awarded a Wine Spectator Grand Award in 2016. Meyer and USHG have won 28 James Beard Foundation Awards . Meyer was interviewed by Reid Hoffman on the Masters of Scale podcast, where he talked about how he ignored conventional wisdom to revolutionize the restaurant industry. He appeared on The Ringer's House of Carbs Podcast, where he presented his Washington D.C. establishment "Maialino Mare" and talked about his career in hospitality. Danny Meyer most recently appeared on The Knowledge Project Podcast to discuss

525-453: Was banned at the restaurant. Former employees told Insider that there was a significant waste of produce that would be trashed if it was the wrong size or otherwise unused, rather than donated or composted. Until the pandemic shutdown, the restaurant offered guests a seasonal tasting menu that drew inspiration from local culture, history, and ingredients. The menu in the dining room consisted of 8–10 courses, and an abbreviated experience at

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550-631: Was born and raised in a reform Jewish family in St. Louis, Missouri the son of Roxanne (née Harris) and Morton L. Meyer. His father was the president of a travel, hospitality and real estate company in St. Louis. His grandfather was Chicago businessman and philanthropist, Irving B. Harris . He attended John Burroughs School and as child, Meyer attended Camp Nebagamon for boys in Lake Nebagamon, Wisconsin . During college, Meyer worked for his father as

575-511: Was designed by New York-based architecture firm Bentel & Bentel Architects. This was the firm's first foray into hospitality design. The restaurant's neo-Colonial decor is rustic. The restaurant can seat 130 people, the bar can accommodate 60 people, and a private dining room can seat 12–22 people. In 2003, 2005, 2006, 2007, 2010, 2011, and 2015, voters in the Zagats Survey voted it the most popular restaurant in New York City. In 2007,

600-469: Was published in 2011; Humm and Guidara have released additional cookbooks including I Love New York: Ingredients and Recipes , The NoMad Cookbook , Eleven Madison Park: The Next Chapter , and Eleven Madison Park: The Next Chapter, Revised and Unlimited . In 2022, Guidara published the book Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect , described by Kirkus Reviews as "an enthusiastic guide for leaders". Most of

625-644: Was upgraded to four stars in 2009. USHG's restaurants routinely appear among the Most Popular in New York City according to the Zagat guide, including Union Square Cafe, which has held the #1 spot nine times. Eleven Madison Park held three Michelin Stars , The Modern earned its second Michelin Star in 2015, Gramercy Tavern holds one Michelin Star, and GreenRiver was awarded one Michelin Star in 2016. In 2016, The Modern

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