• Taste of New York: How to Recreate a Menu Favorite from Eleven Madison Park

by Mindy Yang


For some, exploring a new city means tasting every gelato, croissant, taco, or dumpling, and travel plans are made around restaurant reservations. But when jetting out of town isn’t an option, we're here to bring you dishes from the world’s best chefs—which we promise can be made at home—every week. Because sometimes, a beautiful plate from a dream destination can be almost as transportive as actually being there.

Eleven Madison Park, the vaunted and vaulted Art Deco-style dining room—once a bank’s meeting area—captures a certain spirit of Gotham. Stunning but understated, its lofty ceilings and enormous windows evoke a gilded, glamorous period for New York’s high society, making it a destination for travelers since it opened in 1998.

Its celebrated cuisine has certainly drawn its share of visitors, too: Chef Daniel Humm has earned high praise and awards from The New York Times, Michelin, and the James Beard Foundation. Though many of his dishes are intricate and presented with pomp, Humm is inspired by simplicity and fresh ingredients. The five-hour, 15-course tasting menu is also a point of pride for gourmands—the kind of meal you hope to have at least once in your life.

Scallop carpaccio first appeared on the menu in the fall of 2011 and was featured in Humm's 2013 cookbook, I Love New York: Ingredients and Recipes, which was co-authored with Humm's business partner and front-of-house guru, Will Guidara. Using only local seafood, mostly procured from a Brooklyn native named “Captain Tony,” Humm sets off the buttery taste of raw, Atlantic scallops with the delicate bitterness of celery and the tang of green apple. No wonder the dish is a menu favorite.


Serves 4


4 cups green celery leaves
2 cups grapeseed oil

Puree the celery leaves and oil in a blender on high speed. Transfer the mixture to a medium saucepan and cook over medium heat, whisking vigorously, until the oil reaches 220°F. Chill over an ice bath, and then strain through a coffee filter. Note: Any leftover celery oil can be refrigerated for up to 1 week and mixed with lemon juice to dress fish and shellfish or a raw celery salad.


1 cup fresh Granny Smith apple juice*
1 tablespoon apple vinegar**
1 egg yolk
1 cup grapeseed oil

*Eleven Madison Park uses a housemade apple juice made by quartering six apples and juicing them using a centrifugal juicer. For each cup of apple juice, Humm adds ½ tsp ascorbic acid to keep the color pale green. He then strains the juice through a linen.

**Eleven Madison Park serves a house made version, but Humm says home chefs can use store-bought apple cider vinegar.

Combine the apple juice, vinegar, and egg yolk in a blender on high speed. While the blender is running, slowly stream in the oil. Season with salt to taste.


3 stalks celery
1 Granny Smith apple, cored
2 heads butter lettuce
4 sea scallops
Sea salt
Salad burnet (If unavailable this can be eliminated or substituted with parsley leaves)
Yellow celery leaves
Freshly ground black pepper

Peel two of the celery stalks and blanch them in a pot of boiling, salted water until tender. (Or three to four minutes.) Transfer to an ice bath and, when cool, cut on the bias into two-inch pieces. Shave the remaining celery stalk and the apple on a mandoline. Lightly dress the butter lettuce, the shaved celery, and the shaved apple with the apple vinaigrette. Slice the scallops lengthwise into 1/8-inch sections and arrange on four plates. Season with salt and dress with apple vinaigrette. Arrange the dressed butter lettuce on the plates and position the dressed shaved apple among the lettuce. Add the blanched celery batons to the plates and garnish with salad burnet (or parsley) celery leaves, and the dressed celery shavings. Finish with celery oil and freshly ground pepper.

Source. Photo: Daniel Humm in his kitchen. Photograph by Francesco Tonelli © 2010



Mindy Yang
Mindy Yang


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