The Self-Importance of Luxury Dining
A few years ago, during the coronavirus pandemic, Daniel Humm had an epiphany. Human reliance on animal products was cooking the planet, and, as a chef, reducing his reliance on them could be part of a solution. When his New York City restaurant, Eleven Madison Park—which had once been named the world’s best restaurant—reopened, it would be free of animal products, making it the first three-Michelin-star dining room to bear that distinction.

























