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- Claim Text
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The restaurant has had varying levels of financial success since introducing the vegan menu, Mr. Humm said, but over the past year has found it increasingly harder to sustain the level of creativity and labor required.
- Simplified Text
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Restaurant financial success varied since vegan menu introduction
- Confidence Score
- 1.000
- Claim Maker
- Daniel Humm
- Context Type
- News Article
- Context Details
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{ "date": "2025-08-13", "menu": "Vegan menu", "difficulty": "Sustaining creativity and labor", "restaurant": "Eleven Madison Park", "financial_success": "Varying levels" } - Subject Tags
- UUID
- 9fdae5cb-313e-488e-bb7e-728bac3201b5
- Vector Index
- ✗ No vector
- Created
- September 11, 2025 at 9:11 PM (2 days ago)
- Last Updated
- September 11, 2025 at 9:11 PM (2 days ago)
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2 days ago
https://www.nytimes.com/2025/08/13/dining/eleven-madison-park-meat.html?campaign_id=190&emc=edit_ufn_20250816&instance_id=160700&nl=from-the-times®i_id=122976029&segment_id=204056&user_id=b25c5730c89e0c73f75709d8f1254337
After four years of a fully vegan menu, the acclaimed Manhattan restaurant Eleven Madison Park is reintroducing meat and seafood options. Chef Daniel Humm cites financial challenges and a desire for greater inclusivity as reasons for the change.
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