Daniel Humm, the Swiss-born chef renowned for his work at Eleven Madison Park, is set to open his first eponymous restaurant, HUMM, in New York’s West Village on October 10. The 7,731-square-foot space, located on Hudson Street in the former En Brasserie location, represents a new direction for Humm, combining elements of fine dining with a more relaxed, communal atmosphere centered on wood-fire cooking.
Humm’s career highlights include maintaining three Michelin stars at Eleven Madison Park for over 15 years and pioneering vegan fine dining concepts there in 2021. His new venture, developed over 14 months, reflects a personal vision that blends food, art, music, and design. Humm has collaborated closely with interior architect Pierre Yovanovitch and artists Rashid Johnson and Francesco Clemente, whose works contribute significantly to the restaurant’s aesthetic, including Clemente’s celestial-themed ceiling mural and Johnson’s commissioned “Untitled Homes” painting.
The interior features a 16.5-foot tall custom ceramic oven, conceived as the focal point of the space and created in partnership with the Polish ceramics atelier Terra Ignis. The ambiance is further shaped by a moody pink quartzite bar adorned with watercolors and sculptures by Louise Bourgeois, and lighting by New York-based L’Observatoire International designed to cultivate intimacy. Soundscapes are curated by UK DJ Benji Compston, with an emphasis on drum-centric Afro-jazz that complements the setting without overwhelming it.
HUMM will initially serve dinner, with plans to introduce lunch service in 2025. The 90-seat dining room combines elegant design elements such as red and green mohair banquettes, marble columns from France, and oak tables with ceramic inlays, contributing to a sophisticated yet welcoming environment.
The menu centers on elevated comfort food with an emphasis on sharing. Signature dishes include Brigitte’s Roasted Chicken—a personal recipe of Humm’s mother—fingerling potato gratin, and a range of seafood offerings like a fruits de mer platter featuring razor clams, oysters, scallops, mussels, and hamachi. Vegetable-forward plates incorporate local ingredients sourced from Magic Farms in upstate New York, including chicory and tangerine salad, fava bean purée, and wood-fired cauliflower. Vegan options are also available, reflecting Humm’s continued commitment to plant-based cuisine.
Desserts maintain a straightforward approach, highlighted by a signature Milk and Honey soft serve with local honeycomb and brittle. The restaurant’s wine, hospitality, and culinary approach aim to cater both to local residents and professionals employed nearby, including those from the growing media and entertainment companies moving into the neighborhood.
After more than three decades in the culinary field, Humm describes this project as an opportunity to create a space that prioritizes simplicity, ingredient quality, and conviviality over extravagance. “In the NoMad years everything had to have creative flair, but this phase is about the things I like to cook and eat,” he said, signaling a shift toward a more grounded, accessible dining experience while maintaining the meticulous standards for which he is known.