How involved are the recipes Daniel Humm presents in Eleven Madison Park: The Cookbook (Little, Brown and Company; $50)? When this New York City fine dining standout's then-owner Danny Meyer hired Humm as chef back in 2006, he cut the number of seats from 180 to 120. Why? Meyer knew Humm's dishes had so many moving pieces and parts they couldn't be made at the pace a larger-scale restaurant requires. It was the right move to make. You'll see why when you go through this ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.