A few weeks ago, The New York Times ran a story about the Michelin-starred restaurant Eleven Madison Park going plant-based that momentarily took our breath away. Within a few hours, several friends had sent us the link. It was clearly a moment they knew we’d want to note.
The famously thoughtful chef, Daniel Humm, is quoted saying: “It became very clear to me that our idea of what luxury is had to change. We couldn’t go back to doing what we did before.” He was speaking about the social and environmental scrutiny of our global food system and how that intensified for him during the pandemic.
If you have been following our newsletters, you know that level of scrutiny is something we have been working on ourselves in regards to everything from sourcing our raw materials, to how we staff our studio, to how we account for our carbon footprint.