Daniel Humm Opens Humm, His Namesake Restaurant, in the West Village Today
Humm opens today, Saturday, October 10, 2026, at 435 Hudson Street in the West Village, between Leroy and Morton streets. It is Daniel Humm's first standalone restaurant in the US to carry his name, and it takes the former En Japanese Brasserie space. Where Eleven Madison Park serves a tasting menu, Humm is à la carte: fewer courses, plenty of vegetables, a wood-fired oven and a roast chicken meant to be shared.
The kitchen is led by executive chef and managing partner Dmitri Magi. Originally from Estonia, he joined Eleven Madison Park in 2011 and rose from line cook to chef de cuisine there. He later moved to London as executive chef of Davies and Brook, then returned to New York as a managing partner of Daniel Humm Hospitality, where he opened Clemente Bar and oversaw the kitchen at Humm x Charleston Place. Orianna Méndez, formerly pastry sous chef at Eleven Madison Park, runs pastry, and Chad Rollinson is general manager.
The rooms
Pierre Yovanovitch designed the interiors in maroon and ochre. The 90-seat dining room centres on a tile-clad wood-fired oven that rises out of the open kitchen, with lacquered red partitions, frosted glass chandeliers and stone floors bordered with small creatures. There is a separate bar and a burgundy lounge with a mustard velvet banquette, where a red light fixture by Yovanovitch hangs over the seating.
Francesco Clemente painted the ceiling by hand, filling it with stars, animals, trains and clocks. He also did the private dining room, which is wrapped in fabric like a tent and hung with more of his work. Elsewhere there are works by Louise Bourgeois, including 10 am Is When You Come to Me at the bar, and by Roni Horn, and Rashid Johnson made the host stand. The plates were handmade by the ceramicist Jono Pandolfi in his studio.
The menu
The restaurant calls its cooking modern American, and Humm has pared it back to good ingredients prepared simply, drawing on his mother's Franco-Italian roots and his travels around the Mediterranean. There is no red meat on the menu, and produce comes partly from Magic Farms in Hoosick Falls, New York. The centrepiece is a roast chicken for two, from Amish farms in Lancaster, Pennsylvania, with a bread stuffing tucked under the skin and seasoned with lemon and thyme. Around it are a whole grilled branzino, eggplant Milanese, rigatoni pomodoro, crispy feta with sesame and shallot agrodolce, tuna crudo, a chicory and tangerine salad, baked sweet potatoes and focaccia from the wood oven. The caviar bagel is a small bagel-shaped milk bread piled with osetra. For dessert there is a milk soft-serve sundae with honeycomb, Andrew's Honey and oat shortbread.
The bar and lounge share a lighter menu, with fried chicken and the Humm dog, a turkey hot dog with gruyère and truffle mayonnaise.
The drinks
A martini cart rolls from table to table. The Humm Martini comes three ways: with yuzu and grapefruit, with togarashi spice, or with morel mushroom. Among the other cocktails are the Golden Acre, of white rye, sauternes, cardamom and squash, and the Bosun, of Cap Corse Blanc, tomato, basil and coconut soda. Wine director Michael Duffy and his sommeliers built the cellar bottle by bottle, and the list runs to nearly 80 pages, from established regions to smaller producers, with four sections of Champagne alone.
Visit
Humm is at 435 Hudson Street, New York, NY 10014. It is open for dinner seven days a week from 5pm to 10pm. Reservations are on Resy and are released at noon, three weeks ahead. Walk-ins are welcome in the dining room, bar and lounge.
