Daniel Humm is bringing a yearlong pop-up to Charleston—and it won’t be business as usual. The chef behind Eleven Madison Park, which has shifted toward plant-forward fine dining in recent years, is setting up shop inside The Charleston Place hotel beginning October 2. For Charleston diners, that means butter-poached lobster, roasted black cod, and a whole roasted chicken for two sharing space with celery root schnitzel and radish carpaccio.
The prix fixe menu ($135 per person) reads like a cultural dialogue: Lowcountry ingredients refracted through Humm’s meticulous lens. Black bass crudo with finger lime, cold soba noodles with celtuce, ricotta gnudi with black truffle—it’s both a continuation of EMP’s climate-conscious ethos and a concession to Southern appetites. Dessert keeps Humm’s signature nostalgia intact: baked Alaska, chocolate soufflé tart, and his iconic “milk and honey.”
For Charleston, a city already flush with culinary attention, the project lands like both a validation and a challenge. Can Humm’s climate-conscious, globally minded cuisine find harmony with the region’s seafood-heavy traditions and enduring rice culture? And will the city’s diners embrace a menu that straddles luxury and restraint, indulgence and intent?
