Daniel Humm's casual Humm is open on Hudson Street in the West Village. Here's what to know

Daniel Humm, the chef behind the three-Michelin-star Eleven Madison Park, now has a downtown restaurant with his name on the door. Humm opened on Saturday, Oct. 10, at 435 Hudson St., between Leroy and Morton streets in the West Village, Eater NY reported. The 7,731-square-foot space was home to En Japanese Brasserie for two decades, according to Resy.

It is more casual than Eleven Madison Park by design. Where the full tasting there runs $385 a person, Humm's menu is entirely a la carte, with larger proteins priced from $48 to $125, the latter meant for two, Eater said. Humm told Resy it is the first restaurant he has built entirely from the ground up, and that he wanted a place people would return to often.

The food

The team calls the menu "modern American." Much of it comes out of a towering wood-burning oven or off a charcoal grill, executive chef Dmitri Magi told Resy, and produce comes from the group's Magic Farms in Hoosick Falls, N.Y., and the farmers market, according to Humm's menu page. There is no red meat, Wine Spectator reported.

Dishes Resy flagged include charcoal-grilled branzino from Spain; Brigette's roasted chicken for two, named for Humm's mother, with brioche and parmesan tucked under the skin; and the caviar bagel, a small bagel-shaped milk bread piled with osetra caviar. The opening menu also lists rigatoni pomodoro and eggplant Milanese. Dessert riffs on milk and honey as a soft-serve sundae with honeycomb and buckwheat honey.

Drinks and the room

A roving martini cart serves the Humm Martini, a vesper variation that can be finished with citrus, spicy togarashi or savory morel tinctures, Resy said. Wine director Michael Duffy's list runs to more than 1,500 labels, heavy on Champagne and Burgundy, according to Wine Spectator.

The 90-seat dining room was designed with Pierre Yovanovitch, with work by artists Francesco Clemente and Rashid Johnson. Wine Spectator described oxblood carpets, velvet booths and ceilings hand-painted by Clemente. There is also a bar and a separate lounge.

How to get in

Reservations go live three weeks out at noon and, predictably, have gone fast. Resy said there will be some walk-in availability, particularly at the bar, where a condensed menu of snacks and lighter dishes is served.