Walk into 8 West 28th Street and you’ll see it immediately. It’s not just the bright, minimalist aesthetic or the high ceilings. It’s the pedigree. Made Nice restaurant New York isn’t your average "grab-and-go" spot, and that’s because it wasn’t built by average people. This is the casual brainchild of the team behind Eleven Madison Park (EMP). When Daniel Humm and Will Guidara first launched this concept, the food world shifted a little. Why? Because they were trying to take the DNA of a three-Michelin-star kitchen and squeeze it into a counter-service format.
It worked. Mostly.
The restaurant has seen shifts, sure. Will Guidara moved on to other massive projects, and the menu has evolved from its early days of complex, plated-style dishes to something a bit more approachable. But the core mission hasn't changed. You’re still getting technique-heavy food at a fraction of the cost of a fine-dining tasting menu. Honestly, in a city where a mediocre salad can run you $22, finding a place with this kind of culinary oversight feels like a bit of a cheat code.
The Eleven Madison Park Connection: More Than Just Marketing
People always ask if it’s basically "EMP Lite."
Not really. If you go in expecting a $400 meal for $20, you’re going to be disappointed. What you’re actually getting at Made Nice restaurant New York is a commitment to ingredients and "mise en place" that most fast-casual spots simply don’t have the labor budget to maintain.
Think about the roast chicken. At Eleven Madison Park, the lavender-honey duck is legendary. At Made Nice, the Roast Chicken is the star. It’s served with pomme purée—which is essentially more butter than potato—and a lemon-parmesan fennel salad. The skin is consistently crisp. The meat is never dry. That sounds simple, right? It isn't. Achieving that level of consistency in a high-volume Midtown kitchen requires a level of discipline that Humm’s team drilled into the staff from day one.
The menu doesn't try to do everything. It’s focused. You have a handful of salads, a few "plates," and some very specific sides. This isn't a Cheesecake Factory situation with a forty-page binder of options. It's a curated list of things they know they can execute perfectly every single time the ticket spits out of the machine.
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What to Actually Order (And What to Skip)
Look, I’ll be real. Not everything on the menu is a life-changing experience.
The salads are great, but they are salads. If you’re coming here for the first time, you have to get the Chicken Provençal. It’s the soul of the place. It comes with herbed croutons that are fried just long enough to be crunchy but still soak up the juices from the bird.
Then there’s the Salmon. It’s usually served with a grain mix—quinoa or farro depending on the season—and a yoghurt-based dressing. It’s light. It’s clean. It’s the kind of lunch that doesn't make you want to take a nap at your desk at 2:00 PM.
But the real sleeper hit? The Milk & Honey soft serve.
- It has sea salt.
- It has dehydrated honey.
- It has oat shortbread.
- It is arguably the best dessert in the NoMad area.
If you skip the soft serve, you basically didn't go to Made Nice. It’s the one item that has remained a constant through menu changes and ownership shifts because people would probably riot if it left. It’s a texture play. The crunch of the honey bits against the velvety milk-flavored ice cream is just... chefs kiss.
The Reality of NoMad Dining
New York City’s NoMad neighborhood is weird. It’s half-luxury hotels like The Ritz-Carlton and The Ned, and half-wholesale perfume shops. Finding a "middle ground" restaurant is surprisingly hard. You either spend $150 on a steak or you eat a sad sandwich from a chain.
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Made Nice restaurant New York fills that gap. It’s the "Goldilocks" of the neighborhood.
The space itself is designed for efficiency. You order at the counter, they give you a tracker, and you sit down. The staff brings the food to you. It’s a hybrid model. It removes the stress of a full-service tipping environment while keeping the dignity of real plates and silverware. No plastic forks here.
Why the Design Matters
The mural on the wall is by artist Rose Marie Auberson. It’s abstract. It’s calm. The whole vibe is meant to be an "oasis" from the chaos of 28th Street. The seating is a mix of long communal tables and smaller two-tops.
Pro tip: If you’re a solo diner, the window counter is the best spot. You can watch the madness of Broadway while eating your roasted carrots in peace.
Dealing With the Lunch Rush
If you show up at 12:15 PM on a Tuesday, be prepared. The line can look intimidating. However, because the kitchen is run with military precision, the line moves fast. They’ve optimized the flow so that even when it’s packed, you usually have your food within ten minutes of sitting down.
If you’re local, use their online ordering. Walking in to see your brown bag sitting on the pickup shelf while forty people are waiting to order is a specific kind of New York power trip.
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One thing people get wrong: they think this is a dinner spot. It’s open for dinner, sure, but the energy is definitely "power lunch." At night, it’s a bit quieter, which actually makes it a decent spot for a low-key first date if you’re both into food but don't want the pressure of a three-hour sit-down meal.
Is It Still Worth It in 2026?
The restaurant landscape has changed. Post-pandemic, everything got more expensive. Labor costs soared. Supply chains got wonky. Some people felt that when Will Guidara left the Make It Nice group, the "soul" might leave with him.
But Daniel Humm has doubled down on his plant-forward philosophy at EMP, and some of that intentionality has trickled down here. While Made Nice still serves meat (thankfully, that chicken isn't going anywhere), the quality of the vegetables is noticeably higher than your standard fast-casual joint. The seasonality is real. When it’s ramp season, you’ll see it. When it’s squash season, you’ll feel it.
The price point has crept up, as has everything else in Manhattan. You’re looking at $18 to $26 for a main. Expensive for a "salad"? Maybe. Cheap for a meal prepared by chefs trained in one of the world's best kitchens? Absolutely.
Actionable Steps for Your Visit
To get the most out of your experience at Made Nice restaurant New York, follow these specific steps:
- Timing is everything. Aim for 11:30 AM or 1:45 PM to avoid the heaviest NoMad office crowd. If you go at 12:30 PM, you’re fighting for a chair.
- The "Hidden" Combo. Don't just get a main. The sides are where the value is. The seasonal soup is almost always a knockout, usually pureed and incredibly smooth.
- Download the App. They often have loyalty rewards or "secret" menu items that aren't on the big board.
- The Milk & Honey Strategy. If you’re full, get one to share. It’s rich. One cup is plenty for two people to get the experience without the sugar crash.
- Check the Specials. They frequently rotate a seasonal plate that isn't on the permanent website menu. If there’s a braised lamb or a seasonal pasta, get it. Those are usually test-runs for new concepts.
The reality is that Made Nice restaurant New York represents a specific era of New York dining—where "fine casual" became a standard rather than an experiment. It has survived because the food is fundamentally good. It’s not flashy. It’s not "Instagram bait," even though it looks nice. It’s just solid, high-level cooking for people who have shit to do but still want to eat well. Go for the chicken, stay for the soft serve, and appreciate that you can get a taste of Eleven Madison Park’s standards without having to put on a blazer.