Monday, June 18, 2012
Dining Out: The NoMad, New York, NY
I heard of this restaurant via twitter by Chef Scott Conant and after speaking to him and his assistant, Irene about this newly opened dining establishment, I decided to try The NoMad with Miranda (my NYC foodie partner). Special thanks to Irene who hooked us up with reservations. The NoMad is currently one of NYC hottest new restaurants and available tables can be scarce.
The NoMad restaurant lies within The NoMad hotel by the Flatiron neighborhood. This fully restored turn of the century building blends old world with present NYC. It's easy to access and just down the street from my favorites (Eataly, Shake Shack).
At the culinary helm is Chef Daniel Humm. The bar for this meal was high, being that I've experienced dinner at his other restaurant, Eleven Madison Park. General Manager for The NoMad restaurant is Jeffrey Tascarella who has held several esteemed posts in the culinary world. Most recently he launched the very successful Scarpetta restaurants.
Miranda and I started our evening in the bar. It's way in the back, and is dimly lit. There is an adjacent library seating area which was packed and very lively. We opted for the radishes dipped in butter and sea salt, which surprisingly worked really well. After a few minutes, we were escorted to our table.
We sat in the darker of the dining areas. I would describe it as "rich"; rich in colors, the furniture and the décor. The ambiance was bold and offered me a sense of "old world dining".
There is a 7 course tasting menu, but we decided to order a la carte, We were sure to order what was suggested to us by Irene (Fruits de Mer and Milk & Honey). Every dish was beautifully plated and the seafood was fresh - even by my Seattle standards.
What We Ordered From The Menu:
Radishes | butter-dipped with fleur de sel
Fruits De Mer | seafood tower
Foie Gras | torchon with tete de cochon, radishes & nasturtium
Egg | poached with asparagus, quinoa & parmesan
Bone Marrow | gratinee with parsely, shallots & anchovy
Suckling Pig | confit with dried apricots, onions & wild greens
Milk & Honey | shortbread, brittle & ice cream
Peanut Butter | palette with milk chocolate and popcorn
What stood out was the hot bread loaf (that's a meal in itself), the metal straw in my beverage and the fabulous Milk & Honey dessert.
Service was incredible, and it seems that our dishes were cleared almost immediately, our water glasses never half full, and our table attended to with the changing of the plates and silverware. I would not have expected any less with Mr. Tascarella overseeing this great restaurant.
All in all, a meal you don't want to miss when you're in NYC.