NoMad Hotel and NoMad Restaurant

We were fortunate enough to win a charity auction item for a bespoke dinner at the New York City restaurant, NoMad, and decided to stay at the NoMad hotel. This is not our usual haunt when we visit New York City—the Upper East Side is more the style to which we’d like to become accustomed, but we thought it would be fun to branch out a bit.
We loved the NoMad hotel! It’s a bit hipster for old fuddy-duddies like us (you can tell that it is a hipster hotel by the plethora of man-buns and because the hotel lighting is so dim that I felt like pulling out my phone and using the flashlight function to get around the lobby). That being said, we got upgraded to a lovely room that was bigger than most New York flats, complete with a small kitchenette, 1 1/2 baths, 2 super comfortable couches (the boy promptly designated one of them as his bed) AND a rooftop terrace. Since it was 70 degrees and sunny that day, it was a lovely afternoon to sit up there (and read books about the history of Hong Kong to help the aforementioned boy with his history paper, but I digress).
The dinner at NoMad was superb! Jim commented that the decor in the dining room was a cross between the Inn at Little Washington and the Haunted Mansion ride at Disneyworld, which is a perfect description. Whatever one might think about the decor (and we liked it), the restaurant—opened by chefs who were previously at Eleven Madison Park—outdid themselves in preparing dinner for us.
The aperitif was what the restaurant called a “Walter Gibson,” made with London dry gin, chenin blanc, chamber blanc & dry vermouth, green apple eau de vie, bee’s wax, and pickled vegetables. The staff member poured out the drink from a big pitcher into the glasses, at which point the boy said, “I can’t drink this–I am only 16!” The staff then whisked away the drink and brought non-alcoholic drink pairings for each course for him.
The first actual course was the fruits de mer (aka “le grand plateau”). This was served with a Nomad selection of extra Brut champagne.

fruits de mer

Next up were two vegetable courses—a fennel variation with rhubarb and burrata and a snow pea chiffonade with pancetta, pecorino, and mint. The accompanying wine was a 2015 Domaine des Comtes Lafon, Clos de la Barre, Meursault from Burgundy.

fennel with rhubarb and burrata

snow pea chiffonade


The amazing entree (and what the restaurant is famous for) is the roast chicken with foie gras, black truffles, and brioche with a white and green asparagus.

pre-chicken chicken (aka eggs) with hollandaise sauce

pre-carved chicken

chicken breast with asparagus

dark meat chicken and chicken wings

Accompanying the chicken dishes were morels roasted with sunny side up egg, faro and spring greens. To die for. Even not including the wine pairing of a 2011 Domaine Harmand Geoffroy, Gevrey-Chambertin Vielles Vignes from Burgundy.

morels

Dessert was another restaurant favorite, milk and honey shortbread, brittle, and ice cream. The dessert wine was a 2013 Royal Tokaji Company Gold Label Tokaji 6 Puttonyos Aszu from Hungary.

milk & honey

We decided when discussing the dinner afterwards that it definitely makes it into our Top 10 meals, and we will most certainly be back!

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