A Look INSIDE NoMad New York

Nomad for us is a combination of uptown and downtown. It is a place for all of New Yorkers and also anyone who's visiting New York. Being a restaurant that's open 24 hours a day, including overnight room service, it's a pretty big operation. It's an entire team effort between myself and the sous chefs. The biggest challenge is always tasting and making sure it's consistent and it's just as at 12 o'clock as it is at 9 o'clock. The most important thing with our food and Daniel Hulme's vision is that it's delicious and when you look at the plate you know exactly what you're eating. We really pride ourselves on our food looking very simple but truly being complex. For example, a sauce on the plate it could look like it's a simple chicken jus, but what the guests might not know is that that chicken jus had been cooking for nine hours. We had actually smoked the bones after deboning the chicken. We're breaking it with the chicken fat mixed with the foie fat from last night's service. It's sort of these steps that we feel elevate our food but still make it recognizable. This is the suckling pig. We paired this somewhat simply with peppers and onions but we have different variations here. We have the roasted red peppers, then we have our roasted yellow peppers that are cooked in chorizo oil, and we also have a Calabrian chili oil with a pig jus that is made with reduced pepper jus, roasted aromatics, some roasted bones, and we finish it with some pickled onions and dandelion. Our menu is seasonally driven so we gather almost all of our produce from the market or from neighboring farms. New York and New Jersey offer some of the best farms in the northeast. This is our morel dish with a sunny-side up egg and a farro risotto. You look at this plate and what you see is what you get but we feel we have a lot of complex and deep flavors within the risotto and the herbs and the herb sauce that really bring it all together. We put a lot of effort and care into our food but we also number one want to make sure it's approachable and delicious and we do that through obviously the work we put into the food and also the collaboration with the dining room and making sure that whoever you are, whether it's a first date, whether it's a business dinner, whether you're a tourist coming in, we make sure that that experience is as good as it can be.