233 replies to this topic

[uhockey]

I just want to throw in my 2 cents and say that in my opinion everything I had yesterday (Strawberry Gazpacho, Trout, Foie, Egg, Duck, Carrots, Chicken) would not be out of place on the menu at EMP even today. Obviously most/all of the recipes are either straight out of the EMP archives or updated takes on them and with the plating, service, and ingredient quality similar to that at the flagship restaurant I think The Nomand works not only as an "entry point" to those who aren't sure they want to pay the $$$ for EMP, but also as a great restaurant for a two or three course meal, or even a single plate like the Foie Gras and a glass of wine.

I'll additionally note that while people seem to be upset by the price of the chicken, Guy Savoy charges $150EU for the Volaille de Bresse en vessie for two and while I'd need to experience them side by side to decide which I TRULY liked better, at less than half the price I'd find it hard to say the chicken at The Nomad is overpriced.

One critique, and a small one, is the dessert cart at lunch - while I like the idea, I'd prefer see composed desserts AND the cart - something like Le Grenouille or many restaurants in Paris.

[Wilfrid]

Eater says this will be the Wells review later today.

[prasantrin]

3*

[uhockey]

3*

Seems like a very well written and fair review to me, though the copious Stones references are unneeded.

[Nancy S.]

We had another delicious dinner there last night. This time we sat in the Parlour. I much prefer this room.

[rozrapp]

We had another delicious dinner there last night. This time we sat in the Parlour. I much prefer this room.

The Atrium is much too noisy for me at night, so all our dinners have been in The Parlor, which is more sedate. However, lunch is served only in The Atrium, and when we had lunch there two Sundyas ago, I found The Atrium to be very pleasant: comfortable seats, wonderful light from the huge skylight, and quiet, i.e, no music.

[Wilfrid]

Three stars from Wells. I had guessed a good two.

[Nancy S.]

We had another delicious dinner there last night. This time we sat in the Parlour. I much prefer this room.

The Atrium is much too noisy for me at night, so all our dinners have been in The Parlor, which is more sedate. However, lunch is served only in The Atrium, and when we had lunch there two Sundyas ago, I found The Atrium to be very pleasant: comfortable seats, wonderful light from the huge skylight, and quiet, i.e, no music.

I've only been for dinner. Each time we requested the Parlour, but only this time did we sit there. I also like the Library for cocktails. And, I love Paris is Burning. Also, our bread was much tastier with better crumb this time around.

[oakapple]

With the state of the industry today, if he didn't give three stars to The NoMad, then he can't give three stars to anybody, unless he picks another IBA out of nowhere.

[Suzanne F]

I want that chicken. And I loved the pix in the "One dish from" in Diner's Journal, esp. where the bird seems to have on nail polish.

[Nancy S.]

I want that chicken. And I loved the pix in the "One dish from" in Diner's Journal, esp. where the bird seems to have on nail polish.

The table next to us ordered it, so I got a good look at the plated dish. The breast did indeed appear perfectly cooked, with the slightest hue of pink (in a good way) and quite moist (also in a good way).

[joethefoodie]

I want that chicken. And I loved the pix in the "One dish from" in Diner's Journal, esp. where the bird seems to have on nail polish.

I think it might have (had nail polish on, that is)... .

[Suzanne F]

I want that chicken. And I loved the pix in the "One dish from" in Diner's Journal, esp. where the bird seems to have on nail polish.

I think it might have (had nail polish on, that is)... .

Later on, after roasting, those poor little piggies look burnt at the ends.

[Sneakeater]

Dropping their tasting menu, Eater says.

[oakapple]

Definitely a surprise, as I've always had the impression that tasting menus are a higher margin business, and you'd figure a place like the NoMad would sell a few of them.