The NoMad

It's no doubt Eleven Madison Park is the shit after 14 years as a NYC destination. Daniel Humm made his name there and received 4 stars for his efforts from the NY Times, 3 stars from Michelin and recently listed as the top 10 resto in the world. You can't get any better than that in this city, hell, any culinary city in the world for that matter. So, NoMad which recently opened has been an instant hit with Daniel Humm at the helm. NYT gave it 3 stars and that is quite the accomplishment for a revamped resto in such a short time but with the guys from EMP behind it, it's really not so surprising after all. But this place is different than EMP, it's more relaxed but still yields all the elegance of a fine dining joint without the fluff. There's a maze of different dining rooms (even a rooftop dining with rez made the day of due to weather) and a super active bar room scene on weekends with no ugly or fat people as far as the eye can see...Or Yelpers, either. No freebies here, suckaz.

Let's take a peek...

Wait a minzie, this ain't Al Bundy's men's club... NoMa'am it sho' isn't!

Framed flowers all over. Just like in Girl with Dragon Tattoo... But no ass raping up in this piece unless you're Swedish with a mohawk and a tight ass.

SWEETBREADS. Croustillant with parsley.
Offal eggrolls... Cute and playful. Never would imagine they would do this but they were tasty enough. 

BEEF. Tartare with cornichons & horseradish.
Perfect sized toast for perfect tasting beef tartare. The color and texture was ultra fresh as expected. Yeah, it was that good.

ZUCCHINI BREAD.
Wha, what... Could use more zucchini to get more of the flavor but this bread rocks. And this is coming from a fatfuck who thinks table bread is just crappy filler.

STRAWBERRY. Gazpacho with duck proscuitto, black pepper & olive oil.
This pic does not do this justice. Hell, none of the pics I took does anything and everything I ate any justice, my ginormous pouch overshadowed what little light there was. But anyways, this gazpacho was excellent. You can actually taste every single ingredient like Willy Wonka's 3 course dinner gum.

BONE MARROW. Gratinee with parsley, shallots & anchovy.
Don't ask me to stand up because I got a boner when this beast was dropped off in front of my snout. Anchovy on top of perfect textured marrow... Who woulda thunk it? Shit, worked well... Better than tuna tartare on it. I woulda had a shit fit if there were fried eggs over it. I love fried eggs but not on bone marrow, but 2 fried eggs on an old hag's chest, that's another story.

FOIE GRAS. Torchon with tete de cochon, radishes & nasturtium.
One would think this would be the golden ticket of the snacks menu but it wasn't. Oh, it was well prepared and executed and tasty but in the mix with everything else this paled in comparison. Yeah, I know what I just fucking said. Me not humping the shit outta this dish is like me not licking my fingers clean after a box of Popeyes.

TAGLIATELLE. King crab, meyer lemon & black pepper.
Simple dish but the flavors were amazing. Handmade pasta and lumps of sweet crab. No, it ain't the same crab you'll find in a Cali roll at Ru San's.

EGG. Poached with asparagus, quinoa & parmesan.
Dude, eggs will be the next "It" item in NYC. Great dish, love the running yolk. My piss didn't even stink afterwards.

CHICKEN. Whole-roasted for two: Foie gras, black truffle, brioche.
Yeah, this pic sucks a big dick but they bring out the whole roasted chicken to your table before they hack it up. They stuff it's ass full of fresh herbs to dress it up a bit. But here's the kicker, that isn't the chicken you'll be eating... It's a demo chicken for show!

Succulent breasts. This roast chicken is pretty damn fly. It's tender, juicy and packed full of flavor... The foie gras and black truffles doesn't hurt either. The glazed lacquered skin was prolly my favorite part.

Fricassee of the dark meat with morels. When you had enough of plump breastses, you can eat this buttery concoction of the dark meat with shrooms and cream gravy. This would be great with some house made pasta.

SCALLOPS. Seared with sorrel, lemon & maitake mushrooms.
A semi light and refreshing dish. Perfect sear on the scallops but they were a bit cool in the middle. A bit weird on the internal temp but it was a minor issue when compared to the entire composition of this dish.

SUCKLING PIG. Confit with cherries, onions & wild greens.
Ahhh, the dish I was most excited about... The crispy piglet. This thing has been pressed to concentrate the flavors of the swine. I don't know how you can get more flavor out of a juicy piggy but they did it. The skin is super crispy followed by a pressed meat packed full flavor. Ridic.

LOBSTER. Minestrone with fava beans, lemon verbena & garganelli.
Lobster + pasta = lots of squirts. The garganelli picks up all the flavors of the "minestrone" with every bite and then finished off by the generous lump chunks of lobster. You can never go wrong with lobster. Just a very nice dish.

MILK & HONEY. Shortbread, brittle & ice cream.

ESPRESSO. Afforgato with vanilla ice cream, granita & espuma.

PEANUT BUTTER. Palette with milk chocolate and popcorn.

One of many bottles that was had at the table.

NoMad did not fail to deliver. NY Times' 3 Stars is about right but I'm gonna go one more on this one because everything was top notch... From the service to the execution and timing of each dish. This place is pretty awesome, prolly my favorite new resto in NYC of this year.

4 Stars.

1170 Broadway and 28th St.
New York, NY 10001
212-796-1500
http://www.thenomadhotel.com/#/dining