It’s time to celebrate the birthday of a wonderful foodie friend, and what better place to do that than at The NoMad? I’m an even bigger fan of Chef Daniel Humm after meeting him at the Cayman Cookout, so I was thrilled to return to one of his restaurants. My friend and I met up in the early afternoon for brunch and kicked off the meal with a couple of cocktails: Jungle Bird and Rattle & Humm. So refreshing! Then came the feast. We shared four mouthwatering dishes: the King Crab Tagliatelle (hands down, one of the best pastas I’ve ever eaten), Sunchoke with smoked pork cheek & Asian pear (I’m into anything that involves pork or Asian pears), Smoked Pork Belly (can you believe that this was a side dish… that we almost didn’t order?! Thank goodness our server was there to remind us that we needed it!), and last, but certainly not least, the famous Chicken Sandwich with brioche, black truffle, and foie gras. I’ve had the whole chicken during dinner and it was magnificent — so I knew the sammie was going to be great. And was it ever! After every last crumb was devoured, it was time for more cocktails so we moved the party to The Library where we enjoyed three more drinks: Start Me Up, Sherry Cobbler, and a Basil-Fennel Soda (I requested that a couple of shots of vodka be added to it ;)). By the time we were finished, it was almost 5:30pm… which means it’s practically dinner time. Off to the bar at Eleven Madison Park we go for more delicious eats!
The NoMad: 1170 Broadway (between East 27th and 28th Street)
JUNGLE BIRD (aged rum, Campari, pineapple, lime) and RATTLE AND HUMM (rye, blended scotch, pear liqueur, orgear, lemon, Pineapple, allspice)
TAGLIATELLE with King Crab, Meyer Lemon, and Black Pepper
SUNCHOKE marinated with Smoked Pork Cheek and Asian Pear
SMOKED PORK BELLY — this was a side dish!
CHICKEN SANDWICH with Brioche, Black Truffle, and Foie Gras
Cross section of the chicken sandwich
A close up of all that deliciousness
The dining room
More cocktails (from left to right): START ME UP (bourbon, rum, strega, honey, ginger, lemon, orange bitters), SHERRY COBBLER (Fino sherry, Pedro Ximenez sherry, pineapple gomme, orange), and BASIL-FENNEL SODA (basil, fennel, lemon, sparkling mineral water, and a couple shots of vodka!)
Spotted Chef Daniel Humm’s cookbook on the shelf next to our table