Tuesday, October 8, 2013

Manhattan's Finest: The Nomad




When I stepped into the Nomad restaurant at the Nomad Hotel with its nostalgic and upscale vibe, that was when I felt like I was a true grown up.  It was busy, with 40's + crowd, and everyone seemed like they'd been here before numerous times. Loud chatters filled the atrium as people sipped from their wine.  Dressed up parsnips seemed to be the  popular snack as they were flying out all night.  We were on a mission; to try their famous roasted chicken.   However, I ended up falling in love with other few dishes on the menu instead.

First off, we could not get enough of their artisan flatbread.  It was baked crisp and topped with sun-dried tomatoes, rosemary, garlic, and white beans.  It was hard to not fill up while waiting for the courses to arrive.

As you can see, I had no idea the marinated fluke would be a stunning art on a plate.  And yes, it tasted as amazing as it looked. The basil oil brought out natural sweet flavors of the heirloom tomato while the subtle acidity complement the fluke, making it the star. This was my favourite dish of the evening.  

Out of all the things on the menu, there's always a soft spot for poached egg, no matter what time of the day.  And this time was no different and it had to be included.  A perfectly poached egg peaked through a cloud of foam and brown butter with asparagus and crispy quinoa. When it comes to food porn, there's nothing that's more visually tantalizing than cracking a perfectly poached egg and watching the yolk slowly oozes out. Only this time, the yolk dripped down to a cloud of foam clouds. Although the sauce was a bit too high in sodium, it was an awesome comfort food no less.

Looking at this dish, comparing with other items we just had, we were not as wowed by the seemingly humble appearance.  However, the king crab tagliatelle with Meyer lemon and black pepper proved to be the underdog.  Frankly, it was a well executed dish.  The tagliatelle pasta, made in-house, had the perfect texture. It was lightly seasoned with lemony flavor, but it was enough to make an impression. Topped with succulent king crab meat, we gobbled it up the entire plate within minutes. 

When the suckling pig confit with pears cabbage and mustard showed up at the table, we already knew what we expected out of it; ultra crispy skin, a fatty layer with moist and tender meat.  

The star of the show, and what many come to the Nomad for, was the $79 whole roasted chicken with foie gras black truffle and brioche. It was the most pricey and fancy roasted chicken we have paid for.  It was presented to us fresh out of the oven before being carved up and prepared 2 ways (like a Peking duck).  It looked gorgeous with golden brown glistening skin with arrangement of fresh herbs.  But aside from that, the only other thing I seemed to notice was how small the whole roasted chicken looked compared to the size of that gentleman's hands holding it!

The different meat of the chicken was prepared two ways. Accompanied by white bean truffle puree, the breast, served skin on, was very tender but the truffle essence was very faint.   

Meanwhile, the dark meat had a more rustic take, served in a skillet with green beans and mustard seeds with a touch of acidity from vinegar. The crispy skin bits were a real treat.  Overall, the chicken was good, but in my opinion for $40-50, not $79.

Our food journey at the Nomad ended with 2 modern desserts.


I loved the artful presentation and play on 2 contrasting textures for "milk and honey".  You get the crunchy harder bits from short bread brittle with the sweet, yet mellow honey ice cream.

When it comes to taste, I thought this plum dessert was more unique than the rest.  There was a lot of flavours and textures going on in this dish; from sweet to tart to salty from the corn sabayon, spongy to rich to creamy, even temperature ranged from warm to cold.  While it was yummy altogether, I had a great time dissecting each component with each bite and trying to figure everything out.  It was unique, distinct, and special. A dish you wouldn't find at just about anywhere.

I would love to come back to the Nomad again for their creative takes on snacks, appetizers and desserts.

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