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The NoMad

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1170 Broadway, New York, NY 10001 40.745034 -73.988671
nr. 28th St.  See Map | Subway Directions Hopstop Popup
(212) 796-1500 Send to Phone

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  • Cuisine: American Traditional
  • Price Range: $$$

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Photo by Melissa Hom

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Official Website


Dinner Sunday 5:30 to 10 p.m., Monday through Thursday 5:30 to 10:30 p.m., Friday and Saturday 5:30 to 11 p.m. Lunch daily noon to 2 p.m. Breakfast daily 7 to 10 a.m.

Nearby Subway Stops

C, E at 23rd St.; A, C, E at 34th St.-Penn Station


Appetizers, $14 to $24; entrées, $20 to $78.

Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Breakfast
  • Hot Spot
  • Lunch
  • Notable Chef
  • Notable Wine List
  • Romantic
  • Special Occasion
  • Online Reservation


  • Full Bar




In the old, genteel world of restaurants, maybe you hired a few more cooks when you hit the big time, or, if you were feeling rash, expanded into the space next door after a year or two. But in the upper echelons of today’s ­multimillion-dollar restaurant industry, success is almost more complicated than failure. After a chef has his first big triumph, he will be all but obligated by his business partners and investors to expand. How, in short, do you “monetize” your good fortune (i.e., make piles of cash) in the most effective and tasteful way, without ruining your brand? Many of these delicate calculations are on display at Daniel Humm’s posh, coolly impersonal new restaurant, NoMad, in the lobby of the NoMad Hotel. It's clearly been designed as a “casual” bookend to Eleven Madison Park, which Humm and his partners purchased from Danny Meyer. Here, he and the restaurateur Will Guidara have decided to jam a hodgepodge of styles under one roof. Thanks to this eclectic, circus-tent arrangement, the enjoyment of your meal can vary drastically according to your taste, and where you happened to be seated. The menu is carefully calibrated to suit every taste, with snacks including tiny boutique radishes coated in butter, fancy vegetable entrées for New Age vegivores, old-fashioned French classics for the traditionalists, surf-and-turf dishes for the business/hotel crowd, and a seven-course tasting menu for fancy gourmets comprising all of the above. The weakest part of the menu are the snacks, especially the radishes (too buttery) and the fried chicken (no spice). But after that, Humm’s cooking begins to click into high gear, like a well-engineered European sedan. My friend the French Snob had nothing but kind things to say about the pleasingly smooth torchon of foie gras, with bits of delicately mashed tête de cochon at its center, or the dainty, canoe-shaped marrow bone softened with shallots, parsley, and a buttery gratinée of bread crumbs. With one or two exceptions, the main courses at NoMad are similarly accomplished. None of the grand, pricey barnyard creations are quite as satisfying, though, as the chicken for two, which Humm’s army of cooks roast in a wood-burning oven and serve, as at Eleven Madison, pre-carved, with deposits of foie gras–rich brioche inserted under the crackly skin. This excellent NoMad chicken lacks the ceremony and the grandeur of the Eleven Madison version, of course, and this is a hotel restaurant, which means Humm’s team is responsible for room service and high-volume party events. As a result, there’s a vague assembly-line feel to the proceedings compounded by the prices.

Ideal Meal

Snow peas, egg or bone marrow, asparagus, chicken for two, Milk & Honey.

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Recipes at The NoMad