Best of New York 2013 • Eating

• The NoMad

  1170 Broadway, nr. 28th St.; 347-472-5660

  What distinguishes this justly hyped, inordinately expensive ($79 and counting) roast chicken? The bird comes from the Amish country in Pennsylvania and is delivered fresh every day to the restaurant, where Daniel Humm’s army of chefs trim it—head and all—just the way practiced country cooks do back on the farm. The legendary foie gras stuffing is inserted under the skin before cooking, and the potato purée, which is charged with a shot of carbon dioxide for a little extra zip, adds an almost silly level of flavor and richness.

From the 2013 Best of New York issue of New York Magazine