The NoMad Restaurant
Chef Daniel Humm, of New York City’s celebrated Eleven Madison Park, reinvents luxurious French dishes at this striking restaurant in the first US hotel by designer Jacques Garcia of Paris’s Hôtel Costes. Each of the dark wood rooms has its own character; the handsome bi-level Library has a menu of chef-driven bar snacks such as salmon rillettes and expert cocktails from mixologist Leo Robitschek; the burgundy velvet-draped Parlour is more formal, and where Humm serves his already famous roast chicken for two with foie gras, black truffle and brioche croutons stuffed under the skin.
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