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Go Right Now to the NoMad: White Truffles at Cost and "Yardbird" Snacks

As usual, full review with all the photos on the blog: http://ramblingsandgamblings.blogspot...

The restaurant at the NoMad hotel is one of my favorite restaurants in NYC. The food and service are always excellent, and it's perfect for any occasion, whether fancy fine dining or cocktails and snacks. As if that wasn't enough, now is as good a time as any to visit (or revisit) the NoMad as they have a couple of interesting promotions going on.

The first promotion involves the shaving of white truffles at cost. I think they plan to have a continuous supply for quite a while, so they probably won't run out anytime soon. But note that even though the truffles are being shaved at cost, the incoming market cost does change. So while they were $32/4g at the start of the promotion, they are currently $36/4g.

TAGLIATELLE WITH BUTTER AND PARMESAN
Simple yet delicious with perfectly cooked pasta and a hint of cheesiness from the parmesan enhancing the funk of the white truffles.
SOFT SCRAMBLED EGGS
As my friend was cutting carbs and not interested in either the tagliatelle or risotto options, the chef whipped up some eggs for him to enjoy his truffles with. The eggs were so soft and buttery that the small bite I tried tasted texturally like some super creamy grits or polenta.

The second promotion involves a collaboration with the chef from Yardbird restaurant in Hong Kong, a yakitori restaurant that has gotten rave reviews from locals and media alike. There are three appetizers that are only served in limited quantities at the bar or the library.

YARDBIRD SCOTCH EGG
While a traditional scotch egg is hard boiled, the yolk here is perfectly cooked to a jelled, slighty runny consistency. Despite being a snack, it's a well composed dish with a full range of textures and balanced with the acidity of the slaw underneath.
KFC - KOREAN FRIED CAULIFLOWER
This was just a delicious drinking snack. I've had fried cauliflower before so I knew texturally it would be awesome, but it worked even better with the crispy korean-fried exterior. I also liked how the sauce had a lingering depth to it as the sesame seeds and yuzu expanded the mild heat and sweetness.

The third appetizer involved chicken oysters, but due to the scarcity they ran out of it before I got there.

But the promotions shouldn't be the only reason to go back to the NoMad if you haven't been in a while. They continue to update their classics as well.

FRUITS DE MER “LE GRAND PLATEAU”
The platter consists of 6 bites of seafood per order, featuring: oyster with a frozen mignonette; sea urchin custard with apple and caviar; lobster salad with jalapeno; crab bavarois; scallop with pistachios; yellowtail with horseradish. It's pretty much been a must-get dish every time I've been to the NoMad. Compared to earlier versions, I found that the sea urchin custard is now richer and deeper in flavor, while the jalapeno was moved from the scallop to the lobster to give it a much needed kick. The crab bavarois is also relatively new and unique, the cream working well with the sweetness of the crab.

FLATBREAD WITH CONCORD GRAPES AND CHEESE
This seemed weird at first, but the sweetness of the grapes and the saltiness from the cheese worked well together. When I asked them how they came up with this, it turns out the inspiration was "wine, bread, and cheese". Genius in simplicity.

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  1. Here are some photos.

    Also, the truffle price is for the shaving only. The tagliatelle or risotto is charged separately.

     
     
     
     
    1. This sounds soooo delicious. Yum!

      1. Interesting--Death & Co used to serve a grilled flat bread with tallegio, red onion, grapes, and truffle oil. Given that one of the NoMad barkeeps used to work at Death & Co (Jessica), that might also be where it came from. :)

        2 Replies
        1. re: kathryn

          I believe the bread is the brainchild of the pastry chef, Mark Welker, which would make sense with the wine+cheese+bread theme. I didn't have any dessert yesterday, but he is making some excellent desserts there. This one featured in Serious Eats looks amazing: http://newyork.seriouseats.com/2013/1...

          1. re: fooder

            We'll be having lunch at The NoMad on Friday and I think I already know what I want for dessert.

        2. I have two reservations coming up at The NoMad; everything looks wonderful!

          1. Does anyone know if they would do the Taglietelle with shaved truffles at brunch, too?

            4 Replies
            1. re: pizzajunkie

              Yes. As long as the truffles are available they will even shave them over eggs. Call before to make sure they still have them.

              I went last week and although I enjoyed it I felt the "truffles at cost" was a bit misleading considering they charge $25 just for the Tagliatelle, which is the same price and about the same amount of pasta as the Tagliatelle with crab app we had at a prior visit. The bread however is terrific and the reason I didn't leave hungry

                1. re: Ziggy41

                  I had the white truffles in a "toad in the hole" at brunch last Sunday for $45. I estimate that there were 10 or so shavings of truffle over each egg. They brought out the whole truffle before so we could smell it. So glad I did it!