NoMad began in New York as a fresh take on the experience of the grand hotels of Europe where old world glamour met the playful spirit of a new age. Fine dining for this generation, our approach to food and beverage is casually elegant, refined yet approachable, open and welcoming. With a focus on showcasing the finest seasonal ingredients from the region, the NoMad restaurant has earned a Michelin star for what the guide describes as the “kitchen’s ability to turn the ordinary into the sublime.”
NoMad is home to a celebrated cocktail program led by Leo Robitschek, having earned numerous Tales of the Cocktail Spirited Awards, the James Beard Award for Outstanding Bar Program, as well as Best Bar in North America and #4 in the world on the list of 50 Best Bars in 2018. As with the culinary approach, the beverage program at NoMad reflects a passion for classic cocktail traditions with a spirit of revelry and whimsy.
The longstanding food and beverage leadership team that has been with the hotel since opening includes Executive Chef Mike Reilly, dining room leader Kal Nemieboka and the thoughtful supervision of NoMad’s own award-winning sommelier, Thomas Pastuszak.