NoMad
FOOD & DRINK
In NoMad, a night out caters to any craving. Within a few-block radius, savor Arctic char with leeks, pizza with hen-of-the-woods mushrooms, or brussels sprouts with Calabrian chiles. Your last round can be anything from rhubarb churros with Chartreuse ice cream to a cacao-nib-infused cognac cocktail.
NoMad is New York City’s culinary capital.
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What makes this neighborhood different is the people who make it.
FOOD52
Amanda Hesser and Merrill Stubbs contribute to NoMad’s vibrant food and startup scenes with style, taste, and environmental awareness. They gather inventive recipes for quirky cookbooks, collaborate with artisans who make beautiful, small-batch kitchenwares, and share it all with their local community in NoMad as well as their global following on Food52’s website.
MERILL STUBBS
CO-FOUNDER OF FOOD52
EATALY
This is a foodie’s number one destination. It’s a cornucopia of Italian gastronomy, a grazer’s delight, and a wonderful spot for a casual lunch of prosciutto and mozzarella pizza or a warm farro salad. Hear specialists describe the flavor of olive oil made from umbrella-shaped Biancolilla trees in Sicily, and explain how the spiral twist of a pasta holds a pesto sauce.
THE JOHN DORY OYSTER BAR
In 30 minutes, a shucker can shuck between 90 and 100 oysters. The John Dory serves up to 600 oysters a night. It takes one day for The John Dory’s oysters to ship from Deep Bay, British Columbia to NoMad. Each oyster is cleaned by hand with a special hard-bristled brush. It takes between six months and a year to become a professional oyster shucker.
“Oysters are the gateway to a life of possibility,” says Erica, who was sitting at the bar on a warm evening.
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ELEVEN MADISON PARK
It starts with the space: thirty-foot-high ceilings, art deco trims, terrazzo floors. The service follows suit: informed and relaxed, yet meticulous. But really, it’s all about the food at Eleven Madison Park: three Michelin stars, number-one ranked, lauded worldwide. Dishes are poetry on the page as well as on the plate: a crescent of sweet, butter-poached Maine lobster plated with charred leeks. Dry-aged duck with honey, lavender, and rutabaga. And the desserts are so otherworldly that it would be cruel to even mention them.