Experience elegance at the new NoMad Restaurant
End of Discussion. Although that may sound like the final word on dinner, it’s really just the beginning at NoMad Restaurant at NoMad Las Vegas. The ultra-trendy restaurant by Will Guidara and Daniel Humm, which has its origins in New York, has an incredible cocktail program to accompany the celebrated menu and the seriously swank interior, which resembles an old-school library with thousands of books stacked three levels high.
And although the End of Discussion is not an aperitif per se, the smoky, spicy mescal- and tequila-filled drink will certainly get you through the preamble to your meal—and you may nurse it well into your entrée. The Pink Lady is a little mellower, Plymouth gin-based, with apricot liqueur, apple brandy and grenadine with topped with egg white, and certainly won’t make it through the first course.
Pull out a tome and peruse its contents while you wait for your perfect popovers to arrive to the table—they’re light, airy and luscious. They’ll barely last through the Oysters Madison, little bites served two ways on the half shell—chilled, with a light champagne mignonette sauce, and grilled, laden with breadcrumbs and Parmesan. Ibérico ham with grilled bread and tomato relish makes another nice appetizer that primes you for the main course.
The main menu isn’t overly broad here, making it easy to narrow your entrée choices. Two signature dishes, the whole roasted chicken stuffed with foie gras and black truffle, and 32-ounce ribeye, are designed for two, and each has a gorgeous presentation.
But if you’re more in the mood to keep it all to yourself, try one of pasta dishes. Cavatelli comes with ricotta, Parmesan, sausage and fragrant, beautiful black truffle. If you’re a vegetarian, order this sans sausage, and you’re good to go. A seemingly simple broccoli is a visual delight, bright green with cheddar crisps adding another pop of color. Lamb is another Instagrammable dish, with the flesh a brilliant pink, contrasting with its darker crust and the peas surrounding.
A side or two won’t come amiss—the baked potato Dumont is a saucy classic, rich and decadent—and the sautéed wild mushrooms will have any lover of the fungi drooling, and finishing off the entire dish before a dining companion can make a move on it.
Desserts are just as delightful here as you’d imagine, with a yummy mango cobbler served in a cast iron pan and accompanied by lime granita. Milk & Honey plays on the graham crackers and milk so many of us were served as children, but much better—honey-oat shortbread is accompanied by ice cream. And if you did indulge a little much in the aforementioned mushrooms, try the light concoction of A Little Something. Lemon sherbet with candied lemon is covered with champagne, and every sip elicits a satisfied sigh.
Nomad Las Vegas, 5:30-10:30 p.m. Tues.-Sat. 833.706.6623