Nomad Restaurant
10 expert reviews
“The signature entrée is couscous royale, a deep bowl of stewed, brothy vegetables plated next to a large mound of couscous dotted with three kinds of meat.”
– Time Out
Michelin Guide
1 Star
"Fresh tagliatelle slicked with Meyer lemon butter and dotted with King crab is a luscious example of restraint; while roasted butternut squash goes for gusto with a stuffing of morcilla and garnishes."
Full review
New York Times
"Will the little diamond of rosewater-spiked baklawa (not so different from baklava) be your favorite? Or will it be the cherek, a crescent of house-made puff pastry cradling a sugary almond filling?"
Full review
Rough Guide
"The dining area in this fashionable hotel rambles through a glassy atrium, dark bar and clubby parlour room."
New York Magazine
"Algerian-born owners Salima and Mehenni Zebentout honor the varied culinary history of North Africa Moroccan, Berber, and French influences abound with Nomad, a cozy space in the East Village."
Condé Nast Traveler
"The vibe is buzzy and energetic and power players commingle with an after-work bar crowd in a plush setting behind the NoMad Hotel's lobby."
Full review
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