The NoMad Bar is more casual than its big brother, the NoMad Hotel, but the drinks and food remain serious business. The wine list is, in fact, effectively the same as the one Thomas Pastuszak put together for the NoMad restaurant around the corner. But here it competes with Leo Robitschek’s cocktails for attention. Warm up with a low-alcohol drink like the Danger Haus (fino Sherry, Suze bitters, grapefruit oleo-saccharum and cucumber) or gather some friends for a cocktail “explosion,” a drink sized for five to seven revelers. If dining, sit upstairs, where the din from the crowd below fades into the leather-accented chairs while you chow down on carrot tartare or a hot dog dressed with celery, black truffle and bacon.
Cocktail Bar Info
The NoMad Bar’s Black Dhalia
- 1 tbsp lemon juice
- ½ oz Zwack
- ½ oz Grand Mariner
- ¾ oz Moscatel Sherry
- 1 oz Sombra Mezcal
- Grapefruit Twist
- Stir all ingredients with ice. Strain into a chilled Coupe glass. Garnish with a grapefruit twist. Serve immediately.
Caitlin Griffith knew her future career would entail food and drink when, at the age of six, she munched an anchovy from her father’s Caesar salad thinking it as a small strip of bacon—and was more than pleasantly surprised. While enrolled in New York University’s Food Studies program, she learned the secrets of affinage in the caves of Murray’s Cheese.
This story appears in the print issue of April 2015.
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