I was impressed enough with my lunch at the NoMad that when I had a few hours to kill one morning before heading to New Jersey for a wedding, I snuck over to 28th and Broadway for breakfast at the NoMad.

To kickstart my brainface, I started with a latte, which was both perfectly frothed (with beautiful latte art) and a buttery sliver of biscotti.DSC_0655-001A flaky almond croissant, with a light dusting of confectioner’s sugar – almost as good as my old neighborhood bakery in Paris, with crunchy almond slices and croissant corners.  I like my almond croissants with a heavier marzapan layer atop, but that’s just a minor personal preference.DSC_0657-001And the grand finale – the eggs benedict, with crab, hollandaise, and tarragon.  The crab meat was succulent, lightly sweet, almost tart, compared to the luscious, velvety hollandaise.  Chef Humm’s roast chicken for two (a lunchtime thing) uses a hollandaise made with a whipped cream dispenser, so I’m curious how the kitchen made such a creamy hollandaise that held its consistency and an even presence of lemon.DSC_0656-001Awww yeah.  NoMad, you dirty son of a bitch.DSC_0658-001It’s really impressive, how a restaurant can deliver such excellence in food and service across two services that are often overlooked.  Au revoir, NoMad, until next time.IMG_1955

1170  Broadway & 28th  Street
New York, NY 10001
T 212 796 1500


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