(Image via NY Times)
We dined last month at the NoMad hotel. The chef is Daniel Humm, chef/co-owner of Eleven Madison Park (New York’s best restaurant, so they say). The design of the hotel was a lovely; I read it was developed by the same team behind the Ace Hotel.
Before dinner, we stopped at the bar. I saw some fine ciders on the list, almost as if they had hired CiderPlex Consulting for a cider consultation (they hadn’t). This being a hotel, I get the sense they were really trying to provide a variety of international ciders.
Here’s the restaurant menu’s cider list:
I had a couple glasses during our meal; one German, one French. I didn’t really keep track, dear readers, so forgive me for not telling you about their specific mouthfeels or whatnot. Rest assured they were delicious and complimented the meal perfectly.
(Image via NoMad Hotel)
About the meal; the NoMad restaurant is known for their Chicken for Two. I love chicken (as I’ve chronicled here before) so we had to order it.
From the NY Times review:
Under a skin of lacquered brown the color of a loaf of challah lies a stuffing of brioche with foie gras and truffles. It is a dish from another era, when chicken breast was still seen as a worthy canvas for great chefs. Taste it and you know why. This is white meat for sybarites. On the side is a fricassee of the dark meat with morels, almost an afterthought. If served at a dark no-reservations tavern in the Village, it would be enough to put the place on the map.
That’s a nice description and I certainly enjoyed the meal, but I honestly think that Rotisserie Georgette has the superior foie gras-stuffed chicken with their Poule De Luxe.
(Image via NY Post)
Coincidentally enough, The NY Post ran a story just this morning about The NoMad Hotel’s bar director’s favorite Thanksgiving cocktail, the Mott & Mulberry. From the article:
“It’s soothing [thanks to nerve-calming whiskey], but has enough of a bite to stave off that food coma for at least a little longer than you’re used to.” Here’s how to make it.
Mott & Mulberry
– Scant ½ oz. lemon juice
– Scant ½ oz. simple syrup (1 part water dissolved in 1 part water)
– ¾ oz. apple cider
– 1 oz. Italian amaro, such as Luxardo Amaro Abano
– 1 oz. rye whiskey
– 3 slices red apple,
Combine all ingredients except apples in a cocktail shaker. Fill with ice, cover and shake. Strain the cocktail into a double rocks glass filled with ice. Skewer the apple slices into a fan shape and place on the rim of the glass. Makes 1 drink.
— Recipe adapted from “The NoMad Cookbook”
(Image also via NY Times)
More recently, we were hanging out in Cobble Hill on Halloween and decided to stop at Battersby for dinner before calling it a night.
They had a small but nice cider list:
I didn’t order any of their ciders, but I did get an applejack cocktail, the Samhain Shandy (applejack, allspice, lemon, ipa). It was nice, a little too allspice-y maybe.
Happy Thanksgiving, y’all. Remember to bring nice bottle of cider to share.