Nomad Restaurant

"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

"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

"The dining area in this fashionable hotel rambles through a glassy atrium, dark bar and clubby parlour room."

"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."

"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

"Funky North African food and funkier atmoshere."

"The food is elevated but approachable: Humm's signature dish is whole-roasted chicken for two stuffed with brioche, foie gras, and truffles." Full review

"In a seductive atmosphere, Moroccan specialties with French accents include fluffy pastry filled with chicken, honey and almonds, lamb stew with prunes served over couscous and homemade Semolina bread." Full review

"This New York restaurant is refined and trendy at once. Natural light floods in to highlight the elegant floral armchairs and dark wood tables, while evening brings a dimly lit atmosphere." Full review