NoMad LA, From Daniel Humm and Will Guidara, Opens

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The chef Daniel Humm, left, and the restaurateur Will Guidara at the NoMad hotel in Los Angeles.

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Oriana Koren for The New York Times

Headliner

NOMAD LA At this 241-room hotel in the neo-Classical former Bank of Italy building in Downtown Los Angeles, the dining and drinking areas and room service are in the hands of Daniel Humm and Will Guidara. The main restaurant is the 110-seat Mezzanine, open only for dinner as of now. Another restaurant, Lobby, with an elegant coffered ceiling, is a more informal, all-day cafe. For drinking, there’s Coffee Bar, done Venetian-style with antique mirrors, which becomes a cocktail bar in the evening; the Giannini Bar, named for Amadeo Giannini, the bank’s founder; the Library, where drinks and light food are served; and a Rooftop Bar, with food, for a pool that opens in the spring. The hotel design is elaborate, by Jacques Garcia, the designer of the NoMad in New York, where Mr. Humm and Mr. Guidara also run the restaurant and bars. Mr. Guidara said they did not want the menus to replicate those in New York, so for Los Angeles the food is somewhat lighter — like a blue prawn club sandwich with avocado, and various preparations of broccoli, served with black rice and egg. But the signature chicken for two and the Milk & Honey dessert both made it across the country. The executive chef is Chris Flint, who worked at NoMad and Eleven Madison Park in New York. Mark Welker is the executive pastry chef, and the cocktails are the work of Leo Robitschek, who is also the bar director at NoMad in New York. Both the NoMad hotel and NoMad LA are owned by the Sydell Group: 649 South Olive Street (Seventh Street), Downtown Los Angeles, 213-358-0000, thenomadhotel.com/los-angeles.

Opening

SOUTH OF THE CLOUDS Yunnan rice noodles are the specialty of the house at Liheng Geng’s new Greenwich Village venture. His father, Side Geng, owns Yun Nan Flavour Garden in Sunset Park, Brooklyn, and that’s where the younger Mr. Geng learned to prepare the elaborate “crossing the bridge” noodles, with a feast of side dishes and condiments. His menu, also a product of research in the Yunnan Province of China, includes hot and cold rice noodles with various components, and some mostly cold side dishes like smashed cucumber salad and seaweed salad. An evocative landscape mural decorates the space: 16 West Eighth Street, 212-888-9653, sotc-nyc.com.

KISMET POP-UP Sara Kramer and Sarah Hymanson’s Los Angeles restaurant, Kismet, will set up shop for two nights in New York this weekend. At Cervo’s, the service begins at 9 p.m. on Sunday, and at Hart’s, it starts at 6 p.m. on Monday: Cervo’s, 43 Canal Street (Ludlow Street), 212-226-2545, cervosnyc.com; Hart’s, 506 Franklin Avenue (Fulton Street), Bedford-Stuyvesant, Brooklyn, 718-636-6228, hartsbrooklyn.com.

BARLOVENTO Frank Maldonado, a native of Puerto Rico, has opened this restaurant that combines Latin and Caribbean flavors: 430 Third Avenue (30th Street), 917-265-8865, barloventonyc.com.

INDOORS AT NOWADAYS The outdoor music and event space, Nowadays, open for about two years, has added an adjoining indoor component. There’s a long bar where food and drinks are served, and communal tables that seat eight, all with a somewhat midcentury look. The food, overseen by Henry Rich of Rucola and Metta, includes grain bowls with vegetables or meat, and sandwiches stuffed with fried chicken or cauliflower. There are two sound systems: 56-06 Cooper Street (Wyckoff Avenue), Bushwick, Brooklyn, 347-523-8535, nowadays.nyc.

Chefs on the Move

ANDY BENNETT, who was the executive chef at Rouge Tomate, has taken that job at the Sea Grill in Rockefeller Center.

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