• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Tiny Urban Kitchen
  • About Me
  • Travel
  • Recipes
  • Michelin
  • Subscribe
  • Taiwanese
menu icon
go to homepage
  • About Me
  • Travel
  • Recipes
  • Michelin
  • Subscribe
  • Taiwanese
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About Me
    • Travel
    • Recipes
    • Michelin
    • Subscribe
    • Taiwanese
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Cuisine » American

    No Mad (Daniel Humm)

    Published: Mar 6, 2013 · Modified: Nov 11, 2017 by Jennifer Che

    Untitled  It's been an incredible couple years for Daniel Humm.

    His flagship restaurant, Eleven Madison Park, finally earned its third Michelin star in the 2012 Michelin Guide, joining the exclusive ranks of only an handful of restaurants in New York (Le Bernardin, Per Se, Daniel, Brooklyn Fare, Jean Georges, and Masa).

    He came out with his first cookbook, an eye-popping, absolutely stunning guide describing how to prepare many of the dishes from Eleven Madison Park (check out the gorgeous 4-course meal he cooked inBoston as part of his cookbook "tour" in 2011).

    At his flagship restaurant, he revamped the entire menu, offering a more expensive, whimsical "tour" of New York City through twenty or so artfully presented courses.
    _X1C2605
    Jen and Bryan at NoMad

    And finally, he just opened up a second restaurant, just "North of Madison" (get it? No Mad?)

    During a whirlwind stopover in New York on our way to Australia, we met up with another couple in the Flatiron District to try out Chef Humm's new, more "casual" restaurant.
    _X1C2617The NoMad sits in the lobby of the NoMad Hotel. You walk through the bar before entering a huge, expansive dining area with ornate chandeliers, velvet chairs, and dark, plush carpet.

    Though it was hard to decide what to order, our party of four opted to get four appetizers, the famous "Roasted Chicken for Two", a pasta entree, and one more meat entree.
    _X1C2575
    Service was impeccable and the bread came right away. Served on a fun cutting board that include a special indented spot for the bread knife, this warm, soft loaf reminded us a lot of foccacia but topped with all sorts of goodies such as fennel seeds, potato "chips", and roasted onions. The bread was surprisingly soft and moist inside and had a lovely, crispy exterior.
    _X1C2587
    Roasted Beets were pickled and were served with smoked creme fraiche and roasted "rye" (crunchy crumbs that added a nice textural component). We differed in opinions, but this was at least one guy's favorite appetizer.
    _X1C2578
     A perfectly poached "Onsen" Egg was served with Tuscan kale, crosnes, and chorizo. Though it was on the saltier side, it was just right, and I absolutely loved the blend of flavors and textures from the salty and smoky chorizo, the gooey yet creamy farm fresh egg, and the crispy bits thrown throughout.
    _X1C2583
    Chef Humm did a fantastic job on the flavors of the simple Tagliatelle with King Crab, Meyer lemon, and Black Pepper. Though I could have wished for the pasta to be just a hair more al dente, the lemony tartness of the Meyer lemons perfectly offset the rich, buttery sweetness of the king crab. The pepper added much needed spice, and really tied together the dish nicely.
    _X1C2579
    The Fois Gras Torchon with Pear, Red wine, and Licorice came with a whole pear poached in red wine. Those who love fois gras really enjoyed creay fois gras and the soft poached pear. A huge, thick slice of brioche accompanied the fois gras was a big hit. "I really like the bread!" said one person.
    BryanWhiteAlbaTruffles
    It was early November, which is right smack in the middle of white truffle season. No Mad had a huge, gorgeous white truffle (see how big it is??!). They brought it by, and we all took nice, deep breaths as we all smelled the crazy fragrant aromas of this lovely specimen.
    _X1C2595
    Bryan decided to get shaved white Alba truffles on his homemade pasta, which was awesome._X1C2596My absolute favorite entree was the Black Bass slow cooked with matsutake mushrooms and spinach. I was initially drawn to the matsutake mushrooms since I had just enjoyed this gorgeous and very seasonal mushroom in Japan. I was blown away by so much more than just the mushrooms in this preparation.

    First of all, the fish was executed perfectly, well seasoned and buttery soft. The matsutake mushrooms were just a bit vinegared, adding a wonderfully bright and needed contrast to the light dish. I can't say much more except that I was thoroughly impressed.
    _X1C2590
    The Roast Chicken for Two is one of the the young restaurant's signature dishes, and the waiter said he always recommends trying that if it's your first time at the restaurant.
    _X1C2597
    Similarly priced to the famous "roast chicken for 2" at Craigie ($80), this one kicks it up many, many notches by adding a thin layer of fois gras, black truffle, and brioche bread crumb "stuffing" in between the crispy skin and the chicken.
    _X1C2600
    Objectively speaking, the chicken at Craigie is more tender (he does this whole crazy prep with sous vide, using really expensive Misty Knolls chicken). However, Humm's version is much more creatively flavored, and is really, really incredible.
    _X1C2599
    Unlike at Craigie, you don't get the carcass to take home here. However, they do pull apart the dark meat and sauté it for you in this cream sauce that was a bit rich for me, but totally loved by others at the table.

    Desserts
    _X1C2611
    "Milk and Honey" is famous, and for good reason. It was by far our favorite dessert. Three perfectly formed scoops of "milk" ice (essentially milk ice cream) are drizzled with honey and laid on top of a scattering of crushed goodness that tastes like a mix of toffee, crumbled cookies, and sugar. Absolutely fantastic.
    _X1C2608
    "Coconut" consisted of a coconut cake, crushed toffee, nuts, and coconut flavored ice cream. Our friend said it reminded her of a fancy Mounds bar (I guess the elements are all there). I don't love coconut, so it was only OK for me, but it was reasonably well received. If you only plan on getting one dessert, most definitely pick the Milk and Honey.
    _X1C2612
    Chemex, traditionally made coffee poured table-side was excellent.
    _X1C2616
    Overall, Chef Humm has done a fantastic job on the food at his second restaurant. Though we liked some dishes more than others, I would say there was not a single "miss" on the menu. My personal favorites would be the Poached Egg, Tagliatelle with King Crab, Black Bass, and the Milk & Honey. The "Chicken for Two" comes a close second, and is definitely worth ordering if there are at least two people at your party. Our waiter was very amenable to our "family style" way of eating, and brought us share plates and even split the chicken into two plates for us.

    Definitely make a reservation, as they fill up quickly. I booked a few days early, and could only choose between a 5:45PM or 10:30PM reservation. Oh, and don't be confused by the other restaurant in New York called "Nomad." Check the address and make sure you are booking at the right one!
    _X1C2607

    ©2009-2014 Tiny Urban Kitchen
    All Rights Reserved

    More American

    • Morty's Wan Chai
      Morty's Delicatessen Hong Kong - Morty's HK
    • Crack
      The Crack Shack Los Angeles California
    • Happy Thanksgiving! Che Family Thanksgiving Turkey
    • Harvest Moon Sonoma

    Recent Posts

    • Restaurant Virtus Paris March 27, 2023
    • NE/SO Paris (Neso Paris) March 24, 2023
    • Les Enfants du Marche Paris March 18, 2023
    • Wong Kee Restaurant 旺記打冷小菜館 March 14, 2023
    • Frenchie Wine Bar (Frenchie Bar à Vins) March 13, 2023
    • Dublin Ireland Trip Report March 12, 2023
    • Palazzo Parigi Milan, Italy March 9, 2023
    • Ricard Camarena Valencia Spain February 28, 2023

    Primary Sidebar

    Jennifer Che Tiny Urban Kitchen
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

    More about me →

    Explore

    • Recipe
    • Restaurant
    • US Travel
    • World Travel

    Popular Posts

    • peas tart
      Restaurant Virtus Paris
    • NE/SO Paris (Neso Paris)
    • Les Enfants du Marche Paris
    • Wong Kee Restaurant 旺記打冷小菜館

    Recipes

    • Appetizer
    • Snacks
    • Meat
    • Vegetables
    • Soup
    • Salad
    • Seafood
    • Noodles

    Recently Traveled

    • Hong Kong
    • France
    • Belgium
    • Boston
    • California
    • United Kingdom
    • Germany
    • Spain

    Support Us

    Recognition


    Featured on the front page
    of the FOOD Section: 2015

    Best Food Blog Awards:
    Restaurant & Dining 2012

    Footer

    ↑ back to top

    About

    • About Me
    • My Equipment
    • In the Press
    • Project Food Blog
    • Privacy Policy

    Eating Guides!

    Eating & Travel Guides
    Trip Reports
    "Kawaii" (Cute Foods)
    Around the World

    • Pinterest
    • Facebook
    • Instagram
    • Twitter
    • LinkedIn
    • YouTube
    • Mail
    • RSS Feed

    As an Amazon Associate I earn from qualifying purchases.

    Shop at Amazon

    Copyright © 2022 Tiny Urban Kitchen