When I heard that The NoMad was offering a sandwiched version of their incredible chicken—foie gras, truffles, brioche, and all—on their brunch menu for only $26, I suddenly thought to myself, hey, now I can finally afford to eat Daniel Humm's roast chicken whenever the mood strikes, before my line of thought stopped with a big mental record-scratch: wait a minute. That's a $26 chicken sandwich. Could it possibly be worth the price? I saw it as my duty to find out.
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It's hard to imagine a restaurant more eagerly anticipated than The Nomad. Because it's hard to imagine a more celebrated chef than the man behind it, Daniel Humm. The Swiss-born chef has racked up just about every top accolade in the business for his work at Eleven Madison Park: three Michelin stars, four stars in the New York Times, a James Beard award for Best Chef: NYC—the list goes on. Humm and partner Will Guidara purchased Eleven Madison from Danny Meyer last year, and opened NoMad, a more accessible counterpart, last month. Humm tells us that his second restaurant is certainly derived from his work at Eleven Madison, but intentionally brought down to earth; "our food, but maybe not plated with tweezers."
By now Eleven Madison has firmly secured its place within the top tier of restaurants, with every accolade to be had tucked neatly under its belt. While the menu is a constant rotation of inventive dishes, there is one that stands out, and has stood the test of time: the duck. The Lavender and Honey Duck has been on the menu for years, and is Chef Daniel Humm's signature dish. We went behind the scenes to learn what goes into the making of this incredible duck.
We got a chance to chat with Humm about Eleven Madison Park after its recent ownership transfer, his cookbook, and much more.