

3

"In Nomad at the snug, pub-style Ferris I enjoyed Greg Proechel’s inventive, farm-forward plates — boudin noir with grilled dates and toasted rice kernels, chicken-liver mousse with pork crackling, and a royally plated 60-day–aged côte de boeuf with black-garlic jam and whipped, cippolini-sweetened buttermilk — all at a modest price compared to baroque revival dining." - Adam Platt, Bobby Doherty, Adam Platt