NoMad starts to reveal itself to the world in October when not only the hotel opens for reservations, but the NoMad Bar also starts serving. On Oct. 12, the vision from restaurateur William Guidara and his partner chef Daniel Humm starts to unfold with visitors’ first taste of their Michelin-starred cuisine and cocktails.
NoMad, of course, originally opened in New York City in 2012, and now has a second location in Los Angeles. In Las Vegas, hotel takes over the top four floors of the Park MGM on the Strip. The design takes much of its influence from New York with its French vibe, Guidara says. “Of course, in Vegas we have a pool. That’s something from a design and programming standpoint that’s nothing like we’ve done.”
The duo, along with partners the Sydell Group and MGM Resorts, worked with Jacques Garcia on the design, with nods to the desert surroundings.
“Some of my favorite restaurants are in Vegas,” Guidara says, but laments that once a diner leaves, they’re often in the midst of the casino floor, where they lose that magical feel of the dining experience. “When you get out of car and in the grand NoMad space, it’s one cohesive experience. It’s really unique.”
And unlike other cities, Guidara feels diners in Las Vegas are already in the mood for fun. “It’s so much more fun to serve people who are ready to have fun.”
The bar plans to be open for breakfast through late night with food and beverage. Leo Robitschek, the bar director for parent company Make It Nice since 2005, created the cocktail menu here.
While the bones of the cocktail and dining program at NoMad remain — think steak frites, a bacon-wrapped Humm dog with black truffle, sea urchin, and ice cream sandwiches — Guidara and the team unleashed some only-in-Vegas experiences as well. A Steinway piano brings jazz to the bar. Large-format cocktails served in a giant chalice for six add to the theatrical experience.
Guidara describes the menu as “delicious accessible food. You can have a bunch of drinks and enjoy yourself.” Burgers, flat breads, and a dry-aged rib-eye steak come to Vegas, along with dishes in the works such as a hot and cold oyster dish with Rockefeller on one side and chilled oysters on the other. Humm is working on communal dishes as well that will come out as they are ready.
“What’s important is that we want people to be in the room and experience it in different ways. If you want to order a bottle of wine, we got you. Listen to live music? Awesome. That room is meant to feel like the living room of the whole place.”