After a five-month hiatus, the restaurant offering three spaces will reopen to the public on Tuesday, June 7 under the helm of Executive Chef Terence Zubieta with new menu items, and reservations are now available.
Named after its location on North Michigan Avenue, NoMI offers guests views of Chicago’s historic Water Tower and Lake Michigan. The three approaches, found on the 7th floor of the Park Hyatt Chicago, are tied together by Chef Zubieta’s cuisine highlighting locally sourced ingredients with flavors, a beverage program with craft cocktails and a global wine collection.
NoMI Kitchen offers modern American cuisine rooted in French techniques, highlighting local ingredients enhanced by touches that honor Chef Zubieta’s cultural and professional heritage. Dishes new to the menu include:
· The Rillette is a classic dish with a twist featuring duck, pork, and roasted garlic, served with a baguette. The pork is confit with lemongrass.
· The Snapper is a technical dish that highlights fresh, seasonal ingredients. The fresh fish sits on a celeriac root purée and is topped with dill beurre blanc sauce, pickled cucumber, and baby carrot. Chef Zubieta pickles the cucumber with a special recipe inspired by his mother using champagne, vinegar, salt, and pepper.
· The Chirashi Bowl is a traditional style of sushi made with fresh fish flown in from Japan, prepared by NoMI’s trained sushi chefs. This dish features a combination of salmon, tuna, Hamachi, shrimp tempura, kanpyo, ginger, and sesame.
NoMI Lounge features a bar and an exclusive six-seat sushi experience at its Sushi Counter, while NoMI Garden offers an open-air terrace. Guests will soon be offered live music performances from violinist, Kat V, every other Thursday evening.
After a five-month hiatus, the restaurant offering three spaces will reopen to the public on Tuesday, June 7 under the helm of Executive Chef Terence Zubieta with new menu items, and reservations are now available.
Named after its location on North Michigan Avenue, NoMI offers guests views of Chicago’s historic Water Tower and Lake Michigan. The three approaches, found on the 7th floor of the Park Hyatt Chicago, are tied together by Chef Zubieta’s cuisine highlighting locally sourced ingredients with flavors, a beverage program with craft cocktails and a global wine collection.
NoMI Kitchen offers modern American cuisine rooted in French techniques, highlighting local ingredients enhanced by touches that honor Chef Zubieta’s cultural and professional heritage. Dishes new to the menu include:
· The Rillette is a classic dish with a twist featuring duck, pork, and roasted garlic, served with a baguette. The pork is confit with lemongrass.
· The Snapper is a technical dish that highlights fresh, seasonal ingredients. The fresh fish sits on a celeriac root purée and is topped with dill beurre blanc sauce, pickled cucumber, and baby carrot. Chef Zubieta pickles the cucumber with a special recipe inspired by his mother using champagne, vinegar, salt, and pepper.
· The Chirashi Bowl is a traditional style of sushi made with fresh fish flown in from Japan, prepared by NoMI’s trained sushi chefs. This dish features a combination of salmon, tuna, Hamachi, shrimp tempura, kanpyo, ginger, and sesame.
NoMI Lounge features a bar and an exclusive six-seat sushi experience at its Sushi Counter, while NoMI Garden offers an open-air terrace. Guests will soon be offered live music performances from violinist, Kat V, every other Thursday evening.
Reservations can be booked online via Tock.
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