Nomad’s unusual take on sweet and sour pork.
None of the things served in pateras here would have been familiar to the Romans, with the possible exception of a seafood stew with fennel, though the turmeric and curry in the broth would have been a new experience for them. Pateras are fairly standard bowls with shallow sides, and they’re capacious enough to hold a substantial meal. Excuse me, that’s an exaggeration – nobody knows that but archaeologists, pottery experts, and people who have read this menu. The menu is divided into starters, hand-helds, skewers, pastas, sides, large items, and pateras, that last item being, as everyone knows, a type of bowl used in ancient Rome. These are sometimes made in the traditional manner, but more often incorporate contemporary ideas. The steaks and Americana are gone in favor of a menu with nods to the Pacific Rim but deeper dives into Arabic, Italian, and Southeast Asian food. He decided to make the restaurant an homage to backpacking trips he took in past years around the Mediterranean and in Asia. Anybody could find something to eat there, but it was more an expression of contemporary ideas than a place with a personal stamp.Ĭhef-owner Scott Cooper had some time to think about what would draw diners to this space during the pandemic, and even before the neighboring Arclight Cinema closed, he had detertmined that a new menu and rebranding was in order.
#NOMAD EATERY MAC#
Jackson’s had a menu that was interesting but lacked focus, a global mix that included sashimi, mac and cheese, steaks, braised short ribs, and other trendy items. In reality Nomad Eatery is a reimagined version of the previous restaurant in this space on Rosecrans, Jackson’s Food and Drink.
This presumably doesn’t concern genuine nomads, who are used to spartan circumstances, but I’m a fan of creature comforts. That would be the most nomadic style of dining possible in an urban landscape, though it’s not one of my favorites because they usually lack comfortable seating and a place to wash up after dining. I’m occasionally literal-minded, so my first thought when I heard about a South Bay establishment called Nomad Eatery was that it was a food truck. Nomad Eatery Chef-Owner Scott Cooper with General Manager Elysia Lemberis.
0 kommentar(er)
