Nestled in an atmospheric setting brimming with plants and lights, this upscale restaurant offers exquisite dishes and attentive service for a memorable dining experience.
"Spring vibes meet urban opulence in chef Andrew Carmellini’s newish spot. Enter through the medieval-looking doors like crossing a moat. Inside, etched glass trees and peacocks frame a grove of trees in the center of the room lit by elaborate celestial-like chandeliers overhead. Order a few things to share — citrus carpaccio, lentils and veal tongue, duck tortellini — as you lounge in the cushy seating." - Melissa McCart
"Andrew Carmellini’s namesake Nomad restaurant is like a greatest hits from his long and accomplished career, with many dishes that lean toward Italian, per his background. Consider the chicory salad, the Caramelle Piedmontese, the duck tortellini, and veal osso buco. This, by the way, is an opulent room, one that feels among the most luxe on this list." - Nadia Chaudhury, Eater Staff
"A Nomad hotel restaurant featuring Andrew Carmellini's culinary creations." - Emma Orlow
"At Cafe Carmellini, the team transfers all reservations to a leather tome, bound by hand by storied bookmaker Henry Alpert. The restaurant, located in the Fifth Avenue Hotel in Nomad, features tables draped in white linens and captains donning bowties. It's described as their most elegant restaurant." - Andrea Strong
"The menu at Café Carmellini, which anchors the luxe Fifth Avenue Hotel in Manhattan, has its share of grandeur with its mix of French and Italian Mediterranean cuisine that includes pasta and seared octopus. But the crab mille-feuille, a savory take on the classic, is an absolute showstopper of a starter. The layers of sweet lump crab are stacked between crackly sheets of pastry, paired with a red pepper curry, and crowned with a flourish of microgreens. The dish crackles under the knife, adding a textural interplay to the buttery crab that is balanced with the zip of piquant sauces. In summer, a milder sauce has just a whisper of melon, showing the versatility of a mille-feuille that can stretch over seasons." - ByThe Bon Appétit Staff & Contributors
