Nômade opens

ARTS

Nômade Westport distinguishes itself with global appeal

Allie Gillman ’23 Business Director

As you pass up a short ight of stairs, you enter a space with beautiful North African tones: white stucco walls and simple tan wood tables and chairs complement the wicker pendants that hang from the ceiling and bedeck the main seating areas. If it feels like a refreshing Mediterranean vacation, it should. Nômade Westport opened Westport opened its doors to guests on Aug. 16. its doors to guests on Aug. 16. Co-owner and General ManCo-owner and General ManOn top of boasting an impressive global menu, Webster and Jean imported the restaurant’s furniture, glassware, dishes, hanging wicker baskets worked in a handful of Bu-

GraphicsbyShivaliK anth an ’ 2 4 ager Patrick Jean partnered with co-owner Ciara Webster to bring a comfortable and global dining experience to Westport. “When we came to the restaurant,” Jean said, “we were trying to open a place to make people comfortable and like they are somewhere on vacation, like St. Tropez, Ibiza or Morocco.” Nômade’s menu culls food options from the Mediterranean basin to the Paci c Rim. On top of boasting an impressive global menu, Webster and Jean imported the restaurant’s furniture, glassware, dishes, hanging wicker baskets and blankets from Morocco. Executive Chef Zoltan Kovacs is the engineer of the restaurant’s menu. Kovacs hails from Hungary and worked in a handful of Budapest’s Michelin restaurants while getting his degree at the Aranybika Culinary Institute.

“I had one of the specials, a Chicken Paillard with a fresh salad on

“top with cucumber and tomato,” Staples parent Georgette Geller said. “ Nômade is de nitely THE place to be seen in Westport right now.”

T h e restaurant’s name comes from the term “nomadic”, which describes a lifestyle of constant movement from place to place. In the same light, word of Nômade’s success has spread throughout Fair eld County, drawing people who want to experience the chic indoor sensibility and vacation-like atmosphere.

“We are not focusing on only one country, and that is where the name comes from,” Jean said. “ e Nomads keep going from place to place, and that’s what our menu is about. We don’t stop anywhere; we just keep walking on.” For Jean, the unity of his team— from the chef to the bartender to the wait sta —is just as important to Nômade’s success as the international feel and arresting aesthetics. “My job is to create the team and make sure we are the right team that works together,” Jean said. “It’s not perfect, but it’s really getting there, and people feel it.”

The Nomads keep going from place to place, and that’s what our menu is about. We don’t stop anywhere; we just keep walking on.” - Patrick Jean Co-owner, General Manager

COASTAL CUISINE

The turtle that’s a part of Nômade’s logo represents the various fl avors and inclusions of the Mediterranean Basin, the Pacifi c Rim and other territories which are featured throughout the menu.

Mango Michelada Mocktail $12

PICTURESQUE LOCATION

Located on 150 Main Street, Nômade opened its doors to customers on Aug. 16. The restaurant features menu items from the Mediterranean basin to the Pacifi c Rim, and is surrounded by elegant Moroccan furniture. Nômade is open for brunch, lunch, dinner and late night cravings all week, but is closed on Mondays. They are currently taking reservati ons over the phone.

Scan here to visit the Nomade website. Spicy Tuna on Crispy Rice $18

Cheese Board $18