NoMad Restaurant

The chicken returns to the pass

The roast chicken arrives for inspection before the carving begins. Mike Rellergert, Chef at NoMad Restaurant on the Las Vegas Strip, keeps that gesture central to the room: foie gras, black truffle and brioche tucked into the bird, dark meat worked into fricassée, sauce suprême held for the finish. It is a dish built for two, but it also tells the kitchen how the evening should move, with abundance kept inside a composed frame.

Rellergert’s Las Vegas work sits between the dining room and the bar, where he has held Executive Chef responsibility for NoMad Bar Las Vegas and previously carried the Executive Chef role at NoMad Restaurant. The through-line is control under brightness. The food has to travel through a busy Strip address without becoming loud itself. His own description of brunch at NoMad makes the adjustment plain: “We wanted to create a brunch inspired by both the classic sit-down and party settings seen across the city.” In the restaurant, that same thinking places polished cooking inside a room that asks for occasion, not ceremony.

Foie gras, tartare and the tableside hand

The program favors à la carte dishes with a shared center: roast chicken for two, steak tartare, fruits de mer, and the richer grammar of foie gras, truffle, caviar and sauce work. The steak tartare comes together tableside from filet mignon, horseradish, raw shallot, baby pickles, capers, chives, egg yolk, fried shallot and miso sauce. It is a station piece as much as a dish, dependent on order, pace and the hand visible to the table.

The fruits de mer moves away from the usual tower toward composed seafood, including uni with clarified apple juice gelée and caviar. Soupe aux truffes Bocuse brings chicken consommé, mirepoix and foie gras under a golden puff pastry, a clear nod to Paul Bocuse without turning the room into a museum. Rellergert’s range at NoMad also includes the Truffle Chicken Sandwich, Paint It Black, and a Smoked Salmon tarte with crème fraiche, trout roe and everything crumble. The method is contrast: fat against salt, softness against crumble, ceremony against ease.

A library with a kitchen inside it

The room carries the work before a plate lands. NoMad Restaurant is set as a library, with 23-foot ceilings, three-tiered chandeliers, Burgundy leather banquettes, dark wood tables and 25,000 books drawn from David Rockefeller’s library. An imported French fireplace and staircase give the space weight; the lighting lowers the scale back to the table. The room can feel theatrical, but the best cooking here does not chase the chandelier.

That matters for Rellergert’s food. A dish like the roast chicken needs enough atmosphere to justify the tableside inspection, then enough discipline to survive it. The Strip outside runs on velocity; inside, the pass works in slower units, carving, saucing, placing, carrying. At NoMad Restaurant, the bird returns from the kitchen as roast chicken for two.