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Why You Can't Take Your $79 Chicken Carcass Home From NoMad
By
Jen Chung
Published Mar 31, 2013
Modified Mar 31, 2013
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yes, it's Instagram-filtered; yes, I'm sorry
By
Jen Chung
Published Mar 31, 2013
Modified Mar 31, 2013
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The NoMad, the one-year-old acclaimed (and rather sexy) restaurant, has one of the most talked-about dishes in New York City: A $79 chicken for two, "whole-roasted for two: Foie gras, black truffle, brioche." (Well, the foie gras, black truffle and brioche stuffing is piped under the chicken's skin and there's a side of the legs in a rich sauce with morels.) Today, Jeffrey Tascarella, the restaurant's general manager, told the NY Times why diners can't take the carcass home at the end of the meal.
He explained, "If we gave the carcass away, then we wouldn’t be producing the sauce for the chicken. It’s a fragile ecosystem. The carcass question doesn’t happen that often. The 'where is the rest of the chicken?' misconception happens a lot. We sell about 80 chickens a night and a lot of people want to know 'where is the rest of my chicken?'" He added, "Just want to take this platform to say: we’re serving the entire chicken."
The chicken breast
There's a step-by-step explanation of how the chicken is cooked from the Times, complete with mouthwatering photos. And Bloomberg News' food critic Ryan Sutton proclaimed, "The chicken will rock your socks," and felt the dish was still worth it after its price was raised from $78 to $79, which means it costs $102 after tax and tip (for two, but without appetizer, dessert or drinks).
Tagged
roast chicken
roast chicken for two
The NoMad
Jen Chung
Jen Chung is a former WNYC and Gothamist editor.
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