“NoMad has always been the place where uptown and downtown intersect,” says Make It Nice Hospitality’s Will Guidara of the brand. “We’ve tried to create a restaurant that is our riff on ...

“This is not a fussy restaurant, because we are not uber-serious people,” the 38-year-old Will Guidara says. “We take what we do seriously, but not ourselves seriously at all.

There has been no more improbable rise in the restaurant world in the past few years than that of chef Daniel Humm and his co-owner, Will Guidara. They steered New York’s 11 Madison Park out of ...

The NoMad restaurant and bar is a chameleon. Chef Daniel Humm and restaurateur Will Guidara’s original restaurant-slash-bar-slash-hotel in Manhattan feels quintessentially New York. Like Gotham ...

Though they've been known to throw a fine party and do offer bottle service at their restaurant downstairs, Will Guidara and chef Daniel Humm did not take the NoMad Hotel's rooftop space and turn ...

A first look at the NoMad hotel and restaurants in Los Angeles from chef Daniel Humm and partner Will Guidara. News. ... stuffed chicken served at the Los Angeles NoMad hotel mezzanine restaurant.

The NoMad is a new restaurant and hotel in New York City, ... The NoMad is large and beautiful, and Guidara and Humm were so excited about its opening that they made a three-minute video about it ...

NOW OPEN The NoMad 1170 Broadway at 28th Street New York Menu, Notable Chef, Recently Opened, Hotel Restaurant and Bar, Extensive Wine List, Sophisticated Opened last week, the NoMad is the latest ...

At its best, Make Nice will subsidize the NoMad and Eleven Madison Park and allow them to keep operating. Meals at Make Nice will range from $10-$15, and Humm and Guidara are pulling out all the ...

The busy dynamic duo of chef Daniel Humm and Will Guidara, the team behind Eleven Madison Park and the Nomad, will soon be adding a big new restaurant in the Financial District to their portfolio.

Will Guidara, who has a co-producing and writing credit on Season 3, talks about the power of surprise and the calling of restaurant work. By Kim Severson Subtle, and not so subtle, culinary ...