Chicago Sips and Savors at NoMi Kitchen at the Park Hyatt

How could I decline an invitation to revisit NoMi Kitchen (800 North Michigan Avenue) at the Park Hyatt Chicago? A few years had passed since I dined in the kitchen itself while watching Chef create luscious dishes. Although I vowed to return, I couldn’t seem to find the moment to do so. Just recently, I was invited to check out their current menu focusing on modern French cuisine and taste beautiful wines for a sampling of what NoMi Kitchen offers. Needless to say, I couldn’t wait to sip and savor at this memorable spot once again.

I arrived in the early evening and our small group admired the NoMi Garden, the outdoor bar located on the rooftop that reopens in the spring of 2020, and walked to the restaurant through the NoMi Lounge where a well-heeled crowd were sipping wine, craft brews and cocktails. Casually chic, the décor in both lounge and restaurant exuded an “ahhhh” inducing vibe and I was ready to relax and indulge. Once we sat down, I silently gave the experience bonus points thanks to the sweeping views of Michigan Avenue from our table next to the window.

As we looked at the menu, Executive Chef Eric Damidot, who has been with the Park Hyatt Chicago and NoMi since 2018 (and the Hyatt since 2011), stopped by the table for a chat. “I strive to make our dishes fun and interactive,” he remarked. “I want them to be recognizable but to also play with texture and flavors. My philosophy is to let the ingredients shine, using high quality products and simple preparations to create the perfect execution of a dish. Our cuisine in NoMi showcases some classic favorites, but with modern finishings and twists.”

Chef harkened to his upbringing in the South of France for ingenuity. “It comes naturally to infuse my childhood memories, techniques and flavors into my menus. I always pull inspiration from what I was cooking with my Mum and culinary mentors from Cannes or St. Tropez. Provençal dishes have strong flavors and are very colorful and seasonal, but also lighter than the traditional French cuisine most people think of.”

“NoMi offers modern French cuisine, so I really like remembering things I learned in culinary school, especially Escoffier or Bocuse dishes, and tweaking and making them unique, while keeping the integrity of flavors,” he added. “Take our Creekstone Farm New York Strip Bourguignon. That dish is such a classic back home but we decomposed it and then put the ingredients back together in a new way to create a modern approach. Reimagining these dishes is what makes my job fun.”

Appreciating Chef Eric Damidot’s philosophy and enthusiasm was a perfect starting point to begin the decision-making from NoMi Kitchen’s elegant, elevated menu. With so many enticing selections from which to choose, we needed some assistance! As if on cue, a glass (or two) of Grand Cru Champagne Pierre Moncuit Blanc de Blancs Brut was poured…

To begin, we decided upon a platter of East & West Coast Oysters with cucumber lime-mignonette. Our attentive server brilliantly placed the dish in the correct direction: the east coast oysters faced Lake Michigan, the west coast oysters faced the suburbs. Cool, textured and briny, the oysters were paired with… more Champagne!

Next, the colorful Spinach Ravioli de Royan with spring vegetable medley, parmesan cheese and herb salad was fresh, light and flavorful.

With flair, a covered dish containing Smoked Fried Chicken with creamy yellow corn and pickled ramps was presented. As the cover was removed, heat and smoke from the chicken wafted in the air and the aromas were mesmerizing. A delicious glass of Mas de Gourgonnier Les Baux de Provence Rouge 2016, a balanced, fruit forward blend of Cabernet Sauvignon, Carignan, Cinsault and Mourvedre from the south of France was poured for pairing.

Colorful and absolutely scrumptious was the Cinnamon Roasted Maine Lobster with rosti Yukon gold potatoes, caramelized spring onions, tarragon salad and sauce Américaine. The brilliant pairing was a balanced, rich Chardonnay of perfection from Burgundy, 2015 Jean Chartron Meursault Les Pierres from Côte de Beaune.

Our finale included two decadent desserts. The Vanilla Bean Crème Brulée with farm fresh fruit, black pepper meringue, corn streusel and burnt lemon sorbet was served with a pour of Tawny Port. As if that wasn’t enough, we were offered Milk & Brownies with chocolate pave, fried milk bruléed banana, crystallized walnut and milk sherbet with a glass of Ruby Port.

When you’re having a beer, cocktail or glass of wine in the NoMi Lounge or NoMi Garden, extend the experience and indulge in a memorable meal at NoMi Kitchen. A contemporary riff on French cuisine and a world class wine selection have that unique flair you’ve been seeking all along. And it’s right here in Chicago on the 7^th floor of 800 North Michigan Avenue.

Cheers! ~ Cindy 

For delicious Grape Experiences delivered directly to you, please click here.