On your next day off, consider Ferris, one of several new dining and drinking properties to arrive at the new Made Hotel in Nomad. In the kitchen is Greg Proechel, a decorated former chef from Blanca and Le Turtle, with Charles Seich, formerly with the Major Food Group, running front of house operations in addition to the rooftop bar and hotel coffee shop.
The space features homey touches like pillowed bench seating and rustic beams. A communal, butcher block table and a chef's table for eight fill out the rest of the dining room space.
As for Proechel's cuisine, it skews both kooky familiar, like a "Chips & Dips" ($9) dish comprised of chicharrones and chicken liver mousse; to rustic comfort in the Carrot Agnolotti ($24) with lamb neck and pickled squash; to haute gourmet, like the Iberico Pork Collar ($16) served with mushrooms and salsify in a black bean sauce.
Also part of the team, another MFG alum, Jenny Lakin, who created the wine program. The rest of the drinks—like cocktails made with gin, blanc vermouth, jasmine and mirabelle ("The Ninth Petal")—come from Jeremy Oertel and Natasha David, who count credits including Mayahuel and Maison Premiere, respectively, on their resumes.
44 West 29th Street; ferrisnyc.com
Ferris Dinner Menu by Nell Casey on Scribd