Plates that have been rightly inculcated into the NoMad canon include the mega-popular Kanpachi ceviche. The chilled, withered-looking slivers of yellowtail, cured in fresh citrus and tossed with finely diced jalapeño, melt right into the spicy, citrusy snap of the house marinade. There’s a terrific fava bean hummus — a silken, basil-scented mousse buoyed by the soft, buttery crunch of chopped pistachios. A bowl of fresh bucatini, supersaturated in uni-scented crème fraîche and topped with bonito crumbles, is extremely rich in every measurable way, and enormously satisfying.
Source: “Los Angeles” – Google News