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Get skewered at Nomad Grills & Mixology
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NOMAD Grills & Mixology offers an exotic vibe to bring friends together, celebrate freedom over fresh grills and inspirational drinks.
Nomad Grills & Mixology, which opened in June, injects a new wave of energy into Found Mill on Julu Road, where expats and locals gather for food and after-work drinks in its many dining outlets.
The restaurant is decked out in a tribal, nomadic theme, with natural materials inspired by Arabic and Mongolian nomads. There is rustic wooden tables made from tree logs, African masks on walls and Arabic rugs and cushions scattered here and there, which transforms your mood to free and chilled the moment you step inside.
Order a well-made cocktail before the feast of grills on offer at Nomad. House mixologist Sasha Bondi creates unique cocktails customized to your taste and mood. Choose your favorite base liquor, pick your taste and share your mood, then leave everything in the mixologist’s hands. It is Bondi’s job to lift up your mood through a well-executed creation.
The food menu is heavy on a nomadic theme, influenced by Moroccans, Arabic to Mongolians. The grills are inspired by Bedouin and Mongolian tribe cultures and led by American chef Todd Losacco.
Though heavy on meat, the menu provides a wide selection of appetizers and mains with versatile flavors.
I started with my favorite Arabic classic falafel. These fried vegetarian patties, with an assortment of herbs and spices, served with harissa, tahini, pickles and fresh grilled saj bread, were great starters for a nomadic experience because of their irresistible exotic tastes. The saj bread, freshly baked in their house customized saj grill, is a great Lebanese flatbread to go with many food items here.
Moroccan chicken kebab came next. Marinated with exotic Turkish seasoning, yogurt, packed with Moroccan spices, skewered with delicate vegetables, such as artichoke and zucchini, then grilled until fork tender, these chicken skewers make a nice treat.
Mongolian lamb chops were grilled in Xinjiang style, with abundant cumin, chili and different spices. The chef uses the highest-quality lamb from Mongolia so it turned out nicely charred and moist. I also tried the Picanha steak the chef highly recommended. From cattle raised in Canada, picanha is the cap of the sirloin, lying at the very top of the cow’s rump.
It is a popular steak cut in Brazilian barbecue but I found it less impressive. But all-in-all, a pleasurable experience.
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