Austin's newest Yucatán-inspired restaurant carves out an upscale tropical space
Austin’s latest Mexican food establishment is bringing the fresh (and trending) taste of the Yucatan Peninsula straight to the Bouldin Creek neighborhood.
Nômadé Cocina Y Raw Bar brings elevated food, craft cocktails, and a unique design inspired by the Mexican Gulf Coast starting Sunday, October 22. It is a new culinary adventure for Adam Weisberg and Jay Huang of Lucky Robot fame.
The menu will feature a side of Mexican cuisine influenced by Lebanese, African, Dutch, and Portuguese flavors: picture Lebanese coconut flatbreads; African mogo mogo, which consists of crispy cassava pieces; and sikil pak, a pumpkin seed salsa that originated from Mayans in the Yucatan region among many others.
Alongside offerings from the raw bar, there will also be a variety of seafood dishes that are sustainably sourced from the Gulf of Mexico, like the modern take on tikin xic, a traditional Yucatecan fish dish featuring mahi-Cas
A casita offers semi-private dining.Photo by Jay Huang
Weisberg and Huang partnered with consultants from Namron Hospitality, which operates hotels in Tulum, Mexico City, and San Miguel Allende, to bring an authentic tropical experience to Nômadé’s patrons. Huang wanted a menu that showcased what he experienced during his travels to Yucatán.
“Each dish will personify the experiences I had during my travels, like sampling the cochinita tacos in the markets of Merida or freshly caught beachside ceviches, and woodfired dinners in the jungle,” said Huang in a release. “My dishes share the different cultural influences of the region. With each bite, I want guests to feel like they’re exploring the Yucatan – from Campeche to Merida, Sisal to Tulum.”
The cocktails offer a continuation of this vision with a menu from beverage director Drew Dyar featuring tropical ingredients and agave-based libations.
Signature cocktails include the Smoke Show (mezcal, xtabentun, lime juice, Mexican sunflower orgeat), the Yucatán Marg (tequila reposado, mezcal, habanero simple, sour orange juice, annatto gusano rim), Tepache Junglebird (pineapple sotal, Campari, lime, tepache), and the Oaxaca old fashioned (bourbon aged tequila, anejo mezcal, mole bitters, angostura bitters, maguey syrup). There will also be mezcal and tequila flights paired with signature salts and citrus.
The tropical vibes will be especially strong when the misters are on.Photo by Jay Huang
To pair with the culinary experience, the interior space consists of a warm and inviting design by Eden, an award-winning design and building studio based in Austin, with the raw bar against a backdrop of an open kitchen, dim lighting, and cozy furniture that resembles a tropical retreat. The back patio offers a lush garden experience with eco-friendly furniture, fans, heaters, and misters to offer the ultimate comfort to guests.
Later on, the patio will include a large community table, a smaller lounge, and a semi-private dining room with a capacity of 12.
Nômadé Cocina Y Raw Bar is located at 1506 S. 1st Street. Hours of operation are Sunday to Thursday from 4:30-9:30 pm, and Friday and Saturday from 4:30-10 pm. Reservations can be made on OpenTable starting October 11.