Chef Daniel Humm and restaurateur Will Guidara are scheduled to debut their NoMad restaurant and hotel in Los Angeles on Jan. 21, their first venture outside New York.

In addition to the namesake concept in the new 241-room NoMad LA hotel, Humm and Guidara’s Make It Nice group will also oversee food and beverage throughout the property, including a lobby Coffee Bar that will also serve aperitifs in the evening, the adjacent Giannini Bar with signature cocktails, the all-day Lobby restaurant, and the Rooftop cocktail bar and outdoor café by the pool, which is scheduled to open in the spring.

The 100-seat Mezzanine overlooking the lobby offers a more-formal setting for dinner and private events, with lunch to be added down the road. The executive chef is Chris Flint, who reportedly joined the group at their restaurant Eleven Madison Park in 2008 and climbed the ranks within the company, helping secure that restaurant’s three Michelin stars.

Prices had not been set as of press time, but dishes on the opening menu on the Mezzanine will include options like citrus-marinated hamachi with daikon and agretti; black cod seared with hen of woods, amaranth and sorrel; pan-roasted duck with apples, chicories and spiced jus; and marinated citruses with anise-ricotta ice cream and meringue.

The Lobby restaurant menu might include dishes like a Cobb salad with marinated and smoked line-caught tuna, avocado, bibb lettuce and a quail egg; whipped fava beans with herbed ricotta and crispy lavash; or a milk-and-honey ice cream sandwich with bee pollen and sea salt.

Humm and Guidara have also brought wine director Ryan Bailey from the New York property to oversee the wine program, which will showcase Old World producers alongside California wines, with champagne as a focus.

The hotel is a partnership with Sydell Group, which on its website also lists the development of a NoMad Hotel in Las Vegas.

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