Ferris
Description
Greg Proechel is an ambitious, creative chef who comes to Ferris via stints at Le Turtle, Eleven Madison Park and Blanca. Watch him plate vibrant New American dishes in the open kitchen at this small, alluring restaurant inside Nomad’s Made hotel. The menu changes seasonally, so there might be chicharrones with chicken liver mousse (his take on chips and dip), Iberico pork collar with mushrooms and peppers, and octopus with egg custard and potato confit.
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