Thirteen years ago, the most talked-about dish in New York was a chicken. Specifically, the one prepared by chef Daniel Humm and served at the now shuttered Nomad restaurant. It was basted with melted foie gras and stuffed with black truffles, and it would be wheeled around the dining room adorned in a wreath of fragrant herbs before going back to the kitchen to be carved.
Years later, a bird is once again the most notable entrée in town: the butter chicken at the reopened Indian restaurant Adda. But now it’s graduated from dish to “experience.”
Dining and Cooking