Cuisines

Nômade brings world cuisine to Westport’s main street

Nômade brings world cuisine to Westport’s main street
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WESTPORT — A nomad wanders from place to place.

Nômade is an aptly named new restaurant in Westport; with the French spelling of the word, it winks at the variety of cuisines from around the world.

Patrick Jean and Ciara Webster are the co-owners of Nômade. Jean has worked in the food industry for years and previously owned restaurants all over Connecticut, including St. Tropez in Fairfield.

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“We wanted to do something different,” says Jean. “We didn’t want to be the next restaurant, the same restaurant.”

Nômade took over the space previously occupied by the Tavern on Main, which served Westport at 150 Main Street for about 25 years.

Now the venue has a completely different, expanded look, with some staples left, such as the original floors. Jean said they took inspiration from around the world, especially Mediterranean, Asian and Caribbean influences.

“You can get French, Spanish, Asian, Peruvian, South African,” Jean said of the food.

The menu offers a diverse selection – from poke bowls to burgers, fish and chips, calamari salad, escargot to razor clams.

Chef Zoli Kovacs said it is exciting to prepare food from all over the world for Nômade.

“I feel like the restaurant is going in a different direction than some of the other restaurants around here,” Kovacs said.

Jean said they offer both alcoholic and non-alcoholic drinks.

The mocktail menu offers gin, tequila, and rum in non-alcoholic options in their drinks.

From wicker and wood panels and fixtures to bright, open spaces, Nômade almost reflects an island retreat on Main Street.

As you walk into the main entrance you are greeted with an indoor bar and lounge area. Terracotta leather sofas line the perimeter of the restaurant, from the lounge to the dining areas, with white and brown motifs. Walking through the restaurant, you can choose to eat outside, where there is another bar with televisions and unobstructed views of Main Street.

Large, wicker fixtures hang from the ceiling in the outdoor area, accompanied by what Jean calls a “feel-good” or “late night” playlist, depending on the time, almost transporting guests to a vacation spot.

Outdoor dining will be possible even during the colder months, Jean said, as they will cut off the currently open spaces and have full heating inside.

The outdoor area is also equipped with a lift for the disabled and solar panels.

Jean said Webster came up with many of the design elements, inspired by vacation destinations such as Ibiza and Cancun.

“She’s traveled a lot,” Jean said. “She came up with the wood idea.”

Jean also said he knew what he wanted from his previous restaurants, such as the lounge in the front of the restaurant.

He said one of the goals is to get people to come. He said people are enjoying the restaurant and that it has been packed since their soft opening in August.

“Some people told me we’re setting the bar so high now that it’s going to be hard for anyone else to come and compete,” Jean said.

Nômade is currently closed on Mondays, although Jean said he hopes to be open every day when they are no longer understaffed.

“My goal is to make everyone happy,” Jean said. “There are three factors in a restaurant: the appearance, the food and the service. I think if you combine the three, and you do a good job with it, you succeed.”

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