A TALE OF TWO COUNTRIES

Nomad specializes in truly local ingredients transformed by live fire cooking equipment. In 2016 we happened upon an amazing oven that produced the best steak, chicken, grilled veggies and chops we had ever tasted. That oven was known as a Josper oven, conceived and manufactured in Barcelona, Spain. It is a charcoal fired box that can reach incredibly high temperatures which results some of the most flavorful food you could ever dream of. It took us 4 years to get one in the US, one of only 100 in North America we are told…

When we were in Spain training to use the Josper, our new friends explained that while the oven can do incredible things, with good, local Spanish meat it was second to none. That’s where the true beauty of Nomad was born. We believe that truly local Ohio livestock is as world class as anything in Spain, and we sought out the best farms in Ohio to get the best out of the Josper

If you’re not in the mood for meat, the oven also cooks veggies brilliantly! We take the local ingredients and the world’s best equipment and craft recipes from all over the planet. We can’t wait to have your taste buds travel with us.

Phone

(614)-505-8466

Location

2050 Polaris Parkway
Columbus, OH 43240

Hours

Su, Mo, Tu, We, Th 4p–9p
Fri + Sa 4p–9:30p

HAPPY HOUR

 We know times are tight these days. We want to get everyone the chance to try our incredible restaurant this fall that wants to, without worrying too much about cost. That’s why this fall we are going to do half off our drink menu menu from 4PM-5:30 PM for the entire restaurant Monday through Friday AND Sunday.

Call 614-505-8466 from 4p – 9p daily, walk in’s welcome and bar seating is first come, first serve.

ORDER ONLINE 

Please note that our equipment constraints keep us from being able to cook more orders than our dining room can hold at busy times. We’d rather have every customer that gets food have a great experience, even if it means turning orders away when we can’t handle them. Currently, on Friday and Saturday we are unable to take to-go orders after 6PM. Most other times we are excited to have you enjoy our food, wine, and cocktails at home!

 asked & answered

Is there a time limit on my reservation?- reservations for parties of 1 or 2 are scheduled for 1 hour and 30 minutes, 3 to 4 for 1 hour and 45 minutes, 5 to 6 have 2 hours, and anything larger we schedule for 2 hours and 45 minutes. If you think you’ll need more time, please call the restaurant and we’ll be happy to accommodate.

What is the cancelation policy?- for parties of 6 or more on weekdays you have until 24 hours before your reservation to cancel without charge, after that we’ll have to charge your card $15 per head. On the weekends the charge will apply to 5 or more. We have a small dining room and this policy helps ensure that we can utilize our space to the fullest.

Is the bar reservable?- The bar is first come, first served

Do you have a patio?- We do have a patio. It is small but beautiful. We don’t take reservations for the patio so it’s first come, first served on nice days

How big of a party can you seat?- during the weekend the largest party we can accommodate is 8. During the week we can take larger parties. Please call the restaurant to discuss your larger party

Can you accommodate my food allergy/sensitivity?- We are able to accommodate most common allergies. Please leave a note on your reservation. For life-threatening or intense alergies, please contact us before your arrival to come up with a safe plan for you

Can I get take out?- Currently we offer takeout for all business hours except Friday and Saturday. On those days we offer take out until 6PM and after 8PM as our specialty equipment can only cook a certain amount of food per hour and we need that space for dine-in guests

How often do you change your menu?- We have 4 major menu changes per year with the seasons. In season adjustments are not uncommon either.

Hey! I really liked that dish, why’d you take it off the menu?- We cook seasonally with the freshest possible ingredients, so if it’s not in season, we don’t cook it. Or, you may have been in the minority of people who liked that dish and it didn’t sell well for us. Or, the ingredients in the dish became hard to source, even in season.