The Garden Room, located in NoMad, has updated its menu to focus more heavily on seasonal and locally sourced produce. The changes rolled out this week and include new vegetable-forward small plates and mains.
Chef de cuisine Rachel Lim said the shift aims to highlight the diversity of New York’s regional farms. Dishes now feature spring ingredients like ramps, fiddlehead ferns, and morel mushrooms.
Regular patrons will notice fewer protein-centric dishes as the restaurant experiments with plant-based options alongside its existing meat and seafood offerings.