This New-American restaurant inside the MADE Hotel in Nomad serves a fresh menu and exciting cocktail program.

A project from Charles Seich of the Major Food Group and Greg Proechel, who was the chef at Le Turtle, it offers a fresh take on New American cuisine. Housed inside the new MADE Hotel, Proechel’s menu at Ferris elevates seasonal ingredients and offers some unusual combinations, like blood sausage with grilled dates and toasted seeds; or lobster with pumpkin and whey.

Designed by Studio Mai, Ferris is a cozy 40-seat dining space with French and American white oak walls, rustic spruce ceiling beams, elm chairs, and a communal butcher’s block table.

Husband and wife team Jeremy Oertel and Natasha David - aka Death & Company, Maison Premiere, and Nightcap – have developed a creative cocktail program, while an extensive wine list has been curated by Jenny Lakin (Dirty French).

The hotel also has a roof bar, Good Behavior, with tiki drinks, and an all-day cafe, Paper, serving coffee and pastries. 

Ideal For

A dinner date

Favourite Table

At the Chef's Counter overlooking the kitchen

Signature Dishes

Beets with black sesame tahini, shaved coconut; Iberico Pork collar with mushrooms & peppers, black bean sauce; Okinawa sweet potato with pumpkin mustard, buttermilk

Signature Drinks

Eau de Spa with mezcal, jalepeno, carrot, cilantro, pineapple, and lime; The Ninth Petal with gin, blanc vermouth, jasmine, and mirabelle.