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Nomad Restaurant

A member of a people or tribe that has no permanent abode but moves about from place to place, usually seasonally and often following a traditional route or circuit according to the state of the pasturage or food supply.


At Nomad, we strive to follow the same constructs by creating and nurturing relationships with our region’s farmers and suppliers. Menus are created using a combination of this season’s fresh crops and last season’s bounty that has been preserved in house. Our chefs know the origin and content of every dish we serve in order to provide peace of mind to our guests. Simple yet stylish, we strive to tell a story with every dish and every drink we serve. We want to teach people how to take advantage of this amazing part of the world. Seasonal, Sustainable, Respectful.


Chefs Ryan Reed and Scott Swanson and manager Taylor Burnham provide the vehicle in which guests travel throughout the Pacific coast, without leaving their seats. Menus will change with the availability of quality ingredients, delivering a new experience every time the weather changes. Check in with Nomad on a regular basis to find out what is in season.

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