Located in the lower level of the MADE Hotel in the trendy NoMad district of New York City, Ferris is a cozy 40-seat, new American seasonal restaurant with the perfect balance of exceptional service, understated ambiance and creative global dishes. With its low-lighting and close-knit seating, it is the perfect date night spot.

The minimalistic space was designed by Los Angeles–based firm Studio MAI. The main focus is on the many variations of wood from the dining room, communal table in the covered garden and exposed wood beams.

Chef Greg Proechel, previously of Eleven Madison Park, Graffit and Le Turtle continues making a name for himself in the New York restaurant scene with creative, whimsical dishes. The dishes are perfect for sharing, and the best seats are at the 8-person limestone chef’s counter.

The small yet bustling kitchen is live theater in action; Chef Greg garnishing every dish that passes through his kitchen, while answering questions about the evening specials to a small but attentive staff.

The recent launch of their new fall menu include a Chicken Liver Mousse made with double smoked bacon, garlic, port wine, butter and liver topped with 2 variations of apples, one compressed in-house sour beer and the other cooked in port wine and thyme, served with a grilled piece of sourdough.

Don’t miss the flavorful Charred Broccolini with timur yogurt garnished with edible flowers. The soft tanginess and the crunch of the macadamia nuts will leave you a fan of vegetables, even if you never have been before.

Other favorites on the menu include a delectable Forbidden Rice, and creative Iberico Katsu Sando, taking fried Iberico Ham, flash frying and placing it between carefully between sliced bread for a few decadent bites.

Know for having some of the best duck dishes in the city, the fall menu features a dry aged 28 day single aged duck breast covered in honey, roasted and then seasoned with the Ferris Five Spice blend, and served with grilled squash and a mole of seeds, alliums, fruit, chilis, tomato, and butter.

Finishing up the must-haves, the Grilled Lobster Tail  is perfectly spiced, with accents from a broth of coconut milk, beet, curry and macadamia nuts.