Made Nice reworked its version for both cost and ease of execution: It swaps out expensive ingredients such as foie gras and truffle stuffing for lower-cost herbed breadcrumbs, which helps bring the price down to $22. The fast casual also pairs the dish with a pickled vegetable salad and rosemary frites, compared to The NoMad’s nontraditional side of sauteed dark meat from the chicken. The new iteration “shows a level of technique and intricacy that I don’t know is seen in fast casual as much,” says Executive Chef Danny DiStefano, who serves the dish only at dinner and on the weekends.
Roast chicken made fast
Unlike The NoMad, which sources its chickens from an Amish farm in Pennsylvania, Made Nice uses
organic chickens from a larger supplier. The reason, says DiStefano, is the uniformity from the supplier, which is key in maintaining a consistent cook time. Made Nice also butterflies the chicken instead of roasting it whole to match the quicker fast-casual pace. This speeds up the cook time and allows the restaurant to offer a made-to-order product. “We try to keep our fire times under five minutes,” says DiStefano.