Owner and chef Scott Cooper is a veteran in the South Bay. Back in 2007, he and his wife Sharon opened Jackson’s Village Bistro in Hermosa Beach which quickly gained popularity. Most recently, he owned and operated Jackson’s Food and Drink. Cooper comes roaring back from the pandemic with his latest concept, Nomad Eatery.
Cooper developed his menu based on his backpacking experiences across the globe, hence the name Nomad Eatery. He told me that he often had an opportunity to enjoy a meal with locals in their home and noticed that they don’t eat just one item, they prepare many items and share them family-style.
The interior remains the same as when Cooper operated it as Jackson’s Food and Drink in El Segundo. I’ve always enjoyed the layout because it offers a lot of natural light and it was a great venue to enjoy lunch during a workday. A seat near the glass-enclosed fireplace is the place to be for a romantic dinner.
Cooper mentioned to me that he enjoys bold flavors and created a menu focused on Mediterranean, Southeast Asian, and Latin American cuisine. This is reflected with dishes such as Lamb Shish-Ke-Bob, Sweet and Sour Pineapple Pork, Crispy Chili Relleno, and Scallop Aguachile.
Fresh cauliflower ($9) is sprinkled with turmeric, an aromatic spice, and roasted. The cauliflower is crunchy and full of flavor and works well with the sesame flavored tahini sauce surrounding it. Other vegan dishes include kofta as a wrap or on a skewer. They substitute plant-based Beyond Beef instead of real beef.
One of the more interesting dishes is their Roasted Butternut Squash starter ($10) Lebanese spices are sprinkled on butternut squash and roasted – cayenne pepper, tomatoes reduced – very ripe – stew consistency – acids – yogurt sauce to balance the heat. The chopped toasted cashews give this texture and the cilantro nicely works with the existing flavors.
The combination of fresh grilled King Salmon with Vietnamese nuoc cham dipping sauce got my attention. This popular condiment is sweet, sour, and salty and pairs well with grilled meat. Fresh watercress greens add color to the dish and marinated daikon radish slices add a crunchy texture. Thai chiles elevate the heat.
Chicken Kabob is grilled to perfection so that it has some char taste around the edges and yet is juicy and tender on the inside. The combination plate includes babaganoush, tzatziki, tabouleh, and tahini sauce. Unlike many babaganoush I’ve experienced, this one wasn’t watery and has a denser consistency.
We were too full to order dessert, but we did manage to look at the menu. They currently feature a warm chocolate souffle with whipped cream, coconut rice pudding with toasted pistachios, and tiramisu made with crushed almond biscotti.
Nomad Eatery has an inviting covered patio that is decorated with hanging plants. The food is fresh, priced affordably, and could easily be an everyday restaurant. With the exception of the Shellfish Soup With Fennel, all of their entrees are priced under $20. This is a remarkable value in the South Bay.
Nomad Eatery, 2041 Rosecrans Ave, El Segundo, CA 90245; 310.606.5500; nomadsouthbay.com