The Chicago Tribune is talking about the space. See what they’re saying already.
We’ll be holding ‘Nomad Industry Nights’ Semi-Regularly on Mondays starting July 4th through the end of October. Want to find out how you can rent our space for your next private event, contact us here!
Are you a Chef and want to host a Nomad Kitchen Pop-Up too, please contact us here.
Don’t worry! The ol’ oven will still be traveling around according to our calendar. Check out the schedule or take a trip down Damen! See you there!
We specialize in wood fired pizzas and other homemade fare
made on our wandering wood-fired oven.
We don’t have a regular menu save for pizzas and sandwiches– we’re always exploring fresh possibilities with seasonal foods, changing our menu week-to-week.
One of our staples: we’re always cooking pizzas from scratch. We’re always inventing and experimenting with new combinations in search of the perfect taste.
A recurring classic: we’re preparing sandwiches in our oven. There’s something so simple and perfect about sliced bread filled with a variety of gourmet ingredients.
Besides offering great, locally sourced meals at a variety of locations, we also offer catering. Please contact us for more details.
We are constantly traveling with our wood-fired oven to new locations to bring you unique and exquisite hand-made foods.
Every week we are serving our fare in new locations. Check our calendar often for updates for information on where we will be next.Full Calendar
Jared Batson, a ‘Nomad’ in his own right, has cooked and traveled across the country and worldwide. Having worked under many inspirational and accomplished chefs in Chicago, California, and the esteemed Ballymaloe School in Ireland, Jared developed a passion to support local sustainable agriculture and use the finest seasonal ingredients whenever possible. He brings this mindset with him wherever he roams with items cooked fresh directly out of our specialty wandering wood fired oven. Jared’s menus include seasonally inspired brick-oven pizzas, wood fired sandwiches, and much more to showcase all that the local farmers and producers have to offer!
Favorite Pie: ‘Black & White’
Favorite GCM Item: Basque Cake from Crumb Bakery, Black Garlic from Wisconsin Fermentation
Favorite Foods: Lengua Tacos from Monica’s or Arturo’s, ‘Bang Bang’ Biscuits with anything, Gregg’s Custard
Favorite Restaurants: Lula Café, Honey Butter Fried Chicken, Milwalky Trace, Bang Bang
If I was a Nomad: I’d hop on a motorcycle with my pack and drive endlessly across Central and South America! … Or walk aimlessly across Northern Spain… Or work along the Coasts of Ireland… Too many places to go!
Hailing from the New Jersey, the land of great pizza, Rachel came to Chicago’s culinary scene in 2006, at a pivotal time in her career. After spending many years as a bread baker in Boston, with a culinary degree from NECI, she changed direction and focused on savory and pastry. Kitchen Chicago, Hoosier Mama Pie Co., Vella Cafe and Floriole Bakery, rounded out her repertoire. While at Floriole, Rachel and Sandra bonded over their love of great bread, and how it was missing in Chicago…. someone needed to fill that void. They went to work on the development of a few bread recipes, that snow balled into the bread program that exists today. As the head bread baker at Floriole, they received accolades for their bread ( Top Ten Baguette in the Country, Bon Appetit (2012) Best Bread in Chicago, Chicago Magazine (2010-2014)). It was at Floriole that she really began experimenting with pizzas and pizza crusts. Eventually developing a pizza service with Floriole that grew from the desire to have a bread like crust baked with toppings inspired by ingredients found at Green City. With the help of her mentor and friend, Sandra Holl, the pizza grew to receive recognition from The Chicago Reader (Best Pizza in Chicago Since Great Lake 2014), Thrillist (Top Ten Pizza in the Country 2014), In 2015 Rachel left Floriole to start on her latest endeavor as Our House Pizza. Operating as a pop up pizza restaurant in spaces around Chicago. Joining forces with Nomad Food Company, Our House Pizza will be a tenant at the Nomad Kitchen (4019 N Damen) for the rest of the summer as part of the Nomad Industry Nights on Mondays. Our House will be slinging pizzas the 4th Monday of every month from June-October. In the meantime you can find Rachel tossing dough with Nomad Food Company at Green City Market every Wed and Sat. Pizza peeps need to stick together!
Favorite Pie: Margherita
Favorite GCM Item: Sprout Mix/Greens from Three Sisters Farm
Favorite Foods: Fish Tacos from Antique Taco, ‘PB&J’ at Boiler Room, Gelato from Blackdog, Floriole Croissants
Favorite Restaurants: Lula, Cellar Door Provisions, Noon o’Kabab, Honey Butter Fried Chicken
If I was a Nomad: you better believe I’d be making pizza on a beach somewhere, not sure how we’d logistically keep sand out of the dough, but this is a fantasy right?
Thrown into the service industry at a young age, Lauren has always loved interacting with and serving customers. So when her brother decided to start his own business, she knew he’d need someone to greet his customers with a smile. Lucky for him, she’s pretty good at the other parts of the job as well! When not working for the Nomad, Lauren spends most of her hours at The Second City as a Stage Manager for one of their national touring companies as well as various other projects under their roof. She loves that both her jobs allow her to utilize her creativity each and every day. After 2 years, she still enjoys working with her brother. So hey – we must be doing something right! …Well and the free pizza has its perks!
Favorite Pie: Black and White
Favorite GCM Item: Apples!
Favorite Foods: The Fig is In Burger from The Bad Apple and Biscuits from Bang Bang Pie
Favorite Restaurants: Tweet, Indie Cafe, Strings2, Little Goat
If I was a Nomad: I would pick up and move to St. Maarten
In our search for the best possible ingredients we realized wood-fired ovens make everything even more delicious. Our entire menu is specially selected and cooked within our oven.
Our oven was custom built by The Fire Within in Colorado and delivered here. Built by hand directly onto a flatbed trailer, it now travels around Chicago and the ‘burbs cooking great meals.
We lovingly handcraft everything we touch. Like what we’re doing, have a comment or if you’re interested in our catering please send us a message.