The early word around the Nook kitchen is that Chef Andy is going to Oaxaca on Monday. He’s promising to do something with Chicken Mole and some Mexican Chorizo he’s making in house. You’ll be cryin’ if you miss it. Don’t say I didn’t warn you!
If you’re looking to cut down on your stress level and add some flavor to your holiday entertaining, let Nook help! We’re offering a newly expanded menu of holiday sides, salads and desserts. Half pans and salad bowls serve 10 to 12 people and will be available for pickup the day before Thanksgiving. Reheat, serve, and prepare for accolades. Plus, all orders placed before Thanksgiving come with a complimentary side of cranberry sauce. Order by closing on Sunday, November 22nd. Credit card required at the time of ordering.
The legendary Blackened Catfish Burrito from our defunct lunch menu returns for one night only! Join us November 18th for All Night Happy Hour, and you can savor the flavor that reigned our dining room at noon from 2004 to 2012. Set up at the Communal Table or Counter and you can get half off small plates and advantageously priced wine, beer and cocktails too. All Night Happy Hour at Nook: taking you back.
Three shall be the number of courses that you shall dine upon when you join us Sunday, November 15th. Possibly more, if you choose, but no less. Chapter two, verses nine to twenty one of the Nook menu read that thy first course shall be Broccoli Parmesan Soup with Anchovy Bread Crumbs. Thou shalt not stop at course two, a stirringly rendered Coq Au Vin, unless proceeding to course three, which is an enchanting Persimmon Cake. Michael lobbeth his tasty cocktails. You may pull the holiest of pins for only $20.
We’ve gone ahead and remixed the famous Nook Dinner Salad. Really we’ve just deconstructed and modernized what you already loved: Roasted Beets, Kale, Arugula, Goat Cheese and Candied Walnuts with White Balsamic-Cranberry Vinaigrette. Sample it and let us know what you think of the reboot.