WEEKLY EVENTS CLICK HERE

HOURS

Sunday through Thursday
5:30 to 10:00
Friday and Saturday
5:30 to 10:30 


T 310.207.5160  F 310.207.5220 

11628 Santa Monica Blvd #9
Los Angeles, CA 90025

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Friday
Apr152016

Fennel & Apricot Reunion Show Sunday 4/17.

They said it would never happen, but Fennel and Apricot are getting back together for a reunion show at Nook BIstro. Can they put their differences behind them and come roaring back? The only way to find out is to join us this Sunday, April 17th. Roasted Fingerling Potato and Arugula Salad with Warm Mustard Vinaigrette is the opening act. Braised Fennel and Apricot Jus bring new life to their infamous chemistry with support from a Grilled Pork Tenderloin and Polenta Cake. Lemon Pot de Creme adds emotional grandeur to the finale. Michael makes drinks with anguish and vulnerability at the bar. Tickets $20.

Wednesday
Apr132016

Times Are Taxing, All Night Happy Hour Isn't.

Wash away the tax day blues with All NIght Happy Hour tonight, April 13th. We’ll be providing relief at the Communal Table and Counter with half off small plates and $5 wine and cocktail selections. The braised Short Rib Tacos with Grilled Pineapple and Cilantro Crema we’re serving tonight will make you feel exempt. All Night Happy Hour at Nook: it’s the loophole you’ve been looking for.

Saturday
Apr092016

Have A Session With Sunday Dinner.

Go into the studio with us this Sunday, April 10th and we’ll bang out the hits for just $20. Grilled Broccolini with Roasted Red Pepper, Anchovy Vinaigrette and Citrus Gremolata usually gets it right on the first take. Chicken Confit with Pappardelle, Slow Dried Tomatoes, Parmesan and Lemon Butter has a warm feel on the reel to reel. And a Strawberry Cheesecake Mousse with Graham Cracker Crumb for dessert ends the meal with sweet reverb. Michael pushes up the fade at the bar.

Saturday
Apr092016

El Pollo De Primavera.

How do you make a Half Roasted Chicken more Springy? With Nage of course. Don’t know what I’m talking about? Come try a skilfully roasted Organic Half Chicken with Herbed Fingerling Potatoes, Roasted Brussels and Asparagus Nage (the delicate broth made from asparagus, white wine and vegetables). It’s just good cooking!

Saturday
Apr092016

Scallops Please Us.

Seems like the breakout hit of the season are scallops. People just really like scallops. Please please us and come by for some Seared Dayboat Scallops with Shiitake-English Pea Risotto, Slow Dried Tomato and Shellfish Broth. Don’t say we never even try, girl.