If you’re like us you were probably sleeping peacefully last night and dreaming of a rich tomato ragu of some sort. I bet you never guessed when you fell asleep that you’d be on your way to Nook today, March 21st, for Beef Bolognese with big eggy Pappardelle Noodles for just $15. But yet, here you are, and we’ve got your glass of Primitivo to go with it, just like in your dream. Laundry Day at Nook: make it a reality.
Welcome back everybody. In our top story this evening Chef Andy Zavala of Nook Bistro has announced the menu for Sunday Dinner on March 20th. Roasted Baby Carrot and Arugula Salad with Snap Peas, Hand Torn Croutons and Honey Lime Dressing has authorities reeling. More on that later. Meanwhile, allegations of Airline Chicken Breasts engaging in delicious activities with Crispy Potatoes, Brussels Sprouts and Tomato-Fennel Coulis have turned out to be true. And in other news a Butterscotch Mousee is lucky to be alive after a brush with sweetness. Michael stays tuned at the bar.
You’re fortunes have turned for the better, my little Leprechauns! Enhance your St.Patrick’s Day enjoyment and prance to Nook Bistro tonight for Corned Beef and Cabbage with Herbed Potato Hash. At $15 a plate you’ll have enough left over for a whiskey or two. Nook Bistro is your little pot of gold.
Is this week headed where you would like? Your friends at Nook have got your back! Let our All Night Happy Hour steer you in the right direction tonight, March 16th. We’re serving Short Rib Tacos and we’ll have our normal half off small plates and cheap wine and booze at the Communal Table and Counter. Also, we’re debuting our latest happy hour cocktail, Ginger-Beet Vodka and Soda for just $5 a pop. Nook Bistro: let us have a crack at it.
Maybe times are crazier than they used to be, maybe not. Regardless, you need comfort and we’ve got it! Come by tonight, March 14th and let Roasted Airline Breast of Chicken with Ratatouille and Polenta assure you that everything is going to be alright for just $15. Laundry Day at Nook: it’s not the revolution, it’s the tasty institution.