Nook

Sunday Dinner, May 27th!

Nook Bistro — Fri, 25 May 2012 19:57:57 +0000

Spice up your Memorial Day Weekend with a little bit of Chef James’ Southern cooking. Deviled Eggs with Salmon Roe will initiate the festivities, and then back by very popular demand is Blackened Catfish with Black Eyed Peas, Greens and Celery Root Remoulade. Finish with Lemon-Rosemary Pound Cake with Whipped Cream and Seasonal Fruit. You can't beat it at $20. And nothing says “three day weekend” like $10 bottles of wine and $3 Abita Ambers. Join us once again for what is becoming the most fun night to eat at Nook!

Menu For Sunday Dinner, May 20th

Nook Bistro — Tue, 15 May 2012 17:08:59 +0000

It’s always an enchanted evening when Chef James treats us to his Southern cooking, and he’s gone back to his roots again for this Sunday’s $20 menu. We’ll kick things off with Crab and Andouille stuffed Mirliton with Tabasco Butter. Mirliton is the vegetable we Californians call “chayote,” in case you were wondering, and if anyone else is stuffing it with Crab and Andouille this Sunday, we'd like to meet them! Our main course is an outrageous Tasso Stew with Grilled Squid, which warms and fascinates with its complex flavors. And after that, who doesn’t love to cool off with Strawberry Shortcake? You’ll need something to drink with this extraordinary meal, so once again we’ll be offering $10 bottles of wine, $3 Abita Ambers and $2 Abita Root Beers. Don’t miss out on this stuff, there’s just nothing like it!

Admit It, You Used To Like Merlot.

Nook Bistro — Fri, 11 May 2012 19:28:24 +0000

Be honest with yourself: you loved Merlot before “Sideways” shamed you into a dark corner behind some imposing bottles of Pinot Noir. But there’s fine Merlot to be had, and this varietal at its best can whisk you back to the carefree romantic days of the 90’s, when Bill Clinton was President, and Hootie and The Blowfish were on the radio. We’ve got a stupendous local example of this forgotten wine on hand, available by the bottle only. Come try out Happy Canyon Vineyards Merlot. Enjoy it’s dark berry nose and savor its sultry velvety mouthfeel and you’ll remember why it used to be your “go to” long before you ever heard of Enron.

May The 4th (and 5th) Be With You!

Nook Bistro — Fri, 04 May 2012 21:11:13 +0000

Greetings Nookionados (Aficionados of Nook). We still have lots of resos for tonight and tomorrow. We'll be featuring the new and lovely Merluza (that's a fish, also known as Hake) with Braised Olives, Onions and Tomatoes, and Cherry Clafouti for dessert. Book a res through our website and type "May the 4th be with you" in the additional notes field and I'll buy a dessert for your table! As Darth Vader might say, "all too easy." And don't forget, we're open Sundays!

Another Sunday Dinner for $20!

Nook Bistro — Thu, 03 May 2012 18:32:44 +0000

Nook continues its tradition of tasty service to our community once again this Sunday! Come savor another brilliant foray into Chef James’ delicious Southern roots with us. We’ll kick it off with a Fried Green Tomato Salad with Pimento Cheese. For the main, Blackened Catfish with Blackeye Peas, Greens and Celery Root Remoulade. Finish it off with Bread Pudding and Bourbon Hard Sauce. And if that wasn’t enough for you to pledge your allegiance to Nook, we’re offering $10 bottles of wine and $3 Abita Amber Ale. Come by and enjoy another flavorful campaign!

Nook Inaugurates Sundays With Tasty Prix Fixe.

Nook Bistro — Thu, 26 Apr 2012 16:55:45 +0000

We're kicking off Nook's Sunday service with a smashing Prix Fixe. Come savor another brilliant foray into deliciousness with an emphasis on Chef James’ Southern roots. We’ll start with a flavorful Smoke Fish Spread. Taking the main stage will be an Andouille-Cornbread Stuffed Chicken Leg with Okra and Tomato Stew. Finish with a heavenly Strawberry Clafouti with Creme Anglaise. And to get you in the spirit we’re offering $10 bottles of a Spanish Chardonnay and Semillon Blend, Merlot and Monastrell and $3 Abita Amber Ale.

Nook Set To Open For Dinner Sundays.

Nook Bistro — Wed, 18 Apr 2012 23:03:09 +0000

Many of you have asked us to open on Sundays for dinner, and we’ve finally decided to go for it! Come help us inaugurate the new seven-day-a-week era on Sunday, April 29th, with another smashing $20 Prix Fixe menu and $10 bottles of wine (menu TBA). Sunday hours will be from 5:30 to 10 pm. Also, we’re currently in the process of obtaining a liquor license! Starting sometime this summer, look for our signature cocktails and a Happy Hour to enhance your Nook experience!

Nook Takes Lunch Break

Nook Bistro — Wed, 18 Apr 2012 22:57:09 +0000

To focus on Nook’s upcoming seven-day-a-week dinner offerings and to implement a new cocktail menu when we get the green light, we’ve decided to temporarily forego our lunch service. We appreciate all of you who joined us at lunch over the years, and words can’t express how grateful we are to our loyal staff who kept it going. Thanks to Jim, Ed, Christina, Mauro and Amarildo for all their hard work. Our final lunch for now will be Friday, April 20th. Come by and get that last Catfish Burrito.

Return Of The Mac!

Nook Bistro — Tue, 14 Feb 2012 21:04:52 +0000

We’re very pleased to announce that Nook’s Mac and Cheese charted number six on L.A. Weekly’s “9 Best Macaroni and Cheese Dishes,” as compiled by Emma Courtland. Nook now joins the ranks of other such Mac and Cheese titans as Joan’s on Third, Fred 62, Chef Marilyn’s Soul Food Express and others. One correction: the article does state that there is Gorgonzola in our Mac, which is not true. We love the description of the Mac however, and are very honored to be included. Many thanks to Emma Courtland and the L.A. Weekly for the recognition. Check out the full piece here.

Oh L’amour

Nook Bistro — Tue, 14 Feb 2012 20:48:41 +0000

At the time of publication a few reservations are still available for Valentine’s Day at Nook. We’ll be doing a $35 Prixe Fixe menu in addition to our normal lovey-dovey offerings. Our customers have made a number of “nookie” jokes in relation to this holiday, but we prefer not to repeat them! First course will be a choice of Smoked Trout with Radish, Celery Root and Horseradish Cream or Black Kale and Kumquats with Avocado and Meyer Lemon. Second is a choice of Red Wine Beef Stew and Homemade Pappardelle or Horseradish Crusted Corvina with Roasted Cauliflower and Chive Oil. For dessert, choose between a heavenly Mixed Berry Fool or Chocolate Cornmeal Cake with Sour Cherry Compote. Last course is up to you, wink, nudge!