Nook Bistro

By Matthew Kang

Nook Bistro
Nook Bistro's defining feature might be its difficult-to-find location, but it's not hard to discover why a faithful clientele packs the house nightly to enjoy the breadth and comfort of Nook's eclectic cuisine with Southern slants. A carrot-ginger soup studded with a plop of crème fraiche makes an ideal starter, the fragrant, intense ginger awakening the palate with first sip. A platter of New Zealand mussels could easily be an appetizer for four, but works great for two, the slippery shellfish submerged in an addictive white wine broth that begs for a dip of buttered, grilled bread. Chicken Palliard is dotted to the edge with capers and covered in a luscious lemon sauce. And the Banana Bread Pudding covered in fresh whipped cream is near impossible to resist. Don't go home without sampling a libation from the brand spanking new cocktail menu.

the crowd

Earlier in the evening, you'll get a few silver-haired two-tops sipping red wine and toasting to good health, with a few after-work cubicle folks tucking into a plate of Shrimp & Grits. Later at night, it's larger parties of twenty and thirty-somethings ordering the fresh-shaken Lavender Gin Swizzle.

... on the side

Surprisingly energetic, but never punishing. The flat, hard surfaces all around mean plenty of banter, but one will always be able to hear their dining companions.

on the stereo
Kaskade, Deadmau5, and maybe even some Adele remixes.

Everything from kitchen remodels, private school spots up for grabs, vacation ideas and gluttonous upcoming weekends in Vegas.


Sun–Thu 5:30 PM–10 PM;
Fri–Sat 5:30 PM–10:30 PM

price range

$13 (Roasted Squash and Chickpea Stew) to $25 (Flatiron Steak Frites)