Nolia

i was in town for a few days and lucked up on snagging a late dinner resy with my besties. the vibe, food, service, aesthetics - all amazing!!!

if you have a chance to check this place out, please do yourself a favor and treat yourself. the establishment is small, but makes for a very cutesy and quaint experience. the food was insane - so good!

hats off to the chef - who is hands on in the kitchen and ensures that his guests are welcomed. such a great otr addition - i will def be back!

Nothing like getting a last minute reservation to your favorite restaurant and having them exceed your expectations!

Pork rinds, crunchy and spicy. Shrimp toast, omg so moist and tasty!

Smoked chicken. What could be so good about smoked chicken? Well, our server recommended, first of all. Second... moist, oh so moist. Spicy, but not hot. Tender. Not the chicken that grandma or the kids get. So effing good.

Red snapper, just moist, flaky, tender, and bursting with flavor.

Did I mention my drink? The Mahalia Jackson. Clarified bourbon and red wine. I rarely order a special drink, but tonight... two!

Chef Jeff, you've outdone yourself. Fantastic. We'll see you again soon!

My boss and I went to Nolia when she was in town for some in-person training. I had been wanting to try Nolia for some time and it seemed like the perfect occasion. We were both blown away by everything. The interior of the restaurant is absolutely beautiful and so tastefully decorated. We ordered gazpacho, pickles, crab boulettes, and cheesecake to go. Everything was *chef's kiss*. In fact, the chef himself came out to check on us. Service doesn't get much better than that! I am excited to go back and try even more culinary masterpieces from Nolia.

This place brought me back to my southern roots in the most modern way. I loved having collard greens in almost every dish. They had a collab with Pata Roja this night with southern style tacos and soup. The flavor combos were so interesting and delicious. They do use squid in all of their cocktails which is definitely unique but overall didn't really change the flavor of the drink. This is a great cozy spot and is beautifully designed.

Everything about this place is incredible. The service is always phenomenal, the food is amazing, and the ambiance is perfect. This is typically our night out go to and every time we bring someone new they love it. You can't go wrong with any of their menu options and they switch up the menu to keep it seasonal. There was one crab claw dish that they had that I can't stop thinking about to this day!

Small but mighty!
This place isn't large inside but goes big in every other manner possible. The service was perfect. Not pretentious just pleasant and patient.

I had the Duck, Cauliflower, Cornbread and Sweet Potatoes . The first three of the four are all next level.
They also have a nice cocktail list. I had two of the Washington Park( see photo).

It's comfortable, with great portion sizes and easy to share on starters and sides.

While on spring break from Raleigh, North Carolina, my son and I made it a priority to visit Nolia Kitchen after hearing about it and Chef Jeff Harris' James Beard Semi Finalist. Located in the vibrant Over the Rhine neighborhood, known for its local restaurants and shopping, we planned our early dinner around this exciting hotspot.

As we arrived at Nolia around 5pm, we were warmly greeted and promptly seated. The host was both kind and efficient, while our server impressed us with their sweet demeanor and extensive knowledge of the menu. Though we had already perused the menu, our server still took the time to share some additional offerings. With our choices in mind, we placed our orders, which included the following:

- Gulf Oysters (6) from both the East and West Coast
- Cauliflower
- River Catfish

To complement our meal, I indulged in the delightful Goretti Park cocktail.

Each dish was served with care and precision. My son particularly enjoyed the East Coast Oysters, while the cauliflower, accompanied by raisins and honey (we asked for it on the side), left a remarkable impression. Personally, my favorite was the catfish, paired with crawfish and grits. The combination of flavors was truly exceptional.

During our visit, we were fortunate enough to meet Chef Jeff himself. He graciously shared his vision for the restaurant, adding to the overall amazing experience.

Thank you, Chef Jeff Harris and team, for providing us with a memorable dining experience at Nolia Kitchen, worthy of your James Beard recognition.

I cannot say enough good things about this place. It's inviting, exciting, and the food is absolutely delicious! When I think of southern New Orleans style food I think of great flavors with heavy food. This place definitely brought the flavor but the food didn't feel "heavy". Each bite was a joy in my mouth. We started with their fish dip which was a great introduction to the food. The pinchos were perfect little bites of pork belly. We got the fish and potato dumpling entrees. It was truly a family affair in the kitchen and we enjoyed watching them cook and send the food out. The space is beautifully decorated and located in a corner spot in a near neighborhood. I wish we had this restaurant in my city!!!

We had reservations at 7:45 on a Thursday night and were seated right away. Our server Chris was attentive and lovely all night. We started with a Digby Park, and I chose to add caviar, and a LaFreniere Park cocktails. They were both good drinks but adding the caviar to the Digby Park was not worth the additional cost.

Before I mention the food, I just have to say how cool it was to have Chef Jeff Harris serve most of our dishes. I don't know of any other restaurant in Cincinnati where the chef is so involved with their patrons. We asked him about the seasoning on the pork shank and he told us exactly how he did it. After each dish we were able to tell him what we thought. Refreshing!

We ordered 6 east coast oysters and they were great. The crudo was kampachi (a variation of yellowtail) and it was a very unique and a delicious presentation. We have never had a crudo with a creamy sauce. We also had the cornbread, which was good, and everybody raves about it, but tasted like an extremely buttery pancake you would have on a Sunday morning. The pork shank was cooked beautifully and so, so tender. The spices were authentic to the Chef's roots. Cardamon, Garam Masala, and a lot of other warm spices and a delectable glaze. Our favorite dish of the night was the cauliflower....yes, cauliflower. Three types, perfectly seasoned.

We can't wait to go back to taste the spring menu, which starts on April 2nd!

I heard so many amazing things about this place and I really wanted to love it but I think we just came at the wrong menu rotation. We started with strawberry gazpacho which to me tasted like strawberry yogurt with tomatoes and I really didn't like it, it was off-putting. Cornbread was good, albeit there was way too much butter on top that we removed. Our entrees were the rockfish au poivre with shoestring fries and iberico secreto with fried rice, both of which I thought were very bland in both taste and color. However, we were absolutely delighted with roasted carrots and carrot top pesto.