Nosh Wine Lounge

Nosh Wine Lounge

Thanks to its drink selection, service and delectable food menu, Nosh Wine Lounge is rapidly establishing itself as Omaha’s premier wine bar. It’s a chill-out spot with class; it’s a place to relax at lunch or after a tiring work day. At Nosh Wine Lounge, you can be sure of friendly service, a comfortable and attractive atmosphere and a dining experience that will keep you coming back for more.
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Nosh Wine Lounge

Omaha is a city with more than its share of bars and dining establishments. There’s something to accommodate every taste and every personality. Lately, it seems that a new restaurant rises up on every corner, from the ashes of another. For Lila Anderson, owner and operator of Nosh Restaurant and Wine Lounge, making it work long-term is a combination of sumptuous food, excellent wines and a stylish, relaxing atmosphere. More than just a wine bar, Nosh offers a full menu, monthly wine tastings, a wine club and private parties.
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Nosh Wine Lounge

Special events are another thing that gives Nosh an edge over other Omaha restaurants and bars. Lila organizes special events including a monthly wine tasting, which are free to members of the wine club. The wine club is an exclusive deal, open to the public, which includes two bottles of wine each month, discounts to other Nosh-sponsored events and a complimentary glass of wine on your birthday.
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Nosh Wine Lounge

A recent special event that received rave reviews from all dinner guests was Nosh’s quarterly wine dinner. The evening began with relaxed chatting and a fizzy citrus cocktail. Lila and Jordan made the rounds, organizing, planning and stopping to welcome and talk with the diners. The dinner was French-themed and it did not disappoint; while each dish was attractively arranged and served, it was also just filling enough and perfectly paired with a carefully selected wine. Nosh is sensitive to the dietary needs of diners, as well; two delicious dishes were quickly made kosher and vegetarian without the slightest disruption in service.
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Nosh Wine Lounge

Nosh is the ideal place to host your next event. From personal gatherings to meetings and corporate events, Nosh provides an inviting and sophisticated setting. Paired with our fabulous cuisine and our staff’s warm hospitality, you and your guests are assured a memorable evening.
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Nosh Wine Lounge

Nosh Restaurant and Wine Lounge, is the spot downtown for guests who desire a sophisticated relaxing atmosphere while enjoying service and quality that are second to none.A diverse boutique wine list offering over 120 wines as well as premium cocktails, martinis, artisan beers and a collection of single malt scotches that will please any palate.Culinary delights featuring small plates, gourmet sliders, flatbread pizzas using locally sourced ingredients that can accommodate a casual bite or a full course meal.
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McFerrid Omaha, Nebraska Level Contributor 397 reviews 91 attraction reviews 47 helpful votes “Dinner date ” Reviewed March 10, 2017 via mobile Great location for a date night. Can do wine and appetizer or a selection of a few dishes. I had the margarita flat bread and Nosh sliders. She had the French onion soup. While food was fine, lighting and atmosphere was romantic and made for a nice evening. Helpful? Thank McFerrid Report
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“Dinner date ” Reviewed March 10, 2017 via mobile Great location for a date night. Can do wine and appetizer or a selection of a few dishes. I had the margarita flat bread and Nosh sliders. She had the French onion soup. While food was fine, lighting and atmosphere was romantic and made for a nice evening. Helpful? Thank McFerrid Report
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We tried out Nosh as a place to have a light dinner before going to the theater. Very nice decor, no music blaring at you to make you yell to have conversation. Excellent wait staff. Short menu, but plenty of choices. French Onion soup was delicious, truffle french fries are to die for. Sliders were a big hit. Spinach salad was just right. Wine a little pricey, Happy Hour helps that. We'll be back!
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At first, Nosh started out as a wine bar with a limited menu. Because they are located in the Capitol district at 10th and Dodge, however, the restaurant began to attract attention from concert-goers, attendees of special events, downtown residents and hotel guests. From the demands of this traffic grew a full menu and the need for added kitchen staff. “One of the main challenges is getting the right staff in here,” reflects Lila, “getting in people who know what they’re doing. There are a lot of restaurants in Omaha; you need to find people that are committed to you.”
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MoreyCollier (Omaha)·Dined on November 19, 2016We tried out Nosh as a place to have a light dinner before going to the theater. Very nice decor, no music blaring at you to make you yell to have conversation. Excellent wait staff. Short menu, but plenty of choices. French Onion soup was delicious, truffle french fries are to die for. Sliders were a big hit. Spinach salad was just right. Wine a little pricey, Happy Hour helps that. We'll be back!Tags: Fit for Foodies, Late-night FindWas this review useful to you?Yes·No·Reportfood5ambience5service5value4
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MoreyCollier (Omaha)·Dined on November 19, 2016We tried out Nosh as a place to have a light dinner before going to the theater. Very nice decor, no music blaring at you to make you yell to have conversation. Excellent wait staff. Short menu, but plenty of choices. French Onion soup was delicious, truffle french fries are to die for. Sliders were a big hit. Spinach salad was just right. Wine a little pricey, Happy Hour helps that. We'll be back!Tags: Fit for Foodies, Late-night FindWas this review useful to you?Yes·No·Report
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MoreyCollier (Omaha)·Dined on November 19, 2016We tried out Nosh as a place to have a light dinner before going to the theater. Very nice decor, no music blaring at you to make you yell to have conversation. Excellent wait staff. Short menu, but plenty of choices. French Onion soup was delicious, truffle french fries are to die for. Sliders were a big hit. Spinach salad was just right. Wine a little pricey, Happy Hour helps that. We'll be back!Tags: Fit for Foodies, Late-night Find
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Striving to provide consistent excellent service to clients who wish to relax for a few hours is paying off for Nosh. Comfortable plush leather chairs and sofas compliment stylish tables and elegant light fixtures. The lighting is subtle and soothing, and the well-stocked bar is lined with stools. “Our clientele is really a mix,” says Lila. “We do late-night happy hour on Friday and Saturday nights, which brings in a younger crowd. Often, our demographic during the week is older; thirty-somethings and up. I used to think that it would be more women, but we get a lot of men coming in wanting a quiet evening and a nice glass of wine with a good dinner.”
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The staff was great, the food was awesome, and the service was perfect. It was my first time at Nosh, and it was a great dinner on Valentines Day.
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Her friends encouraged her to follow her impromptu dream, “and that planted the seed,” she says. Lila opened Nosh in February of 2011 and the business has been growing steadily, both in what they offer and in popularity.
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Lila’s role at Nosh is that of owner, manager and helper. “I pretty much do it all; when we started I had to step into a variety of roles,” she remembers. “When I didn’t know something, I was fortunately able to bring in people that did. Now I run the operation but let my staff do all the details.”
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Jordan Gallner, General Manager of Nosh, has something in common with Lila – this is his first foray into the restaurant business. Previously, he owned and operated a lawn care service. “I had to learn very quickly!” he laughs. “I’ve always been very interested in the restaurant and hospitality industries. It was something I knew I wanted to do, but I just never got my foot in the door.”
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Nosh is a big step away from both of their backgrounds, “but it works, and it works well,” says Lila. “Our staff likes the flexibility and the opportunity for creativity I give them in the kitchen.”
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The dedication of the staff at Nosh is helping that dream come true. Hard work and a devotion to the clientele are key. While recovering from a serious motorcycle accident, Jordan, walking with a cane, slipped behind the busy bar and began making cocktails for thirsty patrons.
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The restaurant also supports local musicians. Lila dedicates Wednesday evenings to live music from 6-9 PM where you can enjoy local artists as well as an occasional young artist on tour.   Nosh is also a popular destination for private events. There are at least two a month, says Lila, and the space can accommodate 50 – 100 people. It’s an ideal spot for work functions, bachelorette parties, bridal showers and birthday parties.
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Like most great chefs, Bacaro owner and chef, Thad Morrow, got his start as a part-time dishwasher at a little French restaurant to help pay his way through college. When he graduated and decided he didn’t want to be an environmental scientist, he went to cooking school at the Culinary Institute of America, followed by a six-month apprenticeship with the Food Network's Mario Batali. “I was Mario Batali’s first apprentice,” Morrow says. “It was hell. I worked 6 days a week, 16 hours a day and didn’t get paid a dime. I slept on a couch in New York.” “I liked it. It was fun.” Morrow then moved to Champaign to work with a friend who had just opened up a wine store (Corkscrew). What Morrow thought would be a year in Champaign turned into twenty. “I was getting ready to move back to New York and my friend said I should open a restaurant here in Champaign,” he says. “I told him that’s a terrible idea, and he told me he had already leased the space.” So Morrow opened Bacaro in 2001 in the center of downtown Champaign, modeling it after a Venetian wine bar with a menu of Italian tapas and 20 different wines. He eventually changed concepts, created a full tasting menu and became an upscale restaurant. It may seem strange to have a high-end restaurant like Bacaro in central Illinois, but, really, isn’t it more strange to open a restaurant in a big city, far from the fresh morels and grass-fed cows? Bacaro’s menu is constantly changing throughout the year depending on what’s growing at the 12 local farms they source from – in the spring they’ll serve dishes involving fresh greens and mushrooms and in the winter, roots and squash. “I don’t want to be serving strawberry shortcake in the middle of winter,” Morrow says. Morrow’s cooking style, and the style of the restaurant, is to find the best possible ingredients and try not to mess them up. “It’s not that we don’t employ new cooking methods, but we want to showcase the quality of the product and not manipulate it too much, and if we do manipulate it, we certainly want to manipulate it to be better,” Morrow says. When developing a new menu, the three head chefs: Morrow, Drew Starkey and pastry chef, Lindsey Spoden, throw ideas off each other until a dish begins to take shape. New dishes tend to start with what-ifs like ‘what if we double fried an egg?’ or ‘what if we made a fruit soup?’ Then they find a way to make it happen. At Bacaro you can sit at the bar on a Sunday night and have quality inexpensive bar snacks and a half-priced glass of wine for 15 bucks, or you can go in and really “unleash the fury,” as Morrow puts it, and order the seven-course tasting menu, featuring the likes of lamb meatball linguine and lemon black currant marmalade expertly paired with fine wines from around the world. Either way, if you walk through the door, they're going to make you happy.

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