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Nosh tonight

I'm going to Nosh for the first time tonight... any thoughts, recommendations?

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  1. if it's just you, or two of you, sit at the counter. It's impressive how hard those guys are cranking it out back there.

    I usually go for one of the specials from the board, although falafel and his Mother's Salad usually end up getting ordered. The salad isn't anything unusual or out of this world, but it's so fresh and well balanced in flavor that I keep going back to it. The only other thing that I've ordered multiple times is the big fish, which is exactly what it sounds like - better if you can get them to do the Asian version, although the Mediterranean style isn't bad either.

    11 Replies
    1. re: gavlist

      Boy I sure hope they have something special on the Specials Board. With the exception of the apps(noshes) then menu looks boring and uneventful for a Euro bistro.

      1. re: LewisvilleHounder

        yeah. They don't go crazy on the specials board either, although it does get a bit more interesting. Grilled (fresh) sardines, sometimes they get in black truffles and make some nice stuff - I've had wagyu meatballs, or celery root soup with black truffle on top. And the regular menu, while a bit boring, is pretty well executed. The food is good, but not terribly creative.

        Then again, I'm not sure how much creativity you'd expect. Bistro food isn't supposed to be cutting edge.

        1. re: gavlist

          I won't get into it about bistros but I am just highlighting that since I am coming from a northern suburb then I would expect something to make my drive worthwhile.

          Most places (with very few exceptiong) seem to have the same menu here in Dallas with a few minor tweaks. Does any one have any true culinary creativity anymore or are we just stuck with seared duck breast, braised short rib, pallaird of chicken, etc.

          1. re: LewisvilleHounder

            I agree with this as a general statement about the high end restaurants in Dallas. The only ones we've walked out going "will def. be back" are Nana, Abacus, 560, and Kenichi (omakase). I wish Dallas would attract chefs that really try to show creativity and uniqueness like some chefs in SF/Chicago/NY. Alas...I rant...

            1. re: LewisvilleHounder

              LH,

              I have to say that Nosh is without question turning out some of the best cooking in Dallas. It's not terribly tricked up, but the ingredients and prep are really solid. I've never had anything less than really good there and I'm a pretty diserning customer.

              1. re: LewisvilleHounder

                I agree to an extent. Creativity is nice, and Dallas could use more of that. But skillful execution of straightforward, classic preparations is also good, and Dallas could use more of that too. I certainly wouldn't complain if Thomas Keller decided to open a Bouchon here. And I'd certainly rather have low creativity / high performance than the contrary.

                1. re: gavlist

                  well said, Gavlist..................Bouchon would be wildly successful here....

                  1. re: gavlist

                    Re Bouchon in Dallas.

                    From you lips to God's ears!

              1. re: masnole

                Nosh is very good. The menu may seem a bit lithe but the execution is powerful. The beet salad will stir your skull.

                1. re: DallasDude

                  I like the grilled salad with jonah crab.

                  agree with gavlist. You can have superior execution without creativity and have a delicious meal. Doesn't work the other way around though...

            2. thanks for all the input! i agree in general that the food is very well executed. i didn't wake up in the middle of the night craving another bite of anything in particular, though. good price point. i wanted to be blown away a little more than i was.