Everyone likes a good comeback.
The fourth-quarter variety is nice.
Same goes for short ribs.
Nosh Bistro & Bar, the new iteration of chef Avner Samuel’s former Oak Lawn restaurant, has just resurfaced for all your lunch and dinner needs. It’s now open at Preston and Forest. (Here’s the menu and the slideshow.)
You remember Nosh. Good spot. But then it shuttered last year, and as a result, your short rib intake suffered. Such misfortunes must be remedied. And so... this place.
Your dark-wood bar’s on the right, the polished dining room’s on the left, and straight back you’ll find the six-seat chef’s counter, should you want a peek behind the curtain.
Working lunches, weeknight dates, wine-soaked dinners... all good options. You can snack on meze plates and ceviche in a limoncello vinaigrette. You can go to town on black lobster ravioli and a pan-seared half chicken. And you can get your fix of braised short ribs.
But should you desire a bit more attention from the kitchen, request a seat at that chef’s counter. Because there Avner Samuel will concoct a multicourse tasting menu of whatever he feels like making.
Probably something good.
The fourth-quarter variety is nice.
Same goes for short ribs.
Nosh Bistro & Bar, the new iteration of chef Avner Samuel’s former Oak Lawn restaurant, has just resurfaced for all your lunch and dinner needs. It’s now open at Preston and Forest. (Here’s the menu and the slideshow.)
You remember Nosh. Good spot. But then it shuttered last year, and as a result, your short rib intake suffered. Such misfortunes must be remedied. And so... this place.
Your dark-wood bar’s on the right, the polished dining room’s on the left, and straight back you’ll find the six-seat chef’s counter, should you want a peek behind the curtain.
Working lunches, weeknight dates, wine-soaked dinners... all good options. You can snack on meze plates and ceviche in a limoncello vinaigrette. You can go to town on black lobster ravioli and a pan-seared half chicken. And you can get your fix of braised short ribs.
But should you desire a bit more attention from the kitchen, request a seat at that chef’s counter. Because there Avner Samuel will concoct a multicourse tasting menu of whatever he feels like making.
Probably something good.
