At Nobie’s, owner Martin Stayer aims to take the pretension (and price) out of fine dining. Named for Stayer’s grandmother, Nobie’s blends the elevated food from restaurants like Chicago’s L20 and Moto that molded Stayer earlier in his career with an affordable, casual experience. The New American menu is divided into snackable items that are perfect to enjoy over a cocktail at the bar, shareable plates, traditional entrees like Nonno’s Pasta with tagliatelle, Bolognese, and parmesan, and larger entrees to share, like the Winner Winner Chicken Dinner, with a whole bird, lemon, and condiments. You’ll come to Nobie’s for the food and stay for the music, which plays from vinyl records or custom mix tapes (there’s a “no digital” policy here) and reverberates throughout the restaurant thanks to vintage ‘70s audio equipment in each room.
Is it just us, or does this playful date night (and late night) staple just keep getting better with age? Executive Chef Martin Stayer takes inspiration from his grandmother, Nobie, to put out masterful, locally kissed plates and bountiful shareables that’ll keep you coming back for more. Pretty much everyone starts with an order of Dilly Bread, puffy pull-apart milk bread that you can (and should) pair with smoked trout roe, but don’t let the harissa-spiced Beer-battered Sweet Potato Tots fly under the radar. One dish that definitely doesn’t fly under the radar? Nonno’s Pasta—the tagliatelle bolognese is a staple on the ever-changing menu. Get some of that, and some of whatever’s in season, whether that be Truffle Butter King of Mushroom Gnocchi or the ‘Nduja Wanna Scallop with citrus and Calabrian chili. It’s all ending with one of the best damn pies you’ve had in your life, regardless.
How to book: Reserve via Tock.