Tuesday, February 3, 2009
Foods / Restaurants Noshville Nova
Posted by Nicki Wood on Tue, Feb 3, 2009 at 1:35 AM
Our neighbor's toddler was away for the day -- if you have kids, you know that's like being cut loose from the chain gang. So off we went to Sunday breakfast at Noshville -- the secret is to arrive by 9:30,
which is probably why we so rarely indulge in this favorite weekend
outing.
To the other diners, we probably didn't look like we were kicking up our heels, but your standards shift so much. It's exciting to read the paper without having to take anyone to the bathroom, or monitor whether each of the four mandated bites of melon have been consumed before the pancakes may be eaten.
I usually order whitefish, but the nova plate was calling to me. And I mean to tell you, when we left, there was not a molecule left on the plate. What do they do with that stuff to make it so good?
And while we're on the topic, can some sharp transplant or locally grown New Yorker/deli worker/Russian/Pole/Jewish/fishmonger person explain the difference between lox and nova. Are we getting it right? And is the whitefish hot smoked or cold smoked?
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We went to the Marriott off Elm Hill Pike for brunch Sunday morning, and the highlight was a platter of smoked salmon. It was silken and buttery. I could get used to sushi for breakfast.
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Nova is a mildly brined, mildly smoked lox, typically from Nova Scotia fish. Lox is a generic term for salt-cured salmon. That said, when I see "lox" and "nova" side by side, the "lox" is usually saltier and smokier. Lots of brine and smoke is not a bad thing.
Nicki, that's so funny! I bought a half-pound of Noshville's Nova and ate it Sunday with bagels and CC (and capers and red onions and tomatoes) while watching a basketball game. I invited a few friends over. And everyone without fail commented on how spectacular the Noshville Nova was.
Now I publicly bashed Noshville's corned beef on this blog once before, so Noshville, let me make it up to you now. You're Nova rules, baby.
