Tuesday, February 3, 2009

Noshville Nova

Posted By on Tue, Feb 3, 2009 at 1:35 AM

click to enlarge noshville_nova.jpg

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


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?

Tags: , , ,

Comments (4)

Showing 1-4 of 4

Add a comment

Subscribe to this thread:
Showing 1-4 of 4

Add a comment

All contents © 1995-2015 City Press LLC, 210 12th Ave. S., Ste. 100, Nashville, TN 37203. (615) 244-7989.
All rights reserved. No part of this service may be reproduced in any form without the express written permission of City Press LLC,
except that an individual may download and/or forward articles via email to a reasonable number of recipients for personal, non-commercial purposes.
Powered by Foundation