Corned beef on rye. Whitefish. Latkes. Knishes. Chopped liver. Noodle pudding. Food just like mama used to make, if your mama was Mrs. Lowenstein, or Mrs. Seinfeld. Noshville isn’t just a clever play on words—“nosh” is Yiddish for “eat”—it’s a genuine New York-style delicatessen featuring 6-inch-high sandwiches and classic Jewish comfort food in a casual, cosmopolitan diner setup. Two locations.
This growing chain of small eateries is big on variety, with a sprawling menu of sandwiches, salads, soups, brick-oven pizzas, ideal for noshing while you watch the game on the big screen.
Owners Jason and Libby Sheer have gotten all the elements right for a happenin’ joint: cold beer, a full bar with 50 kinds of tequila, an easygoing vibe, a cool, roadhouse-decorated interior and lots of outdoor seating. Of note on the menu of snacks and sandwiches are the white cheese and jalapeño dip; the deep-fried hot dogs, which come buried under a pile of slaw; and the six quesadillas.
There are countless surprises, delights and irresistible temptations awaiting customers who wander into the unassuming Green Hills strip-mall space occupied by Kalamata’s, which offers freshly prepared, healthy and classic Mediterranean and Middle Eastern foods with a modern twist. The tiny dine-in/take-out restaurant is huge on flavor, freshness and friendliness—a tone set by co-chef/co-owner Maher Fawaz’s ebullient and generous nature. Every item is created fresh before your eyes on the premises, save for the pita rounds, the baklava (made by a cousin in Detroit and shipped overnight daily) and the cheesecake Fawaz’s 14-year-old daughter makes at home. That includes the hummus—which begins with dry (not canned) garbanzo beans—as well as the tabbouleh, baba ghanouj, stuffed grape leaves and the light, golden-crisped falafel. Appetizers include small stuffed pies filled with ground meat, spinach or sheep’s milk cheese. The pizzetas are flat pizza-like rounds topped with whatever strikes the chefs’ fancy that day; representative toppings might include olive oil, kalamata olives and fresh chopped herbs, or thin slices of fresh tomato, cheese and spices. Fawaz and co-owner/chef Beth Collins will put most anything in a pita and call it a sandwich—chicken salad, Greek salad with grilled chicken strips, falafel, gyro meat or grilled, marinated vegetables—and that spirit of invention extends to everything else you’ll find here.