Fork Around and Find Out: Nolia's fall menu
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Oxtail you what, they should serve this bad boy year-round. Photos: Kristen Swilley/Axios
Chef Jeff Harris is cooking up Southern comfort with a twist at Nolia, and one dish on the fall menu might just be my new all-time favorite.
Zoom in: I stopped by the Over-the-Rhine restaurant over the weekend for the latest installment of our Fork Around and Find Out series. Here's what I tried:
🍠 Large plate: An oxtail terrine served over creamy, stone-ground grits, accompanied by sweet potatoes prepared multiple ways.
- It's a hearty, elevated take on Southern comfort food that feels made for sweater weather.
🌱 Large plate… number two: The pecan maafe may be the single best dish I've ever had in Cincinnati, partly because I wasn't expecting the vegan and gluten free entree to be so good.
- The maafe features forbidden rice topped with collard greens and eggplant tasso.
- It's spicy without being overwhelming, and I wish I could order it by the gallon.
🥃 From the bar: The "Drop It Like It's Hot," Nolia's smoky spin on a Paper Plane, made with mezcal, Amaro Montenegro, lemon, tincture and apple praline syrup.
🍰 Dessert: Nolia's Dodo cake is a must-try for spice cake and coffee cake lovers. Think cozy fall flavors in dessert form.
The bottom line: Nolia's fall offerings lean into the flavors of the season without abandoning the restaurant's Southern roots. Come hungry, and save room for dessert.
If you go: 1405 Clay St. Hours and menu.
