NoNo Grill 7th ave/8th street

anonymous · January 2007

Subject: NONO on7th Ave

We went to NoNo last week and were disappointed. The food was bland and very much in need of more spices. WIth cheapest bottle of wine being $40, it has to be the most expensive in the neighborhood. By the glass---$8 and $9 also seems out of line. The service was friendly, but the music was way too loud and made conversation almost impossible.
I wished I had liked more.

sarajean8 · January 2007

Subject: Re: NONO on7th Ave

anon wrote: We went to NoNo last week and were disappointed. The food was bland and very much in need of more spices. WIth cheapest bottle of wine being $40, it has to be the most expensive in the neighborhood. By the glass---$8 and $9 also seems out of line. The service was friendly, but the music was way too loud and made conversation almost impossible.
I wished I had liked more.

I love the food here, but I agree that it is very odd that the cheapest bottle of wine in this restaurant is $40.

disenflexios · January 2007

NoNo Grill is reviewed in the New Yorker this week. Fairly good review.

anonymous · January 2007

Subject: Cajun vs Creole

Isn't the NoNo menu more Creole than Cajun? In which case I would expect the spices to be subtler.

I am a Creole, born and raised in central louisiana with much family in New Orleans...I don't think our spices are really any subtler than cajun spices. We like our food pretty spicy as well. I think the main difference in Cajun and Creole food is the origin of the dishes/ingredients. Creoles have more African and Spanish influences in addition to the strong French influences. Cajun influence basically just comes from the French and is more "poor man's food". Check out these links...

http://www.gumbopages.com/food/about-food.html

http://www.tabasco.com/taste_tent/menu_planning/cajun_vs_creole_cooking.cfm

http://www.ochef.com/227.htm

As noted in these articles, you will find that dishes vary greatly between different regions in Louisiana, although they will bear the same name. The Gumbo and Etouffee that my family (from cetral La.) makes has a lighter sauce than most of what I've had in south Louisiana and New Orleans. Basically we don't make our roux as dark for most dishes (in fact we don't even always use a roux for etouffee, we just thicken the sauce with corn starch).

P.S. Gumbo has its roots in Africa, brought to Louisiana by the slaves and altered to use local ingredients. Therefore, it is my belief that Gumbo is really a Creole dish and the Cajuns learned it from us.

anonymous · January 2007

Subject: went for brunch

had brunch there last week. the cornbread/cake was good. got the biscuits and gravy. the biscuits were delicious, i could eat those alone. the gravy wasn't as thick as i was expecting it to be. had the gumbo...not bad, but not great. the mac n cheese while oozing with cheese, wasn't anything special. i'd suggest the biscuits and gravy for brunch. only 8 bucks. and it's massive.

i never got the bacon i ordered.

NoNo Grill 7th ave/8th street

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