Cincinnati's Nada temporarily closed its doors at the end of May for a refresh. And after several months, the restaurant has announced the details of its rebrand and forthcoming reopening.
Guests can look forward to visiting the downtown eatery starting Sept. 4.
Nada, which is a part of the Boca Restaurant Group (along with Italian trattoria Sotto and upscale European bistro Boca), has revamped its menu with a different take on Latin cuisine.
Chef and owner of Boca Restaurant Group, David Falk, has hired on two experienced chefs: Jonathan Rohland, who has been heavily involved in the development of more than 50 national restaurants, is the new culinary director and COO, and Johnny Curiel, who has over a decade's worth of culinary and consulting experience in the U.S. and Mexico, is now the executive chef.
“We are excited to begin a new chapter in Nada’s history, one that stays true to our roots as an easy-spirited, high-flavored, Latin-inspired, Mexican restaurant while continuing to invent, create and expand people’s perception on multicultural flavors,” says Falk in a press release. “This also marks a milestone in Nada’s history, dedicating a culinary team for the first time to lead a unique vision for the brand.”
The new menu will feature flavorful influences from countries including El Salvador, Colombia, Mexico and Peru, with dishes ranging from empanadas and ceviche to larger shareable plates like the Peruvian Chicken, plus sides and apps like street corn, queso and shrimp cocktail.
"Every dish has a story," Falk says. "There’s a foundational source of inspiration that serves as a guiding principle, but where the dish ends up is all about the flavor. Take the Grilled-fish 'Contramar,' inspired by the culture and flavors of Mexico City. Nada puts its multicultural spin on the dish with Spanish-style chimichurri verde and a Mediterranean cucumber salad."
Nada will also have several margaritas and cocktails on the menu, including the Nadarita, Cerveza Paloma and Sanguina Spritz.
For more info, follow Nada on Facebook.
Here's the new Nada menu, as it's been given to us:
NADA MENU
Starters
Queso 9
Loaded- kreeper salsa, chorizo, spicy escabeche +2
The O.G. Guacamole 12
Avocado, lime, jalapeño
Pimento Cheese 9
House saltine, sharp cheddar, spicy escabeche
Chips & Salsa
Uno 2.5/Tres 6
ANCHO fire-roasted tomato
VERDE tomatillo crudo
MORITA smoked chipotle
MOLCAJETE charred tomato
KREEPER habanero
PLATOS DE MARISCOS
Market oysters, shrimp cocktail, ceviche trio
Raw Oysters*
Market oysters
4 ea | 20 ½ dozen
Shrimp Cocktail 15
Wild-caught Mexican shrimp
SMALL PLATES
Crispy Brussels 9
Chipotle honey, pickled shallot, candied ancho pepitas
Hamachi Aguachile 14
Mint, basil, lime, jalapeño, chili oil, cilantro
Street Corn 8
Chili mayo, cotija, lime, cilantro
Tuna Tostada 8
Machaca, serrano crema, pickled onion
Chicken Enchilada Suizas 9
Roasted chicken, oaxaca cheese, tomatillo cream
Romanesco al Pastor 8
Achiote, golden raisin, salsa macha, sweet potato
Mexico City Ceviche 12
Market fish, lime, pico, avocado, serrano, plantains
Jalapeño Cornbread 9
Cheddar, sea salt, honey
Add jamon +4
Shrimp Cevhiche 14
Coconut milk, aji amarillo, blistered shishito, serrano, onion peanut
Empanadas 8
Roasted chicken, sofrito, aji verde
Cumin Roasted Beets 10
Candied ancho pepitas, greek yogurt, pickled shallot, sherry gastrique
Burrata 12
Salsa verde, black garlic oil, local tomato
Chile Relleno 8
Charred jalapeño, chorizo, lime crema, shaved onion, tomato frito
LARGE PLATES
Serves 2-4
Peruvian Chicken 28
Beer can roasted, aji panca, papas fritas, aji verde
“Côte de Boeuf” Argentino 68
18 oz bone-in Prime Ribeye
Ancho-crusted, caramelized onion, chimichurri rojo, borracho beans, cilantro rice
Grilled Fish “Contramar” 38
Achiote, chimichurri verde, rice, charred lemon, cucumber salad
BEBIDAS
MARGARITAS
$12
Chile-Mango
El jimador reposado, chili-mango pineapple, fresh lime
Nadarita
El jimador blanco, house tangerine triple fresh lime
Cerveza Paloma
El jimador blanco, red grapefruit, stiegl radler, fresh lime
COCKTAILS $14
Sanguina Spritz
Cava, aperol, blood orange, fresh citrus
Añejo Amantes
Añejo, ancho reyes, tamarind, fresh lemon, chiltepin
Chilcano
[FROZEN]
Pisco, ginger, fresh citrus, mint
SANGRIA $9
Sangria Blanco
White wine + cachaça + elderflower + apple + citrus
