The 411 on Burrata

The 411 on Burrata

Have you heard about Burrata cheese? If so, you may be wondering what it is and how you eat it. If you haven’t heard of Burrata, that’s okay too! Either way, we’re here to give you the 411 on this semi-soft cheese and answer any questions you may have about it. For starters, Burrata is a fresh cheese that originated in Puglia, Italy. Keep reading as we bite into the details!

Stracciatella
To really understand Burrata, you need to learn about Stracciatella – another fresh cheese from Puglia. Stracciatella means “strips” because it is actually a cheese made from strips of cheese leftover from mozzarella making. These leftover strips are combined with fresh cream to create fresh cheese – stracciatella!

So, What About Burrata?
Burrata cheese is made by taking a ball of mozzarella and pulling it flat. The flattened cheese is used as an “envelope” which is stuffed with stracciatella. Talk about cheesy heaven. You seal the cheese by folding it together and dip it into hot water. Then, you conserve it in cold water.

How It’s Served
Burrata cheese is best when served fresh, but it’s good either way! However, it should be left to rest for about an hour outside of the refrigerator before being served. Burrata tastes incredible when served with sun-dried tomatoes, due to the contrast each ingredient provides. At NoJa, you will find Burrata cheese used in different dishes- we especially love adding it to our salads. Take note of this semi-soft cheese that is similar to mozzarella but is stuffed and mixed with cream.

If you are a cheese lover, Burrata should be on your list of must-tries!

NoJa is a Mediterranean-Asian restaurant in the heart of downtown Mobile with an ever-evolving menu. Call us at 251-433-0377 to make a reservation today then visit at 6 N. Jackson St.; Mobile. We have both indoor and outdoor seating in a secluded area, just steps from Dauphin Street in LODA at 6 N. Jackson Street. To reserve a table now, call 251-433-0377. Learn more about our cuisine and offerings at www.nojamobile.com or on our Facebook page.

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Old Fashioned Table Manners That Never Go Out of Style!

Table manners that never go out of style

Whoever said manners are a thing of the past was completely wrong. Whether you are headed to brunch with friends or a fine dinner at NoJa with family, table manners are definitely something you should bring with you. For one, it can be a turn off to head out of the house dressed to impress but lacking in behavior. Here are a few of our favorite old-fashioned table manners.

Be Polite
Being polite extends beyond those that you are dining with. Be kind to your server and respectful to all of those you encounter throughout your dining experience.

Elbows Off the Table
This one can be very tempting and a hard thing to do for many of us. However, try to keep your elbows off the table. Not only is this proper table etiquette, but it will also help with your posture.

Wait for Everyone’s Food Before You Indulge
There may be times where your food is brought out before everyone else who is with you. Rather than indulging while everyone else sits, waiting for their food to be brought out, wait till everyone else’s plate has been brought so everyone may be able to eat together.

Proper Seating
When it comes to being seated, let your host guide you rather than choosing your table. It’s always a good rule of thumb to let the adults sit first. You should also help those who are elderly to their seat and make sure there is enough space for any maneuvering they may need to do.

Excuse Yourself
Cell phone etiquette should always apply to dinner time! Rather than taking a call at the table, excuse yourself and exit to the restroom or go outside.

Chew With Your Mouth Closed
It’s easy to get caught up in conversation with those around you, but keep in mind not everyone wants to see your meal being chewed. It’s also a good idea to be mindful of any bad habits like smacking or loud chewing.

Good manners never go out of style.

Noja is a Mediterranean-Asian restaurant in the heart of downtown Mobile with an ever-evolving menu. Call us at 251-433-0377 to make a reservation today then visit at 6 N. Jackson St.; Mobile.

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4 Beautiful Gift-Giving Wines for The Holidays

Gift giving wines

A bottle of wine can be the perfect gift for any occasion but especially during the holiday season when parties are plentiful. No one wants to show up empty handed to a party, and if you are unsure of what to give the host, a perfect gift that you can give is a bottle of wine! We understand that there are a lot of varieties and brands of wine in specialty and grocery stores, so we have compiled the perfect gift giving wine guide to get you through this holiday season.

2014 Klinker Brick Cabernet Sauvignon
Arrive at your party bearing a bottle of this, and you will undoubtedly make an impression—you may even get invited back. The 2014 Cabernet Sauvignon is the inaugural vintage of the varietal with flavors of cherry, currant, leather and a hint of black tea. Keep in mind that you will find a variety of Cabernet’s at every price, and you can spend anywhere between $10 and $25 for a nice Bottle.

Belle Glos Las Alturas Pinot Noir
The overall impression you will have with Belle Glos Las Alturas Pinot Noir is that it is rich with refined tannins, firm acidity and explosive layers of ripe fruit. Deep ruby red in color with intriguing aromas of sun-warmed blackberries, ripe plums, with hints of black licorice. A complexity of dark berry fruits unfold on the palate; blackberries and bing cherries along with dark chocolate flavors. You will also experience the vanilla and cedar oak undertones that further enhance the wine.

Bottega Prosecco in Gold, Rose Gold or White Gold (Silver) Bottle
Much can be said for Bottega’s elegance, freshness and liveliness of its bubbles and there is no better way to get a party started, or to unwind after a big party, than with a beautiful glass of Prosecco! The Bottega Prosecco bottles not only contains one of the most popular brands of bubbly but they are also very appealing to the eye. Choose from Gold, Rose Gold or White Gold varieties, each containing their own beautiful blend of Prosecco.

2015 Frog Leap Chardonnay, Napa Valley
Why not treat yourself to an amazing Chardonnay? If you are serving cuisine that pairs well with white wine, we recommend Frog Leap Chardonnay, which is said to be simply delicious and unlike typical Chardonnays in that it’s not fruity, sweet or oaky. This is also an excellent gift for your host or hostess as the price is not too extravagant but just around the mid-mark for a superb gift giving wine.

It’s Noja’s attention to detail and our focus on farm-fresh ingredients that has allowed us to continue to serve this area for so long. For an intimate meal in one of the Port City’s longest-running restaurants in Downtown Mobile, make a reservation to Noja. We have both indoor and outdoor seating in a secluded area, just steps from Dauphin Street in LODA at 6 N. Jackson Street. To reserve a table now, call 251-433-0377. Learn more about our cuisine and offerings at www.nojamobile.com or on our Facebook page.

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If You’re Not Eating Brussels Sprouts, You Should! Here’s Why This Hot Veggie Is On Trend Right Now

Why you should eat Brussel sprouts

A cruciferous vegetable similar to cauliflower and kale, brussel sprouts often get a bad rep for their sulphuric taste and smell when overcooked. However, properly prepared brussel sprouts have a sweet, mild flavor and a handful of health benefits.

Brussel sprouts are high in nutrients and low in calories. They contain many essential vitamins and minerals as well as high levels of fiber. Certain nutrients in brussel sprouts are thought to help prevent cancer, reduce inflammation and heart disease and increase insulin sensitivity.

Vitamin K

Vitamin K is essential in promoting blood clotting and bone health. Brussel sprouts’ high levels of vitamin K increase coagulation and encourage bone growth which protects against osteoporosis. Individuals taking daily medications should consult a doctor before increasing their intake of vitamin K.

Vitamin C

Brussel sprouts contain high levels of vitamin C which aids in the growth and repair of tissues within the body. Vitamin C is important for immune health as well as iron absorption – specifically non-heme iron. Non-heme iron is the iron found in plant sources and the body does not as easily absorb it as iron from animal sources. High levels of vitamin C allow those with plant-based diets to absorb beneficial amounts of iron that they otherwise may not have gotten.

High in Fiber

Fiber is essential in relieving constipation, feeding beneficial gut bacteria, reducing the risk of heart disease and improving blood sugar levels. Fiber slows the absorption of sugar in the blood helping to regulate blood sugar.

ALA Omega-3 Fatty Acids

Omega-3 fatty acids reduce blood triglycerides, slow cognitive decline, reduce insulin resistance and decrease inflammation. The body has an easier time converting the omega-3s that are found in fish and other seafood, so those with a plant-based diet, or those who dislike seafood, need to intake more ALA omega-3 fatty acids, a specific type found in brussel sprouts, that the body can convert to the more active omega-3s found in fish.

Easy to Prepare

Brussel sprouts can be roasted, boiled, sautéed or even baked. Simply cut the ends off, mix the sprouts with some olive oil, salt and pepper, and roast them until they become crispy. If needed, remove the outer leaves of each sprout to get down to the rich green color (not darker green or yellow), as that is the most nutritious and tasty part of the sprout. Sprouts can be cut to desired thickness and added to pasta, stir-fries, used as a side dish or even added to nutritious smoothies.

Looking to try brussel sprouts but don’t want to prepare them yourself? Eat at Noja – a Mediterranean-Asian restaurant in the heart of downtown Mobile with an ever-evolving menu.

It’s Noja’s attention to detail and our focus on farm-fresh ingredients that has allowed us to continue to serve this area for so long. For an intimate meal in one of the Port City’s longest-running restaurants in Downtown Mobile, make a reservation to Noja. We have both indoor and outdoor seating in a secluded area, just steps from Dauphin Street in LODA at 6 N. Jackson Street. To reserve a table now, call 251-433-0377. Learn more about our cuisine and offerings at www.nojamobile.com or on our Facebook page.

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The Importance of Sustainability In The Food Industry

The importance of sustainability

You may be thinking what is sustainability and how does it affect the restaurant industry?

Sustainability is the way people use resources without the resources running out. In simpler terms, it is reducing the waste of a product or implementing ways to help the environment.

Why is sustainability important?

We live in a world where environmental consciousness is a top priority. The issue of the decline of our planet’s natural resources has become extremely important. With these ecological issues striking social trends, people strive to be more aware of the products they’re using and the waste they produce.

Research shows over 75% of consumers would choose a business with sustainable services over other non-sustainable industry. This is also a significant factor when deciding if you will be spending your money with a company.

Sustainability Within Noja

Our customers wants and needs are just as important as the food we produce. With our customers and staff in mind, we asked ourselves a few questions when discussing sustainability within our restaurant.

Why is it important to have a sustainable restaurant?
One major issue that causes the decline of natural resources is food waste. Think about the amount of food not used within a restaurant. They use only what they need from their products and toss the rest in the trash without thinking.

A restaurant can create opportunities to reduce food waste in multiple ways. Sustainability in the food industry can positively affect the decline of food resources in the world.

How will we implement sustainability?
When thinking of the major food waste issue within the restaurant industry, we developed a plan to help preserve products. The best way to reduce food waste is to use every ingredient completely.

From the most abundant ingredient to the smallest, every inch is used while preparing your meal. With our customer’s desires in mind, we will continue to implement food waste reduction to become more environmentally conscious.

Noja prides itself on being environmentally aware while providing our guests with the most memorable experience. By using every ingredient entirely, we reduce food waste drastically. Our goal while reducing the waste of high-quality ingredients is to protect our planet and help restore earth’s natural resources. Having a sustainable process in our restaurant gives us the opportunity to make a difference in the environment. At Noja, we understand the importance of sustainability. We strive to restore the earth while bettering the lives of the Mobile community.

It’s Noja’s attention to detail and our focus on farm-fresh ingredients that has allowed us to continue to serve this area for so long. For an intimate meal in one of the Port City’s longest-running restaurants in Downtown Mobile, make a reservation to Noja. We have both indoor and outdoor seating in a secluded area, just steps from Dauphin Street in LODA at 6 N. Jackson Street. To reserve a table now, call 251-433-0377. Learn more about our cuisine and offerings at www.nojamobile.com or on our Facebook page.

Noja is a Mediterranean-Asian restaurant in the heart of downtown Mobile with an ever-evolving menu. Call us at 251-433-0377 to make a reservation today then visit at 6 N. Jackson St.; Mobile.

© Hummingbird and South 2018: Reproduction without explicit permission is prohibited. All Rights Reserved. “We Put You Online So You Don’t Get Left Behind.”

Taste the Farm to Table Difference

The farm to table difference

At NoJa, we take pride in providing diners with a unique Mediterrasian dining experience. Our menu is seasonal and we offer the freshest ingredients so they are at the peak of their flavor. Mediterrasian dining at NoJa offers the complete farm to table experience!

Farm to table dining means we use local food that is acquired directly from the producer. Therefore, you know exactly where your food comes from. We take pride in knowing the source of our ingredients, unlike other restaurants that aren’t aware of their foods traceability. Plus, we are able to support local farmers while being able to provide the highest quality Mediterrasian food in the area.

Benefits of Farm to Table
Were you aware that there are multiple benefits of using ingredients straight from local producers? For one, farm to table produce provides a number of health benefits compared to produce at the grocery store. Other benefits include:

  • Environmental sustainability
  • Positive impact to the local economy
  • Improves animal welfare

If you are looking for a dining experience that includes healthy, local produce, NoJa is the restaurant for you! Our seasonal menu offers something for everyone’s taste buds! To experience the farm to table difference, book your reservation at NoJa and get ready for fine Mediterrasian dining that will leave you wanting more!

It’s NoJa’s attention to detail and our focus on farm-fresh ingredients that have allowed us to continue to serve this area for so long. For an intimate meal in one of the Port City’s longest-running restaurants in Downtown Mobile, make a reservation to NoJa. We have both indoor and outdoor seating in a secluded area, just steps from Dauphin Street in LODA at 6 N. Jackson Street. To reserve a table now, call 251-433-0377. Learn more about our cuisine and offerings at www.nojamobile.com or on our Facebook page.

NoJa is a Mediterranean-Asian restaurant in the heart of downtown Mobile with an ever-evolving menu. Call us at 251-433-0377 to make a reservation today then visit at 6 N. Jackson St.; Mobile.

© Hummingbird and South 2018: Reproduction without explicit permission is prohibited. All Rights Reserved. “We Put You Online So You Don’t Get Left Behind”

All About Scallops And How To Know You’re Getting The Real Deal

All about scallops

“Scallop” is the term applied to the meaty portion of clams or mollusks. As one of the more popular kinds of seafood, it can often be imitated or overpriced. Read on to learn more about scallops to ensure that you are getting the real deal every time.

The two most common types of scallops are the bay scallop and the sea scallop. Bay scallops are smaller – usually a half inch wide with a pale pink or light beige coloring and a soft texture. Sea scallops are much larger – commonly two inches in diameter and chewier than bay scallops but still tender. Most sea scallops are harvested via machinery, but diver sea scallops are harvested by hand. Divers sifting through the water’s floors is safer for the environment but also poses a higher price tag on the scallops found.

When purchasing scallops in the market, look for packages that are marked with a “U” and a range of numbers signifying the number of scallops per pound. As noted above, diver sea scallops will be pricier than other scallops and more bay scallops can be purchased per pound than sea scallops due to their differing sizes. Scallops can also be packaged in two different ways – wet-packed or dry-packed. Wet-packed scallops are packaged in a brine solution so as to extend their shelf life. There is nothing wrong with purchasing wet-packed scallops, just be sure to rinse them well before use. Dry-packed scallops are fresher and packaged without any solution, so they need to be used soon upon purchase.

Keep in mind when purchasing scallops that scallops are in fact animals. As the meat portion of bivalves (clams, oysters, mussels), no two scallops will be shaped the same. They should all differ in size and have distinct grain patterns. Fake scallops will all look identical, usually as perfect cylinders, and be more solid and dense because they are cut out of a mold. Imitation scallops can be found in stores and should be properly labeled as such.

If you are looking to have scallops with your meal, try NoJa where they can be added to a steak or purchased as a meal with delicious Gulf shrimp. It’s NoJa’s attention to detail and our focus on farm-fresh ingredients that has allowed us to continue to serve this area for so long. For an intimate meal in one of the Port City’s longest-running restaurants in Downtown Mobile, make a reservation to NoJa. We have both indoor and outdoor seating in a secluded area, just steps from Dauphin Street in LODA at 6 N. Jackson Street. To reserve a table now, call 251-433-0377. Learn more about our cuisine and offerings at www.nojamobile.com or on our Facebook page.

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How to Become a Sommelier

How to become a sommelier

We all enjoy a glass of wine now and then but what if you find yourself more passionate about the beverage than most people? A sommelier is a person who has done an extensive amount of research and training (and a lot of tasting) to become an expert in the world of wine. Read more below on this fascinating career field.

Research the Top Wine Producers
The top regions for producing wine are the United States, Spain, France, Argentina and Italy. If you find yourself traveling to any one of these destinations, visit the local wineries. The employees will gladly give you a tour and will take the time to educate you on their selection and process. It is helpful to get know the climate, ingredients, brewing methods and the type of grapes grown in each region.
If traveling is not in the budget, visit a local wine shop for tastings or check out books from the library. The more research you do, the more knowledgeable you will become about the varieties of wine.

Learn Wine Etiquette
Most sommeliers are employed by fine dining restaurants. Part of their responsibility is selecting wines to pair with dishes. They’re also knowledgeable in proper uncorking, pouring and selecting the appropriate wine glass. Attaining a server position in a fine dining establishment such as NoJa can be your first step in becoming a sommelier. The staff will take the time to help you become an expert in the field. You can either shadow the house sommelier or assist the bartender.

Certification
Just like any career field, receiving a certification will allow you to advance in your field and put you ahead of the competition. The Wine and Spirit Education Trust (WSET) has classes and exams for those interested in becoming certified. The Court of Master Sommeliers (CMS) is a rigorous course of study focusing on wine and food pairing. Professionals consider the WSET program more academic while the CMS follows an independent study approach with a service industry focus.

Becoming a sommelier can be a fulfilling career for someone who not only has a passion for wine but also is interested in the history, origin and taste. It takes a lot of time and study to become a sommelier, but it will definitely give you a sweet reward!

It’s NoJa’s attention to detail and our focus on farm-fresh ingredients that has allowed us to continue to serve this area for so long. For an intimate meal in one of the Port City’s longest-running restaurants in Downtown Mobile, make a reservation to NoJa. We have both indoor and outdoor seating in a secluded area, just steps from Dauphin Street in LODA at 6 N. Jackson Street. To reserve a table now, call 251-433-0377. Learn more about our cuisine and offerings at www.nojamobile.com or on our Facebook page.

© Southern View Media 2018: Reproduction without explicit permission is prohibited. All Rights Reserved. “We Put You Online So You Don’t Get Left Behind.”

Culinary Institutes Across America

Culinary across america

In any profession, attending the right school in your desired field gives you the necessary skills and training you need to be successful. The culinary industry is no different. Luckily, there are several culinary institutes across America that provide aspiring chefs the tools they need to sharpen their skills and have a successful career.

Institute of Culinary Education, New York City

The Institute of Culinary Education (ICE) is rated as one of the top culinary schools in the country. The curriculum is based on French culinary technique and features culinary global elements such as Japanese, Italian, Thai, and Spanish. Degrees options include Culinary Arts, Pastry and Arts, Culinary Management, and Hospitality Management.

L’Academie de Cuisine, Gaithersburg, Maryland

For over 40 years L’Academie de Cuisine has been the premier culinary institution for aspiring chefs. Students gain experience in the school’s four professional-style kitchens and two classrooms modeled for demonstrations. The program includes training in basic and advanced kitchen fundamentals. Students finish the program after a 26-week paid apprenticeship in a fine-dining kitchen.

The Culinary Institute of America at Hyde Park, Hyde Park, New York

The highly regarded Culinary Institute of America (CIA) has on average an enrollment of almost 3,000 students. The institute considers itself the “gold standard” in culinary education with additional campuses in Napa and St. Helena, California, San Antonio, Texas, and Singapore. Notable alumni include Enrique Olvera and Anthony Bourdain. The school’s curriculum fuses the traditional college experience with vocational training.

Kendall College School of Culinary Arts, Chicago

The curriculum at Kendall College School of Culinary Arts offers students more than just the conventional culinary training. The campus is outfitted with professional-grade commercial and specialized chocolate/sugar kitchens. Aspiring chefs can bake in the outdoor bread oven or pick veggies in the sustainable garden.

Louisiana Culinary Institute, Baton Rouge, Louisiana

The Louisiana Culinary Institute (LCI) is a 40,000 square foot campus offering state-of-the-art facilities such as bakery demonstration labs, a full-service kitchen and restaurant dining room. There is also an Amphitheater with a residential kitchen. The media center filled with the latest culinary information.

San Diego Culinary Institute, San Diego, California

Venture out west to the San Diego Culinary Institute for hands-on experience and smaller classes. With a maximum of 16 students per class, over 80 percent of instruction is done in one the school’s kitchen classrooms. Students must complete a 220-hour externship in a real kitchen in order to complete the program.

Johnson & Wales University College of Culinary Arts, Providence, R.I.; Charlotte, N.C.; Denver; North Miami

The locations of Johnson and Wales University are located in prime culinary destinations. Students learn basic cooking skills and techniques during their first year. The second year offers advanced instruction in classical and international culinary techniques. The school’s Culinary International Exchange program selects distinguished second-year students to trade places with students in Ireland and Portugal for one semester.

A career in the culinary industry is an exciting and challenging career choice. Honing your skills at any one of these dynamic institutions will give you the knowledge you need to become one of the best in the industry.

NoJa is a Mediterranean-Asian restaurant in the heart of downtown Mobile with an ever-evolving menu. Call us at 251-433-0377 to make a reservation today! NoJa is located at 6 N. Jackson St. in Mobile, Alabama.

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A History of Truffle Mushrooms

History of truffle mushrooms

Truffle mushrooms are a delicacy few have the luxury of tasting in a lifetime. You may not know that these ectomycorrhizal fungi have a captivating history full of intrigue and mysticism. A brief history of truffle mushrooms tells a story traced back thousands of years.

Where they Live

Truffle mushrooms grow beneath the earth and are found within the roots of 4 different trees:  oak, hazelnut, chestnut and beech. Truffle mushrooms are rare and require a very specific combination of soil, moisture, PH balance and sunlight to reproduce. For this reason, they are challenging to find, even considered a sport. Fun Fact: Many truffle farmers use dogs to sniff out the delicious mushrooms!

What’s in a Name?

Many people wonder why, in fact, these rare jewels are called “truffles.” The name is derived from where they are found. The word truffle is Latin for “tuber,” meaning, literally, “an outgrowth.” 

Truffles Through the Ages

The earliest signs historians have of truffles date back to ancient Egypt. Truffles were regarded even then as a delicacy with one famed dish being truffles coated in goose fat. This decadent dish was surrounded by myth at that time. It was believed that truffle mushrooms were the result of lightning striking the roots of certain trees. Further, folklore of the times told of a farmer seeing his pig rooting and eating a type of unknown mushroom. He observed the pig for several days and upon finding him to remain in good health, the farmer and his wife began dining on the fungi themselves. This couple had been unable to have children for years. However, after making the truffle mushroom a staple of their diet, they had 13 children. Because of this, word soon spread of their supernatural powers. Eventually, they came to be seen as a gift from the Gods.

Greek and Roman Cultures

While other cultures found truffle mushrooms to be gifts from above, the Greek and Roman cultures integrated them into their therapies. They felt that they held eternal health for body, soul and mind.

Truffles Take a Hit

Because of their reputation to hold supernatural powers of healing, fertility and overall prosperity, the church eventually deemed truffles evil. With that, their popularity quickly declined.

Truffle Boom

The height of both production and consumption of truffles began with the reign of Louis XIV. He adored their exotic aroma and delicate flavor and saved them from becoming extinct. He also pushed them onto the fine dining tables of nobles across Europe. Louis XIV was so smitten with truffles that he set out to farm them himself, which turned out to be futile. Following this phase of popularity during the 1800’s truffles experienced over 2,000 tons of production throughout Europe.

Truffles Today
By the mid-1800s, the truffle experienced its largest production to date. Over 2,000 tons of truffles were produced throughout Europe. This rise declined eventually after the scarcity of post-war with World War 1. Today, truffle mushrooms are a rare delicacy which, we think, makes them all the more appreciated.

It’s NoJa’s attention to detail and our focus on farm-fresh ingredients that has allowed us to continue to serve this area for so long. For an intimate meal in one of the Port City’s longest-running restaurants in Downtown Mobile, make a reservation to NoJa. We have both indoor and outdoor seating in a secluded area, just steps from Dauphin Street in LODA at 6 N. Jackson Street. To reserve a table now, call 251-433-0377. Learn more about our cuisine and offerings at www.nojamobile.com or on our Facebook page.

NoJa is a Mediterranean-Asian restaurant in the heart of downtown Mobile with an ever-evolving menu. Call us at 251-433-0377 to make a reservation today then visit at 6 N. Jackson St.; Mobile.

© Southern View Media 2018: Reproduction without explicit permission is prohibited. All Rights Reserved. “We Put You Online So You Don’t Get Left Behind.”