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.

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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.”

 

Summer Wines We Enjoy

Summer wines we enjoy

Summer is here and so is the time to kick back and relax! There is a perfect summer wine for any occasion, it all depends on what you’re looking for; dry and refreshing, citrusy, vibrant long finishes – there’s a wine for everyone. Read on to find out about our favorite summer wines.

Sauvignon Blanc

Sauvignon Blanc is a very dry wine that is fruit-forward and very refreshing.

Rombauer Sauv. Blanc, Napa – Fresh-squeezed grapefruit & lime flavors with zesty acidity ending clean and bright

Rosé

A happy medium between bold, tannic reds and light-whites, Rosé goes well with all types of foods. It is a great wine for a barbecue as well as sitting on the beach.

Möet & Chandon Rosé Imperial – Bright fruitiness embodying a fruity and daring character with a seductive palate

Deligeroy Cremant Rosé, Loire – Luscious and vibrant with layered flavors of candied berries, hazelnuts and honey

Champagne

Champagne has a crisp versatility and is a great celebratory wine. The sweetness of each bottle varies and can be found on the label.

Moët & Chandon Champagne – Lightly creamy with apricot, citrus, and black raspberry flavors and a well-cut finish

Dom Perignon Champagne – Poached apple, honey and sun-dried black cherry flavors with a rich minerally finish

Veuve Clicquot Champagne – Fresh and fragrant fruit as well as richness, a soft, creamy texture and bright acidity

Laurent-Perrier Brut Champagne – Ripe pears, apricots, dried flowers and spices leading to a fresh, moderate finish

Chardonnay

While creating the most popular white wine in the world, the Chardonnay grapes take on the taste of the terrain they were grown in. No bottles grown in separate regions will taste the same. Apple, pear and citrus flavors; stone fruit flavors; or tropical flavors can all be found in Chardonnay depending on where the grapes were grown.

Cakebread Chardonnay, Napa – Concentrated pear, spiced apple and melon flavors that culminate in a long finish

Nickel & Nickel Chardonnay, Napa – Creamy mouth-feel and balanced acidity with peach, apple, and tropical fruit flavors

Kistler Chardonnay, Sonoma – Hazelnut aromas with subtle notes of stone and Meyer lemon

Jordan Chardonnay, Russian River – Harmoniously balanced with stone fruit flavors, vibrant acidity and a succulent finish

Pinot Noir

A crowd pleaser for any occasion, Pinot Noir is fruit-forward and very easy on the pallet. It goes great with food but is equally as great alone.

Cristom Mt. Jefferson Cuvée Pinot Noir, Willamette – Full bodied with lots of red fruit

En Route Pinot Noir, Russian River – Rich and juicy mid-palate with firm, yet fine-grained tannins

Belle Glos Pinot Noir, Las Alturas – Supple and layered with exotic spices, ripe plum and black cherry flavors

Left Coast Cellars “Cali’s Cuvee” Pinot Noir, Willamette – Intense raspberry and black cherry flavors

Lange Pinot Noir, Willamette – Dark berries, dried flowers, slight earthiness and well-integrated tannins

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

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Downtown Mobile Upcoming Summer Events

upcoming summer events

Whether you’re looking for family friendly events or a night out on the town, downtown Mobile has something for everyone. Check out our list of upcoming events in the Port City for all ages this summer:

Ongoing

Mobile BayBears – AA affiliate of the Los Angeles Angels, they will be playing all summer long at Hank Aaron Stadium. See their website for exact dates and times.

July

7/3-7/4
Grand Bay Watermelon Festival
3pm-7pm (7/3) & 8am-4pm (7/4), $5/vehicle
Full of family fun, arts, crafts and entertainment. Enjoy arts & crafts vendors, food vendors, and entertainment on July 3rd. A pretty baby contest, open car show and free watermelon all take place on July 4th.

7/4
July 4th Celebration
5pm-11pm, minimal charge for parking
Hang out at Battleship Memorial Park for the City of Mobile’s firework celebration. A concert will be held from 7pm-9pm by the Mobile Pops with fireworks starting at 9pm. Concession available but bring a blanket or lawn chair to sit on!

7/4
Fireworks on the Fantail
7:30pm-10:30pm, $50/adult, $25/child
Watch the Mobile Bay fireworks show from the USS ALABAMA. There will be an after-hours tour accompanied by a 1940s jazz band, barbecue dinner, drinks, and an ice cream buffet.

7/8
Market at The Pillars
12pm-4pm, free event, pet friendly
A midtown community event at The Pillars of Mobile featuring local vendors including farmers, makers, bakers, live music and more.

7/13
LoDa Art Walk
6pm-9pm, free event
The second Friday of every month the local art galleries, institutions, studios and shops of Lower Dauphin St. leave their doors open to the public to come inside and visit the beautiful artwork. Be sure to pop into NOJA- located on North Jackson St. just off of Dauphin St.- to get a bite to eat!

7/14
Catalina Wine Mixer
4pm-11pm
O’Daly’s Irish Pub is hosting their very own Catalina Wine Mixer. Hang out and watch Step Brothers on a big screen in the pub’s backyard.

7/14
AFC Mobile vs Port City FC
7pm-10pm
Come out to Lipscomb Field for the final game of the GCPL Eastern Conference Schedule. This game is the second leg of the Forgotten Coast Cup, considered the “realest rivalry in American soccer.”

7/17 -7/18
PAW Patrol Live! The Great Pirate Adventure
6pm (7/17&18), 10am (7/18), tickets range from $20-51
Bring your children out to the Mobile Civic Center to watch the PAW Patrol set out over land and sea to find the treasure for Mayor Goodway’s celebration.

August

8/18
Living History Crew Drill
8am-3:30pm, $6/ages 6-11, $15/ages 12 and up
Watch WWII historical reenactors board the USS ALABAMA battleship and the USS DRUM submarine. Learn about what life was like for the crews on these naval vessels. At 1pm, watch the men repel an air attack by real vintage airplanes and see the 40mm and 20mm guns fire during battle. WWII airplanes and L-Birds will be landing and conducting air maneuvers throughout the day on the field.

8/25
Dauphin Street Beer Festival
6pm-9pm
Come out and sample over 90 microbrews and imports. Only craft beers are allowed which means there will be plenty of new beers on the sampling 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.

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.”

Seeing Red

Seeing red

With so many varieties of wine, it may be hard to know which one you should choose. Which one should you serve at your party when everyone has a different taste? Which one will pair best with your glazed salmon? This list takes a look at eight of the most popular red wines to help you make a decision for your next dinner party or girls night in.

Merlot

Merlot is French for Little Blackbird and is the second most popular red wine in America. It is often recommended as the first red wine a person should try because of its low tannin levels and smooth, plummy taste. The low tannin allows this wine to pair well with foods as well as be enjoyed on its own. Spicy foods may make the wine taste more tannic and bitter.

Cabernet Sauvignon

Cabernet Sauvignon is the most popular red wine among American drinkers. The healthy level of tannin has a tendency to dry out the mouth, so Cabernet Sauvignon pairs well with foods and can be overwhelming alone. It tastes of green pepper, tobacco, cassis, and dark fruits, with a hint of vanilla if the wine has been aged in oak.

Pinot Noir

A great bottle of Pinot Noir is a rare find as the grapes can be hard to grow. The taste of ripe red berries, sweet black cherries, and mushrooms is a great crowd pleaser and is appropriate for any occasion, whether food is served or not.

Petite Sirah

Not to be confused with Petit Syrah, Petite Sirah is deep in color and has full-bodied flavors of blueberry, chocolate, plums, and black pepper. It is high in tannin making it perfect to pour in a decanter for two to four hours before serving. Petite Sirah is paired well with richer, fattier foods as well as bold and exotic spices and herbs.

Zinfandel

Zinfandel contains some of the highest alcohol content of any red wine (14-17%). The jammy, fruity characteristics are followed by a spice and tobacco-like smokey finish. This sweeter wine has moderate levels of tannin, high acidity, and goes well with spiced barbecue dishes.

Shiraz

Known as Syrah in France, Shiraz is one of the darkest reds. It’s flavor of berries, pepper, tobacco, and smoked meat goes well with any foods, especially meat. The high levels of tannin contain the highest level of health benefiting antioxidants.

Malbec

Malbec is a great crowd pleaser because it is an easy to drink wine with a ton of juicy flavors. Its medium levels of acidity and tannin allow it to go well with or without food. Malbec is considered the “working man’s Merlot” because it has many of the same characteristics but is cheaper.

Bordeaux

Bordeaux is a blended wine of Cabernet Sauvignon, Merlot Cabernet Franc, Petit Verdot 7, and Malbec. Against rich, meaty foods this wine tastes sweet and fruity. Bordeaux tastes of black currant, plum, graphite, cedar, and violet, but the proportions of the blended wines will determine the exact flavor.

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 MediterrAsian 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 us 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.”

Discover What’s New On Our Menu!

Noja's new menu

At NoJa we have a fresh and seasonal menu that changes to enhance your dining experience. Our exciting and mouthwatering new take on dishes will have you curious to try what is new. With our cleverly crafted and unique options for appetizers, salads, main course and dessert menu we can’t wait to see you walk through our door!

Small Plates & Bowls
The Mezzaluna Pasta offers a delicious housemade pasta filled with fresh wild mushrooms, smoked gouda and mascarpone, and perfectly topped with a tomato sauce. This pasta is creamy in your mouth and is so savory you’ll relish every bite!

Being located on the Gulf Coast gives the Chefs at NoJa the perfect opportunity to serve a Fish Stew filled with scallops, shrimp, mussels, and fresh fish. Seafood is in season, so what better way to try some of the best the coast has to offer than at NoJa?

Fresh Salad
With the weather getting warmer and Spring fading to summer a refreshing salad like our Heirloom Tomato & Burrata with a creamy burrata cheese, tomatoes, basil and balsamic would just hit the spot!

Entrees You’ll Love
Our 14 oz Bone-In Cheshire Pork Chop stuffed with apples, fennel, fresh herbs and smoked gouda is served with Chef’s vegetables and fingerling potatoes. This delectable pork chop dish fits perfectly on our already beloved menu, next to our Foie Gras and the always desired Filet Mignon.

If you’ve already had a dining experience at NoJa and ordered one of our Steaks, you’ll be pleased to know we now have an additive feature to any steak which includes Blue Cheese Cream, Mushroom-Peppercorn Sauce, Goat Cheese, Foie Gras, Seared U-10 Scallops and Grilled Gulf Shrimp. You could add any of those to our Ribeye Filet, Filet Mignon or Hanger Steak.

Tempting Desserts
Try our tropically delicious Coconut Rum Bombe cake layered with vanilla pastry cream and drizzled with dark rum! Also, you can never go wrong with our ever-changing Cheesecake Evolution! We’ve offered our heavenly cheesecake in flavors such as mango, dark chocolate raspberry, strawberry and more. On your next visit, you can try the newest one we’ve created!

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.”