Mick Jacobs
Known as one of Nashville's hottest new spots, Noko, the Asian-inspired, wood-fired restaurant in East Nashville, is now serving brunch every Sunday.
Brunch bites include fresh and bright options like the Avocado Toast, a cut of wood fired toast topped with wasabi, tomato, onion, and avocado, the Hamachi Crudo, a mix of yuzu ponzu, red kosho, and cilantro, and the Tuna Crispy Rice, a spicy tuna, serrano, sweet soy, and spicy aioli combo.
Rich and savory options are also available and include the Noko All-Star Breakfast (move over, Waffle House!), a plate of Filipino sweet sausage, eggs, waffle, and hash browns, the Japanese Chicken and Waffles, a fluffy waffle, topped with a slab of Japanese fried chicken, and Ube butter, and the Noko Moko Fries, which are coated with brown gravy, Furikake, and a fried egg.
And what's a wood-fired restaurant without some wood-fired dishes? Find options like the Steak and Eggs, a Certified Angus Beef flat iron with a side of eggs, plus the Burnt Ends Rice Bowl, filled with smoked beef belly, pickled daikon, carrots, basil, and a fried egg.
If you're not full by then, Noko has some sweets to round out your dining experience. Choices include the Coconut Cake (it has wood charred pineapple!), the Brookie, and Vietnamese Coffee Affogato.
We also talked with owner Jon Murray on Noko's opening and got exclusive details on what to expect with their new brunch offerings:
Nashville Lifestyles: Noko recently opened in East Nashville and has quickly become a popular spot in town. What has that community support been like?
Jon Murray: We continue to be blown away every single day by the support of the community. Never in a million years did we think we would be this busy. We love our neighbors and are grateful for their continued support. Without them, we wouldn’t be here!
NL: Besides dinner service, Noko will now offer brunch. What are some items that guests can expect to find on the menu?
JM: Guests can expect to find a balance of fresh and bright and sweet and savory options ranging from a fresh Poke Salad and locally made bagels with Smoked Fish Dip, to Japanese Chicken and Waffles with Ube butter, plus, our take of a French Dip with smoked brisket and a Vietnamese-inspired Au Jus.
NL: Is there a specific item on the brunch menu that you predict will be a fan favorite?
JM: Honestly, we are not sure what will be a fan favorite, but we hope that everyone will be able to find something on the menu to cater to their brunch craving. Although, we’re very excited about the Noko All-Star Breakfast.
NL: Will the brunch menu change by season?
JM: We believe that a menu is a living document. We are always listening to our guests and if we feel like an item doesn’t resonate, we will make improvements and, in some cases, remove the item completely. There will always be seasonal changes, but we hope that the foundation of the menu will stay the same. There is nothing worse than finding your favorite dish at a restaurant and it not being on the menu the next time you dine.
NL: Anything else about the brunch menu that we should know?
JM: Cocktails will highlight similar influences from our dinner menu, but will be more brunch focused. We will have a Long Thai-land Ice Tea Milk Punch, Kimchi and Gochujang Bloody Maria, and a light and refreshing Yuzu Spritz.
Beginning May 7, Noko will be open for brunch every Sunday from 11 a.m. to 2:30 p.m. To make a reservation, click here.