The restaurant dream of a lifetime has become a reality for restaurateur Neera Patidar along with her business partner Kwan Lee and the entire development team as they open the doors of Nosh Bistro. Surrounded by trees seen through the large north-facing windows, the contemporary, sexy and inviting space was designed from the ground-up to complement a cuisine sure to thrill the palates of Houston diners. Located on Kirby Drive just south of Hwy. 59, Nosh Bistro is adjacent to Allegiance Bank and a stone’s throw from the Greenway, West University, South Hampton, Boulevard Oaks, Montrose, and River Oaks neighborhoods.

Inspired by family recipes and the “food I love,” Patidar has integrated the cuisines of South and East Asia, including India, Singapore, Thailand and Korea. Traditional techniques combined with big flavor profiles from Asian cultures will be delivered in unexpected ways, according to Patidar and her Executive Chef, French-trained Carlos Gonzales, who has been working to develop the menu with Patidar over the past year. The menu will include local/seasonal fare obtained fromarea farmers whenever possible and sausages made in-house.

“It was divine intervention that we met,” says Patidar, whose background is in family-owned hotels. She has also served as a successful entrepreneur as an industrial importer. “Carlos has the passion and operational expertise to execute this menu to perfection.” Originally from Chicago, Gonzales came to Houston via the Omni Hotel group and has served as a chef in restaurant markets as diverse as Argentina, Mexico City and Kentucky as well as his native Chicago. Carlos is a fan of global cuisines, and he welcomes the opportunity to push the envelope here in Houston. “We want to introduce people to a new way of eating and drinking,” says Gonzales.

That “new way” is a daring cuisine, served family-style as shared plates with an extensive menu. Appetizer highlights include:

• Champagne cheese board featuring Hidden Falls blend cow and sheep’s milk, Big Woods Blue cow’s milk and Norwegian Gjetost
• Charcuterie and cheese board with boar sausage
• Garbanzo beans in stew
• Beef chips with hot tomato jam and cucumber pearls
• Chicken drummets
• Prickly pear sorbet and foie tandoori
• Pakoras (spicy fried vegetable fritters)

Maine Course “shared boards” to sample include:

• Short Rib Board – braised short ribs, slow poached quail eggs, cauliflower puree, and goat cheese cream
• Mussels and Scallop Board – champagne mussels served with scallops and a crunch
• Roasted Cornish Hen Board – fall vegetables and accompanying gravies
• Whole Fish and Curry Board – red fish with tamarind curry and basmati rice

The diverse menu will also include thin crust pizzas and bread created in the stunning silver tiled, wood-burning oven – a focal point of the dining room to include innovative flavor combinations:

• Lamb ground pizza
• Turmeric shrimp
• Wild mushroom
• Braised beef
• Salami and prosciutto
• Cheese masala pizza

Desserts like fresh coconut ice cream with saffron glazed spheres provide fresh flavors for a complimentary finish.

Bar Manager Jason LeBove hails most recently from Coppa. His focus is on developing a diverse wine list from throughout the world, featuring boutique vineyards along with plenty of Champagne offerings. He’s also excited to offer imaginative, non-spirit cocktails, featuring Vermouths, Bitters, Sake and the like, often featuring fruits of the East. Specific pairings with menu items will be emphasized as well. Eager to facilitate a fun happy hour vibe, LeBove will provide an abundance of both daily and monthly drink specials and an ever-changing menu.

Chef Carlos is fascinated by the chemistry of food – the effect of acid for balance and the way to provide specific flavors as well as the desired level of heat. He’s proud of having taken the time to learn the chemistry and science of food. “Carlos is interpreting the vision while I execute the dream,” says Patidar, confident that Houston will welcome the opportunity to experience adventurous cuisine as varied and diverse as the city itself.

Current Hours of Operation are Tuesday – Sunday, 5:30 PM to 11:00 PM. For more information please call 713-522-NOSH or visit


Information provided by On the Mark Communications. Image obtained from Eater Houston.

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