Houston Restaurant Weeks ends next week. With Covid still running hot we haven’t really done many restaurants this year, well 2 to be exact. The first one we ended up changing our minds and just had the regular menu instead. So actually this is the only one we went to lol. NoPo is new to the scene opening only a few months ago. I had to ask what the name meant then giggled when he said it’s short for North Post Oak. It sounds fun so just go with it. The place is perfect, it’s got lots of parking, beautiful inside and also has a patio area. We almost sat outside, but with the evening sun and it still having summer temps we didn’t want to melt! I highly recommend if you have OpenTable to use the app and reserve you a spot. My only complaint about this place is there is not much seating. They do have space up front by the market area, but if you want in the main dining room you need a reservation.
Ok on to the food! There where 4 of us total so we got to try a good variety of the items. Oh before I forget here’s some of the cocktails we sampled.
The Foundation $11 (Maker’s Mark, Turbinado Syrup, Angostura Bitters, Orange Bitters) This has to be one of the top Old Fashioned cocktails I’ve ever had.
Northside $12 (Hendrick’s, Lime Juice, Simple Syrup, Cucumber, Mint) Great refreshing cocktail!
Never Too Early $12 (Reyka, Espresso, Simple Syrup) This was a little too much for me, but if you prefer coffee plain and not too sweet it’s perfect.
First Course –
BURRATA (basil pesto, tomato & kalamata with aged balsamic) I was so excited to see this on the menu. My little Italian heart was happy! The creaminess of the burrata makes it a perfect appetizer. If you haven’t had it, its basically a creamy mozzarella.
FRITTO MISTO (crispy calamari, shrimp & mussels w/ lemon aioli) I wasn’t sure how this would come out, but I was pleasantly surprised. They had a nice balance of each of the items offered, cooked perfectly and had a really nice coating on them. Must order!
FOCACCIA DI NOPO (whipped ricotta w/ truffle oil, aged balsamic & fresh basil) By far this was my overall favorite! Holy smokes it’s so good!! There is a creamy ricotta filling and the balsamic with the garlic and basil just sing in your mouth!
MARGHERITA PIZZA (pomodoro, imported fresh mozzarella, fresh basil) My son ordered this. I was expecting a smaller personal pizza, but wow this was a huge appetizer! He loved it, just wasn’t a fan of the large tomato slices. The woodfire oven added great flavor and it wasn’t too crispy.
Second Course –
CHICKEN PAILLARD (w/ marinated tomato & arugula) I heard good comments on this dish, which didn’t disappoint. The dressing on the chicken almost makes you want to lick the plate it’s sooo good!
SHRIMP TAGLIATELLE (w/ tomatoes, spinach, asparagus, evoo & garlic) My friend ordered this dish. It was nice and light with a good balance of sauce. We both said how the presentation of the tail on shrimp is nice, but also annoying to peel it yourself. Just a minor personal preference.
NOPO BURGER (8oz ground beef, lettuce, heirloom tomato, caramelized onions w/ choice of cheese served w/ fries) Again my son’s choice, he thinks he’s an upscale burger judge and he ranked this one pretty high. It was so juicy! Literally running down his arm lol. I was also shocked he liked the caramelized onions, but again his taste has changed and he’s liking more and more lately.
STEAK FRITES (+$5/ORDER) (7oz wagyu flat iron steak w/ green peppercorn sauce served w/ fries) D ordered this one and really enjoyed it. The only comment we had is we wish the fries had some sort of coating and not so plain.
Dessert –
CRÈME BRÛLÉE, TIRAMISU and CHOCOLATE MOUSSE Our of them all we loved the mousse the most. The creme brulee was good, but not the same as my friends. Ours had tons of vanilla bean and hers didn’t so the flavors where not the same. The tiramisu was ok, but we’ve had others we prefer. I like the servings in mason jars and the presentation looked great.
Overall I LOVED this place and can’t wait to pop back in. I hope they last a long time and expand their menu.
