NOLA on 2nd

03/18/2022

The Pandemic was crazy. Many restaurants didn't make it. Others were forced to reinvent their business model, several times, just to barely make it. Our friends at Heirloom Taco, in Jacksonville,AL , did just that.

Last night they had a fire and will be navigating through the process of reopening, once again.

Tonight, we will be donating a portion of our sales to their team. We will also have a donation bucket on display.

So, doors open at 4:30pm, come eat, enjoy live music, and drop a dollar or two in the bucket.

❤️🤍💚

02/18/2022

And now... A special announcement from our Chef....

11/24/2021

https://vimeo.com/649126802/22575c8be6

This is "Meet the Staff at Nola.mov" by Appalachian Media on Vimeo, the home for high quality videos and the people who love them.

10/08/2021

Today, Fuller Goldsmith, was laid to rest. A young chef prodigy, who battled cancer most of his life. Such an amazing guy, a true inspiration to us all. Our owner and Executive Chef, Brett Jenkins, had the pleasure of knowing and working with Fuller. Tonight, this table will be set in his honor.

Our deepest condolences go out to the Goldsmith Family, as well as the culinary community in Tuscaloosa. 💕💯🙏

02/24/2021

Hump Day Feature

Come by NOLA today and look forward to the weekend with our take on a delicious pasta dish!

Porc Carbonara - slow cooked pork belly served atop a bed of pasta covered in a silky and spicy carbonara sauce made with eggs, bacon lardons, pressed garlic, diced onions, tomatoes, Parmesan cheeses, and peppers.

This dish pairs perfectly with our grilled pineapple mezcal margarita. Andy claims this is one of his favorite drinks our mixologists makes!

And just like Miss Nola says, "Don't wait till tommora for this carbonara..."

See ya soon!!

02/19/2021

We are spicing things up with tonight’s feature!

Mussels Fra Diavolo (brother devil) - Fresh mussels steamed in a spicy broth made from white wine and crushed tomatoes seasoned with with roasted garlic, blistered cherry tomatoes, basil, oregano and chili peppers!

This can be served as an appetizer served with toasted French bread or as a dinner potion served over linguini!

Don’t forget - this one is spicy!!

02/18/2021

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Weekend Feature
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The chefs are busy preparing one of our favorite dishes - crispy pork belly! This Cajun spin on a classic dish is something you will not want to miss!

Available Friday and Saturday!

Parrish Truie - Slow cooked pork belly with a crispy exterior and lacquered with a mustard and molasses glaze. Paired with fried gulf oysters and dressed greens.

Make your reservations now!

02/17/2021

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Now Taking Rezzo’s
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It’s the biggest request from our guest - so we are listening: We are now accepting reservations!

Give us a call at: (256) 459-4737

And for the record - it wasn’t that we didn’t WANT to take reservations - we just wanted to make sure all the opening jitters and kinks were worked out first.

So - we think we’re ready now. Operators are standing by! (256) 459-4737

02/16/2021

Ice, Ice, Baby...

You never know what the weather is going to do - and James Spann is getting all glitchy - so we are closing out of an abundance of caution tomorrow.

We will certainly enjoy the extra off day and look forward to seeing all of you on Wednesday!

02/13/2021

REMINDER!!

The last lunch seating today at both restaurants will be a 1:30 pm in preparation of tonight’s Valentine’s events.

02/11/2021

Available tonight and Friday at NOLA:

Deep South Ribeye - 16oz bone-in ribeye grilled to temp and topped with tarragon-garlic compound butter. Served with redskin smashed potatoes and a southern vegetable medley of sautéed squash, zucchini, red onion, and broccoli tips.

Come see why guests say have the best steak in town!

02/11/2021

NOLA’s JAZZ BRUNCH!!

Yeh? Well, hold my hurricane and watch THIS!

We, the kitchen staff at NOLA – have hereby hijacked this post along with the “other owner” and we REFUSE to let Harp and Clover have all the fun Sunday!

So, Andy, Kyle, Chef Ashley and all the servers are throwing a little Jazz Brunch at NOLA this Sunday!

We will feature a limited NOLA brunch menu, specialty cocktails, and live Jazz. And if Chef Brett thinks we did a good job – maybe he will let us do it again!

OH – and for the first time… you can make RESERVATIONS at NOLA! Give us a call at 256-459-4737 and let us know what time you would like to join us for NOLA’s Jazz Brunch!