Noche crafts refined small plates that mix Southern cuisine with Spanish cooking styles. A wide selection of tapas lets disparate diners bond over passed plates of chicken empanadas with pineapple-mango jubilee ($6) and coriander grilled lamb-chop lollipops ($9). Warmed tortillas wrap a selection of traditional tacos and atypical creations such as lobster tacos with oaxaca cheese ($7) and the fried chicken-filled, queso-doused trailer park taco ($4). Green-eating grazers, meanwhile, can divide portions of fried green tomatoes ($5) and vegetable tostadas layered with goat cheese and cilantro pesto ($6). Noche's chefs also outfit classic comfort food with Spanish accents, pairing pan-seared crab cakes with poblano cream ($9) and mixing shrimp and grits with grilled chorizo and jalapeño jack cheese ($8).
The cozy, laid-back, two-story wine and coffee house's large windows and ceiling fans encourage lingering and long talks about the meaning of life and the proper pronunciation of Sartre. Your wine flight will consist of five 2.5-ounce pours from JavaVino's wine list, which, like foliage and fashions, changes seasonally. The pared-down menu favors boutique vineyards from around the globe over the more well-known monster grape-crushing conglomerates. Sample a glass of the slightly sweet Washington State Kiona Reisling ($6 a glass) before moving on to the blackberry-hinted Three Winds Pinot Noir ($8 a glass) from France, or the organic Santa Julia Argentine Cabernet ($6), with notes of black cherry and currant. Included in the flight is your choice of either JavaVino's signature mixed cheese plate ($7.75) with five artisan cheeses, chorizo, mixed olives, and crackers; the vegan hummus plate ($6.95); or any of JavaVino's desserts. Taste the signature untraditional chocolate cobbler, which melts a half-pound brownie, chocolate cake, and chocolate syrup into a warm dessert pile and tops it with whipped cream and raspberry sauce ($5), or Ryan’s Grandma’s tri-layered, cream-cheese-frosted carrot cake ($5).
Using chisels, electric chainsaws, and hand cracking techniques, mixologist Julian Goglia and his team complete what Jezebel magazine calls an “awe-inspiring ice program” to extract extra-large cubes from gigantic blocks. From behind his pinewood bar, mixologists incorporates those meticulously shaped cubes into classic and signature cocktails—from old fashioneds to moscow mules—crafted with top-shelf spirits and housemade syrups, sodas, and tinctures. To complement these libations, Executive Chef Mike Blydenstein uses locally sourced ingredients to create Southern comfort food and reinterpreted regional cuisine from scratch. Their classic-meets-modern dishes include cornmeal-crusted oysters with house slaw and crunchy buttermilk chicken with fingerling-potato hash.