NOSH euro bistro

One of the worst hamburgers I’ve ever had in my life. Creepy bad service too. WAY OVERPRICED. One of the worst restaurant experiences I’ve ever had in Dallas, bar none. There’s no excuse for such an expensive bad meal. Dried up hamburger meat and nasty French fries «frits». What a pretentious place!

Had a fabulous time lunching here by myself on a Tuesday afternoon.
Appetizer (check in offer) — avocado shrimp crosanti — avocado was fresh and the toasted chips were delightful.
Appetizer (daily special) — shrimp scampi — came with 6 plump shrimps dosed in light pesto tomato with pine nuts. And there’s something else that makes it very savoury… almost meaty. Pretty good.
Main — flat bread with Turkish spiced lamb — excellent combination of greens, cream, cheese and roasted mini meat chunks piled on a pleasantly doughy pita. They could go lighter on the spices though.
The place looks clean and orderly, simple yet modern décor, soothing atmosphere. Service was fine, I liked that my waiter Gabby was patient.
Bonus points for having almost 10 types of organic teas to choose from, both caffeinated and herbal.
It is on the expensive side but that’s why it is considered a $$$ on Unilocal.My app+main lunch was $ 25 w/​tip. Also, the portion sizes are true to European style dining… if you are looking for a big meal, go to a Texas joint.
Want to come back for happy hour to try the snails!

I ventured here in the late evening, last week. The atmosphere is very nice and the servers are friendly. I sat at the bar with friends. The wine list and liquor selection is unremarkable especially for the zip code (Highland Park). The calamari is tasteless the escargot forgettable. Too many better options nearby. Don’t bother.

The S.O. and I headed to NOSH for Valentine’s Day, as it’s one of the 100 Best in Dallas we had yet to try. I cannot rave enough about how great our experience was!
First of all — both he and I have been servers/​bartenders in previous lives, so we are very attuned to the level of service we get. We had Gabi, and he was far and away one of the best servers we’ve ever had in. our. lives. He was informative and entertaining without hovering.
Our food and drinks were outstanding as well. He had the lamb meatball appetizer, while I started with their escargot special. Mine was to die for, and I would return for that dish alone. His was tasty, but nothing over the top. For entrees, he tried the rack of lamb and I had the lobster over pesto spaetzle. Divine — great flavor from the pesto without overpowering the large chunks of lobster. We totally recommend their custom cocktail menu as well!

The food is okay, nothing to write home about, but I would like to comment that it is WAY overpriced, for what you get. $ 13 Quinoa salad (which wasn’t frankly that great-​tasting) for lunch? And then $ 8 surcharge to add the most basic, grilled chicken to it? It just feels wrong to charge $ 21 for that plate. And frankly everything on the menu is $ 3 – 10 dollars overpriced. The service is fine, the ambience is «ehhh». I just don’t enjoy the feeling that I have been way overcharged for my food.

Terrible service. The people who worked there had attitude even right when we walked in. The food was subpar. For example: The crispy beef cigars tasted like cheap taquitos. The potato skins were pretty much like mediocre chips dipped in dressing.
We ordered cookies to go. Took them a long time to «hand select’ those hard, dried cookies. I will never come back again.
How is this a European bistro? I don’t think the owner has been to Europe before because it was nothing like Europe.

Wow, what happened, Nosh? The food used to be fantastic and the prices acceptable… but now…
$ 35 for a mixed grill of 1 small rabbit chop, a single rabbit sausage link, and 3 beef medallions, requested medium-​rare and received medium-​well???
$ 23 for quail over rice in an acceptable but not over-​the-​top sauce???
$ 11 for a 4 meatball appetizer, certainly delicious but each meatball the size of a small key lime???
$ 9 for ‘tempura brussel sprouts’, ratio of batter to sprout 99 to 1???
The menu’s inventive and there are clearly interesting, tasty dishes described on it. Just put the quality on the table that the current prices call for, and I’ll be Unilocalin’ for more.

After re-​visiting NOSH last night, I have to remove a star. I dined with a group of 6 in the charming but over-​chilled wine room during restaurant week. Now, I realize that restaurant week isn’t always the best time to form an opinion, but that doesn’t mean one can forget a poor impression. We sat over an hour before our first course arrived, and we had to ASK for bread during that time. When we asked our waiter about our food an hour & a half after our reservation time, he seemed snarky and defensive, rather than apologetic.
None of the servers I saw seemed to be particularly eager to please.
The food itself was still pretty good, the star of the evening being the ricotta panna cotta (w.o.w.). The fish-​of-​the-​day, trout pan-​friend in buttery panko, was perfect. I left my bland mashed potatoes on my plate, and the bread was a disappointment (once we got it). The gazpacho also was unimpressive.
Now I’m totally confused between my two reviews!
Summary: solid food, hit-​or-​miss service.

Tonight we were planning to have dinner with another couple, and we were all in the mood for trying someplace new. Nosh was recently listed in D Magazine’s top 100 restaurants, so it sounded well worth trying out. I made reservations a day in advance to avoid any problems.
Our waiter was really hard to understand and kind of pushy. My wife made her wine selection, only to be countered with an unsolicited and unnecessary alternate recommendation by the waiter. He brought us our drinks fairly quickly, but we had been seated for 30 minutes by the time he got around to taking our dinner order. A chalk board listed a dozen varied daily specials, but our waiter only saw fit to tell us about the two most expensive ones. The Nosh website said they were offering their Restaurant Week special menu through today, but our waiter didn’t say anything about it, so who knows. Maybe he just didn’t want to give us the option for cheaper food.
We started with an order of the wagyu meatball crostini for the table. The meatballs themselves were decent, and I enjoyed the bernaisse sauce. There wasn’t as much pronounced flavor in the meat as I was anticipating. The crostini toast was useless and was completely soggy from all the sauce. They might as well just serve the meatballs sans crostini at that point.
My wife ordered a selection off of their regular menu, but the waiter abruptly told her she should get a similar special entrée instead, which of course cost $ 7 more. He was blatantly trying to upsell us on more expensive menu items, which I didn’t appreciate at all. We quickly shot down his suggestion. If he wanted to make recommendations, the time to do it is at the beginning, not after we’d already ordered. The «tiger shrimp» my wife ordered as her entrée were clearly just regular shrimp. Real tiger shrimp are closer in size to a miniature lobster tail, but these were no bigger than run-​of-​the-​mill, silver dollar sized gulf shrimp. I’m glad she didn’t opt for the more expensive tiger shrimp special because $ 22 is already too expensive for 8 shrimp and some quinoa.
For my entrée I had the daily special beef wellington (not because it was recommended, just because I like beef wellington). I tried to ask our waiter what came on the side with it, but the only answer I got was something about mushroom sauce. Sadly, there was no side other than the basic wellington mushroom concoction. A $ 40 entrée with no side? Seriously? I would have added a side if I had known. The filet was very tender, but definitely served rare. I guess that’s how it’s supposed to come, but I like my meat at least medium rare if not closer to medium. Most of the flavors came from the mushrooms, which were very tasty.
Dessert was a ricotta panna cotta, which I ordered mostly because it rhymed. The panna cotta had a good flavor, but was definitely runnier than it should have been. The strawberry/​rhubarb sauce that accompanied it didn’t add much, and there also wasn’t enough of it.
I was pretty underwhelmed all the way around at Nosh. The food was good, but not what I would consider Top 100 quality. There certainly wasn’t much depth of flavor. If it hadn’t been for the abysmal service, I might have actually given out 4 stars. Perhaps our waiter would do better to earn tips by giving good service rather than by pushing customers into more expensive menu items. He didn’t even deserve the 16% I tipped him.

So, you’re searching Unilocal looking for a place to eat tonight. STOP! Your search has ended. Get in your car, on the bus or grab a cab and go eat at Nosh.
The food is terrific! Make sure you grab a table where you can see the big screen of Chef in the kitchen.
Food: Unreal
Atmosphere: Simple, large room yet comfortable
Price: Reasonable
Drinks: Tasty and a great wine list

Had an excellent dinner here when traveling for work from California.
Ordered the Seared Ahi tuna which tasted fresh and delicious.

NOSH is what I consider an upscale neighbor restaurant/​bar. Food never disappoints. Tuna tartare is my favorite and any of the house specials are definitely worth trying.
Aside from the amazing food, is Vito (General Manager) who treats new and repeat guests as family. Susan is an exceptional bartender. She is extremely friendly and engaging. If you’re a regular guest she’ll always remember your drink of choice or suggest something spectacular for the newbies.
Cons:
The only negative on my recent experience was the chef yelling at a waiter for reasons unknown which was a bit uncomfortable for myself and other guests.

It’s about time I sit down and write a review for this place.
The 1^st time I came here was last min for brunch. Not knowing this place even existed prior to my friends calling me up, I was pleasantly surprised at how delicious the food was and how great the staff was. This first time experience led me to keep this place in mind for the future.
The 2^nd time is when it all went downhill. I made reservations for this past NYE dinner for 6 people on
and called right away afterwards to confirm they received my reservation and to ask about the menu they had for the night. The lady I spoke with said she wasn’t sure if there was a set menu for the night. I kindly asked her if she could go ask the chef or manager. She came back and told me whatever is posted on their website is what was going to be served that night. I went online and didn’t see anything about a set menu as I didn’t want to spend too much on just food for NYE, (because we wanted to go to Dee Lincolns and they were a set menu for $ 100/​person so we were looking for alternatives).
They called me the during the day of NYE to confirm and that was when they told me it was $ 85/​person with a set menu. I was like wait whaaaa??? I specifically asked and you guys said you didn’t have a set menu. She then said I couldn’t cancel reservations now, if I did they would charge me $ 50. Why? They also told me there was a waiting list. Ok, if you guys didn’t have a Wait List I can understand charging me $ 50 for last min cancellation, but this is just extortion now. I tried to get out of it without getting charged the ridiculous $ 50 fee and wanted to speak with the manager. The lady was the manager. She then accused me of not doing enough research prior to setting reservations. I told her what happened with the other waittress and she didn’t believe me. Nowhere did it say online, I checked multiple times, and then the staff even told me there wasn’t a set menu.
How is this my fault that you didn’t train your staff well enough? After a huge fiasco of her giving me attitude on the phone, they then offered to give me a $ 50 credit if I cancelled or keep the reservation but I had 30 mins to decide. So now they’re pressuring me to make a decision quickly. (They had my CC info from
)
Completely and utterly outrageous. Why would I take the credit after completely bad management and can’t even handle a situation professionally? The people were completely unprofessional.
I was so flabbergasted I had my sweet sweet friend call and try to sweet talk them out of charging the $ 50 fee, which she did. Thank goodness.
I am NEVER going back there again.

What can I say? I am totally a fan of Nosh. I made a reservation for the day before Valentine’s day to celebrate early and beat the crowd. It was the best decision I ever made. When we arrived we were presented to our seats at the chef’s table. In my opinion it is the best — the best — seat in the house. We sat right in the middle with no one to the left and no one to the right of us. All the tables quickly filled up as the night went on but no one was seated next to us so it was pretty private. Chef John was great and entertained us while we sat there. Our server Austin was the best. He was attentive but not overbearing. He knew the history about the restaurant and had great recommendations. Great qualities of an exceptional waiter.
My husband and I ordered some of the specials of the night and some items off the regular menu. For starters we had the tempura battered brussel sprout leaves served with aioli sauce. It was light and very crispy and not much sauce was needed. It reminded me very much of a Thai dish that we always make. Tempura fried basil leaves, water spinach and kaffir lime leaves, etc. but we serve ours with a sweet chili sauce. Chef John stated that this dish was inspired by the Thai dish. Awesome. For our entrees, we ordered the lobster risotto topped with black truffles and the pan seared sea scallops with couscous. Aaaaaaammmmaaazing! They used the lobster meat from the tail not the claw and the earthy black truffles complimented it nicely. The risotto was very creamy but there was no cream in the recipe. The pasta was perfectly cooked. The same goes for my husband’s scallop dish. He was afraid that it would not fill him up but it did. The scallops melted in your mouth and had a great sear. The couscous also pretty much melted in your mouth. Since he didn’t think it would be filling he ordered a side of the brussel sprouts with maple and bacon. There was nothing extraordinary about the side but it was good. I could replicate this dish at home easy. For dessert we tried the banana croissant bread pudding topped with ice cream and caramel. It was delicious and the notes of banana were not overbearing.
This was the best date that my husband and I had in a long time. It would not have been if not for the staff and the amazing food. Thanks Nosh!

Even though I was disappointed with my first visit to NOSH, I decided to try it again and go for brunch this time. Again, the presentation was beautiful. And I was pleasantly surprised by the food quality and options – the eggs benedict and kobe burger were excellent. Perfect quality and brunch food!
BUT…the service was still a bit snobby. Granted, the restaurant is nice, but I’ve been to nicer restaurants like Stephan Pyles with better service. When I asked the waiter to substitute my side, he just pointed to the «no substitutions» on the menu and said no.

We went here three weeks after they opened. We order the ahi tuna carpacio for appetizer and pork chop.
The tuna was the familar raw tuna with some veggies. The hing that kind of bugged me was the sauce. It was a one hit wonder, ponzu-​soy sauce. Matt, the restaurant manager, came to ask me what I thought. I mentioned that the dish tasted too much like a sushi dish verses a European rendition of of tuna carpacio (ie cucumber maybe wrapped around with a soy citrus sauce). I had something like this in the one of the signature restaurants in Bellagio in Vegas.
The pork chop was great tasting and probably something I could do myself. remember guys, things taste better in restaurants because they add more butter and salt then we do at home. Anyway, the chop sat on a bed of brussel sprouts and onions and finger potatoes. The seasoning on the pork chop was accented with mustard seeds, nice rendition. I would concur that the portions are smaller then you would get at Houston’s, Del Frisco, or Nick & Sam’s or some other traditional Texas places.
If you are a fan of Mignon on Preston, you will probably like this place. Matt worked at Mignon before moving to this place. Matt is a great wine chooser and now the mgr at this place.
A side note, with a window to the kitchen, I and my friend saw a line cook just chomping at food. This has to be one of the most disgusting and boneheaded things I could have seen. Why would you have an open window to the kitchen when your worker is chomping on the line. I told Matt this and I really hope never to see this again. It is unhygenic and disgusting.
Overall, I believe in this restaurant and love the décor. I hope they rotate the menu some and of course use the freshest local ingredients. Quality shouldn’t go down but larger portions would be ok for their price. I am not asking for giant Texas T bone size but slightly larger.

Nosh is within walking distance from my house so it was like being on vacation.
The space has improved — airier and they parred down the décor in a more tasteful manner. Yes still the slightly stuffy atmosphere, and yes the bartenders first wine by the glass suggestion was $ 17.
Really? For lunch? Well you are on the edge of highland park, and you can feel the money pulse for sure.
I make 40k a year yet I feel like Holden Caufield, a lost elite, so this place, a French bistro soothes my needs.
Escargot for lunch — came with 12 instead of the usual 9 — they were plump and well seasoned — just enough garlic, just enough herbs. Really good — just ask for extra bread to sop up butter.
The bartender was down to earth if not a bit deep Ellum — and he gave me a refill on wine and patted me on the back. I felt special.
Mussels and more wine, NOSH rox.
$ 25 average entrees.

why does this place have such bad ratings on Unilocal?its a great restaurant!!! way underrated in my book!!! I tried to eat here two other times but wasnt successful. First time was when they first opened with my cousin and it was packed. Second time was a couple of months ago and the wait time was an hour and 45 mins. We didn’t think the wait time was that bad so we didnt make a reservation. We were wrong! we got wise for the third visit and made a reservation ahead of time. Sure enough we got a table, yay!!!
This is just like other restaurants within it’s range of star ratings. Delicious food, great drinks, good service. Nosh is european fusion. There’s dishes from France and all over.
Between the four of us, me included. We shared three different appetizers of calamari, oysters, and tuna tartar. Calamari was delightful! it had mango and some sauce at the bottom that had a nice little kick. Tuna tartar was just okay for me but friends thought it was good. I’ve had better in New York. Oysters were good, too. It was deep fried in batter soaked in a delicious sauce. Very different.
I had the beef tenderloin for my main course. Friend got espresso braised beef and another got the scallops. Everything was delicious and the braised beef short ribs was amazing!!! I got a taste of everything because I’m one of those people that eats my own and everyone else’s entrees. lol If you’re not used to eating out at restaurants like this then you would think the portion is small. I would pass on the scallops because it was over cooked a little and it’s not like it’s hard to find scallops here. Get the braised beef short ribs! it was delightful!!! I want to come back next week for dinner because I love it so much! I’m planning on coming back here and try everything on their menu. To drink I had the cucumber vodka drink… it was refreshing!!! it was good different side of girly drink.
oh and for a special bonus… there’s a tv in the bar so you can watch your food being cooked.

Well… I just… I just don’t know. Not only is the place very cramped, it’s filled with geezers. Highland Park geezers. Not to say that is a bad thing. It is just strange to be surrounded by your grandparents when you think you are going out to a fabulous dinner with some friends. I love old people, but if I want to dine with them I will go to Luby’s. Alright… now I think I am being a little too harsh.
Moving on…
The service was spot on, however the food did not really parallel. We ordered the special appetizers that were not on the menu. So please forgive me for not remembering the actual names. It was some special kind of meatball because it would not have been on the special menu if they weren’t special right? WELL THEY WEREN’T. Oh I remember now, they were Kobe beef meatballs. They tasted nothing short of a canned meatball from summer camp. The other appetizer was something like a fried lobster claw in some sauce. That was pretty tasty but not worth the price.
Obviously, I ordered the Grilled Ahi Tuna for my entrée because it had truffle vinaigrette. It was good and creative. The tuna set upon a delicious cabbage remoulade. BUT it came out ten minutes after everyone else’s dish. I hate being the awkward goose while everyone is waiting to dive into their dish but can’t so they just stare at with angry hunger in their eyes.
I did have a good time though!

I went here this past Friday night excited to try this new spot since it’s been in the media a lot. Don’t believe the hype! Ok, so we had reservations, and were seated as soon as we got there, even though the hostess said we were lucky to arrive when we did because they were out of tables 5 minutes before. Excuse me? If I have reservations, why should I be lucky to get there at the time I am supposed to?!
I ordered the French 75 cocktail, and it was pretty good. I first ordered the Escargot Fritters and Salt and Pepper Calamari. The escargot fritters tasted good; however, don’t expect to taste any escargot. The calamari was filled with batter and were nothing to brag about at all. Since the small plates didn’t impress me, I ordered the Pan Roasted Halibut. Try enjoying a piece of fish with absolutely no sides. If I would have known, I would have ordered a side dish to go with the boring piece of Halibut (see photo). I won’t be visiting this spot again. There is nothing special about this place at all!