"You can practically smell East Nashville’s wood-fired, Asian-influenced restaurant, Noko, from the parking lot — and that’s a very good thing. Chef Dung “Junior” Vo shows off his culinary chops with standout dishes including tuna crispy rice, wood-fired 42-ounce tomahawk ribeyes, and the District Sando, a glorified grilled cheese stuffed with prosciutto, truffle aioli, white cheddar, and togarashi. Wash it all down with a wagyu fat-washed Old Fashioned. The Sunday brunch service is also a hit with its Japanese fried chicken and waffles and the ube colada — a riff off the piña colada with coconut ube cream, pineapple, and rum. —JGJ" - Jackie Gutierrez-Jones, Ellen Fort
Mick Jacobs
