"You’re going to smell the smoke from Noko a block away from the East Nashville restaurant. That’s because they cook most of their dishes through a roasty-toasty wood-fired grill right behind the bar. The space itself is very minimalist with lots of light wood, concrete, and glass, and it’s great for bringing a small-ish group to share plates like the buttery salmon carpaccio, crunchy tuna crispy rice, moco fries topped with furikake for dinner. But brunch is pretty great here, too. You’ll find some dishes from the dinner menu on there, along with the Big Baller Brunch—it comes with a 42-ounce tomahawk ribeye, waffles (ask for the ube butter), eggs, and hashbrowns. Just know that Noko’s a pretty hot reservation around town, so you’ll want to make sure you have your tabled booked at least a week in advance. " - jackie gutierrez jones 2
