Nada

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Interviewee: Andrew Umphrey, Chef
Location: 220 West Nationwide Boulevard, Columbus, Ohio 43215
Special: Win a free margarita! (details at bottom of post)
 

Andrew Umphrey, Chef

Andrew Umphrey, Chef


 
Q | What are the most popular items on your menu? Why?
A | Our Pork Belly Taco adds Mexican spices to crispy bacon – it’s definitely hard to resist. Chicken enchiladas are a fan favorite, particularly in fall, to warm you up with just a little hint of heat. At dinner, guests like to toss back our house margarita on draft – the Nadarita.
 
Q | Are there any items NOT on your menu that are staff favorites (that you’d be willing to serve up to any customer who asked)?
A | We are always trying out new combinations but one kitchen secret that has made its way up from Cincinnati to Columbus via some of our training team is the Jimmy-style Barbacoa Taco (named after a past chef). Served on a flour tortilla, we layer crema, cabbage, our housemade Red D hot sauce and chihuahua cheese on beef short rib. We also have received some requests for a pork green chili taco so we’ve been testing recipes and are looking at adding it to our menu.
 
Q | Nada is still very new to Columbus – a direct import from Cincinnati! Is there anything different about the new Nada from the original? Conversely, are you bringing any Cincinnati love to Columbus?
A | Columbus set a new bar for Nada’s design and menu when we opened. The new standard actually informed updates made in Cincinnati as part of its eighth birthday celebration this summer. There is friendly competition between the two cities as we develop new ideas for the menu and restaurant to keep making each other better. Many of our Columbus chefs, sous chefs and line cooks train in Cincinnati before they start in Columbus, too.
 
Q | Ahhhh, you had me at BRUNCH! If I come in this weekend for brunch…what MUST I try?
A | When you want to go sweet, our French Toast features brioche soaked in crème brulee batter, then topped with bananas foster, Canadian maple syrup, candied almonds and whipped cream. It’s like dessert and brunch all in one – a weekend treat. For savory, we’re all about Eggs Goettadicto, an import from Cincinnati where goetta is a long-standing tradition. With pork and oats, it’s our twist on the typical order of bacon for brunch.
 
Q | For a place that seems to have everything I want in a Mexican restaurant…why is it called “Nada?”
A | We hear a lot of feedback about our name. Some say it is a reference to hospitality, with hosts replying to thanks by saying “de nada” – it’s nothing. For us, Nada means fun and possibility. When you visit, you can live in the moment and let the day go. Snag chips and salsa, then dive into some tacos and margaritas, and soak in the energy of this crazy space.
 
Pork Belly Taco

Pork Belly Taco


 
Chicken Enchiladas

Chicken Enchiladas


 
Nadarita

Nadarita


 
French Toast

French Toast


 
Eggs Goettadicto

Eggs Goettadicto


 
The bar

The bar


 
Dining area

Dining area


 
Celebrate my 100th post with me! Join me for margaritas at Nada on Wednesday, December 2 at 7pm :) Your first margarita is on me if you’re the winner of #BOTM100. Check out the Best of the Menu Instagram for details!
 

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