Rumours have been circling for months that chef Michael Noble of Notable fame is opening a restaurant in Inglewood. Those of us who live here assumed it would be either, a.) A second Notable location or, b.) that Chef Noble would be moving Notable from Montgomery to Inglewood. And so it was with surprise and delight that I learned last week at a gathering in Inglewood’s historic and lovingly restored National Hotel (929 – 11 St. S.E.) that Noble will be opening an entirely new restaurant and lounge on the ground floor of the building. Set to open its doors in fall 2014, the resto will be called The Nash. Yes, there will be cocktails.
Get ready for good craft cocktails and spirit-forward sips like The Nash Splash in Inglewood.
Stiff sips such as The Nash Splash (see recipe) and other craft and classic cocktails will be featured in a bar called Offcut (layout-wise, the lounge is an “off cut” from the rest of the space). I am the first to support businesses in Inglewood, and that includes dining out at restaurants like Sugo, Without Papers Pizza and Rouge, or grabbing a casual pint at Swans, The Blues Can or Ironwood Stage & Grill. But the options outside of pub grub, pizza, western Chinese, Italian and fancy French are limited. Inglewood really needs a casual-yet-delicious restaurant with a more eclectic menu and I think The Nash will deliver. And since there are currently zero Inglewood lounges, Offcut will be a welcome addition for thirsty Inglewood residents and shoppers. Cheers to this exciting news!
Is it the charred orange syrup that makes this cocktail? You decide.
The Nash Splash
- 1 oz Woodford Reserve bourbon
- 1/2 oz Cinzano sweet vermouth
- 1/2 oz Fernet Branca
- 1/2 oz charred orange syrup*
Mix all ingredients over ice, strain into a chilled martini or coupe-style glass. Garnish with a flamed orange peel.
Charred orange syrup
- 1 whole orange, sliced and charred on a hot grill
- Zest of one orange
- 2 pieces whole allspice
- 300 mL hot water
- 200 grams white sugar
Place all ingredients into a heatproof container. Cover and let steep for 10 minutes. Strain. This syrup can be stored in a clean container at room temperature indefinitely.
— Recipe courtesy Michael Noble
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