COURTESY
DINING OUT
‘New American’ Dining Nobie’s offers a one-of-kind Montrose experience. By KIM HOGSTROM | Photos by SHAWN CHIPPENDALE
Everyone enjoys impressing out-of-town guests with a visit to one of Houston’s wonderful homegrown restaurants. The menus at these establishments usually boast of locally sourced this-or-that, and the chef/owner is typically following a lifelong dream after “working for the man” in a three-starred establishment elsewhere. Houston has a plethora of these impressive eateries—places that have earned their “local classics” status through the test of time. A new addition to that list is Nobie’s, a five-year-old Montrose establishment that was recently named Restaurant of the Year by CultureMap Houston. Located in an unassuming 1930s bungalow on Colquitt Street, Nobie’s offers seating for just 40 patrons. The charming windows, warm wood floors, and subtle architectural touches are original to the home and create a casually elegant impression. The U-shaped bar and banquettes complete the soft vibe. Nobie’s is named after chef Martin Stayer’s 66 SEPTEMBER 2021 | OutSmartMagazine.com
Nonno’s Bolognese grandmother, who is a lifelong Houstonian. “We wanted our place to be just like Nobie’s,” owner and manager Sara Stayer says. “She’s the warmest, kindest person, and an amazing host. No one is ever a stranger to Nobie.” Sara met Martin while they were working together at a restaurant in Chicago. They soon discovered many mutual interests, including their dream to open a small, exceptional restaurant in a community that would appreciate it.
Martin trained at the Western Culinary Institute and had spent several years in the kitchens of Michelin-starred restaurants in Chicago. When he returned to his hometown of Houston in 2016, he and Sara decided it was time to pursue their dream. Today, Sara acts as Nobie’s general manager and sommelier. She has assembled a brilliant wine list combining depth with unique varieties at affordable price points. The wines also complement Nobie’s unusual menu offerings. And the menu is indeed uncommon; Nobie’s bills it as “New American” dining. What is that, you wonder? “That’s the cool part,” Sara explains. “Like Americans themselves, New American dining could be anything. It can be from anywhere. We have so many wonderful influences and options to work with, particularly here in Houston.” Martin’s menu is dedicated to the freshest, locally sourced produce, seafood, and meats available, so his 20 or 25 menu items—including the vegetarian and vegan options—are constantly changing.
