Our menu changes daily, please click below to see today's menu.
2048 Colquitt Street
Houston, TX 77098
We seat guests on a first come first serve basis. We do not take reservations
Sunday: 4pm- 10pm Monday - Wednesday: 5pm-11pm
Thursday - Saturday: 5pm-midnight
First and last hour of service 7 days a week.
1/2 off Oysters
$5 Wines by the glass, a sherry or a shot and a beer.
We offer a curated and constantly evolving menu of 20 - 25 daily items focus on approachable, albeit innovative, items incorporating seasonal ingredients from land and sea. The restaurant is dedicated to locally sourcing all ingredients with fresh produce from nearby farms and Gulf Coast seafood, which is delivered daily.
Some of our purveyors include:
· Epic Spices
· Blue Horizon Wholesale Seafood & Market
· International Marine Products, Inc.
· Rare Tea Cellar
· Houston Dairy Maids
· 44 Farms
· Animal Farm
· Gundermann Farms
· Painted Hill Ranch
· Village Farms
· Texas Olive Ranch
· Mill-King Market & Creamery
· Ruthie's Homemade
· Passmore Ranch
· Plant it Forward
· Nettle Meadow Farms
· Little Fish Company
· D'artagnan Foods
· D & R Delicacy
· Breadman Baking Company
· Hope Farms HTX
A Houston area native, Chef Martin's grandmother and inspiration.
Sara Stayer, Sommelier and General Manager
Experienced and knowledgable as a sommelier who enjoys finding unique wine varietals from around the world at an affordable price point. Ask Sara to find that perfect glass or bottle to compliment your meal.
Sarah Troxell, Bar Manager
An expert mixologist. The specialty cocktails change frequently. She can find the perfect libation for your palate.
This spring, a tropical breeze is set to roll through Montrose. Nobie’s chef Martin Stayer will be showing off his take on the tiki theme. The Toasted Coconut, a tiki restaurant and bar, will set up shop at 1617 Richmond Avenue.
Get ready to sip on hurricanes on a sunny 1,500-square-foot patio.
Teaming up with Nobie’s master mixologist Sarah Troxell, Stayer’s new spot is all about the island life, with nods to Southeast Asia and the Caribbean.
Montrose’s Best New Restaurants. January 19
First You Feast: Diverse, Playful and All-Around Delicious. (First listing)
This New American farm-to-fork spot from Houston native chef Martin Stayer also shakes bespoke cocktails and shrubs by Sara Stayer (formerly of Chicago’s Big Star and Au Cheval) with a solid vinyl music selection on rotation.
What's New and Awesome in Houston. January 19
Sommalier and general manager Sara Stayer has put together an impeccable list of choices that not only fit every budget but offer an array of options for any meal. And Nobie's isn't satisfied with sameness as new labels find their way onto the carefully curated list. They may not have a massive wine cellar, but what they have is a discerning palette and the recognition that sometimes the best options aren't the ones we know already.
Best of Houston® 2019: Best Wine List. January 19
Sometimes a chef puts together a combination of flavors and ingredients that creates an instant classic. If you’re lucky enough to get a your hands on a plate of chef-owner Martin Stayers’ squid ink spaghetti alla chitarra at Nobie’s, you’ll know what exactly what this means. Swathed in rich, viscous uni togirashi butter, and topped with crispy bee pollen and plump king crab, the visually captivating dish is equally captivating on the palate.
The 13 Best Houston Dishes of 2018. December 18
Delighted by the foie gras nigiri, the Texas tartare, the sweet potato tots, and the lamb kebab. I loved all those things, and overall it was my favorite meal of the year. But the thing I remember most vividly, that I can close my eyes and still taste, is the olive oil cake. It was just sweet enough, moist for days, and topped with a heaping helping of fresh whipped cream.
Houstonia’s Favorite Meals Of 2018. December 18
Sara Stayer, sommelier, Nobie’s: Stayer crafted a great wine list for the cozy Montrose spot and offers New Year’s revelers two recommendations. “I’m a Loire fanatic all the time and sparkling Vouvray has just blown up recently. The quality versus the cost is unbelievable,” she said. Currently she’s loving the Petit Coteau sparkling Vouray, made with Chenin Blanc grapes. The wine’s “high acid, notes of green apple and lime zest” are among the reasons why it’s a top pick, as well as the incredibly affordable price of $20 a bottle.
The team behind Nobie's — chef-owner Martin Stayer, sommelier and general manager Sara Stayer (Martin's wife), and bar director Sarah Troxell — will open a second restaurant in the spring. Dubbed The Toasted Coconut, the new concept will be a tiki-inspired bar and restaurant in the former Maria Selma's/Texas Shrimp Shack space at 1617 Richmond Ave. “It’s going to be fun playing with the bright flavors of the Caribbean and Southeast Asia"
Now, Martin Strayer, Sara Strayer, and Sarah Troxell of Nobie’s are opening their own tiki concept. The Toasted Coconut is anticipated to open at 1617 Richmond Ave. in spring 2019, per a release.
Nobie’s to Open Tiki-Inspired Restaurant, Bar. December 18
Celebrate two years of Nobie’s with a whole week of celebrations through Friday. The new American restaurant’s “birthday week” includes festive dishes, like seafood towers, bone marrow with pickled mushrooms, duck fat hash browns, and Negroni Jell-O shots. Plus, the beet-and-Mezcal cocktail Beet Me Off will return, and patrons can also order birthday cake.
Food News. December 18
Nobie’s bar director Sarah Troxell is prepping for the annual Speed Rack bartending competition with practice rounds every Monday night at Night Heron in Montrose. For $25, patrons may select four cocktails from a list of 50 that Troxell needs to know for the competition, which will be held January 27. Troxell will donate all of her practice round tips to The Rose, a local non-profit that supports breast healthcare for women.
Let's Review: Nobie's. October 18
The playfully worded affordable menu constantly changes in rhythm with the seasons, the bounty from local farms and the catch from the Gulf. It consists of small plates and daily changing entrees. The wine list is an interesting compilation of affordable glasses and bottles of unique varietals curated by Sara Stayer, the restaurant’s sommelier and general manager (see interview below). Her husband and executive chef, Martin Stayer, comes to Houston via several Michelin starred restaurants in Chicago.
Owner and wine director Sara Stayer has put together such a wonderful program there, with a balanced selection of natural, classic, and just-plain-fun wines. I especially loved the groovy California wines she’s serving right now.
And I REALLY loved her self-proclaimed “sliding scale” policy.
On last night’s list, one of my favorite Friulian wines was so generously priced that we thought it was a mistake. When we asked Sara about it, she told us that she occasionally marks down wines that she’s particularly excited about.
How friggin’ cool is that?
Chef Martin Stayer and sommelier Sara Stayer were way ahead of the curve back in 2016, when they converted a Montrose bungalow into a fun, cozy restaurant offering an ever-changing menu of creative Houston cuisine. Bring friends, order a bottle of orange wine, and try the large HOV Lane platter, a seasonal smorgasbord that’ll feed the table with the likes of whole branzino or a chicken dinner. Round your meal out with small plates: chicken liver mousse, foie gras nigiri, and vegetarian bites like French feta with olives and toast.
Montrose earned a coveted spot on the list of quirky meccas for its restaurant diversity, showcased in upscale bistros and head-turning eateries like Nobie’s, Riel and recently opened Chris Shepherd knockout UB Preserv.
With a fresh, innovative menu that changes frequently, Nobie’s has established itself as one of Houston’s finest neighborhood restaurants. This casual-chic eatery is home to dishes like foie gras nigiri, crispy octopus, and curried prawns.
The cook-turned-bartender has shined at Nobie’s, where her cocktail offerings change even more frequently than chef-owner Martin Stayer’s dishes do. Her ebullient presence makes dining at the bar a pleasant experience. While her hopes of dominating the annual Speed Rack competition came up a little short, her frantic practice sessions and devotion to the charitable endeavor won her legions on new fans.
Four times over the past 10 weeks, I’ve made my way to Nobie’s at 2048 Colquitt on Mondays, a day when the restaurant is closed. Why? Well, believe it or not, to drink cocktails and to be one of many patrons helping bar manager Sarah Troxell practice for Speed Rack. Troxell competed in Speed Rack last year and placed third in the regional competition, falling just short of advancing to the national-level finals.
Gwendolyn Knapp chose Nobie's as best new restaurant of 2017.
Grab a seat outside, then dig into excellent seasonal plates and solid booze specials. On Thirsty Thursdays, score half-price bottles of sparkling wine, or swing by on Wednesday for cheap drams of good whiskeys, like Basil Hayden rye and Buffalo Trace bourbon.
Named after chef-owner Martin Stayer’s grandmother, Nobie’s is equal parts contemporary American and vintage chic, with a lot of heart. Stained glass panels and paintings made by family members add to the otherwise warmly sparse décor. And the senior staff is a family affair, too, as Stayer’s wife Sara, a sommelier, curates the wine and program
It’s a no-rules, let’s-change-the-menu-as-often-as-our-whims-demand-it kind of place, where gracious-sized plates are meant to be shared.
Of all the dishes on his debut menu at Nobie's, chef-owner Martin Stayer couldn't have guessed that the pasta with Bolognese sauce would emerge as the restaurant's signature dish. The dish, Nonno's Pasta, is based on a recipe for a classic Bolognese sauce from his father-in-law - his wife Sara's dad, Tom Cortesi, who lives in the Chicago area.
Beat the heat this summer with a little taste of Mexico as Nobie's owner and hef Martin Staye and sommelie-ife Sara have selected the countr of exico for their monthly Tuesdays by the Beach dinner series. This series, which takes place every last Tuesday of the month, provides guest with exclusive menu items that are inspired by a specific ountry in the world. Following the success of Hawaii in June, the couple will hit the Yucatan and Baja for their inspired dishe in honor of Mexic. Diners will be able to select from 6-8 dishes, as well as enjoy beach(y) cocktails.
For a moment, this bite from Nobie's transported me from a bungalow on the western fringe of Montrose to a kiosk in Barcelona's mighty Boqueria market, where just such a seasonal dish might fly off a grill onto your plate. Dabs of aioli and swigs of Txakoli - the sprightly Basque white wine that seems made for Houston's weather - tied up this unexpected package. I was charmed, and I've stayed that way through the thick and thin of my visits to chef Martin Stayer's enormously likable new venture.
Cocktail and shrub-queen Sarah Troxell’s list of daily libations is nothing less than inspired. She offers small batches of homemade, often home-grown fruit shrubs. On each of our visits, we were treated to playful, cheeky names and an intriguing mix of ingredients. Whatever the label, Modern American, Farm to Table, Stayer’s cuisine is uniquely his. Dining at Nobie’s is like going over to one of your coolest friends’ house, sharing drinks, staying for dinner and listening to his records while y’all talk all night.
Feeling a little bit on the dark side today? Lighten up with some punny cocktails created by the Nobie’s team in honor of May the Fourth. The Star Wars-themed cocktails are available at the restaurant only on Thursday, May 4, but if you’re settling in on a galactic movie night or want to drink in honor of the George Lucas empire, you can nerd-out at home using the two recipes shared with us by Nobie’s barchef, Sarah Troxell.
Look no further than newcomer hotspot Nobie’s in Montrose for delicious seasonal fare from land and sea, doting service, and an intimate 250 square-foot patio, with seating for 20, that offers a respite from the hustle and bustle of the city.
Credit for that success goes to chef-owner Martin Stayer's diverse menu, the space's retro style, and the hospitality provided by a front of house staff that's lead by bar manager Sarah Troxell and general manager Dominic Ruiz
Nobie's was selected over Xochi in first round, over Reil in the second round, over Killen's STQ in the third round making to the finals.
Chef Martin Stayer has launched Nobie's. Small plates and entrees with both an American and European flair change weekly. The bake potato bread rocks...as does the vintage stereo system!
Hi-fi audio gear is incorporated into the design throughout. A server said that Strayer provides the records from his personal collection and changes the selection every other week.With an extensive selection of spirits, daily cocktail specials, and menu options that are pleasing to both sight and palate, Nobie’s is sure to provide an enjoyable evening.
The restaurant features a revolving menu of 20 to 25 items, so while you can, you’ll want to start your meal with beer-battered sweet tots paired with harissa spice and goat cheese; Texas tartare made with smoked jalapeño, parsley, capers, deviled eggs and served with toast; and the Thai crispy rice salad topped with shrimp, peanuts, herbs, chili, and lime. The cauliflower piccata served with polenta and Nonno’s pasta — fashioned with hand-rolled pasta — round out the meal.
An added bonus is Nobie’s eclectic playlist sourced from Stayer’s personal vinyl collection and blasted through a vintage sound system. Brace yourself for everything from Johnny Cash to Outkast.
Have a rockin’ good time at Nobie’s where tunes from classic rock to hip hop, played on vintage equipment, get the party started. Oysters by the half dozen ($9), and select beers and wines by the glass ($5 each) are all available during happy hour here (Tuesday-Thursday; 5-7 pm).
The restaurant is named for Stayer's grandmother; diners will see a portrait of Nobie upon entering the space. "I want guests to feel like they have walked into a family member's home, and I think we have accomplished that with the design, which meshes vintage, new and repurposed elements," the chef said.
On a recent visit we sharedthe beef tartar with its not-too-crunchy, not-too-buttery toast accompaniment and the “sweet tots”. These tots have got a bit of heat to them, thanks to a dash of harissa, and they are made from sweet potatoes instead of potatoes. Lining the plate is a whipped goat cheese “spackle” that had us grabbing for leftover toast so none would go to waste. Nonno's pasta is tagliatelle with bolognese, made from scratch daily. The tagliatelle is delicate, and the rustic bolognese sauce is no-fuss and simple. It was pretty much perfect.
With this pick, I’m betting that the best parts of my two meals at Nobie’s will become the norm as the chef Martin Stayer and his team iron out the kinks and refine their recipes. Dishes like chicken liver mousse, loaded baked potato bread, and a raviolo special show such thoughtful attention to detail that I’m confident the blips encountered in a couple other dishes will get smoothed out. Beyond that, the space’s retro vibes gives it a warm feeling that just makes me want to go back for more.
With its wooden floors, shiplap walls, and vintage stereo equipment, this restaurant feels current and welcoming. The space is flexible enough to serve equally well for dinner with friends, celebrations, or even date night. Chef-owner Martin Stayer's menu offers lots of appealing choices, although diners will have to ask the friendly staff to explain what whimsical dish names like "fingerpaint salad" (dip the lettuce in sauce like fingers through paint) or "duck duck goat" (duck confit with goat cheese) mean.
Before Martin Stayer was the bartender at Coltivare, he was working in Michelin-starred Chicago restaurants like L20 and Moto. He is keeping things more casual at Nobie's with sharable snacks and large-format dishes, like a tomahawk steak or a whole stuffed snapper.
“You don’t have to feel like you have to be on your best behavior. It’s a house. I feel like we have that house party vibe where we’re hosting a dinner party. Come in and have a drink and a snack, come and have a full meal, whatever you want to do.” Martin Stayer