2048 Colquitt Street
Houston, TX 77098 

(346) 319-5919


Tuesday - Wednesday: 5pm-11pm
Thursday - Saturday: 5pm-midnight

We seat guests on a first come first serve basis. We do not take reservations.                          

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

·       Blue Herron Farm

·       Village Farms

·       Texas Olive Ranch

·       Mill-King Market & Creamery

·       Ruthie's Homemade

·       Berkwood Farms

·       Plant it Forward

·       Capra Foods - Premium Lamb

·       Strube Ranch Beef

·       D'artagnan Foods



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 - BW Ver.jpg

Sarah Troxell, Bar Manager

An expert mixologist. The specialty cocktails change frequently. She can find the perfect libation for your palate.




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.

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.

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.

Houston Culturemap: Houston's 14 best new restaurants of 2016. Dec 16

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.   

Houston Culturemap: Where to Eat Right Now: 12 hot new restaurants to try in December. Dec 16

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



Houston Culturemap: Houston's next hot restaurant? Fine dining chef with Michelin-star resumé has big plans Oct 16