No Va is a Standout on Rainey Street

01.10.2014 by: Leah McGarry
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You can’t help but notice the modern, two-story building on Rainey Street that stands out from the rest of the smaller historic homes.  No Va actually translates from Spanish to “it doesn’t go,” which is exactly what Brad Sorenson was going for when he started the restaurant in 2013. 

Exterior of No Va on Rainey Street (Photo via No Va Facebook page)

If you’re a Food Network junkie, you might remember Sorenson from both Next Food Network Star and Chopped.  Even if you’re not a regular viewer, you’ll enjoy his adventurous culinary style and interesting take on classic dishes.

We started off our night with the Shankenstein, a playful name for their version of a pork and beef terrine fried with a crispy shell.  The meat fell apart right on your fork, and even the greens served on the side were delicious. 

  

Shankenstein - fried pork and beef terrine

For our main course, we tried the bacon and egg pasta.  The noodles were covered in a rich parmesan cream sauce that became even richer when we broke open the perfectly cooked soft-boiled egg.  Topped with crispy bacon bits, this meal was definitely a sinful choice.

      

Bacon and egg pasta

We also tried the braised short ribs with acorn squash puree and Brussels sprouts, again with meat so tender it fell right off the bone.

        

Braised short ribs with squash puree and Brussels sprouts

Even after all these decadent choices, we couldn’t resist trying their signature dessert – blueberry donut holes with lavender frosting.  They are the perfect size for sharing and just the right amount of sweet after a heavy meal.

            

Blueberry donut holes with lavender frosting

The restaurant also has a bar menu served till midnight, featuring tacos, pizza and mac and cheese.  Once the weather warms up, we’ll definitely be back to enjoy their patio, bar food, and a few of their inventive cocktails.  

{No Va Official Website}

TAGS : Downtown , NO VA Kitchen & Bar