This week found us lunching and brunching at NoNo’s Cafe on County Line Road, just east of Santa Fe. I don’t know why we don’t go to NoNo’smore often, it’s just minutes away from home, reasonably priced and offers a good menu. I feel very comfortable saying that anyone can find something to their liking on the menu. Food with a New Orleans theme, an atmosphere slightly country-fied, and welcoming hospitality are what you’ll find here.
We’ve been going to NoNo’s since they opened in Highlands Ranch at the old location at County Line Road and Broadway. We especially love to go for breakfast on Saturday mornings for the breakfast burrito. A generous serving of scrambled eggs, green onions wrapped in a flour tortilla and smothered in a delicious creamy sausage gravy. You can also order the burrito with half sausage gravy and half green chili. That’s what I do and it’s sinful and delicious.
My dinner order is consistently the house salad with NoNo’s house made blue cheese dressing. They bottle the dressing for purchase, and I never leave without it. To accompany the salad I order the Shrimp Bisque. I don’t know why it’s so special. Very flavorful.
This week we met our son Sean and daughter-in-law Stacey for lunch at NoNo’s. After carefully studying the menu we decided to start of with an appetizer called Alligator Pears. These are avocados, halved, placed on a bed of lettuce, filled with a special sauce and topped with Parmesan cheese. I love the “special sauce” . It’s a creamy, hot oil mixture which I think is the same sauce they serve before meals as a dipping sauce for bread. I’d love to figure out what it is so I can make it at home.
I don’t know what I was thinking, ordering an Asian shrimp salad at a restaurant who specializes in New Orleans cuisine. But I did and it was very good. I liked the dressing.
The rest of the group had their wits about them and ordered what NoNo’s does best.
Sean ordered Crawfish Pie with Corn Maque Choux. I had a bite of the corn and it was very good. I’ve prepared Maque Choux from Chef Paul Prudhomme’s cookbook “Louisiana Kitchen” and I must say that even though Chef Paul’s rendition is very good, this is more flavorful and interesting. Back to the drawing board, I’ll have to look for and try another recipe.
Stacey had scrambled eggs and cheesy grits. Again, I’ve prepared cheesy grits that beared no resemblence to these. Mydrawing board is filling up.
Bob ordered Chicken and Sausage Gumbo. He hardly spoke for the first half of the bowl. He obviously thought it was great.
We like NoNo’s.
On this day..
- Classic Macaroni Salad - 2013
- Shrimp Remoulade, A Pappas Brothers Texas Recipe - 2012
- Seared Scallops with Pinot Gris Butter Sauce - 2011
- Asian Chicken Salad with Wasabi Dressing - 2010