Sip a signature cocktail at the lively bar (try the sweet, potent Sicilian martini) to steel yourself for an extensive menu of Italian classics. Sure bets: chicken carciofi, baked ziti and the always-generous Pasta Alla Nora, a flavorful mashup of spaghetti, eggplant, ground beef, pesto, tomato sauce and cheese.
The relocated Nora’s still offers its fan-favorite classics, but broadens its appeal with new, grilled items, cooked on a custom Josper charcoal oven imported from Spain. The oven grills and smokes in less time than an open grill and with more precision. It’s one of two in town, and is the pride of the new kitchen, warranting its own menu. The six-item grill menu offers bone-in veal chop, mixed vegetables, provolone-stuffed sausage, chicken thighs, pork belly, and octopus. The octopus — a nod to the groundbreaking dish that Nora’s Wine Bar once served — is tender and charred at the edges, sliced in rounds and laid atop a lemony bed of pureed chickpea, topped with slices of delicate young celery, green onion and parsley. It’s new territory for Nora’s customary menu, but feels as if it’s been there all along.