NOA Cafe is an intimate neighborhood gem that demands every foodie's attention. Born in Israel and rooted in her Mediterranean background, Chef and owner Adi Karfri is charming and welcoming. Her cuisine is best described as Mediterranean-Asian fusion. Showing a fascination with Asian cuisine, she has traveled abroad to study its complexities. Adi uses fresh ingredients that change seasonally, and the quality of choices and her creativity are reflected in each dish. The restaurant is a three-year-old offspring of NOA Catering, an event catering business she's owned for the past ten years.
NOA, the cafe's atmosphere is relaxed, warm and rustic. Outdoor seating is also available in a comforting landscaped patio.
Left: Interior | Right: Patio seating - Photos by Ed Fisher
Meals at NOA reflect both a laid back and sophisticated palate. A generous offering of daily specials is presented alongside a dinner menu of starters, salads, house specials, pastas, entrees, and desserts. A delectable sandwich selection is also available at lunch.
Our table of four embarked on a culinary path with three starters offered that evening.
Left: Beet salad | Right: Chicken souvlaki - Photos by Ed Fisher
Fried goat cheese and beet salad was a generous portion of field greens, craisins, and walnuts lightly dressed and topped with carefully arranged roasted beets, spheres of golden goat cheese, and grilled bread.
A chicken souvlaki skewer was served atop an arugula salad with notes of lemon and a traditional tzaziki sauce. Exquisitely tender chicken cubes were marinated and grilled to perfection.
Left: Sniye | Right: Lamb shank - Photos by Ed Fisher
Our third starter, sniye, was a standout item. Ground lamb was served with seared peppers and fennel, topped with tahini. This dish was uniquely prepared, with a robust flavor.
We had our server reserve the last lamb shank for our shared entree, a decision that our group unanimously applauded. A generous portion had been braised in a red wine reduction for hours, which yielded a rich caramelized color and succulent tenderness. Lamb was served atop cheesy porcini polenta, which was a perfectly smooth and creamy complement.
Left: Pad Thai | Right: Apple crisp - Photos by Ed Fisher
Pad Thai was carefully constructed with rice noodles, egg, carrots, cabbage, bean sprouts, peanuts, and scallions with a drizzle of sriracha. Fresh lime became the perfect juxtaposition of tart and piquant. Protein add ons on this dish can include chicken, shrimp, or tofu.
For dessert, an apple crisp arrived with a tower of ice cream, whipped cream and a caramel drizzle. It was a sweet finish to a savory meal.
NOA Café, 2711 N.E. 2nd Avenue, Miami, FL 33137.
Call 305-573-2557. Reservations accepted.Hours:
Monday through Thursday, 11:30 a.m. to 10 p.m.
Friday through Saturday, 11:30 a.m. to 11 p.m.
Sunday brunch, 11 a.m. to 4 p.m. Dinner, 4 to 10 p.m.A selection of beer and wine is available.
