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Warm Up! Spanish-Caribbean is on Nao’s Menu Thru Jan. 17


Nao continues exploring new world flavors with the new Spanish-Caribbean menu that is available now until Jan. 17.

This is the third installment in Nao’s Celebration of Cuisines program, following Oaxaca and Peru.

NAO executive chef Geronimo Lopez brings tastes of Spanish-Caribbean to NAO.

NAO executive chef Geronimo Lopez brings tastes of Spanish-Caribbean to NAO.

Chef Geronimo Lopez will take guests on a culinary journey by blending multicultural influences and creating culinary riches full of flavor and history.

The cuisines of Puerto Rico, Cuba and the Dominican Republic are a wild mix of ingredients and techniques influenced by the cuisines of Spain, Africa, East India and China. Guests will be surrounded by and immersed in the music and art of the Spanish Caribbean culture while they enjoy this region’s delicious dishes served with a modern touch.

The special Spanish Caribbean prix fix menu features an appetizer, main course and dessert for $39. The dinner begins with a choice between Conch Fritter & Plantain with lobster veloute and spicy picked garlic; or Shrimp Ceviche “Coco y Mango” with tiger’s milk, gulf shrimp, fresh mango and toasted coconut flakes.

The prix fixe continues with a choice between Roasted Cobia Sofrito with fresh roasted filet, roasted Caribbean peppers and saffron rice stew; or Cubano Crispy Glazed Pork with a tangy citrus glaze, chopped roasted peanuts, black bean puree and slaw and onion escabeche. Dessert is  Zapote Cobbler with Caribbean “persimmon” fruit and fresh cream ice.

Nao’s new beverage manager, Tim Bryand, will be crafting a typical cocktail of the Spanish Caribbean region throughout this installment of the Celebration of Cuisines program. The Dark and Stormy is made with blackstrap molasses rum, velvet falernum, lime juice and house-made ginger beer.

Nelson Millan bongos

Guest musician, Nelson Millan (executive chef at San Antonio Country Club) adds a tropical sound on bongos at recent NAO event.

In the spirit of New World flavors, Nao will continue to introduce a new menu inspired by a Latin American country every six weeks. Coming up, Nao will feature Brazil, Argentina, Chile and Venezuela. Chef Lopez will guide guests through their exploration of cuisines with a culturally inspired culinary tour for each installment.

Located at the Pearl, at 312 Pearl Parkway, Nao is a restaurant and CIA classroom dedicated to the exploration, preservation and celebration of the authentic cuisines, cultures and bounty of Latin America.

Nao is open for dinner on Monday to Saturday from 5:30 to 10 p.m. Nao also offers a farmers market lunch on Saturday from 11:30 a.m. to 2 p.m.; Late Night at Nao on Saturday from 10 p.m. to 2 p.m.; Pop-up Taco Stand at the farmers market on Saturday from 9:30 a.m. to 1 p.m.; and Fire & Ice Happy Hours on Friday and Saturday from 5-7 p.m.

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NAO: A Peruvian Menu Continues ‘Celebration of Cuisines’


Nao’s new Peruvian menu launched Tuesday. Peru is the second in the Culinary Institute of America San Antonio’s Celebration of Cuisines program.

Nao is exploring new world flavors throughout the program, and executive chef Geronimo Lopez’s Peruvian-inspired menu will run six weeks until December 2.

Nao’s Peruvian menu is inspired by the history of Peru and fuses the traditional flavors of Peruvian cuisine with a modern presentation by Lopez.

Guests will be surrounded by and immersed in the music and art of the Peruvian culture while they dine on Nao’s modern interpretation of authentic cuisine and enjoy traditional beverages.

“In Peru we find the crossroads of many cultures that have collided to inspire a culinary-driven society,” said Lopez. “This entitles Peru’s culinary past to a great respect, and I feel honored to take guests on this culinary journey.”

Cocona Ceviche

One style of Peruvian Ceviche

The special Peruvian prix fixe menu features an appetizer, main course and dessert for $39. The dinner begins with a choice between Chupe Seco de Pollo y Quinoa, a traditional Peruvian casserole with corn, quinoa, ajies, peas; or Crab Cause with an aji Amarillo-lime emulsion, purple potato, avocado with amaranth sprouts.

The prix fixe continues with a choice between Arroz de Pato, roasted Duck Magret glazed with aji limo, siyau and honey with Chifa rice; or Mahi Mahi “Sudado” with Peruvian aji broth, yucca and plantain mash, crispy chorizo and heart of palm salad. The evening will end on a sweet note with Lucuma Glace o Tres Leches Sellado.

Hand-crafted by mixologist Steven Raoul Martin, Nao will feature the national cocktail of Peru throughout this installment of the Celebration of Cuisines program. Nao will craft the Pisco Sour made with pisco, lime, sugar, egg white and angostura bitters.

In the spirit of New World flavors, Nao will continue to introduce a new menu inspired by a Latin American country every six weeks. Coming up, Nao will feature Spanish Caribbean, Brazil, Argentina, Chile and Venezuela. Lopez will guide guests through their exploration of cuisines with a culturally inspired culinary tour for each installment.

Nao is a restaurant and CIA classroom dedicated to the exploration, preservation and celebration of the authentic cuisines, cultures and bounty of Latin America. Nao is open for dinner on Monday to Saturday from 5:30 to 10  p.m. Nao also offers a farmers’ market lunch on Saturday from 11:30 a.m. to 2 p.m.; Late Night at Nao on Saturday from 10 p.m. to 2 a.m.; Pop-up Taco Stand at the farmers market on Saturday from 9:30 a.m. to 1 p.m.; and Fire & Ice Happy Hours on Friday and Saturday from 5-7 p.m.

Nao is located at the Pearl at 312 Pearl Parkway. For more information, please visit www.NaoRestaurant.com. Follow Nao on Facebook @NaoRestaurant and on Twitter @NaoRestaurant.

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