Dine with Us
One of downtown Jacksonville’s most popular destinations, Café Nola offers a one-of-a-kind dining experience—serving upscale bistro fare in a relaxed setting.
Make your reservations today by calling 904-224-0113.
Served Monday – Friday 11 a.m. – 2 p.m.
Thursday evenings and during Downtown Art Walk on the first Wednesday of each month
First seating at 5 p.m.
Café Nola offers a number of special brunches during the year. Please check the website periodically for more more details.
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Did You Know?
There is no one named “Nola.” It is short for North Laura Street, where we are located.
Seasonal Recipe from Café Nola
Whip up this tasty meal at home, courtesy of Chef Kathy Collins!
Champagne Poached Shrimp with Roasted Fresno Chili Blood Orange Sauce and Fresh Cilantro
- 1 bottle Champagne or sparkling wine
- 1 tablespoon kosher salt
- ¼ cup sugar
- 1 bay leaf
- 1 pound fresh shrimp, peeled and deveined, tail on (16-20 per pound or larger)
- 1 tablespoon butter
- 2 small shallots, diced
- 1 teaspoon flour
- 4 blood oranges
- 1 Fresno chili, roasted, peeled and diced (jalapeño is fine if you can’t find Fresno)
- 2 ounces fresh micro-cilantro
Combine the Champagne, sugar, salt and bay leaf in a pot and bring to a bare simmer. Add the shrimp and poach gently for about two to three minutes or until the shrimp are pink and have just curled into the letter C. Transfer the shrimp from the liquid and into an ice water bath for three minutes to cool then move to refrigeration. Reserve ¼ cup of the poaching liquid.
Peel one blood orange and cut out the segments in between the membrane to make perfect orange supremes. These will be used as a garnish later. Squeeze the juice from the remaining blood oranges.
Melt the butter in a sauté pan over medium heat. Add the shallot and sauté until translucent, about three minutes. Add the chili and sauté one minute more. Add the flour and cook for another minute until the butter has been absorbed by the flour and it creates a slightly nutty smell. Add the ¼ cup of reserved poaching liquid and the blood orange juice and bring to a simmer. Cook about ten minutes until the liquid has reduced and become slightly thicker. Add the sauce to a blender and puree until smooth. Strain and season to taste with salt.
Spoon a small pool of sauce onto a plate and arrange the shrimp around it. Garnish with blood orange segments and cilantro.
The State of Florida Division of Hotels & Restaurants requires us to remind you that consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
Chef Kathy Collins
Chef Collins is originally from Chicago, Illinois, where she graduated from the prestigious Le Cordon Bleu (CHIC). Chef Collins has been a personal chef both in Chicago and Jacksonville. Locally, Chef Collins was the sous chef at Pastiche in Jacksonville’s historic Avondale and originally served as the head chef at Café Nola from June 2005 until November 2006 (for operators Pam and Bruce Pollett). To complement the Museum of Contemporary Art Jacksonville, Collins showcases seasonal cooking with an emphasis on locally grown and produced foods. She particularly is drawn to the bountiful supply of seafood available on the First Coast. Her Mediterranean-style, Southern-influenced dishes will bring a fresh and innovative approach to the typical southern palate. Local rock shrimp, the freshest available fish, Maple Leaf Farms duck, local breads, artisan cheeses, and fresh greens are staples. Be sure to try Chef Collins’ favorite dishes—fresh made soups, shrimp and grits, and asparagus goat cheese salad.