On the edge of Adelaide’s pretty parklands and the popular East End foodie district, is NOLA, a space set to satisfy all your American foodie and boozy needs.
The old Stag Hotel stables have been given a new lease on life by Oliver Brown, Joshua Talbot, Alex Marschall and Matthew Orman. All four lads came from very different backgrounds, but found common ground over their mutual love of beer. While three from the group have knowledge in aerospace engineering, only Oliver has a background in wine, having studied oenology and viticulture.
Despite the varied backgrounds the team’s passion for food and good times has resulted in a unique and exciting venture. With a focus on southern cooking, NOLA – which is the common acronym for New Orleans and Louisiana – was the perfect name for the venue.
Exposed stone walls bring the old-world Southern American style to the space – a nod to the glorious heritage structures in the East End – while vibrant colours and slick design (thanks to Matiya Maravich of Sans-Arc) bring the venue into the modern bar scene.
The team upholds strong relationships with local suppliers to ensure the concise menu is of the highest standard. Local legend, Richard Gunner supplies the highest quality meat, while Kasim Erkoc specifically grows produce for the team.
The fried chicken is legendary amongst Adelaide’s foodies, while the fried pickles, crocodile and jambalaya make for a deliciously different delicacy to accompany your craft brew. House-made gumbo is a favourite for dinner, but looking past the chicken may prove harder than you thought. If you’re after something sweet to finish, look no further than the Little Apple Pie – Molasse apples, salted caramel, sweet potato, and celeriac custard and French short bread.
In addition to the top quality American cuisine, NOLA provides locals with a chance to sample independent whiskies and craft brews. There are 16 beers on tap, plus one of the larger whisky menus in the city. For a special occasion check out the unique cocktails combinations – the Lady Nola provides refreshing twist on the traditional, mixing Melbourne Moonshine with Amaro Nonino, triple sec, lemon juice, passionfruit pulp and vanilla syrup.
As you enter the space, listen for the tinkle of New Orleans style jazz and blues. You’ll find booths and bar-style seating downstairs, while upstairs gives the option of a more intimate small table setting. A bar on each level means your next drink is never too far away.
When your eyes adjust to the dimly lit space you’ll spot a different scene each night of the week. On school nights, couples huddle over tables sipping cocktails while weekends bring big crowds with an appreciation for local craft brews and a bite to eat.