Based on 138 reviews, the restaurant has received a rating of 4.7 stars. Price
✔️ Dine-in ✔️ No takeout ✔️ No delivery
Address:
1405 Clay St, Cincinnati, OH 45202
Phone: (513) 384-3597
Social Profile: 
Hours
| Monday
(Labor Day)
|
Closed |
| Tuesday | 5–9 PM |
| Wednesday | 5–9 PM |
| Thursday | 5–9 PM |
| Friday | 5–10 PM |
| Saturday | 5–10 PM |
| Sunday | Closed |
Menu Photos
Photo Gallery
Order and Reservations
Reservations: opentable.com
Reviews
Kathryn Waligura
Really good food!! The sides and desserts were amazing. The turnip root vegetarian plate was super flavorful too..it’s hard to find good, innovative vegetarian options but this place had it. We ordered some apps from the raw bar too which was the only thing I found to be underwhelming for $50 bucks, but everything else was great. We loved the open kitchen too.
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Daniel Morgan
The ambiance and the chance for complete relaxation – Outstanding! Jerk rabbit was really, really good. Crawfish a bit of a downer. Brussel sprouts, cornbread excellent. If you’re looking for a fun and different experience, this place is fabulous!!! Oh and Ghetto Boys cocktail works.
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Heidi Connolly Hanks
Beautiful restaurant, friendly and knowledgeable service, amazing menu, excellent food. We had crab claws, fried green tomatoes (w pickled shrimp!), gazpacho with cocktails. Then, rabbit and mahi en papillote for entrées. Finally, cheesecake and peaches and cream for dessert. Wednesday’s special offered half-priced wine bottles before 7 pm. Our server recommended a red blend that was great and he thoughtfully packed it for us to take when we didn’t finish the bottle. The bold wallpaper and historic architecture in the restaurant make for unique and pretty décor. We were here for our 15th wedding anniversary. We look forward to returning soon. Nolia Kitchen is a joy—chef, staff, food, drink, space.
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Grant Donnelly
The food is 5 stars dropping a star here because there are some areas for improvement with the service.
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Kristina Warnaar
Nolia is such a vibe. It is a fairly small place making it perfect for an intimate but non-stuffy dinner atmosphere. We got a cocktail and mocktail and both were delicious. The hamachi crudo appetizer was UNBELIEVABLY good. The ingredients of every dish were so intentional and made for a great food experience. The food on the red plate is a dessert, it was amazing and very different from traditional offerings!
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Quintin Coppola
We decided to try Nolia after seeing who made the list for the James Beard semifinalists.
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Ronald Keith La Niear
We celebrated our 20th wedding anniversary at this restaurant that we have heard so much about; it didn’t disappoint! The food was TOO DAMN GOOD: jerk (that’s a rabbit y’all), pork belly, (and that’s a crab) boulette, black eyed peas, and skillet cornbread with Steen’s crane syrup. The latter reminded me of my mama’s silver dollar size skillet cornbread. Oh, the drinks were top notch as well: one Big Tymers and a glass of Brown Estate (red blend). We can’t wait to see the next menu.
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Tanvi Jagtap
[Review of Apr 2023 menu] The decor is gorgeous; the wallpaper had me taking selfies before we ordered drinks. The cocktail menu is efficient. I had the Big Tymer’s cocktail, a tall glass full of gin and (house made) blueberry mint syrup. I had two, and nearly everyone at our table also ordered seconds of their drink.
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Mitch Hill
Food was great, every member of our relatively picky party of 6 really liked their food. They do things differently here, the blackened ham, beans and cabbage sounds like a simple enough dish, but the chef really elevated every component, making it memorable. Menu is updated often. Service was very attentive yet relaxed and fun. If you like top quality food in Cincinnati you need to check it out.
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Ryan Marquis
This is my favorite restaurant in Cincinnati right now. I cannot say enough good things about this place. We don’t eat out a lot because quality is usually not up to par. But that was not the case here. Everything we ate was amazing flavors and well balanced. Lots of play with pickled items for the spring menu.
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