The Nash Restaurant & Off Cut Bar
3.7/5
Open until 10:00 pm
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Location
The Nash Restaurant & Off Cut Bar welcomes you to their establishment. Explore a menu offering barbecue, smoked meat and a brunch menu, priced at 26$ to 60$. Their bar is the perfect spot for after dinner drinks. They provide reservations, a take-out menu and live entertainment and are open late from Tuesday to Sunday. You can get there not only by car but also by bicycle and public transit and can pay by American Express, Interac, MasterCard and Visa. more... See more text

Cuisine type

  • Canadian Cuisine,

Dishes

  • Brunch,
  • Barbecue,
  • Smoked Meat,

Features

  • Take-out,
  • Reservation,
  • Restaurant With Live Entertainment,

Products and Services

  • Restaurant,
  • Bar,
  • Hotel,
  • Alcohol Serving,

Languages Spoken

  • English,
Location
925 11 St SE, Calgary, AB T2G 0R4
Useful Information

Opening Hours *Holiday hours

Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Verify with Merchant

Rates:

  • $26 To $60,

Methods of Payment:

Meet the owner

Chef Michael Noble knew that he only ever wanted to operate two restaurants. He launched Notable in 2010, which quickly became one of the hottest casual-fine-dining tickets in town, with reservation lists for the Montgomery-area eatery often weeks deep. He wasn't actively looking for another venue to open that future second restaurant – the venue sort of came looking for him.

Michael was approached by the Kerr family – owners of Ansonia Property Management, and huge fans of Notable. Passionate about retaining and restoring historic buildings, the Kerrs were redeveloping the old National Hotel in Inglewood, and had a huge main-floor space in the circa-1907 building that would make the perfect blank canvas for a bold and creative restaurateur such as Michael. The chef was sold on the concept. He signed a lease, and then had plenty of time to develop his vision as the work got underway to shore up the integrity of the old building that had seen better days, having sat derelict for at least a decade.

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Menu & Prices

STARTERS MENU - The Nash Restaurant & Off Cut Bar

MARINATED BEETROOT SALAD

$15.00

HOUSE MADE CONCHIGLIE PASTA ALFREDO

truffle, crushed walnuts, shaved grana padano

$15.00

SEARED HOKKAIDO SCALLOP & BERKSHIRE BELLY

nero cracker, umami broth, pickled shimejiji

$17.00

CRISPY DUCK LEG CONFIT

vanilla pumkin, rhubarb gastrique, pecans & beddis blue

$17.00

SALAD OF KALE, CRANBERRY & CAULIFLOWER

sauce romesco, crumbled chèvre, toasted almonds

$13.00

HAND CUT ALBERTA BEEF TARTARE

brioche toast, rosemary mustard, egg yolk

$17.00

SHARING FOR TWO

DAILY BREAD BY MATT WILSON

nash made butter

$8.00

SALTSPRING ISLAND MUSSELS

our chorizo, frites, saffron aioli

$18.00

NASH MADE CHARCUTERIE & GARNISHES

smoked, cured, pâté, parmesan loaf

$22.00

FISH

JOSPER OVEN ROASTED SIMPLE FISH

cold pressed organic canola, grilled lemon, parsley salad

MP

SEARED RARE LONG LINE CAUGHT AHI TUNA

veal breast, niçoise garnish, potato beignets

$35.00

BRITISH COLUMBIA SALMON

charred onion risotto, xvoo sabayon, frisee orange salad

$33.00

MAINS

ROASTED DUCK BREAST

pain perdu, bing cherry, josper shallot

$33.00

4K FARMS TAMWORTH PORK TENDERLOIN

white grace soufflé, salsify, vanilla butter poached

$31.00

BRAISED INNISFAIL LAMB SHOULDER

tomato & olive caponata, celeriac purée, chèvre

$33.00

DESSERT MENU - The Nash Restaurant & Off Cut Bar

CHOCOLATE FONDANT

33%, almonds, mandarin sorbet

$15.00

PETIT SWEETS FOR TWO

selection of hand crafed sweets

$22.00

MALTED MILK PANNA COTTA

hazelnut, apple, fennel

$12.00

Lunch menu MENU - The Nash Restaurant & Off Cut Bar

SOUP BY THE BOWL

made yesterday, better today

$13.00

RARE SEARED LONG LINE AHI TUNA

niçoise pickled golden beet, roasted olive tapenade

$15.00

SPICED RED LENTIL & EGGPLANT HUMMUS

basil, charcoal grilled bread, sumac yogurt

$11.00

PULLED ROTISSERIE CHICKEN & HONEY CRISP SALAD

goat feta, toasted pumpkin seeds, champagne vinaigrette dressed

$13.00

PACIFIC SEAFOOD CHOWDER

cheddar biscuit, double smoked bacon, salmon mousse

$11.00

SALAD OF KALE, SUNDRIED CRANBERRY & SHAVED CAULIFLOWER 11/17

sauce romesco, crumbled chèvre, toasted almonds

$11.00

BABY ICEBERG LETTUCE WEDGE SALAD

smoked blue ranch, roasted corn, baby tomato

$8.00

MAINS

GRILLED CHEESE & SOUP

comté cheese, pain de mie, todays soup

$15.00

DIRTY MEATLOAF & CARAMELIZED ONION SANDWICH

havarti, whole grain mustard, baby arugula

` $19.00

REUBEN ON RYE, OUR WAY

dijon mustard, b&b pickles, yukon gold chips

$17.00

SHAVED 4K FARMS PORCHETTA & BRIE

ciabatta bread, basil pistou, pickled red onion

$17.00

HOUSE MADE CONCHIGLE PASTA AMATRICIANA

8 week guanciale, roasted tomato ragout, toasted crumb

$18.00

HAND FORMED CHICKEN RAVIOLI

alfredo sauce, olio, sautéed sweet peas

$15.00

SALTSPRING ISLAND MUSSELS

our chorizo, herbs, frites & aioli

$18.00

PAN ROASTED BRITISH COLUMBIA SALMON

celeriac puree, fingerling potato, lyonnaise garnish

$25.00

Brunch MENU - The Nash Restaurant & Off Cut Bar

SOUP BY THE BOWL

made yesterday, better today

$8.00

LONG LINE AHI TUNA, SEARED RARE

niçoise garnish, golden beet, pickled shallot

$15.00

SPICED RED LENTIL HUMMUS

feta, grilled bread, baba ganoush

$15.00

PULLED ROTISSERIE CHICKEN & HONEY CRISP SALAD

feta, tender greens, pumpkin seeds

$15.00

KALE, CRANBERRY & CAULIFLOWER SALAD

romesco, chèvre, almonds

$6.00

DAILY BREAD BY MATT WILSON 8

nash made butter

$8.00

THE MUST HAVE CINNAMON BUN

$6.00

MAINS

DUCK CONFIT PEROGIES

poached egg, sausage, trufle hollandaise

$19.00

THE HANGOVER BREAKFAST PIZZA

huevos rancheros garnishes

$0.00

FRIED CHICKEN & WAFFLES

rosemary, maple, sweet corn

$17.00

HICKORY SMOKED BEEF BRISKET POUTINE HASH

fresh curds, carolina sauce, mushrooms
add free range eggs (two)

$17.00

HOUSE MADE GRANOLA & BERRIES

highwood crossing oats, fruits, nuts

$17.00

Beverages MENU - The Nash Restaurant & Off Cut Bar

Drinks

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Ratings & Reviews - The Nash Restaurant & Off Cut Bar

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rkgl0892
By

This restaurant had so much potential. Nice atmosphere! Several plates from our table went back to the kitchen. The service was very slow, our waitress was very rude. Manager seemed a bit out of his league. We mentioned to him that we didn’t have the best experience not wanting anything in return and there was no apology all he could say was I wish you would of told me sooner. Poor customer service we will not be back.

Atmosphere: 4/5
Food: 2/5
Service: 1/5
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Dway9462
By

After passing the Nash everyday on my commute to work, I finally decided to give them a try with the wife. We were very impressed by the overall atmosphere and the food was excellent. The only downside was that the service was a bit slow. We'll definitely be back.

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danvarvos
By

While the meat course (flat iron steak) was more tender and favourable than expected, the veggies sang and the dessert well... amazing

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Appears in 16 Smart Lists

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Well known as a casual-upscale lunch and dinner spot in the former National Hotel building, The Nash also serves weekend brunch that’s more relaxed, but just as delicious. The brunch menu is a mix of brunch and lunch-y items including signature weekend dishes such as duck confit perogies with poached eggs and the Hangover Breakfast Pizza, a take on huevos rancheros served as a flatbread.

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Off Cut Bar is part of The Nash restaurant and both are located in what was once The National Hotel, one of Calgary’s most infamous watering holes. Off Cut Bar plays up its history with photos representing the room’s past upon its walls and a drink list full of small-batch spirits and cocktails, including the already iconic Buckskin Sour.

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Settled in Inglewood’s old National Hotel – a site as old as the community itself – chef Michael Noble’s second restaurant writes a new (and decadent) chapter for the 1900s-era sandstone building, adding some modern urban grit to its interior. Watch the chefs prep your dishes with great care with their open kitchen. Start with their pan-seared B.C. halibut cheeks with prosciutto dressing, beluga lentils and josper oven-roast tomatoes. For a taste and feel-good main, try the wood-fired free-range “Happy” rotessorie chicken with buttermilk mash and black garlic.

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