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Café Nola

414 South Second Street
Philadelphia, Pa.

Café Nola

-- thats NO for New Orleans and LA for Louisiana --
was founded a dozen years ago just before the Paul Prudhomme Cajun craze swept the country.

Proprieters Judy DeVicaris and Bill Curry thought that the cuisine and fun atmosphere of New Orleans were a perfect match for South Street, Philadelphia's entertainment and night life district. "We wanted a great cuisine that could be enjoyed without being pretentious."

Because of it's great success, Cafe Nola has added two dining rooms and a second bar during the ensuing years. The restaurant has also expanded it's culinary horizons by adding the Creole food of the Caribbean to it's New Orleans repertoire. The present menu cover by Diane Zats (sorry webbies, no scanner yet...) reflects the restaurant's tropical culinary world.

Although the main thrust of Nola's menu is Creole (the refined, haute cuisine of the city), there is an abundance of Cajun specialties featuring French Acadian rustic touches. Under the tutelage of Terry Thompson, noted author and authority on the culinary history of New Orleans, we have created a menu of truly authentic dishes faithful to this dual heritage.

The menu has also been influenced by contributions from the famous Book and the Cook authors who have been our guests over the years.*
You'll even find a touch of the Orient in our delicious nightly specials!

Although many of the foods are spicy, Nola's menu has many dishes without the "firy fun of peppers".
If you are on a restricted diet, just tell your waitperson and our chef will happily create a delicious dish within those restrictions. The chef also welcomes vegetarian requests.

Please refrain from cigar, clove cigarette or pipe smoking.

*Book and the Cook guest chefs: Terry Thompson, author of "Cajun and Creole Cooking"; PBS stars Natalie Dupree and Jeff Smith ("The Frugal Gourmet"); John Folse, of the restaurant "Laffites Landing"; Norman VanAikin, author of "Feast of Sunlight"; Hugh Carpenter, author of "Pacific Flavors" and "Chopstix"; Linda Gassheimer, columnist of the Miami Herald, and author of "Keys Cuisine"; and Kevin Graham, executive chef at the Windsor Court Hotel in New Orleans and the author of "Simply Elegant".

Wines By The Glass


Piper Sonoma '89 - 6.75
Freixenet Cordon Negro - 6.75


Pouilly Fuissé, Château de Tracey - 7.50
Gewurztraminer, Gundlach Bundschu - 4.25
Groth - 7.00
Sterling - 6.25
Gallo, Copper Ridge - 4.00

Sauvignon Blanc, Jacob's Creek - 4.50
White Zinfandel, Sutter Home - 4.00
Sauternes, Château Suduira - 13.00

Cabernet, Simi - 6.00
R. Monddavi, Woodbridge - 4.25
Merlot, Sterling - Three Palms - 6.50
Columbia Crest - 5.25
Beaujolais, Château de La Chaize - 5.25
Medoc, Château Greysac 5.00
Bottled Waters
Ty-nant, sparkling, 10 0z - 2.50
Evian, still - 1 litre 2.50


Sparkling Balloons
Sparkling white wine
with fruit essence liqeurs over ice. 5.00 Pink: Chambord
Orchid: Cassis
Blue: Curaco
Orange: Cointreau
Green: Midori

Cafe Nola's frozen version of the
famous Venetian white peaches and
champagne cocktail. 5.25

New Orleans' answer to the Manhattan.
Made with rye & pernod.
Another "Best of Philly". 4.50

The New Orleans' classic
blend of dark rum and passion fruit. 5.00

The award-winning classic Margarita,
made with freshly squeezed lime juice. 4.50

Margarita Primo
Sauza Conmemorativa tequila and Cointreau
Make this classic even more memorable. 5.75

Nola Pink Lemonade
Delicious House invention with vodka, fresh lemon
juice and sugar plus a splash of raspberry liqueur.
Served Margarita-style in a sugar-frosted glass. 4.75

Fresh Mint Julep
"Best of Philly" a slow sippin' classic. 4.50

Scarlet O'Hara
Lots of Southern Comfort & cranberry juice, one of
these and you're "Gone with the Wind". 4.00

Rhett Butler
Southern Comfort, cranberry juice & lime juice.
"Frankly , My Dear, you won't give a damn". 4.00

Cajun Martini
Fiery peppered vodka and a dash of vermouth. 5.00

Fire & Ice
Our wonderful Bloody Mary made even hotter with the addition of peppered vodka. 4.50



Garden District Salad
Twelve greens tossed with a choice of fresh herb or toasted almond and garlic dressing 4.50

Caesar Salad
with Cajun Fried Oysters

We add five golden-fried oysters to this classic California-italian salad. 9.50

Without the oysters. 6.75

Central Grocery Salad
A fresh spinach salad composed of roasted peppers, artichoke hearts, the best sundried tomatoes and Gorgonzola cheese, with a champagne viniagrette dressing. 6.75


Cold Seafood Sampler
Three each of our oysters and clams on the half shell, plus three shrimp in the shell with our zesty cocktail sauce. 8.95

Mississippi Mousse
Smoked catfish mousse served with cayenne toast

Oysters on the Half Shell
six for 5.95 * dozen for 9.95

Clams on the Half Shell
six topnecks 5.95 * dozen topnecks 9.95

Spicy Shrimp Boil in the Shell
with our exclusive spicy cocktail sauce
five for 6.95 * ten for 11.95

Jumbo Shrimp Remoulade
Peeled shrimp cocktail with Creole remoulade sauce served on a bed of lettuce. A New Orleans favorate.
six for 8.50

Spicy Crawfish Boil
(when available),
served with our exclusive spicy cocktail sauce
dozen for 5.95



Gumbo Ya Ya
Selected as one of Elaine Tait's "ten best dishes of 1989" with chicken, andouille sausage and okra. We make this gumbo the "old fashioned way" with a painstakingly hand-stirred roux. 6.50

Soup du Jour
Choices from our Caribbean, Cajun & Creole repertoire that includes Bahamian conch chowder and our famous Cuban black bean soup. 4.95


Cajun Calamari
Calamari rings dipped in our Cajun batter, deep fried and served with creole bearnaise. 4.95

Red Beans & Rice
Louis Armstrongs favorite, served with sausage. 4.95

Cajun Glazed Mushrooms
Cooked in butter, spices and an inordinate amount of cracked black pepper. Used as a garnish on all blackened entrees. 4.50


Cajun Popcorn
This golden, deep fried delicacy is served with a sherry remoulade sauce
Rock Shrimp 7.95 * Crawfish (when in season) 8.95

Typhoon Shrimp
Crispy! Crunchy! Whole shrimp wrapped in won ton skins, deep-fried and served with Kim's dipping sauce. 6.95

Angels on Horseback
Tender oysters wrapped in bayou bacon, breaded and deep-fried to a golden brown. Served on a Creole bernaise sauce. 6.50

Acadian Barbecued Shrimp
Our Specialty! Shrimp, sauteed in the shell for more flavor, with cracked black pepper, herbs, lemon juice and butter. 8.50

Acadian Crabmeat Tart
A buttery tart filled with sauteed crabmeat and aromatic vegetables with a spicy Creole Bernaise sauce. 7.95


New Taste Thrills from 1994's Book & the Cook
*Try these hit dishes from our recent visit by New Orleans Chef, Emeril Lagasse

*Smoked Salmon Cheesecake
Smoked salmon and Gouda cheese combine to make a savory cheesecake, garnished with green onion coulis. 8,95

Lobster Fritters
Lobster pieces in a Caribbean-style batter, deep-fried and served with a conch tartar sauce. 7.95

Cajun Crawfish Popcorn
A golden deep-fried delicacy is served with a sherry remoulade sauce. 8.95

Cajun Charcoutiere
Chicken liver pate (with the added crunch of spicy pecans) and goat cheese garnished with sun-dried tomato relish, served with cayenne toast. 7.95


Soft Shell Crabs are Back!
Choose them one of these three delicious ways.

Sauteed with butter, garlic, white wine & fresh herbs, served with asparagus. 21.00

A spoken special from Cafe Nola's creative repertoire. 22.00

Crispy, golden, deep fried with tartar sauce and cajun waffle fries. 19.50

Heartwise Grilled Fresh Fish
Grilled simply with olive oil and fresh herbs. (Please add 1.00 for blackening)

Mahi Mahi 17.95
Salmon 18.95
Tuna 18.95
Fish du jour (Market Price)
Farm-raised Catfish 16.95

*Pinenut Crusted Chicken
with a roasted poblano sauce of peppers, onions & garlic. Garnished with tortilla crisps. 18.95

*Tamarind Glazed Doublecut Pork Chop
chargrilled and served with a green mole sauce of chile peppers, nuts and spices. 18.95

*Saute of Portobella Mushrooms over Angel Hair Pasta
Meaty, rich in flavor, mushrooms are served with a smoked plum tomato sauce. 16.95



Seafood Jambalaya
Our best selling entree is selling better than ever!
A feast of spicy rice, chicken, sausage, shrimp, oysters, clams & mussels. 19.50

Pasta Jambolaya
This new New Orleans version of the classic jambalaya features chicken, andouille sausage and shrimp over saffron-flavored linguine. 18.95

Blackened Redfish
The cause celebre of American Regional cooking. A fresh filet is bathed in a special herb butter and seared in a white hot skillet. When redfish is not availabel we substitute mahi mahi. 18.95

Molassas & Rum~painted Salmon
Spicy hot, filet of salmon is cooled down with an exotic banana salsa. 22.00

Shrimp Creole
Cooked to order for freshtaste and a scampi-like texture. A New Orleans classic shrimp dish with a piquant sauce over rice. 19.50

Coconut Shrimp Tropicana
Butterflied jumbo shrimp with a light beer batter dipped in long shred coconut and deep fried in peanut oil. Served with a sweet & sour dipping sauce and hushpuppies. 17.50

Cajun Farm~Raised Catfish & Hushpuppies
Our famous mustard batter adds zip to golden fried, farm raised catfish. 15.95


Blackened Cajun Prime Rib
Slow Roasted prime rib is chilled overnight to set the flavors and then carved from the bone, coated with cajun spices and seared in a white-hot skillet. 21.00

Filet of Beef Jack Daniels
A filet of tenderloin au poivre with Tennesee bourbon. 20.50

Filet of Beef Diamond Jim
Served on a bed of crispy-fried leeks with herb butter or blue cheese butter. 19.75

Honey and Whiskey Baby Back Spareribs
The best of East and West (and the South) meet in the hit of our '92 Book & the Cook menu. Our gues chef, Eileen Yin-Fei Lo, and Cafe Nola's kitchen collaborated on this inscrutable flavor. 17.95

Coffe Laquered Duck
Our rendition of Kevin Graham's (chef at the Windsor Court Hotel, New Orleans) wonderful duck recipe! Glazed with orange, honey and coffee liqueur. 21.00

Blackened Lamb Chops
A blackened half-rack of lamb served with a jalepeno-flavored mint sauce. 22.00

Chicken Nola
Plump, tender breast of chicken topped with whole shrimp, fresh mushrooms, herbs and spices in a brandy cream sauce. 18.75


Southern Pecan Pie with fresh whipped cream 4.25

Bananas Foster with bananas flamed in rum over ice cream 5.75

"New Fashioned" Bread Pudding with rum sauce and whipped cream 4.00

Dark Chocolate Mousse with a hint of Kahlua 4.25

White Chocolate Mousse with a hint of Grand Marnier 4.25

Baily's Dark Secret award-winning chocolate mousse cake made with Baily's chantilly cream 5.00

Creme Caramel a classic baked custard dessert 4.50

Peanut Butter Cream Pie with a graham cracker crust, a favorite New Orleans dessert 4.50


Peaches & Cream our French Market Coffee with Peach Schnapps 5.75

Cafe Nola made with Praline liqueur and whipped cream 5.75

Irish Coffee classic, traditional San Fransisco treat with Irish Whiskey and whipped cream 5.75

Café Nola
is open for
10:30 a.m. to 2:45 p.m.
Late, Light Lunch served from 3 p.m.

5 p.m. to 10 p.m.

Noon to 3 p.m. Sorry, Closed for lunch on mondays

5 p.m. to 11 p.m.

Hurricane Alley Bistro Menu & Raw Bar
available until midnight on weeknights and until 1 a.m. on Friday & Saturday

Both Bars are open until 1:45 a.m. every night
All Major Credit Cards Accepted * Gift certificates Available

328 South Street * Philadelphia * (215) 627-2590

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