Nada
Located right in the heart of the Arena District, Nada’s bright storefront and cozy outdoor patio are hard to ignore. And why would you want to? With a menu full of Latin-inspired, house-made offerings you’d be silly to just walk by. As we turn the corner into spring and summer, and the Ohio weather starts to cooperate with us a bit, you’ll want to add Nada to the top of your list of restaurant patios to visit. And don’t waste any time, either — the sooner you get a Nadarita in your hands, the better.
As if the house-made, freshly fried tortilla chips weren’t enough, Nada’s salsa trio comes with three delicious, but vastly different, salsas: the fire-roasted tomato ancho salsa, tomatillo verde cruda salsa, and the habanero “kreeper” salsa. Despite my best efforts, I could not stop eating these chips. I’m going to start a support group for people who can’t help but fill up on chips and salsa anytime it’s offered. I really tried to pace myself, but when faced with not one, but three salsas, can you really blame me for my lack of willpower? The ancho salsa stood out as my favorite — it was well-balanced with fresh and smoky flavors, and accented with just a twinge of a heat. The verde salsa was fresh and piquant, with a heavy cilantro taste. And, yes, I’m one of those people that can’t do cilantro. But for all you cilantro lovers out there: this is the salsa for you. Last but certainly not least, the “kreeper” salsa, which had to have gotten its name from the way the spice creeps up on you. Don’t let the spice scare you, though — it gives you an excuse to order a Nadarita to keep the heat at bay.
Since tequila is one of the only liquors that doesn’t make me sick, I consider myself somewhat of a margarita aficionado. And sure, I can be a little judgy when it comes to specialty margs. That said, Nada’s house margarita, or the “Nadarita,” gets an easy 10 out of 10 from this critic. They make theirs with a house-made tangerine triple sec, agave, and El Jimador Blanco; which inspired a quick Google search that looked something like “homemade triple sec recipe.” I’m convinced that’s got to be the key to the perfect marg, since Nada seems to have achieved perfection here. If I find a way to achieve this level of perfection at home, I’ll be sure to let you all know.
The carne asada tacos are served with charred tomato salsa, crema, pickled fresno peppers, and chihuahua cheese. I was excited for the slow-roasted carne asada, but found the flavors of the meat were masked by the crema and cheese. The tomato salsa was lost among the other toppings, and I really wanted more of the pickled fresnos to contrast against the fattiness of the crema and cheese. I didn’t dislike these tacos, especially after I took off some of the toppings to get to the beef, but I’d like to try them again on a night when the chef is a little more restrained with the dairy products and more liberal with those tasty pickled fresnos.
Aiming to round out the meal with another Latin classic, we finished up with the tres leches. The cake was surprisingly light, surrounded by a red berry compote, topped with whipped cream, and sprinkled with cinnamon almonds. This dessert screams “summer.” Fresh and not over-complicated, indulgent but not heavy, the tres leches was a great way to end the meal without straying into the territory of being too full.
Nada has five locations, with two in Ohio; and you don’t want to miss the one right here in Columbus. Situated on the corner of W Nationwide and John H McConnell Blvd, it’s a great place to relax, and an even better spot for people-watching in the Arena District. As the weather starts to warm up and outdoor patios fill up all over town, you’ll want to head over to Nada’s website to make a reservation and get your spot. The refreshing margaritas and freshly made tortilla chips will pull you in, but the Latin-inspired entrees and tacos will keep you coming back all summer long.
