What are the opening hours?

Monday 5pm - 11pm Tuesday 5pm - 11pm Wednesday 5pm - 11pm Thursday 5pm - 11pm Friday 5pm - 12am Saturday 5pm - 12am Sunday 5pm - 11pm

Nobie's

too loud too dark too good too fun
www.nobieshtx.com
New American tavern with rotating menu. Come early, stay late.
(598)

07/21/2026

A special toast, quite literally, in honor of Spain’s massive W! Pan con tomate made with brioche topped with a medley of tomato soak, cheese, marinated tomatoes, compressed melon, herb salad, and almonds. It’s a summery dish that celebrates freshness, brightness, crunch, and of course, our deep appreciation for Spain bringing fútbol to a celebratory close!

07/16/2026

What makes a special as special as this one? Easy to explain: foie gras torchon, pumpkin seed crust, blackberry demi, and gruyère churro. A sweet and salty treat that's a push-pull between richness and brightness, with crunch woven through for contrast. And you can thank Chef .montoya.ray's brain for that.

07/05/2026

Mitch and Cody are reminding you that the weekend's not over. Neither is your appetite for some good ol' olive oil cake. The fireworks may have fizzled, but this cake? Still fire. Come rest those tired July 4th bums in our seats while we figure out the dinner and dessert part of your night.

This olive oil cake is steeped in a Marsala wine reduction, where the fortified Sicilian wine brings layers of complexity and caramelizes into a perfectly sugary crust. It's finished with a heap of vanilla bean whipped cream. Everything you could dream of to buy you one more day of "I'll worry about Tuesday, tomorrow."

nobieshtx.com

07/03/2026

We’ll be closed on Saturday, July 4th. If you wanna find a piece of us, and will be OPEN!

06/27/2026

, today we say goodbye or rather see you later, to one of the funnest people I have ever had the pleasure of cooking beside. You may not have started Nobie’s, but you have had such an amazing impact and have made Nobie’s what it has become. You may not have learned to cook at Nobie’s, but I feel like you learned to fly. You’re an amazing coach and everything you do will be great. We are so grateful to have had so many amazing meals and memories with you at the helm, Nobie’s will not be the same without you.

Now get out of here, can’t you see we don’t want you anymore? Go back to where you came from! Go on, get out!

-

06/24/2026

WE ARE HIRING! We’re in search of AM AND PM Cooks looking to expand your experience with our team! We’re a family-owned and operated restaurant so you can expect a strong sense of community under our roof.

It will always be a diverse, fun, and safe work environment with competitive pay. Full-time employees are eligible for
health benefits and paid time off.

If you’re looking for growth opportunities and welcome being challenged, send your work experience to:
[email protected]

06/23/2026

Always a classic. Always on the menu. Always the right choice. Always made entirely in-house, right down to the pasta and the 36-hour bolognese sauce.

It's the middle of the week, and if you need a bowl of Nonno’s pasta to save you from the rest of it, our family recipe always guarantees the unwavering, savory comfort of tagliatelle in rich bolognese sauce, showered with too much parmesan.

06/15/2026

Our agenda is simple: give you reasons to order an embarrassing amount of food. Oh, and puns. Lotsaaaa puns. In case you're new here, just know that we always have some large, shareable options on the menu. We're always down to give you a reason to invite a party to the table on any night of the week, especially now that we're open all 7 days a week.

And that's exactly why Winner Winner Chicken Dinner has held its spot as a shareable staple for a reason.

A whole chicken, cured for three days, fried until the skin hits that perfect golden crisp. Served on a silver platter, obviously. Y'all didn't come here to split a salad.
⁠
WINNER WINNER CHICKEN DINNER⁠
- whole fried chicken⁠
- house-made truffle jus⁠
- apple and parsley salad⁠
- beer-mustard condiment⁠
- house dill pickles⁠

nobieshtx.com

06/09/2026

Things that make you wanna Jamón with Your Bad Self: Iberico secreto pork steak, shaved Brussels, egg, tonnato, salsa verde, parmesan, Marcona almonds. Secreto is referred to as the “wagyu of pork” because it pra

ctically melts in your mouth thanks to its insane levels of marbling, and often described as rich and nutty (tbh a lot of us wouldn’t mind being called that too). It’s topped with a shaved Brussels salad and almonds that bring two levels of crunch and texture and bright contrast to that richness from the salsa verde. We give it a final grating of Parmesan cheese before it’s sent out to your table. Oh—and do NOT forget to drag each bite through the tonnato, a rich and creamy Italian sauce that wraps everything in a silky, briny hug!

We’re now open Tuesdays!!! Good way to get into this one before it’s gone!

06/05/2026

Things that make some of you maniacal: 🥧

On the pie roster this Friday night:
- black bottom salted caramel
- lemon chiffon
- pecan brownie
- black bottom passion fruit

06/02/2026

Of course our party tent’s back this year for Southern Smoke Festival 2026 presented by Sysco. We get to join so many other talented industry peers and friends of over 80 chefs and beverage professionals at in Houston, TX on October 3rd.

Each ticket supports , a local nonprofit that supports food and beverage workers in crisis.
This foundation serves as a safety net for our community, offering emergency relief and free mental health services through their Behind You program.

Tickets are on sale now at southernsmoke.org.
We can’t wait to see you there with your party pants on!

2026 Southern Smoke Festival
🗓️ Saturday, October 3rd
📍 Discovery Green
🎟️ southernsmoke.org

05/29/2026

How about a lil Puff, Puff, Pass to start your dinner off 😮‍💨?

Plantains 3 ways: confit, pureed, and curried. They’re sliced and fried hot to order. We make these tostones smashed on the tortilla press made by and dropped them in fryer. The best part is making Nigerian puff puff, HOT AND FRESH. It’s a fry bread snack that’s rounded out with Scotch bonnet aioli that has a lil fiery kick with just enough sweetness to meet it where it lives.

Bread and butter pickled green tomatoes cut through it all, with cilantro and mint to close. Mix, match, eat with your hands. No rules here.

Address

2048 Colquitt Street
Houston, TX
77098

Opening Hours

Monday	5pm - 11pm
Tuesday	5pm - 11pm
Wednesday	5pm - 11pm
Thursday	5pm - 11pm
Friday	5pm - 12am
Saturday	5pm - 12am
Sunday	5pm - 11pm

Website

http://nobieshtx.com/

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