Today Ms. Untz Untz provides the Nombe chronicles, brimming with fine descriptive words for chef Nick Balla, his food and the ownership and vibe of this eight-month-old Mission izakaya. She decides: "Nombe is playfully Japanese, and very personal." And in summary: "Everything about Nombe is generous — the choices, the portions, the sake pours, the hours, the spirit of the staff. Ballo’s [sic] cooking satisfies like soulful comfort food, but is full of surprises, a very unusual combination." [Examiner]
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