A Fork on the Road

N-O-A Café in Wynwood is just for lunch


If you go

What: N-O-A Catering and Just For Lunch Cafet

Address: 2711 NE Second Ave., Wynwood

Contact: 305-573-2557 or 786-444-1699, noacatering.com

Hours: 11:30 a.m.-4:30 p.m. Monday-Friday

Prices: Soup $4-95-$6.95, sandwiches $8.95, salads $9.95 entrees $10.95-$11.95

F.Y.I: Drop-off catering available to individuals and corporate events

Side dish

Roasted Asparagus with Feta

This recipe adapted from Food.com makes a great side dish with roasted meat or fish with steamed rice or couscous.

1/4 cup olive oil

4 garlic cloves, minced

1 teaspoon lemon zest

1/4 teaspoon red pepper flakes

2 pounds asparagus, woody ends trimmed

4 ounces crumbled feta cheese

2 tablespoons chopped fresh Italian parsley

Lemon wedges

Heat oven to 400 degrees. Heat olive oil, minced garlic, zest, and pepper flakes in a small pan over low heat until garlic is golden and oil is fragrant. Remove from heat and cool. Toss asparagus stalks in the infused olive oil and place in a single layer on a baking sheet. Season with salt and pepper to taste and top with feta. Roast for about 12 minutes. Sprinkle with parsley and serve with lemon wedges. Makes 6 servings.

Per serving: 140 calories (66 percent from fat), 11g fat (3.8 g saturated, 5.8 g monounsaturated), 17 mg cholesterol, 6 g protein, 6.7 g carbohydrates, 3.2 g fiber, 214 mg sodium.


The small café N-O-A has a few tables out front flanked by bougainvillea and is only open for lunch during the week. Inside there’s a white leather couch to wait for a pickup order, several tables and a L-shaped counter with stools where diners can watch the kitchen action. The cuisine changes with the seasons, offering Mediterranean dishes and specials ranging from grilled grouper with lemon and oregano to sweet potato soup with ginger and orange peel.

Israeli proprietor and chef Adi Kafri grew up in Tel Aviv. Her grandparents immigrated from Austria, Russia, and Bulgaria to what was then known as Palestine. Adi had a restaurant in Tel Aviv but came to Miami 10 years ago for a restaurant opportunity with a business partner. After it closed, she starting a catering company and named the year-old cafe for the initials of her daughters, Niv, Omer and Amit. She added a few Thai dishes after taking cooking classes in Thailand.

Fresh focacciacomes to the table gratis, with chipotle aioli dip. Sandwiches made with the bread include tuna salad with olive tapenade and roasted peppers, curry chicken with cranberries, and Buffalo chicken with celery and Gorgonzola spread. Salads are meal-sized. Try the Greek with feta or the mezze, bringing hummus drizzled in tahini, rice-stuffed vine leaves and grilled vegetables such as eggplant, asparagus, peppers and zucchini served with pita.

Entrees are generous and include fettuccine in pesto cream with capers and grilled salmon, crispy rosemary lemon chicken, and salmon teriyaki with ginger and lemongrass, all with a choice of daily sides. Homemade truffles make a sweet end at this low-key spot in an emerging neighborhood with take-out and delivery.

Linda Bladholm is a Miami food writer and personal chef who blogs at FoodIndiaCook.com.

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