Executive Chef Tajeh Porter brings her vision for Nura's dinner menu to life with a mix of small plates, hearty entrées, and inventive desserts—all showcasing bold flavors and a dedication to local sourcing. New American fare infused with Indian ethos reflects the team's diverse backgrounds and fosters a culinary affair rooted in community.
The 'Braised Lamb,' paired with juniper, charred cabbage, and mustard jus. Chef Porter's technique, marinating and then searing the lamb, yields a meat that resembles a steak in presentation but is beyond tender, irresistibly falling apart as soon as it's sliced.
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