SoMinn FOOD & DRINK Review Nolabelle Kitchen + Bar

wner Alexa Swindell operates Nolabelle Kitchen + Bar. The venue is named after her greatgrandmother, Nola Belle (Belle for short), who was a restaurant entrepreneur in downtown Detroit, Michigan in the 1940s and 50s.

After retiring and selling her three restaurants in the early 60s, she purchased a hotel, a cluster of lakefront rental cabins, and her fourth restaurant in Northern Michigan on the shores of Lake Huron.

“My father and uncle were raised working and playing in and around the restaurant and hotel, and while hospitality might literally run in my genes, I’ve always worked in restaurants, starting at the young age of 13. After moving to Mankato, in 2011, I started fantasizing about opening a restaurant to call my own. After several years of daydreaming, I used my busi-

Oness acumen to turn that dream into a business plan, and that business plan into reality, opening Nolabelle in July 2020,” said Swindell.

Some of the key people on Alexa’s team are: Mike Silva, executive chef; Nate Meyer, sous chef; Melyssa Donovan, service manager; Oscar De Leon, kitchen manager; and Lucas Murra, bar manager.

Nolabelle offers a full-service sit-down brunch every Saturday and Sunday from 8 a.m. to 1 p.m., with lunch and dinner served daily.

Some brunch features include Pain Perdu: New Orleans-inspired French Toast made with thick cut ciabatta bread soaked in Grand Marnier and vanilla custard; Avocado Toast, Wild Mushroom, Burrata Toast, Chicken and Waffles; Hand- breaded and buttermilk fried-to-order chicken: Served on top of a cheddar cheese stuffed Belgium waffle, topped with spicy honey; Yogurt Parfait (with a crème brûlée crust), house- made Biscuits with Gravy, Cheesy Grits, Eggs, and more.

Lunch features include soups, salads and sandwiches, such as the house favorite

Schnitzel Cubano, a rustic German take on a traditional Cuban sandwich with shredded ham, pretzel-breaded pork schnitzel, melted brie fondue, stone ground mustard, dill pickles served on grilled pressed ciabatta bread.

Dinner features include Butter Baked Walleye, Spaghetti a La Carbonara, Steak and Frites, Braised Beef Short Ribs, Cajun Shrimp and Grits, Blackened Salmon, to name just a few.

Of course, it doesn’t stop at supper time.

“Most importantly, don’t forget our Butter Cake for dessert: an individual 4-inch cake made with butter cake batter and a dollop of cheesecake in the center, crunchy turbinado sugar crust, house-made whipped cream and sweetened strawberries.” Alexa explained.

Nolabelle highlights seasonal, local ingredients in all of its dishes and specialty craft cocktails, which allows them to update and change the menu a few times throughout the year.

The dogfriendly patio stretches along Front Street, inviting guests to enjoy the spring and summer months in the fresh outdoor air (and be entertained by the pedestrians and passersby frolicking along Front Street). Exceptional Guest Service is one of Nolabelle’s three essen- tial pillars of excellence.

They strive to provide the greatest service possible, from the host greeting each guest at the front door, to the bar and waitstaff, and even the culinary team making guest visits on the floor. Located in the agricultural epicenter of the nation, Nolabelle Kitchen + Bar aspires to deliver traditional American cuisine with a rustic twist, using local ingredients from partners throughout the Midwest and Plains States, including Minnesota, North Dakota, South Dakota, Iowa, and Wisconsin. Alexa and staff feature innovative menu dishes and specialty craft cocktails, without being intimidating.

“In July 2023, Nolabelle celebrates its third anniversary. It still amazes me every day that our exceptional staff continues to love their work and our community so greatly supports us and what we do.

Opening this restaurant was the biggest and most nerve-racking, life-changing risk that I ever considered taking, but after these three amazing years, I would most assuredly do it all over again”— Alexa Swindell.