New Restaurant: The Nash and Off Cut Bar
Michael Noble’s latest restaurant revives a historic space with contemporary culinary style
Photographs by Andrew Guilbert
Inglewood’s historic National Hotel, built in 1907, once housed transient railroad workers and served as a district tavern. Thanks to The Nash and Off Cut Bar, the hotel’s first floor will once again open its doors to the local community.
The new restaurant is the brainchild of Michael Noble, also the head chef of Notable restaurant, and presents a dining experience that highlights the venue’s roots in the community.
“We wanted to honour the history of this building and this neighbourhood,” says Noble of the design concepts executed by Sarah Ward of Sarah Ward Interiors. The classic style and heritage colours that make up the Nash’s open dining area are fun nods to the site’s past, while a black and white map of Calgary on the far wall, and the hanging globe lights spread throughout the venue, create a sense of nostalgia while still being contemporary.
The main dining room in the Nash.
The dining area’s counterpart, Off Cut Bar, shares this sense history. The bar has a slightly seedier ambiance, with sepia-toned photos of Calgary convicts lining the far wall and tables made from radiators and reclaimed boxcar wood. Patrons can take their pick from a selection of wine, spirits and beers as well as appetizers. Unlike the Nash, Off Cut Bar will never take reservations, ensuring it maintains an authentic bar vibe.
Seating in Off Cut Bar.
While the location may be as old as they come for Calgary, the menu will be filled with new and rotating items to please any palate, ranging from classic rib-eye steaks and fire-cooked racks of pork to ganache with candied carrots and beetroot and goat cheese salads.
“If someone fancies themselves a foodie, they’re going to be entertained. If someone likes a good burger, they’re going to be entertained,” says Noble. “It’s that simple.”
And with everything from the burgers, buns, sauces and syrups all made in-house, there’s no doubt of the quality that goes into each meal.
Ocean Wise grilled Pacific octopus with chorizo, confit potatoes and avocado.
Noble’s ultimate goal, he says, was to create a comfortable space where all would feel welcome. Noble believes he’s in the business of people, and just happens to serve food.
“I want this to be a place where people connect,” he says. “That’s all that really matters.”