Arne beat me to the punch the next day by checking Nosh out with a friend and getting the Reuben without me, so I didn’t get to taste it. He raved about it, though, and I can hardly wait to try one myself. Anyway, when we went back together, it was for breakfast. We shared two dishes: vegetable hash and pastrami and eggs.
The hash was a wintry dish featuring cauliflower, Brussels sprouts, broccoli, potatoes, and sweet potatoes, topped with two fried eggs and served with excellent rye toast and jam. Like the soup, it needed a sprinkle of salt to bring out the flavor. Though I prefer my hash to be more integrated than this one – all the elements stay pretty distinct – it’s a really good vegetarian breakfast option. And great as a complement to the decadent pastrami and eggs. Moist, smoky, and with the salt hit that the hash lacks, the lightly scrambled eggs make a fantastic showcase for Nosh’s glorious pastrami.
Be sure to check out Nosh’s baked goods before you leave. All three breads – pumpernickel, Jewish rye, and challah – are exemplary. (The challah makes incredible French toast. I made my own with a purchased loaf, but they make it there as well.) The cheesecake manages to be dense and rich without being too heavy. And the rugelach! Clearly handmade, they are the best I’ve ever tasted, their dough rich with cream cheese flavor.
Nosh is a terrific addition to Albuquerque’s restaurant landscape. I can hardly wait to get my hands on more of that amazing pastrami and another bag of rugelach!