Cincinnati's Nada Reopens This September with a New Latin-Inspired Menu and Fresh Culinary Leadership

After several months of closure, the downtown eatery has announced the details of its rebrand and forthcoming reopening

Aug 18, 2020 at 5:04 pm
click to enlarge Lamb Barbacoa - Photo: Provided by Nada
Photo: Provided by Nada
Lamb Barbacoa

Cincinnati's Nada temporarily closed its doors at the end of May for a refresh. And after several months, the restaurant has announced the details of its rebrand and forthcoming reopening.

Guests can look forward to visiting the downtown eatery starting Sept. 4.

Nada, which is a part of the Boca Restaurant Group (along with Italian trattoria Sotto and upscale European bistro Boca), has revamped its menu with a different take on Latin cuisine.

click to enlarge Executive Chef Johnny Curiel - Photo: Nada
Photo: Nada
Executive Chef Johnny Curiel

click to enlarge Culinary Director Jonathan Rohland - Photo: Nada
Photo: Nada
Culinary Director Jonathan Rohland

Chef and owner of Boca Restaurant Group, David Falk, has hired on two experienced chefs: Jonathan Rohland, who has been heavily involved in the development of more than 50 national restaurants, is the new culinary director and COO, and Johnny Curiel, who has over a decade's worth of culinary and consulting experience in the U.S. and Mexico, is now the executive chef.

“We are excited to begin a new chapter in Nada’s history, one that stays true to our roots as an easy-spirited, high-flavored, Latin-inspired, Mexican restaurant while continuing to invent, create and expand people’s perception on multicultural flavors,” says Falk in a press release. “This also marks a milestone in Nada’s history, dedicating a culinary team for the first time to lead a unique vision for the brand.”

The new menu will feature flavorful influences from countries including El Salvador, Colombia, Mexico and Peru, with dishes ranging from empanadas and ceviche to larger shareable plates like the Peruvian Chicken, plus sides and apps like street corn, queso and shrimp cocktail. 

"Every dish has a story," Falk says. "There’s a foundational source of inspiration that serves as a guiding principle, but where the dish ends up is all about the flavor. Take the Grilled-fish 'Contramar,' inspired by the culture and flavors of Mexico City. Nada puts its multicultural spin on the dish with Spanish-style chimichurri verde and a Mediterranean cucumber salad."

Nada will also have several margaritas and cocktails on the menu, including the Nadarita, Cerveza Paloma and Sanguina Spritz.

For more info, follow Nada on Facebook

Here's the new Nada menu, as it's been given to us:




Queso 9

Loaded- kreeper salsa, chorizo, spicy escabeche +2


The O.G. Guacamole 12

Avocado, lime, jalapeño


Pimento Cheese 9

House saltine, sharp cheddar, spicy escabeche


Chips & Salsa

Uno 2.5/Tres 6

ANCHO fire-roasted tomato

VERDE tomatillo crudo

MORITA smoked chipotle

MOLCAJETE charred tomato

KREEPER habanero



Market oysters, shrimp cocktail, ceviche trio


Raw Oysters*

Market oysters

4 ea | 20 ½ dozen


Shrimp Cocktail 15

Wild-caught Mexican shrimp



Crispy Brussels 9

Chipotle honey, pickled shallot, candied ancho pepitas


Hamachi Aguachile 14

Mint, basil, lime, jalapeño, chili oil, cilantro


Street Corn 8

Chili mayo, cotija, lime, cilantro


Tuna Tostada 8

Machaca, serrano crema, pickled onion


Chicken Enchilada Suizas 9

Roasted chicken, oaxaca cheese, tomatillo cream


Romanesco al Pastor 8

Achiote, golden raisin, salsa macha, sweet potato


Mexico City Ceviche 12

Market fish, lime, pico, avocado, serrano, plantains


Jalapeño Cornbread 9

Cheddar, sea salt, honey

Add jamon +4


Shrimp Cevhiche 14

Coconut milk, aji amarillo, blistered shishito, serrano, onion peanut


Empanadas 8

Roasted chicken, sofrito, aji verde


Cumin Roasted Beets 10

Candied ancho pepitas, greek yogurt, pickled shallot, sherry gastrique


Burrata 12

Salsa verde, black garlic oil, local tomato


Chile Relleno 8

Charred jalapeño, chorizo, lime crema, shaved onion, tomato frito



Serves 2-4


Peruvian Chicken 28

Beer can roasted, aji panca, papas fritas, aji verde


“Côte de Boeuf” Argentino 68

18 oz bone-in Prime Ribeye

Ancho-crusted, caramelized onion, chimichurri rojo, borracho beans, cilantro rice


Grilled Fish “Contramar” 38

Achiote, chimichurri verde, rice, charred lemon, cucumber salad








El jimador reposado, chili-mango pineapple, fresh lime



El jimador blanco, house tangerine triple fresh lime


Cerveza Paloma

El jimador blanco, red grapefruit, stiegl radler, fresh lime




Sanguina Spritz

Cava, aperol, blood orange, fresh citrus


Añejo Amantes

Añejo, ancho reyes, tamarind, fresh lemon, chiltepin




Pisco, ginger, fresh citrus, mint




Sangria Blanco

White wine + cachaça + elderflower + apple + citrus