Nolia Kitchen

Nolia Kitchen opened in Over-the-Rhine in 2022 as chef and owner Jeffery Harris's tribute to his native New Orleans. The kitchen draws on Harris's upbringing in the Ninth Ward along with influences from across the South — Texas, the Carolinas, the Gulf. CityBeat described a menu "stacked with dishes like delectable smoked chicken slathered in Alabama white sauce, cider-stewed collard greens, redfish court-bouillon." The room is refined-casual: exposed wood, bare brick and muted greens wrapped around an open kitchen. Harris, a multiple James Beard nominee, has become one of the city's most decorated chefs, and Cincinnati Magazine ranked Nolia the No. 4 restaurant in its 2026 Best Restaurants issue.

The non-alcoholic program is a real, dedicated part of the bar menu rather than an afterthought. Two $12 mocktails anchor it: the N/ATINI, a spirit-forward pour built on Feragaia zero-proof spirit and green-tomato brine, and the N/AGRIA, a bright mix of dealcoholized rosé, strawberry and yuzu. Non-drinkers can also order from a short NA wine list by the glass or bottle — Plus & Minus Blanc de Blancs and Plus & Minus Rosé, both from Australia ($15/$50) — or reach for a can of Best Day Brewing's Electro-Lime or Hazy IPA ($8). It's a thoughtful spread that lets a sober guest move through cocktail, wine and beer courses alongside the rest of the table.

Nolia sits at 1405 Clay Street, a short walk from Findlay Market, and serves dinner Tuesday through Thursday 5–9pm and Friday–Saturday 5–10pm, closed Sunday and Monday; reservations are the norm for this open-kitchen, special-occasion spot. One caveat worth knowing: the menu changes seasonally with a complete overhaul each cycle, so the specific mocktails, NA wines and beers above may rotate. The zero-proof section itself is a fixture, but call ahead at (513) 384-3597 if you're coming for a particular pour.