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Nosh: Maplewood's Neighborhood Bistro

At first glance Nosh is like the chubby baby whose cheeks you can't help but pinch: cute, cute, cute. The name is cute. The logo, with a green olive speared by a toothpick standing in for the letter O in Nosh, is cute. The interior of the restaurant, its warm brown color scheme brightened by abstract paintings and (right now at least) a patch's worth of pumpkins, is cute. Perusing the menu, with its cute categories ("Noshes") and cute dishes ("Lobster Lollie"), you'd have to be a Scrooge � or a restaurant critic � not to smile. Continue reading Ian Froeb's review of Nosh. Photos by Jennifer Silverberg.

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Warm, fall decor at Maplewood's newest spot - Nosh.

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Nosh is one of the newest additions to the thriving Maplewood strip.

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Nosh is one of the newest additions to the thriving Maplewood strip.

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Nosh is one of the newest additions to the thriving Maplewood strip.

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Nosh is one of the newest additions to the thriving Maplewood strip.

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Warm, fall decor at Maplewood's newest spot - Nosh.

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Fresh organic basil and strawberries are out in preparation for Nosh's strawberry basil mojito.

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Carlin Starr, daughter of owner Paula Anderson, making the strawberry basil mojito.

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Carlin Starr, daughter of owner Paula Anderson, making the strawberry basil mojito.

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The pour...

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The Strawberry Basil Mojito.

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Regular customer (and Carlin's roommate) Will Mulder "noshing" on a the Steak and Gorgonzola Flatbread which is made with free range, grass fed local steak over house made gorgonzola cream sauce and is topped with bell peppers, red onion, fresh spinach and creamy havarti.

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The Steak and Gorgonzola Flatbread, which is made with free range, grass fed local steak over house made gorgonzola cream sauce and is topped with bell peppers, red onion, fresh spinach and creamy havarti.

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The butternut squash (vegetarian) soup at Nosh.

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The Harvest Salad is prepared with fresh organic herbed spring mix, organic pears and figs, red onion, gorgonzola, dried fruit, seed and nut mixture tossed in house made cranberry vinaigrette. Shown here with the Orchard Melt sandwich.

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The Orchard Melt sandwich is made with thinly sliced organic apple, creamy havarti and celery pesto grilled on rustic pumpkin bread. Shown here with The Harvest salad.

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The Portabella Wrap is made with marinated and grilled portabella mushrooms, grilled red peppers, carmelized onion, grilled artichoke hearts, topped with goat cheese and feta blended and then wrapped in a sundried tomato tortilla.

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