Those who know that crudo means raw in Italian may think Eric Nelson’s new Ghent restaurant Crudo Nudo sounds redundant albeit poetic, but nudo refers to noodles (not “in the altogether”). So along with big eye tuna and scallop with pickled green strawberry and puffed grains the chef-owner sets forth house-made bucatini cacio e pepe and spinach agnolotti. He also does yakatori like Japanese wagyu with kombu seasoned leeks.
Scallop with pickled strawberries and puffed grains.
“Rags to Riches” dish: pappardelle noodles cooked with a truffle broth and garnished
with fresh truffles.
Despite the Italia-Asian underpinnings, this minimalist-cozy spot defies labeling. “We’re not an Italian restaurant, we’re not a noodle shop,” he says. “There are no rules.” Folks might sit at the bar for one crudo and a cocktail (ace mixologist Josh Seaburg reigns here) or a table could order several crudos and nudos to share. But there is structure. Every dish is ingredient-driven and fanatically sourced. Want proof? Ask to see your wagyu’s birth certificate.
727 W. 21st St., Norfolk. Facebook.com/CrudoNudo
Marisa Marsey
Marisa Marsey is a food, beverage and travel writer whose awards include 1st place Food Writing from the Virginia Press Association. A Johnson & Wales University representative, she has sipped Château d'Yquem '75 with Jean-Louis Palladin, sherpa-ed for Edna Lewis and savored interviews with Wolfgang Puck and Patrick O’Connell.
