Noda Bodega is shifting its hours and expanding its menu to accommodate breakfast service.
Although they used to stay open until 9 p.m., owner Bryan Moore says they weren’t seeing the nighttime traffic they’d hoped for so they’re shifting the whole thing to an earlier operation.
They’ll now be open Tuesday – Friday 7 a.m. – 7 p.m., Saturday 8 a.m. – 7 p.m. and Sunday 8 a.m. – 4 p.m.
Breakfast will be available 6 days a week; Tuesday – Friday 7 a.m. – 11 a.m., Saturday 8 a.m. – 2 p.m. and Sunday 8 a.m. – indefinitely.
Noda Bodega posted this breakfast teaser on Instagram
The new breakfast menu features items like customizable sandwiches, stuffed French toast, granola and avocado toast.
The most expensive item on the menu, the daily pancake or waffle special, is $8.25.
Last weekend was the first breakfast service and Moore says the avocado toast ($5.50) and BLT with a fried egg ($6.50) were the runaway hits.
Moore finds himself personally “slightly obsessed” with the granola, which is homemade by his wife and business partner Lisa.
Berry pancakes, stuffed French toast and a biscuit via Instagram
Avocado toast via Instagram
Here’s the full menu:
via Facebook
I predict the three-step build-your-own breakfast sandwiches will also be a strong draw.
Here’s how it works:
- Choose a style – Frisco (on sourdough with mayo, tomato and white American cheese), Bodega (on white or multigrain bread with maple syrup and cheddar cheese) or Southern (on a buttermilk biscuit with Bodega pimento cheese)
- Choose an egg – Scrambled, fried runny or fried hard
- Choose a protein – Neese’s livermush, applewood smoked bacon, Virginia ham, turkey bacon, veggie sausage or jalapeno bacon
The Southern Style via Instagram
Bryan and Lisa first opened The Bodega in 2012 in a small 1,600-square-foot building over on 35th Street.
They expanded into their current 2,300-square-foot location at 1200 E. 36th Street in May of this year.
In addition to the new breakfast menu, Noda Bodega is already an established lunch spot, featuring a variety of sandwiches. Moore’s favorite is the Italian Stallion ($8)—prosciutto, finnochiona, coppa, fresh mozzarella, basil and peppadew relish on a baguette.
With the added space, Moore is looking to further expand the business, offering catering services as well as full facility rentals.
Maybe if I can get my life together, we’ll have some fancy Bodega-style falafel wraps at my wedding inside The Bodega.
Oh, and let’s settle the debate… Is it The Bodega or Noda Bodega? Moore says the names are interchangeable. The official logo reads The Bodega but he says they may be due for a rebrand.
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