From 2004 until 2009, The Pasta Factory was one of the most popular kosher dairy restaurants in the region. But in 2009, we decided to make a change. We felt that in order to be taken more seriously as a fine-dining restaurant we would have to serve meat. Dairy restaurants are regarded as more casual and less interesting from a culinary point of view. So in 2009, we switched to meat. Then we added a liquor license, the first for a kosher restaurant in Bergen County. After all of that, we realized the restaurant needed a new name altogether, because it was now far beyond a “pasta factory”. Living in the southernmost part of Teaneck, three blocks from Bogota, we always called our neighborhood “nobo” – north of Bogota. Seemed like a perfect fit.

Nobo’s atmosphere is warm & elegant – surrounded by exposed brick, candles, wood and the joviality of other customers who all seem to know one another. Group and corporate events are frequent here, many drawn to the private room in the back, as well as the meat & wine.

Our philosophy is simple. No detail or element can be less important or more important than another. Because a great meal is not one that fills you up. A great meal is a kind of journey that returns you to sources of pleasure you may have forgotten and takes you to a places you haven’t been before.

As of July 1, 2011, Nobo Wine & Grill has had a new executive chef at the helm. After a six year stint as Chef de Cuisine at the famed Mike’s Bistro in Manhattan’s trendy Upper West Side, Chef Joshua Massin has chosen to bring his considerable knowledge & skill to the table at Nobo. Chef Josh is a graduate of Johnson & Wales flagship Providence, RI campus and has over a decade of food-service experience including an extended internship at Prime Grill.

A New Jersey native — he grew up around the corner in Fort Lee — Josh’s career has come full circle & brought him back to his childhood roots. He is excited to bring a luxury manhattan dining experience to the communities he grew up in & around. He’s planning an exciting new menu that will reflect not only a commitment to freshness, quality, and seasonality, but also his rigorous, research-intensive creative process. Be on the lookout for some unexpected ingredients & the cutting-edge techniques used to prepare them. In fact, Nobo’s kitchen recently underwent a series of upgrades & renovations designed to help chef josh bring its cuisine into the 21st century.

Joshua’s sphere of influence on Nobo does not end at the door to the dining room. He’s also very hands-on with customer service as well. On any given evening its very likely you will see him right in the dining room coordinating service, speaking with customers, or perhaps delivering an impromptu table-side finishing touch to a diner’s meal. Get to know Chef Josh and his food and you will see why we are so excited to have him lead our team!

Certified kosher by Va’ad Harabanim Rabbinical Council of Bergen County.  cbc glatt kosher mashgiach temidi.