NOCO (formerly No Coast Reserve) is a locally-owned & operated restaurant, which opened its doors on the East side of Bloomington back on December 27th, 2013. We closed the doors there at the end of September 2015, relocated to a larger venue on the square, and reopened on December 17th, 2015. NOCO is under the same ownership as The Butcher’s Block, and serves to draw attention to the incredible variety of fresh seafood & meats available to Bloomington shoppers via Butcher’s Block and their specialty vendors.
Seth Elgar is the Executive Chef & General Manager of NOCO and a Bloomington native. He is a graduate of Kendall College School of Culinary Arts in Chicago, as well as Purdue University’s School of Hospitality & Tourism Management, with over 17 years in kitchens from Bloomington and Fishers in Indiana to Chicago, Illinois, and Beaurecueil, France.
The day-to-day operations of our kitchen are under the direction of our very capable Sous Chefs, Taylor Moe (P.M. Manager) and Evan Graper (A.M. Manager). Both are transplants from the Indianapolis area with years of experience in independent restaurants and catering operations. The menu changes with the seasons, and includes a myriad of local farmers / producers / artisans to bring our diners a unique taste of South-Central Indiana.
Our seasonal pastry offerings are authored by Brian Inlow. Brian is a graduate of Indiana University’s Chinese Flagship Program and is currently finishing a degree in Hospitality Administration at Ivy Tech with concentrations in Baking & Pastry and Culinary Arts. His interests include travel, foreign language study, and all things chocolate. His dessert list changes along with the seasonal offerings available to us.
The dining room is directed by Alison May. She wandered in with the wind, and her family, from Philly with a love of real food paired with great wine and beer. She sampled the food, drank from our beer & wine list, and begged Seth for a job. Alison has been high-fiving the world ever since! Her service background is incredibly varied: independent craft brew pubs, sushi, cocktail bars, etc. She now heads up our wine program.
The menu is an ever-evolving project, focusing on what is seasonal and uniquely NOCO. Having access to the equipment and decades of expertise of the meat cutters at The Butcher’s Block allows our kitchen to execute fun, eclectic foods. The restaurant sources fresh oysters from both coasts for their raw bar, as well as jumbo Campeche Bay shrimp for their cocktail. We source sustainably farmed seafood when and where possible, working with our vendors to maximize the potential for ethical purchasing.
We look forward to seeing you downtown and appreciate your patronage. Cheers!