You Can Now Have Dinner at NOCA Provisions

SEMOLINA RIGATONI with CHANTERELLE MUSHROOM at NOCA Provisions. / Photo by Stephanie Cornell

The next time you’re stuck in an unyielding line of cars at evening rush hour on Rindge Ave., just pull over and wait it out. NOCA Provisions, the airy neighborhood café that debuted this summer from the Season to Taste Catering team, is now serving dinner. And it has a parking lot.

Owner Robert Harris, the chef who started the award-winning catering company as well as the Table restaurant, has been in that traffic. He’s been the frazzled parent who needs to get dinner on the table, too. While NOCA is predominantly a breakfast-and-lunch spot, with healthy-ish pastries, toasts, espresso, and more, dinner was always in the business plan.

“There’s Blue Apron, there’s takeout, but how do I give my family a good, healthy dinner?” Harris asked, rhetorically.

The team has spent the past several months figuring that out. In August, Benjamin Rigby left his role as a cook under the Table chef Carl Dooley to spearhead development of NOCA’s dinner program. The seasonal, oft-changing menu showcases Dudley’s Couët​ ​Farm​ ​&​ ​Fromagerie​, where Rigby was once a cheesemaker; handmade pastas with locally milled grains, Massachusetts vegetables, and responsibly sourced proteins.

Dishes like corn​ ​flour​ ​farfalle​ ​with​ ​Jonah​ ​crab,​ ​herb pistou and ​stewed​ ​leeks​; fish​ ​cakes​ ​with​ ​fennel​ ​slaw​ ​and​ mustard​ ​aioli​; and​ ​braised​ ​short​ ​ribs​ ​with​ ​squash​ ​and​ ​maple​ mole are available for dining in at the 20-seat space on a first-come, first-served basis. In the coming weeks, everything will also be available to go.

Head baker Amanda Glover has also developed new desserts, like rice pudding with seasonal fruit, and gluten-free chocolate pecan pie. Harris is applying for a beer and wine license, and the Table general manager Evan Kaps will curate the beer selection. But in the meantime, NOCA has non-alcoholic accompaniments, like Spindrift seltzers, Del’s Lemonade, and iced teas from MEM.

Dinner service starts Tuesday, Oct. 17. It’s available Tuesday-Saturday nights from 5-8 p.m.

NOCA Provisions, 156 Rindge Ave., Cambridge, 617-902-0764, nocaprovisions.com.

Noca Provisions. / Photo by Julia Hopkins

Salt cod & potato fish cakes, and Couët Farm cheese and crudité plate at NOCA Provisions. / Photo by Stephanie Cornell

MANILA CLAMS with FAT TIRE ALE BROTH. at NOCA Provisions. / Photo by Stephanie Cornell