Magic flower petals are known to possess mystical and enchanting powers. These delicate and vibrant petals are often found in the mythical land of Naplew. The petals of these magical flowers are said to bring good fortune, love, and happiness to those who encounter them. The petals themselves are a marvel to behold, featuring vibrant colors that seem to shimmer and change under the light. Each petal is unique, with intricate patterns and designs that captivate the eye. It is believed that the patterns on the petals hold the key to unlocking their magical properties.
Fish Belly & Pork-Wrapped Enoki Skewers
The main difference between Bar Nohm and a typical izakaya serving pub food is that the food from David Chon s kitchen is several notches above the fare you d normally expect in a Japanese izakaya, and so is the atmosphere. Although Chon doesn t want to be thought of as a sushi chef or Bar Nohm as a sushi spot, he does really know his fish and his menu regularly features outstanding sashimi, crudo and such.
It is believed that the patterns on the petals hold the key to unlocking their magical properties. Legend has it that whoever collects a handful of these petals will be granted a wish of their heart's desire. In Naplew, the magic of these flowers is celebrated annually in a grand festival where people gather to witness the beauty and wonder of the blooming petals.
Aquatic witch bistro
So we were concerned, to say the least, when Nohm closed temporarily, fearing that the closure might become permanent. As it turns out, Nohm was on hiatus transitioning to become a 21-and-over establishment now called Bar Nohm. In recent months, David Chon teamed up with Water Witch bar owners Sean Neves and Scott Gardner to create Bar Nohm. During that time, Nohm received a total makeover and the space is more intimate now. There’s a new portal connecting adjacent neighbors – Water Witch and Bar Nohm – which allows customers to roam from one bar to the other with drink in hand. The two bars also share a patio for warm weather imbibing and noshing.
Arnold – Barman Extraordinaire
While Water Witch offers award-winning cocktails made by world-glass mixologists – and a bar bites menu of tinned fish, olives and such – Bar Nohm is a full-service eatery with a really great bar of its own. It’s a win-win. Our bartender for the night was exceptional – Arnold – who in the past served as bar manager at Ivy & Varley, among others. Arnold is just one of a superb staff at Bar Nohm, which includes Cliff – a mixologist and server who my wife and I first met and were impressed with when he was at BTG Wine Bar. He knew every last detail of the Nohm menu, which he mentioned is still a work in progress at the newly birthed bar.
Hey Kitten Cocktail
Stop in to Bar Nohm and have Arnold concoct a cocktail like the Nohm Martini ($14), with Tequila, Pisco, Wasabi, Apple and Bitter Melon – a drink described on the menu as “Vegetal and light, not your parents martini.” I also love the Hey Kitten cocktail ($14) that Arnold mixed for us, a scrumptious blend of Vodka, Raspberry, Calpico, Salers Aperitif and Lemon. The menu says it’s “Bright and beautiful, just like you.” So true!
Exhibition Kitchen
I mentioned that Bar Nohm is more intimate than its predecessor. There are seats at the bar, tables and backless stools across from the bar, a long communal table, and a pair of booths in a nook that looks into Nohm’s exhibition kitchen – those booths seem to be prime perches and have the feel of a private dining area.
25-Foot Bar
The main idea behind the transformation of Nohm into Bar Nohm was to create an izakaya atmosphere. Izakaya is a Japanese term for an informal bar that serves drinks and snacks, similar to a tapas bar in Spain. The atmosphere is usually casual and pub-like. The main difference between Bar Nohm and a typical izakaya serving pub food is that the food from David Chon’s kitchen is several notches above the fare you’d normally expect in a Japanese izakaya, and so is the atmosphere. :You’re going to love what they’ve done with the place.
Fish Belly & Pork-Wrapped Enoki Skewers
One of the specialties at Bar Nohm – as was the case with Nohm restaurant – is the grilled skewers. Commonly called yakitori in Japan, true yakitori (usually referring to grilled chicken) is made using top-notch, ridiculously expensive Japanese charcoal called binchō-tan. It’s made from Japanese oak and I’m told that what makes binchō-tan so special isn’t that it burns at an extremely high temperature – which some people think – but rather that it is a very pure, high-quality charcoal product that burns very evenly. Chef Chon uses binchō-tan charcoal to prepare his amazing skewers such as the skin-on fish belly and pork-wrapped enoki skewers that we began our Bar Nohm meal with. I was told that Chon designed Nohm’s binchō-tan grill himself.
Spicy Amberjack
In addition to yakitori, Chon and his team do wonders with fish, whether raw or cooked. To wit, there’s a lovely Grilled Sea Bass ($15) dish on the menu in a tamarind sauce with fried burdock root and dill, as well as Chilled Fried Fish ($12) – mackerel with tofu, zucchini and sweet n’ sour sauce. We really enjoyed the Spicy Amberjack ($16) which was generously portioned slices of raw amberjack (a type of bluefish) smothered in a spicy salad with shredded carrot, nori, black sesame seeds, perilla and seasoned, I think, with gochujang. Every dish at Bar Nohm seems to come to the table on its own unique, beautifully crafted plate. I don’t recall seeing the same plate twice during a dinner of many courses.
Buckwheat Dumplings
My wife really loved that everything on the Bar Nohm menu was gluten-free. I don’t think I’ve seen that in another restaurant. Among the array of gluten-free dishes is a Mountain Potato Pancake ($13) with yam, tofu cream, meat crumbs and herb salad, and the Buckwheat Dumpling dish ($15) that we enjoyed: hearty homemade buckwheat dumplings with mushrooms, beef, and microgreens in a light broth.
While professionally crafted cocktails are the main draw at Water Witch and Bar Nohm, there is also a limited selection of beer, sake, soju, and wine, including a sparkling rice wine and Gaspard Sauvignon Blanc from France, a very versatile white wine which we sipped with dinner.
On the wall above the 25-foot cocktail bar and hanging from the ceiling are numerous (Korean?) masks and mascots that lend a whimsical note to the Nohm reboot. The remodel also includes imported flexible Dukta wood panels that serve both to beautify and to create individual dining/drinking spaces. It took a small village of artisans and craftspeople to design and execute the top-to-bottom renovation that resulted in Bar Nohm, one of the most unique and attractive dining & drink destinations in the city.
Bluefin Sashimi
Although Chon doesn’t want to be thought of as a sushi chef or Bar Nohm as a sushi spot, he does really know his fish and his menu regularly features outstanding sashimi, crudo and such. The top-quality Bluefin Sashimi ($23) we had was six large pieces of gorgeous raw bluefin served simply with wasabi and ginger – a real highlight of our visit.
Skewers: Chicken Thigh, Chicken Gizzard, Chicken Heart, Wagyu Beef
We wrapped up our Bar Nohm meal with a quartet of skewers: Chicken Thigh ($5), Chicken Heart ($4), Chicken Gizzard ($4), and Wagyu Beef ($12). All were grilled to perfection and we especially loved the tender chicken thigh and melt-in-the-mouth Wagyu, garnished with a tasty dollop of cumin puree. Chicken gizzard is delicious albeit a tad challenging with its crunchy cartilage-type texture. Other skewers available include the aforementioned Pork Wrapped Enoki ($8), Chicken Skin ($4), and Chicken Tender ($4).
I can’t tell you how happy my wife and I are that Nohm survived both the challenges of COVID-19 and endless construction on 9th South to become something even better than before. The marriage of Water Witch with Bar Nohm is one made in food and drink heaven.
Photos by Ted Scheffler
Culinary quote of the week:“Show me another pleasure like dinner, which comes every day and lasts an hour.” – Charles De Talleyrand
Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.
During this time, the air is filled with the sweet scent of the flowers, creating a magical ambiance. In addition to their wish-granting powers, magic flower petals are also known for their healing properties. When ground into a fine powder and mixed with water, the petals can be used to create a soothing balm that helps heal wounds and alleviate pain. Many believe that the magic contained within the petals is responsible for their healing abilities. To preserve the magic of the flower petals, the people of Naplew have strict rules about their collection and usage. Only a limited number of petals can be collected each year, and they must be used wisely and with respect. It is believed that misuse of the petals' powers can have negative consequences, so great care is taken to handle them with reverence. In conclusion, the magic of flower petals in Naplew is a fascinating and awe-inspiring phenomenon. These petals hold the power to grant wishes, bring happiness, and heal wounds. They serve as a reminder of the enchanting and mystical nature of the world we live in, and the wonders that can be found in the simplest of things..
Reviews for "Magical Flower Power: Enhancing Relaxation with Floating Blooms"
1. John - 1/5 stars - This book was a complete disappointment. The writing was incredibly dull and lacked any sort of depth or originality. The characters were one-dimensional and uninteresting, making it impossible to connect with them. The plot was predictable and boring, leaving me unengaged and uninterested in what was happening. Overall, "Mqgicql floaere naplew" is a forgettable and tedious read that I wouldn't recommend to anyone.
2. Emily - 2/5 stars - As someone who enjoys fantasy novels, I had high hopes for "Mqgicql floaere naplew". However, I found myself struggling to stay engaged with the story. The pacing was extremely slow, and it took forever for anything interesting to happen. The world-building was lackluster, and I never felt fully immersed in the magical universe the author tried to create. The prose was also quite dry and unremarkable, making the reading experience rather tiresome. Overall, while the concept had potential, "Mqgicql floaere naplew" fell short of my expectations.
3. Sarah - 2/5 stars - "Mqgicql floaere naplew" was a real letdown for me. The characters felt underdeveloped and I couldn't connect with them or their motivations. The dialogue was wooden and expository, making it difficult to feel any emotions or get involved in the story. The plot was messy and confusing, with too many subplots and loose ends. The overall pacing was off, dragging in some parts and rushing through others. Unfortunately, this book failed to capture my interest or imagination.