News
GRAND JUNCTION, Colo. — When you dine at No Coast Sushi, you just feel good!
It doesn't mean you have to be a fan of raw fish, either! (Although their sushi options are absolutely delicious and nutritious, it's just part of what they have to offer.) They have full grill cooking.
But I have to say that it's as much about the place, and the people who work there, as it is the food.
It says a whole lot when the staff is obviously happy to be there, and turnover is low.
Lisa Boyd, who with her husband, Christopher, owns and operates No Coast, credits an atmosphere of fun and creativity, inspired by several years of on-the-job training for their cooks. It provides them with job security and a skill they can take anywhere.
That investment clearly reflects that the Boyds value their employees. That, along with their choice of the best quality produce, translates to their patrons that they care primarily about delivering wonderful food, wonderful service, and an overall great dining experience.
“I love the people I work for, and I love the people I work with,” commented Jason Hammitt, who was our server for the evening. To me, that's a great endorsement for a business!
I chose a sashimi (sushi without rice) of Ahi tuna wrapped in cucumber, along with a side salad of mixed greens, carrots, tomatoes and tofu, topped with a light, savory dressing, and a plate of fried calamari.
Some health notes here: For those concerned about eating raw fish, the produce prepared at No Coast is overseen with a close eye. The Boyds traveled to Hawaii to check out the processing from catch to finish so they could guarantee a safe, healthy product for their customers. Basically, cold temps are consistent, and that's the key.
Their vegetable produce is purchased locally whenever it's available from places like Blaine's Orchard, west of Palisade where greenhouse tomatoes are available early; or from Z's Orchard, also known for quality produce.
As for the fried calamari — it's fried very quickly after being coated with a light, rice flour, so you won't find them to be oily.
Their entrée portions are large, but staff is happy to bring extra plates if you want to share or split. And as I've mentioned so many times, how much you eat is the difference between feeling satisfied or stuffed!
Some appealing examples would include their Seafood Frittata, a combination of eggs, mushrooms, sprouts, shrimp, scallops, crab, Napa cabbage cooked with some savory sauces; or the Hibachi, blending sautéed squash and enoki mushrooms with your choice of scallops, shrimp, calamari or tofu, served with a light ginger sauce.
The good vibrations from both the food and the atmosphere at No Coast get bumped up a notch or two on Wednesday nights with their live entertainment.
“It's a happening place,” commented Zachariah Walker. As “Captain Skywalker,” he presents a range of eclectic musical genres.
Soon they'll add Acoustic Mondays featuring all sorts of acoustical talent at night. The whole scene draws a diverse group of people who gather to eat and enjoy.
At the end of a great evening, I thought, “It doesn't get much better!”
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Paula Anderson is a local writer who now does presentations on Healthy Eating & Our Relationship with Food throughout the Grand Valley community. She is also an owner of Yoga West Collective. She has served as a regular columnist for the Grand Junction Free Press in its early days, and was an award-winning columnist for The Daily Sentinel. Visit her food blog at www.paulaandersonsfoodblog.blogspot.com. Contact Paula at aapma46@bresnan.net.
It doesn't mean you have to be a fan of raw fish, either! (Although their sushi options are absolutely delicious and nutritious, it's just part of what they have to offer.) They have full grill cooking.
But I have to say that it's as much about the place, and the people who work there, as it is the food.
It says a whole lot when the staff is obviously happy to be there, and turnover is low.
Lisa Boyd, who with her husband, Christopher, owns and operates No Coast, credits an atmosphere of fun and creativity, inspired by several years of on-the-job training for their cooks. It provides them with job security and a skill they can take anywhere.
That investment clearly reflects that the Boyds value their employees. That, along with their choice of the best quality produce, translates to their patrons that they care primarily about delivering wonderful food, wonderful service, and an overall great dining experience.
“I love the people I work for, and I love the people I work with,” commented Jason Hammitt, who was our server for the evening. To me, that's a great endorsement for a business!
I chose a sashimi (sushi without rice) of Ahi tuna wrapped in cucumber, along with a side salad of mixed greens, carrots, tomatoes and tofu, topped with a light, savory dressing, and a plate of fried calamari.
Some health notes here: For those concerned about eating raw fish, the produce prepared at No Coast is overseen with a close eye. The Boyds traveled to Hawaii to check out the processing from catch to finish so they could guarantee a safe, healthy product for their customers. Basically, cold temps are consistent, and that's the key.
Their vegetable produce is purchased locally whenever it's available from places like Blaine's Orchard, west of Palisade where greenhouse tomatoes are available early; or from Z's Orchard, also known for quality produce.
As for the fried calamari — it's fried very quickly after being coated with a light, rice flour, so you won't find them to be oily.
Their entrée portions are large, but staff is happy to bring extra plates if you want to share or split. And as I've mentioned so many times, how much you eat is the difference between feeling satisfied or stuffed!
Some appealing examples would include their Seafood Frittata, a combination of eggs, mushrooms, sprouts, shrimp, scallops, crab, Napa cabbage cooked with some savory sauces; or the Hibachi, blending sautéed squash and enoki mushrooms with your choice of scallops, shrimp, calamari or tofu, served with a light ginger sauce.
The good vibrations from both the food and the atmosphere at No Coast get bumped up a notch or two on Wednesday nights with their live entertainment.
“It's a happening place,” commented Zachariah Walker. As “Captain Skywalker,” he presents a range of eclectic musical genres.
Soon they'll add Acoustic Mondays featuring all sorts of acoustical talent at night. The whole scene draws a diverse group of people who gather to eat and enjoy.
At the end of a great evening, I thought, “It doesn't get much better!”
----------------------
Paula Anderson is a local writer who now does presentations on Healthy Eating & Our Relationship with Food throughout the Grand Valley community. She is also an owner of Yoga West Collective. She has served as a regular columnist for the Grand Junction Free Press in its early days, and was an award-winning columnist for The Daily Sentinel. Visit her food blog at www.paulaandersonsfoodblog.blogspot.com. Contact Paula at aapma46@bresnan.net.
