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Nona Bistro is a standout dining destination in Salt Lake City’s Central City neighborhood, offering a sophisticated yet relaxed take on the American bistro experience. The restaurant is particularly famous for its enchanting outdoor patio, which features beautiful landscaping and a fresh, airy feel that makes it one of the city's best spots for al fresco dining. The menu skillfully blends American comfort with Mediterranean influences, highlighted by a rich, creamy lasagna and fresh vegetable-forward appetizers like roasted carrots. The beverage program complements the food perfectly, with a focus on refreshing craft cocktails such as floral gin and tonics and classic spritzes. While the kitchen can occasionally be slow during busy dinner rushes, the friendly and attentive staff work hard to ensure every guest feels welcome. It is an ideal location for a romantic date or a stylish evening out with friends.
Lush, beautifully landscaped outdoor patio seating.
Rich and creamy house-made lasagna.
Refreshing craft cocktails with floral and citrus notes.
Warm and attentive service from a friendly staff.
Mediterranean-inspired small plates like the Mezza platter.
Nona Bistro in Salt Lake City is highly regarded for its exceptional atmosphere, particularly its beautiful and inviting outdoor patio. Guests frequently praise the quality of the drinks, noting that the cocktails are both refreshing and well-crafted, with the floral gin and tonic being a specific favorite. The food receives generally high marks, with the lasagna being singled out as a standout dish due to its creamy and cheesy profile. Service is often described as friendly and attentive, though some diners have noted that main courses can take a significant amount of time to arrive during busy periods. While most dishes like the Mezza plate and roasted carrots are well-received, a few reviewers found the grilled chicken to be less impressive than other menu items. Overall, it is considered a top choice for those seeking a memorable meal in a charming setting.
