In English, the Spanish phrase "no va" translates to "it doesn't go." Since the entire premise behind No Va is the juxtaposition of old and new, traditional and trendy, it makes a fitting name for Chef Brad Sorenson's Austin restaurant.
A former Food Network contestant and graduate of the Culinary Institute of America, Sorenson has never lacked in creativity when it comes to cuisine. No Va puts his artistic flair on display, not only in its cuisine but also in the building itself. Housed inside a strikingly modern former home, No Va clashes with the other historic buildings that dot Rainey Street. The aesthetic works well for Sorenson's vision, letting in the Texas sunshine through large windows that almost make diners feel as if they're outdoors. Of course, they can actually go outdoors and eat on the patio, which connects to the dining room via a double-sided fireplace.
Chef Brad's food also draws in crowds. It's inventive and portioned in plates small enough to share (for the most part). Pass around plates of whipped bleu cheese with bacon bread or kale salad tossed with a coconut dressing at dinner. Or simply stop by for a cocktail, such as the Lo' Daddy, a blend of bacon bitters, sazerac, salt, maple, and cherry.