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LOCALLY SOURCED x CRAFTED WITH ART
now serving a new menu sun/mon afternoons
Plus weekdays until 12:30am!

Cafe Nola is a purveyor of fine coffee, original music and local art. Including a food menu brought to you by Head Chef Benjamin Cohen and Sous Chef Chris Harrison.

 

Opened in October 2007, Cafe Nola is located at 4 East Patrick Street. In the past three years Nola has been declared "The Best Breakfast In Frederick" according to readers of the Frederick News Post. In that time the restaurant has continued to serve both quality and classic dishes with organic and local produce.

Cafe Nola's interior is decorated once a month by Jennifer Finley of ArtBrew, reflecting the hip sensibilities of the surrounding area while paying tribute to Frederick's artistic past. The outside patio during the summer offers a perfect view to the arts district of Frederick, and the cafe style dining floor can keep you warm with Illy coffee while escaping the chilliest of weather.

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Phone

(301) 694–6652

Contact Us!
Questions?
Band Booking?

E-mail NuckoLBurn@gmail.com

Location

4 East Patrick St.
Frederick, MD 21701

Owner - Michael Long
Founder - Dave Snyder
GM - Bryan Nuckols Jr.

Hours

Brunch Sat-Sun 9a–3p
Breakfast Mon-Fri 7a–3p
Lunch Sun-Sat 11a–3p
Dinner Wed-Sat 5p-9:30p

Mon-Fri 7a–2a
Sat-Sun 9a–2a
Closed Tusdays after 3pm!

HAPPY HOUR EVERYDAY 4pm-7pm! $3 infusion shots! $6 infusion drinks/cocktails $1.50 off all draft beer (except $2 PBRs) Get a rail shot and a PBR for $5

HAPPY HOUR EVERYDAY 4pm-7pm!
$3 infusion shots!
$6 infusion drinks/cocktails
$1.50 off all draft beer (except $2 PBRs)
Get a rail shot and a PBR for $5

NOLA KITCHEN GARDEN

This year Nola is very happy to be working a patch of soil generously provided to us by Michael Dickson's Seed of Life Nurseries in Frederick, MD. In exchange for volunteer hours with many Seed of Life's inspiring community projects, we are able to grow some of our own herbs and vegetables for use in dishes and infused liquors. We do this without the use of synthetic pesticides or fertilizers, while composting much of our spent coffee grounds and pre-cooked vegetable scraps.