Jamarr Shular is owner of NoCA Uptown.

Have a seat at Chef Jamarr Shular’s table.

A California native, Shular recently opened NoCA Uptown (505 E 6th St.) with his cousin Duriel Slater (the numbers guy).

“One day I said ‘why don’t you do something with me,”’ Shular recalled. “‘You’re smart. I have a talent.’ It clicked.”

Located at the corner of 6th Street and North Caldwell, the First Ward fiesta faces Spectrum Center.

“They told me about this place, and I started doing research on the past places that have been here,” Shular said. “Then I came out during the CIAA [basketball tournament] this year just to check on the place and see everything.”

Seven years after completing his culinary education at Le Cordon Bleu and California Culinary Academy, Shular left California in May, and has since incorporated numerous tributes to his home state in NoCA—such as the name, which stands for Northern California. Although the upstairs lounge is still in progress, Shular decorated this area in gold theme, symbolizing the Golden State.

“Coming here and seeing the downtown area and coming from San Francisco, it’s very similar,” Shular said. “I felt kind of at home. I’m here more than I am at home every day—this is kind of my home away from home.”  

In juxtaposition to Shular’s previous restaurant endeavor in Oakland, California (Shular’s BBQ & Soul Food), NoCA has a more upscale feel and menu. However, the Pacific Bay Brunch includes several allusions to the Golden State. From the Sacramento Stuffed Waffles (stuffed with house peppercorn bacon, egg and surrounded by a sea of blackberries) to the San Francisco Salmon & Grits (roasted red peppers, poached shallots, green onions) to the Palo Alto Steak & Eggs (skirt steak, two eggs, home fries and Chermoula), grab a mimosa and let your taste buds enjoy a symphony of California-inspired flavor.

Shular emphasizes the importance of connecting with Charlotte and his desire for the community to come together and engage. In an era where it can feel safer to text someone miles away than talk to the person sitting next to you, Shular hopes to see people form new connections through NoCA.

Currently featuring local artist Randy Berry, NoCA includes multiple paintings, which range from 4- to 68-square-feet. Berry’s pieces are available through a silent auction, which occur quarterly. Anyone wishing to participate can stop by the restaurant, and give his or her bid to a hostess. Bids will remain in an envelope until the final week of the auction.

From communal seating to a projection screen featuring various silent movies to the local artwork throughout the restaurant to the plethora of natural light and vibrant tones throughout the restaurant, Shular would like to see NoCA establish itself as a community gathering place, which will get you out of your shell organically.

“We want everyone to come here and feel welcome,” Shular said.

On the Net:
www.nocauptown.com

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