Old World Street Food

Coattails is the newest project by The NINA Hospitality Co. Our cuisine can be characterized as Old World Street Food, being influenced by the delicious treats we have experienced across the world.  With our own twist, of course.

We are a fast casual dining experience located in the beer garden of Woodwright Brewing Co. in delightful downtown Dunedin. Our menus are designed to compliment the excellent beers brewed on site at Woodwright Brewing Co.



Slinging Dogs

Join us Friday, March 10th at



We will be slinging ethical Street Dogs all night, 5pm-Midnight.  As always, vegan options available.

To PISCES, with love.

Join us as we take the evening to explore the sensuous world of aphrodisiacs. Indulge your palate during a tantalizing 5-course chef’s tasting, sure to arouse your taste buds.

And what more says, ‘I love you’ as a luxurious gift of ethical lingerie from our dear friend at Calligramme. With every ticket purchased, you will receive 25% off your purchase at, USA made lingerie.

We have curated two unique menus to accommodating the omnivore and vegan, alike.

5 Courses. 5 Pairings. 10 Aphrodisiacs.

Seafood Tasting

Island Creek Oysters, champagne mignonette, kizami tobiko

Strawberry Nigori ‘French 75’

Sashimi Roses, tuna, escolar, salmon

Otokoyama Sake

Arugula, pomegranate, avocado, ginger vin, crispy shallots

Groth Sauvignon Blanc

Lobster Maki, lump blue crab, yuzu aioli, strawberry

2011 Luigi Righetti Amarone della Valpolicella

Chocolate- Chili Tart, pepitas, coffee cream, “filthy” cherries

Vin Santo

Vegetarian Tasting

Beet Carpaccio, truffle, evoo, fried garlic

Basil French 75

Mushroom Spring Roll, enoki, shiitake, mirepoix

2010 Chateau Gloria, Bordeaux

Arugula, pomegranate, avocado, ginger vin, crispy shallots

Groth Sauvignon Blanc

Chinese ‘BBQ’ Steam Bun, inari, pickled veg

2011 Luigi Righetti Amarone della Valpolicella

Chocolate Coconut Mousse, “filthy” cherries*

Vin Santo


Overnight Oats!

They meant it when they said breakfast was important! However, some of us are so busy that we don’t have time to eat it before we leave the house. Enter: Overnight Oats. Of course, they are perfectly suitable for a breakfast at home, but they are even better for someone on the go. This is so simple that even the biggest kitchen dolt will be prancing around with their head in the air after nailing this one!


Overnight Oats

1 c Rolled organic oats

2/3 c Organic almond milk (or nut-milk of your choice)

1/3 c Organic yogurt (keep it vegan by replacing this with dairy-free yogurt or more nut-milk)

1 tsp Orange blossom honey

1/4 c Your favorite dried  fruit, chopped (I chose organic apricots)

1 pinch of salt

1/4 tsp cinnamon


I told you this was simple! Combine all ingredients in a bowl and mix well. Pour the mixture into a glass jar (pint size or larger) and set in the fridge over night.  The next morning, eat as is, or add your favorite nuts or fresh fruit.


Conscious Cooking 8.28.16

Goodness! The weekend is almost over and I can’t believe I have deprived you of this insanely simple recipe all week long.  Baby artichokes keep popping up at Whole Foods, so obviously we needed to douse them in Conscious Coconut oil.  But really, its just in time because artichokes are full of antioxidants and promote liver health. So by ‘just in time,’ I mean.. the time after you may have punished your liver all weekend with Rose’ and Moscow Mules.  Speaking of which.. these go great with a Bordeaux Rose’.

If you have never prepared fresh baby artichokes before, here’s a few tips on prepping them for cooking:

Peel back all of the dark hearty leaves until you get to the pale green ones in the center. OR if you really like eating with your hands, leave a few hearty leaves so you can scrape the flesh close to the stem away with your teeth (what I love about eating artichokes, really).

When you quarter the hearts, inspect for any ‘choke.’ If any is visible, be sure to scrape away.



Roasted Baby Artichokes

Set your oven to 350°.

-5-7 (or more) baby artichokes

-1 Organic lemon

-2 Tbl Conscious Coconut oil

-a pinch of red pepper flakes

-Seal salt and cracked pepper to taste

-One sprig of rosemary, chopped.

Rinse, trim, and quarter about 5 – 7 baby artichokes. Toss in a bowl of chilled water with a squeeze of fresh lemon.

Drain the artichokes after they have all been cut.

Toss all ingredients together an roast in the oven for 15- 20 minutes, or until fork tender.

Garnish with a squeeze of lemon and enjoy!



Have you made this recipe? Tell us what you think!