After too many years to count, we broke with tradition and made reservations for our Thanksgiving dinner. It has been a very hectic autumn for us with some illness and I was exhausted from the latest round of houseguests, etc. My son and his wife invited us to noca instead of anyone cooking the usual meal.
The Thanksgiving menu was posted on noca's website so we were able to begin the anticipatory salivation process in advance of actually sitting in the restaurant. Unfortunately, it is no longer available, so I cannot exactly relate our meal, nor am I able to remember the wine pairings. Suffice it to say that it was a wonderful meal and the perfect Thanksgiving for us.
Starters included the best butternut squash soup that any of us have ever tasted; several of us chose caviar lentils with a diver scallop (and Ft. Bragg uni) instead of the soup. Each was better than the previous choice.
The second course was a pasta with mushrooms and chestnut ragu that wow-ed all of us. Several at the table subsequently decided this was the favorite course of the dinner.
Choices for the main course included: turkey, prime rib, sea bass and a melange of seasonal vegetables and grains. We had three prime rib votes but unfortunately it had run out. One PR morphed into the turkey and the other two became hanger steaks. The vegetarian option tweaked our fourth diner. All the choices were good but nothing was over-the-top. I think we'de been spoiled by the earlier plates.
NB: I will often opt for a couple of starters and skip the main course but never thought to do it for this meal. I add this information in fairness to NOCA who should not be penalized for my dining idiosyncrasies.
Dessert was a choice between chocolate pecan tart and pumpkin cheesecake. We had a divided table so everyone had half of each choice. My favorite was the cheesecake, though it was unlike any cheesecake that I have had in the past and I'll prefer NOCA's version henceforth.
Wines were very well-matched but never more so than the ????? white with the pumpkin cheesecake although the prosecco for the soup was a close second.
We thoroughly enjoyed our meal and decided this is a tradition worth repeating. Thanks to Eliot Wexler and the entire NOCA staff, we had a great Thanksgiving.
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