First time visit yesterday, for Father's Day dinner.
We had to wait 10-15 mins. beyond our reservation time to be seated. Not terrible but we told the manager we'd wait outside and it would have been nice if he had come out to tell us they were running behind. Instead, we came inside to check on our table only to be told it wasn't ready yet.
Our waitress was terrific in describing the specials and taking our orders. (Unfortunately, I didn't catch her name.)
We were a party of 5 and ordered 3 apps to share: Slow-roasted lamb riblets (5 riblets), short rib bokembap and crisp veal salumi flatbread (cut into 4 quarters). All were delicious.
For our mains, we ordered: Pan-roasted sous vide Chateaubriand for two, pan-roasted veal chop, pan-roasted sous vide chicken breast and sous vide duck two ways. It appears the chef is doing a good job amortizing the cost of his sous vide device. The portions were generous.
The Chateaubriand was served sliced, along with sauteed haricot verts and crushed Yukon gold potatoes, to display the rosy pinkness of its medium rare preparation. The meat was tender but had some kind of a flavor element that I found hard to pinpoint. If I didn’t know better, I’d say it tasted slightly of plastic. I thought it might be a by-product of the sous vide process, but the other sous vide dishes did not have the same taste to them. Odd.
The pan-roasted chicken breast (served with green and white asparagus gratin, forest mushrooms, black plum jus, green garlic, mushroom gel) and duck two ways (accompanied by duck shmaltz clafouti, sautéed purslane, strawberry rhubarb duck jus, port drizzle, green strawberries) were both well-prepared and very tasty.
The veal chop (served with butter bean and veal salumi ragout, carrot/veal glace, celery root puree, parsley-filbert pesto) was quite sizeable and well-cooked to medium, as requested. The outside had really nice charred crustiness to it. However, it was way over-salted and the side dish was even more salted. When I mentioned that to the waitress she said she’d convey my comment to the manager. A few minutes later she returned to say that the manager told her the veal chop was always a bit salty (!) but that the veal chop served at dinner was even saltier than usual (!!). Seriously? Of course, there was nothing on the menu pointing out this was a particularly salty dish.
We found the dessert menu uninspiring and were stuffed regardless, so we passed on dessert.
The wine list was quite decent, but I couldn’t subject myself to the price mark-ups. I had asked about BYOB but was told it was not permitted. I’m a huge proponent of BYOB and happy to pay a corkage fee (so long as it is not exorbitant), so was disappointed. I will point out that Etc., across the street, allows BYOB but then again they do not have a wine license.
I would return to Nobo, but be careful to ask a few pointed questions about how the various dishes are prepared before ordering.