Restaurants & Bars


[Phx] Restraunt Noca, 14 yr old food critic in the making


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Restaurants & Bars 12

[Phx] Restraunt Noca, 14 yr old food critic in the making

Smoketail | Jan 10, 2009 09:07 PM

This is my third time dining in at the restaurant Noca. This experience cannot be explained with any word that I have yet to learn in my vocabulary.

We (my parents & I) chose to be seated at the chef's counter. I sat at the end, where I could get a good glance at what all the chefs were cooking in the kitchen. Being 14, i get alot of stares from the chefs, amazed at what I'm eating.

Before our meals we were served 3 different amuse bouches. The first we received was a homemade corned beef with a tiny rye bread toast. Second, was aa Poached Prawn with fresh grated wasabi and a ponzu jelly sauce, and third, special from the chef, an australian wagyu, the most amazing meat i have ever tried in my life.

Our family started with the Heirloom Baby Beet Salad, and the Roasted Sunchoke Soup. The Beet salad was elegant, with foam placed on the top, the beets, freshly cut. Then the soup, inside were three pieces of deep fried Foie Gras, wrapped in a Raviolini. The flavor burst in my mouth, steaming, amazing with the flavor of the sun choke.

Our second course, Duck Confit, and the Loster gnocci. The duck was something I would never have thought of eating, placed on top of a huckleberry waffle, smothered in syrup. (PS, my Mom is going to find this syrup - a bourbon barreled syrup out of Michigan) The lobster, fresh, with mushrooms and gnocci, perfect in flavor together.

Our main meal Duck Breast, and Braised Pork Tagliatelle. The duck, served with wild rice, pea tendrils, and a brandy cherry sauce, was cooked to perfection. During the meal. the chef, Chris, handed me a slice a truffle, which was jaw dropping, and I grudgingly had to share with the rest of the family, not something i wanted to do.

We finished off with yet another amuse bouche, a salted butter gelato. we ordered the doughnuts, with a delicous carmel sauce. We also ordered three different gelato: cherry, pistacho and salted butter. A great finish to an amazing, unforgetable meal, i hope to return soon :) Preferably for my birthday on February 11th, before my parents get to dine again for Valentine's Day.

Want to stay up to date with this post?

Recommended From Chowhound