Bax...the duck fat fries are the side that come with the Maine Lobster Roll or the cold version-using Ingrid's Stonington, Maine lobster tossed in a roasted garlic aioli with fines herbes, celery root in a herb butter toasted brioche bun. For the last few week's, we have been serving a different version of the lobster roll...the "Hot Buttered" Lobster Roll or the "Connecticut" Lobster Roll that is Ingrid's butter poached lobster tossed with celery, red onion, fines herbes, espelette, heirloom romaine served in a brioche roll and house made spiced potato chips...the Bar Bites menu is coming back on the second Thursday of every month and that menu will agree with a hungry artist...the Bar Bites Menu will be posted soon on the website

First off, I probably have eaten 100's of Al's Italian beefs in my life and even in Chicago there is great variation between the different Al's locations with the original on Taylor Street being the best by far. I don't want to measure it against a Chicago location as I think that is unfair but I made it over this week during the lunch rush and the sandwich was probably the best Italian Beef that I have had in Phoenix...and most of the Beef that I have out here has been pretty weak. I also think that the sandwich that I had was better than some of the Al's locations in Chicago so that works for me. I was always a Mr. Beef and Johnnie's fan back home but when I want a beef out here then I would happily go over to Al's. An Italian Beef must be dipped that is the essence of the sandwich otherwise it is basically a French Dip...my preferred order is a Beef wet which is double dipped. The version that Crsin talks about at Andreoli is a great sandwich and it is Gianni's interpretation of the sandwich but that is not a true Italian Beef...that being said if I go there for lunch that sandwich is part of my order 75% of the time and Gianni's giardiniera is killer.

Ipsedixit...We are not using the part of a Wagyu cow that would be used for a shabu shabu preparation. The cut of beef that would be used for shabu shabu is not the brisket which is the cut that we utilize for the pastrami. If you attempted to shabu shabu a piece from the brisket, you would find it quite tough which is why brisket is cooked for a long time to break down the meat to make it tender. We are utilizing an off cut to make what I think is a tasty and fun dish. The reason we use the Wagyu to make the pastrami has to do with the marbling...it is very difficult to fine whole briskets with the deckle (or point cut-the part with the most marbling) still attached to the flat cut (lean cut). In my opinion to make a nice pastrami or corned beef for that matter, the deckle cut with all the marbling is necessary so it is juicy and flavorful not dry and we all know the wagyu has the most marbling hence it's use in our pastrami.

Eliot
Owner of Noca

Frank gave everyone that made a reservation a call...the reason is very simple...we have a limited amount of seats and want to make sure that everyone that makes a reservation does intend to come. Clearly, you intend to come but many diners will try to make a reservation, not get their ideal time and then in the end go somewhere else that they can get in at their ideal time. New Year's Eve on the second seating, we had some no-shows and we turned away too many diners that wanted to spend New Year's at NOCA because we had reservations for all the tables. Following that lesson, for NYE, Valentine's Day or some evening like that we will always confirm reservations and take a credit card for a deposit in the event that the reservation is not honored. As long as the reservation is cancelled by the 13th then there will be no charge. We are going to great lengths to bring in some precious items for the menu that day and want to make sure that everyone that has a reservation for that dinner does intend to come. That is no disrespect to anyone personally but hopefully that will deter someone from making a reservation with us at 9pm and then on Valentine's Day decide to dine somewhere else at 7:00pm and waste the table that someone else would have been able to use.

Thank you for your understanding,

Eliot
Owner of NOCA

To answer the question of what is going on at the Chef's counter...Monday-Thursday starting at 8:30 and later by reservation only, there are tasting menus offered at the Chef's Counter. On Friday or Saturday, we can not offer that until 9:00 because we can not be super busy when Chris does special menus. The tastings menus start at 5 courses for $75 and go up from there depending on what the diner would like and the pairings for the 5 course menu is either $35 or $45. The items available on the tasting menu are not dishes that are on the standard menu and some of the wines that are offered in the pairings are not on the list but some stuff that I have bought because I like it. The first time that the seared foie gras was served in the restaurant was during a tasting menu and some other items that have been served have been the Kama from Kampachi and Bluefin, a bunch of different crudos, the egg yolk raviolo, etc. There are also different serving pieces that are used for those menus.

Eliot
(as required to state...owner of NOCA)