Molto E's Recent Activity
Chowhound Post
Recent experiences at Liberty Market? (Gilbert, AZ)
I have been twice as it is not in my area...really like it...great espresso, good scones....lunch-liked the sloppy joe with spicy spread....panini...salad...good stuff, very well done...if it were closer to me, I would defintely go often
Chowhound Post
Ravioli (Phoenix)
If you are willing to go our of your area a little bit then I would go to Andreoli's...his fresh pasta is the real deal as far as ravioli goes the sausage and broccolini is tasty as well as the mushroom ravioli with truffle.
Chowhound Post
Arizona Biltmore
This may speak to my most athletic feats at this point involve a fork, but I do not think it would be that pleasant of a walk from the Biltmore to either noca or Tarbell's in the current weather conditions.
Chowhound Post
Molecular Gastronomy in Phoenix?
To the best of my knowledge Kevin Binkley is the chef that uses the most modern technique.
Chowhound Post
Prado or The Mission - Phoenix
Monday is his day off but other than that he is there
Chowhound Post
NOCA - Wagyu Pastrami - Friday Photos
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
Chowhound Post
phx - duck fat fries
On Wednesday's the Lobster Roll with Duck Fat French Fries is the special but if you want to have one when making a reservation, please ask to save one because they do sell out...Thursday's is the Kobe (Wagyu) Cheesesteak....and the Wagyu Pastrami will be back on the menu on Friday until we sell out of it but the latest batch is thirty pounds
Eliot
owner of noca
Chowhound Post
Cowboy Ciao, NOCA, and J & G Steakhouse - long
Everyone has different perceptions, the table in question is the most requested table by our regulars in the restaurant...that is the truth.
Chowhound Post
[Phx] Restraunt Noca, 14 yr old food critic in the making
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)
Chowhound Post
Where can I buy truffle oil in Phoenix?
not all truffle oil is created equal...Andreoli sells Urbani and that is the goods...you can keep it in the fridge after you open it
Chowhound Post
Does anyone know what is going to be where Kohnies was (Phx)
It is open... breakfast / lunch spot.
Chowhound Post
Question about Phoenix restaurants in resorts and hotels
In any city, the quality hotel / resorts have to have good amenities for their guests so providing good food outlets is standard. The economics of a hotel / resort restaurant vs. an independent restaurant is completely different -one must watch the bottom line and the other not so much. As far as Phoenix goes, my feeling (completely throwing out my affliation) past Kai is that the better Phoenix restaurants are independent chef driven spots.
Chowhound Post
Yet another birthday decision (PHX)
When ordering a la carte the portion size is larger than when ordering a tasting menu. The quantity of the amuses does correlate to the length of the tasting menu...I would strongly suggest doing even the four course tasting rather than ordering a la carte for the experience.
Chowhound Post
Yet another birthday decision (PHX)
based on this criteria, the answer in my view would be Binkley's.
Chowhound Post
Cafe Monarch (Scottsdale)
I think that will be a great spot for lunch with Mom...very quirky, sort of European cafe like. When I went there he had an appetizer option that was called "Whim" or something like that. That was basically just whatever he felt like cooking so I asked him to "whim" my whole meal and he did three courses.
Chowhound Post
Phoenix's Best Beer
How about the Roosevelt Tavern...Matt Pool know his brews
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Best Phoenix Croissant?
What about Scratch...I think I have seen the Gent that was baking at Au Petit over at Scratch early in the am baking over there now?
Chowhound Post
Porketta in PHX?
when the porchetta comes out of the oven at Andreoli, it is sublime
Chowhound Post
Italian white truffles in Phoenix
Once they come in season...Binkley's has always had white truffles on the menu...Sea Saw has had them on the menu...hopefully their price will come down from last year's heights
Chowhound Post
When's the last time you ate at Medizona?
i thought that the chef left to head up operations at the Southbridge?
Chowhound Post
Has Urban Campfire re-opened yet?
They are shooting for this Friday...give them a ring on Thursday to check in
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Where do you buy salami? (PHX)
I have seen Fra'Mani chorizo and salumetti at Whole Foods, sometimes Pane Bianco sells a Fra'mani salami in the case.
Chowhound Post
phx: noca sunday suppers are super!!!!
The Sunday Simple Supper menu changes weekly, the menu posted on the website was the menu from the first week. The website will be totally live soon and each Sunday's menu will be posted on the site by Thursday of that week.
Molto E
NOCA Managing Partner
(as per Chowhound rules, I must identify my affliation to the restaurant)
Chowhound Post
NOCA (phx) opening this week
absolutely, bring them...while growing up, I used to go out to dinner with my Dad on Wednesdays to try new restaurants and that was a big part of my dining education
Chowhound Post
NOCA (phx) opening this week
The wine from Spain that you are describing is the Raphael Palacios Godello that is offered as a glass pour.
Chowhound Post
Egg Salad Sandwich [PHX]?
i love matt's egg salad sandwich with pork shop bacon
Chowhound Post
NOCA (phx) opening this week
Wednesday July 30 will be the first dinner service...
Chowhound Post
NOCA (phx) opening this week
there should be an update on the date within the next couple days, waithing on the final inspection...furniture comes in following the final ;)
