m

Molto E's Profile

Title Last Reply

I have a day in Phoenix, looking for specific recs!

On December 9, we had a private event off site so there was no Supper that night...there was a sign on the door stating so. The current December Simple Supper Schedule is up on our website.

Best,

Eliot
Owner of noca

Dec 17, 2012
Molto E in Phoenix

Special Place for Lunch

They started lunch service a while ago and I think for a sit down mellow lunch that it is very good...squid and white bean salad, soup, ricotta gnocchi with lamb ragu and the piadini's have all been good.

Feb 27, 2011
Molto E in Phoenix

Special Place for Lunch

In Scottsdale, I think that lunch at Rancho Pinot is very good

-----
Rancho Pinot
6208 N Scottsdale Rd, Paradise Valley, AZ 85253

Feb 27, 2011
Molto E in Phoenix

FnB and Noca

glad you liked noca but I would give FnB another go as I have always found it to be spot on...

Best,

Eliot (owner of noca)

Feb 06, 2011
Molto E in Phoenix

Is Nobuo open on Mondays? Phone #?

closed on mondays (602) 254-0600

Jul 26, 2010
Molto E in Phoenix

Renegade Cafe?

Robert says that they are opening on Monday June 14th...

Jun 10, 2010
Molto E in Phoenix

phx - duck fat fries

Drewb123...Tuesday Wagyu Corned Beef
Wednesday Lobster Roll
Thursday Wagyu Pastrami
Bax...Seattle has some great eats, have fun

May 28, 2010
Molto E in Phoenix

phx - duck fat fries

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

May 27, 2010
Molto E in Phoenix

Am I the only one who finds Sweet Republic gelato underwhelming and bland?

The last time that I went in, they did have a Chocolate Guinness and Irish Whiskey made with Jameson. Perhaps they can craft something with a Bud Light caramel swirl for you...the almond buttercrunch or cashew turtle will satisfy your rocky road jones

Apr 08, 2010
Molto E in Phoenix

Am I the only one who finds Sweet Republic gelato underwhelming and bland?

Sweet Republic sells Ice Cream not gelato, I dig their ice cream and find it perfectly balanced rather than too sweet and fake tasting like most gelato joints in town can be. Give Grateful Spoon a go over in the LGO complex, Sensi Moreno passed his tricks on to Jordan so that may work for you.

Apr 06, 2010
Molto E in Phoenix

Al's #1 Italian Beef

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.

Mar 20, 2010
Molto E in Phoenix

Al's #1 Italian Beef

thanks for the heads up...looks like lunch manana

Mar 15, 2010
Molto E in Phoenix

searching for set menu restaurants

The tasting menu is offered every night and it is 4 courses priced at $50 with wine pairings for an additional $20...slight correction on hohokam's tasting menu, the first course was choice of sunchoke soup or winter greens salad and the first course supplement was Ingrid's peekytoe crab salad ($8 supplement)...

Mar 13, 2010
Molto E in Phoenix

Hip restaurant in Phoenix that's open on Sundays??

The easiest would be to go ino right into Tempe and go to Cafe Boa

Dec 10, 2009
Molto E in Phoenix

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

Oct 17, 2009
Molto E in Phoenix

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.

Sep 15, 2009
Molto E in Phoenix

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.

Jun 28, 2009
Molto E in Phoenix

Molecular Gastronomy in Phoenix?

To the best of my knowledge Kevin Binkley is the chef that uses the most modern technique.

Apr 14, 2009
Molto E in Phoenix

Prado or The Mission - Phoenix

Monday is his day off but other than that he is there

Apr 10, 2009
Molto E in Phoenix

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

Feb 23, 2009
Molto E in Phoenix

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

Feb 19, 2009
Molto E in Phoenix

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.

Feb 12, 2009
Molto E in Phoenix

Valentine's Day at Noca - Form to fill out?

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

Feb 04, 2009
Molto E in Phoenix

[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)

Jan 14, 2009
Molto E in Phoenix

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

Dec 16, 2008
Molto E in Phoenix

Does anyone know what is going to be where Kohnies was (Phx)

It is open... breakfast / lunch spot.

Dec 10, 2008
Molto E in Prairie Provinces

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.

Dec 03, 2008
Molto E in Phoenix

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.

Nov 22, 2008
Molto E in Phoenix

Yet another birthday decision (PHX)

based on this criteria, the answer in my view would be Binkley's.

Nov 18, 2008
Molto E in Phoenix

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.

Nov 10, 2008
Molto E in Phoenix