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Everything posted by ahurwich

  1. NOCA'S Simple Supper has evolved and it is not so "simple" anymore. The overall format is still the same with 3 courses including a choice of entree for $35 but now there are supplements to the "Simple" menu as well. I have been to a bunch of the suppers and it definitely has developed a following. On a few of the Fried Chicken Night's that I have been to, there was not a seat to be had by 7:00 pm and that is not a typical scene for Sunday night dining at least in Phoenix. April 5 Simple Supper Menu After watching the Suns get pasted by the Mavericks, I was down in the area and slid into NOC
  2. Well, I have been to every themed Simple Sunday Supper except BBQ night, but I plan to be there this Sunday 12/7. The second Fried Chicken night even surpassed the first. Friends with me that Sunday said it was the best Fried Chicken they have eaten. I don't disagree and NOCA says they can do even better next time. Pictures of last Sunday's Home Style Italian Night. NOCA provided the comfort food I needed when the Suns lost after leading virtually the entire game. Blue cheese foam apple butter Amuse Antipasto - Assorted organic vegetables, Iitoi onion fritatta, Bresaola, and cheese. Spaghet
  3. http://blogs.phoenixnewtimes.com/bella/200...simple_supp.php And Chow Bella was also what last Sunday's Italian night was at NOCA. Looking forward to BBQ night and really looking forward to Cajun night. Only three more weeks until Fried Chicken again. If food is the object of obsession is it still considerd stalking?
  4. Phoenix NewTimes "Best of Phoenix" More props for NOCA: Phoenix NewTimes "Best of Phoenix" Best Place to Take a Foodie Phoenix Magazine one of Phoenix' Best New Restaurants.
  5. I have had several Sunday Suppers as well as full on dinners at noca but did a solo grazing on tuesday with camera this time. There was one seat open at the Chef's Counter so I grabbed it. One Sunday the amuse was the chilled white corn soup seen on the main menu. That amuse was a tease so this time I had to satisfy myself with a full order. Chilled White Corn Soup Baby Carrots, Chorizo Croquettes, Smoked Paprika Oil Next was a Crudo Big Eye Tuna Roasted Peppers, Jalapéno Tempura, Red Wine Gastrique, Red Sichuan Pepper Corn I have had this before but tonight the preperation was a little
  6. Simple Supper II Went back for The Simple Supper last night and didn't take my camera so I have no pictures to share, but the meal was excellent. The Summer Salad consisted of red oak, nappa cabbage, shaved fennel, red onions, with citrus honey vinaigrette. Everyone in the goup ordered the same entree. Hangar steak, baby green beans, beech mushrooms, fingerling potatoes, and beurre rouge. Crudo was also available with a choice of big eye tuna, kampachi, or fluke. We didn't order any last night but I have had it several times and it is good enough to be thought of as a signature dish.
  7. Sunday may become the new Saturday night. With a fixed three course menu at an attractive price NOCA's SIMPLE SUPPER on Sunday nights could become a tough reservation to get. The offering is a salad, choice of entree from fish, meat, and vegetable, and desert. Price is $35.00. I dined with two others and we ordered the entire menu. Vichysoisse with sea bean was sent out as an amouse. Next was the Sunday Salad: Baby greens, Camparai tomatoes, caperberries, red onion, Nicoise olives, garlic croutons, balsamic vinaigrette. Main Courses Halibut was the market fish tonight with tomato confit, zuc
  8. I attended the run through on Monday and am in complete agreement. http://www.azcentral.com/members/Blog/JaimeeRose/29002
  9. I am also very anxious Genny. However, I believe Wednesday the 30th is the first night of service. ahurwich
  10. Best of luck. I know every other parameter for success will be covered.
  11. drpny, I have had similarly satisfying meals at Painted Horse. On one occasion I was dining with a friend and her 18 year old son. The 18 year old has been dining out with the adults since he was a toddler so has experience a lot gastronomically for a youngster. He had the lobster and after the first bite started laughing and said it was one of the best things he ever tasted. I'm sure every chef would like to get that kind of response. ahurwich
  12. Molto e Long lines don't guarantee good food. P. F. Changs for example. However, at Matt' Big Breakfast it does mean good eats. And Matt's is special for me as the place that introduced me to the many wonders of The Pork Shop. I agree about the egg salad. Who knew? ahurwich
  13. Genny, I've been spending a little more time in the east valley recently so have had the opportunity to try some different restaurants. We ate at Dual and I was not as impressed as you. Right off the bat, any restaurant that is offering a tasting menu should not be plopping a glass of water with ice and a straw on the table and not offering a choice of tap or bottled water. The restaurant space did look good, maybe not too surprising for this rural area anymore. However, some of the patrons still had a bit of a scruffy edge. Please remove all baseball caps upon entering the premises. We also h
  14. drpny, I have eaten at Vu twice and am as impressed with Chef Brian Lewis as both you and molto e. The word needs to get out. ahurwich
  15. Molto E aka Deep Truffle Thanks for the heads up. Calling for reservations and hope to be wallowing in truffles soon.
  16. Recently I had the BIG DOGS and FAT TIRE BEER BRATS. I"m trying to eventually sample all of The Pork Shop"s products. Nose to tail and everything in between. No disappointment yet.
  17. Eliot, Great interview and article. I have eaten at L'Atelier de Joel Robuchon at the MGM and had an amazing experience as well. Next stop, Joel Robuchon at the Mansion.
  18. I had to look at the date of the first post in this thread to see if it was April 1. Absolutely unbelievable. Or is someone shorting foie gras in a big way? ahurwich
  19. This is great gelato. The passion for gelato the owners of this Gelateria have is there in every spoonful. Truly artisan gelato.
  20. Dinner at SEASAW saturday night 12/03. Had a variation of the chef's menu that included Bream, Spanish Mackrel, and Blue Fin, all line caught rather than farm raised, as well as a few of the dishes shown in Molto e's pictures above. The various dishes fell into three catagories: best, even better, and beyond. I hope more people in Phoenix find and appreciate what chef Nobu is doing here. ahurwich
  21. This is the time of year to reflect and give thanks and number one on my the list is Binkley's Restaurant in Cave Creek. I thought that I would have a light meal the night before Thanksgiving. The meal started with an Amuse Bouche of Butternut Squash soup The second Amuse was Citrus Cured Salmon rolled around lemon scented fromage blanc First courses: Boudin Blanc- choucroute, juniper-white wine emulsion The choucroute was absolutely delicious Menage a Foie Gras- Flan, mousse, drops, balsamic reduction, quince marmalade, melba toast, bread and butter parsnip pickles Foie, Foie and more Foi
  22. Konie's scones are that good. The name "SCONES" should be reserved for those created by Ellie. Anything anywhere else is a poor imitation. I also recall a sunday breakfast special of cream cheese stuffed french toast that was extraordinary. ahurwich
  23. Molto, Top that speed ball with a couple slices of Corned Beef(see post on Phoenix White Truffle thread). ahurwich
  24. Molto, The first step to recovery is to admit you are powerless over truffles. How about a speed ball of Kobe Beef, Bluefin Tuna Belly, Foie Gras, topped with White Truffle. ahurwich
  25. L'Atelier opened 9/16 and Robuchon at the Mansion opens 9/17 ahurwich
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