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- Phoenix New TimesAgosto 13, 2014Under the diverse umbrella of contemporary American cuisine, chef Chris Curtiss' frequently changing menu combines French, Italian, and even occasional Japanese-inspired dishes with finesse. Leer más
- Phoenix New TimesMarzo 4, 2013The Lemon schiacciata, adorned with sliced lemon, ricotta, rosemary & specialty EVOO, is a citrus-perfumed evocation of Itay! Noca is cranking out some of the best pies in town! Leer más
- Phoenix New TimesMayo 8, 2013Chef Claudio Urciuoli makes a simple, supremely elegant version of Insalata de Mare with lightly poached calamari, baby octopus & blue prawns, potato, celery, taggiasche olives, parsley, EVOO & lemon. Leer más
- The nocawich lunch is the best-kept lunch secret in town. Whether at lunch or dinner, GET THE SOUP, it's always amazing.
- Phoenix New TimesNoviembre 4, 20102010 Best of Phoenix Winner: Best Seafood! Seafood is usually star of the menu, and in the summer, don't be surprised to see king salmon shipped to one of the cooks from her family's Alaska fishery. Leer más
- Phoenix New TimesFebrero 20, 2013Stop in on Sundays for the Simple Sunday Supper: Three courses for only $35! Leer más
- Erik de VreezeOctubre 23, 2010The foie gras is always amazing. Thursdays get there fir the wygu pastrami. Amazing. Beer: get the Estrella damn inedit.
- Craig Guenther-LeeAbril 17, 2011Ok. The food is phenomenal, but don't miss the stocky toffee pudding for dessert. The best ever.
- Alice DaerDiciembre 2, 2009Fabulous service, even on a crowded Friday night. Open kitchen, good wine, cocktails. Make a reservation. Downside: very loud in there.