Noca

View on Large Map
Get Directions

2 people have posted a review, snapped a photo, checked in, or tipped this place. Use your voice!

Jackie Mercandetti

+ Add Photos

00000 - 00000 of 00000

+ Add A Photo

00,000 of 00,000

3118 E. Camelback Road Phoenix, AZ 85016

602-956-6622

Website

1 User review Write A Review

Phoenix New Times
Recommended
Best Seafood
Award Winner 2011

Cuisine(s): American, Contemporary, New American

Hours: Sun 5:30pm-9pm, Tue-Sat 5:30pm-10pm

Price: $$
Payment Types: All Major Credit Cards

Features: Patio/Sidewalk Dining, Takeout

Serving: Dinner
Alcohol: Beer/Wine

Reservations: Accepted

Parking: Lot Available

Description

Under the diverse umbrella of contemporary American cuisine, chef Chris Curtiss' frequently changing menu combines French, Italian, and even occasional Japanese-inspired dishes with finesse. Handmade pastas, luscious seasonal soups, and the flat iron steak are always good bets, and you won't find fresher seafood in Phoenix. It's no wonder this place was named a James Beard "Best New Restaurant" semifinalist just months after it opened.

2011 | Best Seafood

The name Ingrid Bengis may not ring a bell for some, but for many of the nation's top restaurants -- like The French Laundry in Yountville, California, and Le Bernardin in New York -- her company, Ingrid Bengis Seafood, sets the standard for the highest quality in fishy fare. Lucky for us, Noca, a modern American cuisine establishment in Central Phoenix, counts Ingrid Bengis among its suppliers. From tastings to simple suppers to featured dishes, Noca may not bill itself as a seafo... More »
2011 | Best New Dining Trend

There's a trend that we're crazy about. All the cool kids are doing it, and it's where you can catch the best eats -- and the hottest gossip about the food world, which lately has us wishing we'd produced a reality show called The Real Chefs of Scottsdale.Late-night menus are being offered at a handful of local restaurants, and at some of the best ones, too. Usually called "Staff Menus," these late-night dinners often feature a single meal selected by the chef or the waiters, and... More »
2010 | Best Seafood

The place with the best seafood in town doesn't bill itself as a seafood restaurant at all, but simply as a well-rounded contemporary American fine-dining spot with touches of international flair. No matter. Nobody else in these parts serves seafood from elite purveyor Ingrid Bengis (known for supplying Maine lobster and halibut to luminaries like Thomas Keller). Hungry for a buttery lobster roll They dedicate every Wednesday at Noca to a gourmet version of the classic coastal nosh. Seafood... More »
2009 | Best Contemporary American Cuisine

Some restaurants take years to refine their food and service, but NOCA came sprinting out of the gates and hasn't looked back. In February, it was named one of the best new restaurants in the country by the James Beard Foundation. Now barely over a year old, it's still got strong buzz, thanks to the efforts of restaurateur Eliot Wexler and executive chef Chris Curtiss. While Wexler dotes on first-timers and regular customers alike, Curtiss dreams up dishes with the freshest ingredients he... More »
2008 | Best Place to Take a Foodie

What happens when a food-obsessed restaurant fanatic teams up with an equally passionate young chef with an impressive résumé You end up with Noca, one of the most highly anticipated restaurants of 2008. Without a doubt, Eliot Wexler is the city's most tireless gourmet, who not only became a regular at the best dining spots in town but worked a yearlong stint, unpaid, for acclaimed local chef Kevin Binkley -- all to quench his thirst for culinary expertise. Wexler's plan... More »

Chef Matt Taylor Leaves Noca

By Nikki Buchanan | Fri, May 25, 2012

Chow Bella has confirmed that the chef at one of the most popular restaurants in town is suddenly gone for good -- and during Restaurant Week. Awkward. Late Wednesday afternoon, the rumor leaked tha... More »
Ten Favorite Spots for Seafood in Greater Phoenix

By Laura Hahnefeld | Mon, May 21, 2012

Those who may have heard (and believed) people who say, "You can't get decent seafood in the Valley 'cause we live in a desert," might also want to keep an eye out for while-you-were-sleeping organ ha... More »
95: Eric Schaefer

By Chow Bella | Wed, May 16, 2012

From now 'til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers -- Valley residents who make the cut in our culinary scene. Some you'll know; for others... More »
Three Ways to Eat Your Way Through Arizona Restaurant Week

By Laura Hahnefeld | Tue, May 15, 2012

Sure, it may be called Arizona Spring Restaurant Week, but this nine-day sup-fest -- from Saturday, May 19, through Sunday, May 27 -- takes place when the Valley starts heating up and the restaurant b... More »
Noca Serves Up Wallet-Friendly Lunch with Nocawich

By JK Grence | Wed, April 18, 2012

I feel like I'm out of my mind writing a Budget Beat article about a place serving $9 sandwiches. But hear me out. This ain't just any sandwich I'm talking about. These are some of the best sandwich... More »
Loading More Critics Reviews

Like (0) Dislike (0)

phoenixnewtimesbestof | Phoenix, AZ | 315 Reviews

| Wed, May 6, 2009

What happens when a food-obsessed restaurant fanatic teams up with an equally passionate young chef with an impressive r�sum�? You end up with Noca, one of the most highly anticipated restaurants of 2008. Without a doubt, Eliot Wexler is the city's most tireless gourmet, who not only became a regular at the best dining spots in town but worked a yearlong stint, unpaid, for acclaimed local chef Kevin Binkley � all to quench his thirst for culinary expertise. Wexler's plan to open a restaurant picked up speed when he recruited talented chef Chris Curtiss, who'd worked at some of San Francisco's top-rated restaurants with French Laundry alum Ron Siegel before coming to Phoenix and turning heads at downtown's now-defunct Circa 1900. Together, Wexler and Curtiss have assembled a staff of seasoned professionals to give their fledgling operation the kind of polish that most newbie restaurateurs would kill for, and they've sourced the best ingredients available, from Bob McClendon's organic produce to fresh seafood from the same supplier that Sea Saw's Nobuo Fukuda uses. That said, Noca's atmosphere is refreshingly unpretentious, and the ingredient-driven cuisine is far from fussy. In fact, it's playful at times, from the "caviar" of organic eggplant, served out of a caviar tin with warm blinis, to the "milk and cookies" dessert, featuring fresh chocolate chip cookies and a frothy malted vanilla shake. Ultra-fresh crudo dishes and luscious handmade pastas are not to be missed, while the juicy pork chop, paired with crispy, melt-in-your-mouth pork belly, will make you smile from the first bite to the last. Even the Simple Supper, a wallet-friendly three-course tasting menu, is craveworthy. But really, it's no wonder Noca appeals to foodies � it's run by the biggest one of them all.

Main Menu

Starters

$10.00

Simple Salad
duncan’s greens, pickled apples, oranges, amoretti, chêvre, apple vinaigrette

$10.00

Quinoa Tabouleh
baby spinach, cured lemon, mint

$15.00

Lobster Soup
vanilla cream, asian pears

$13.00

Just Laid
two wash ranch duck egg, pommes pont neuf, black truffle béchamel

$12.00

Berkshire Pork Pâte
pickles, gribiche, arugula

$15.00

Berkshire Pork Belly Banh Mi
pickled vegetables, soy caramel

Mains

$16.00

Radiatori
pomodoro, arugula, ricotta

$19.00

Squid Ink Linguine
rock shrimp, garlic, chili

$20.00

Spaghetti Alla Carbonara
poached farm egg, bacon, arugula

$19.00

Carolina White Shrimp
anson mills grits, andouille gumbo, benton’s ham

$35.00

Black Bass Meunière
carrot purée, curry, snow peas, fingerling potatoes

$32.00

Lamb Porterhouse
marrow bone potato, short rib marmalade, foie gras bordelaise

$19.00

Braised Berkshire Pork
rice grit risotto, poached egg, trinity

$23.00

Two Wash Ranch Chicken
dave’s carrots, potato purée, pineapple glaze

$18.00

Grits, Grains, Greens
heirloom vegetables, wildflowers, swiss chard

For The Sweet Tooth

$9.00

Frozen Chocolate Soufflé Crunch
orange toffee, blood orange gelée, coffee caramel

$9.00

Rum Baba
rum soaked baba, fresh ginger gelato, compressed fruit & lemon cream

$8.00
Add Malted Vanilla Shake For $5.00

Doughnuts
warm doughnuts & holes milk jam, seasonal jam, chocolate

$9.00

Passion & Fruit
passion fruit, orange, raspberry, strawberry

$9.00

Gelato & Sorbet (choose Three)
chocolate, malt vanilla, apricot, strawberry, pistachio sorbet, sorbet of the day

Looking for another city?

Noca

3118 E. Camelback Road Phoenix, AZ 85016

602-956-6622

Description

2011 | Best Seafood

2011 | Best New Dining Trend

2010 | Best Seafood

2009 | Best Contemporary American Cuisine

2008 | Best Place to Take a Foodie

Chef Matt Taylor Leaves Noca

By Nikki Buchanan | Fri, May 25, 2012

Ten Favorite Spots for Seafood in Greater Phoenix

By Laura Hahnefeld | Mon, May 21, 2012

95: Eric Schaefer

By Chow Bella | Wed, May 16, 2012

Three Ways to Eat Your Way Through Arizona Restaurant Week

By Laura Hahnefeld | Tue, May 15, 2012

Noca Serves Up Wallet-Friendly Lunch with Nocawich

By JK Grence | Wed, April 18, 2012

phoenixnewtimesbestof | Phoenix, AZ | 315 Reviews

People Who Like Noca