Audio By Carbonatix
Eliot Wexler and chef Chris Curtiss have never explicitly told me that they’re trying to turn us all into NOCA addicts, but I’m convinced this is their grand plan. And you know what? It seems to be working.
At a birthday party last weekend, I danced my ass off in a friend’s kitchen, and even amid the blaring music, I heard talk of NOCA at least three times throughout the night. The next evening, over dinner with a few foodie girlfriends, it came up again. And I can’t tell you how many people have cheerfully mentioned that they just ate at NOCA last night and are going back tomorrow, in a manner of speaking.
Anyway, I’m expecting the cult to keep growing. Eliot just sent over the new NOCA Sunday Simple Supper Schedule.pdf which includes an upcoming bistro night.
Starting this coming week, the restaurant will be open seven days a week, which means you can get your NOCA fix on Mondays now.
When news happens, Phoenix New Times is there —
Your support strengthens our coverage.
We’re aiming to raise $30,000 by December 31, so we can continue covering what matters most to you. If New Times matters to you, please take action and contribute today, so when news happens, our reporters can be there.
Wednesdays have already gotten popular, thanks to the insane lobster roll (see my earlier post), and wow — have you tried the wagyu cheesesteak yet? (Photo above.) Gotta go on Thursday for it — Kobe beef that melts like butter on your tongue, sweet pepperonata, caramelized onion jam, a crisp brioche bun, and hot-out-of-the-fryer chips. Who knew blue collar junk food could get such a sophisticated spin?
And before I forget, I have to mention my new favorite thing, the duck confit with huckleberry waffle and vanilla maple syrup. Nope, it’s not a once-a-week special, but something you can order right off the regular menu.
Best. Duck confit. Ever. — Michele Laudig
