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
It seems like I've been hearing about it for months now: Noca's mythical wagyu pastrami.
Owner Eliot Wexler was busy tracking down wagyu brisket -- definitely an unusual cut of the pricey, succulent Kobe beef -- while chef Chris Curtiss was fine-tuning the ultimate recipe. Wexler was inspired by both the killer pastrami at the famed Katz's Delicatessen in NYC (his all-time fave) and his Chicago pal Ronnie's successful foray into wagyu pastrami-making.
So the housemade p
Creme brulee at Vincent's
In a press release this morning, the James Beard Foundation announced its preliminary lists of nominees for various categories in the prestigious James Beard Awards.
There are 20 nominees in each category, and eight Arizona individuals and restaurants are among the elite group. Finalists will be announced on March 23, and the awards gala will be held in New York City on May 4.
In the running for Best Chef - Southwest, there's Kevin Binkley (Binkley's), Mark
Sea Saw chef Nobuo Fukuda's cutting-edge sashimi creations and luxurious omakase dinners have earned him not only legions of devotees, but a prestigious James Beard "Best Chef: Southwest" award. And since the opening of NOCA last August, chef Chris Curtiss has gained a cult following for his stunning crudo dishes and innovative seafood presentations -- along with a "Best New Restaurant" semi-finalist nod from the James Beard Foundation.
Put the two of them in the same kitchen, and you
