Noca in Phoenix Names Adam Brown as New Executive Chef
The Ashley Judd: House Roasted Turkey, Bacon, Egg, Tomato, Mornay, Brioche
In October we reported that Noca, the Biltmore restaurant owned by Eliot Wexler, was losing its executive chef Claudio Urciuoli. At the time, Wexler wouldn't name the restaurant's next chef and said that Noca would be serving lunch only for the time being.
That might change soon.
According to the Arizona Republic, Wexler has re-hired Adam Brown, a former Noca sous chef. Brown's résumé includes time at Kelly's at Southbridge, the Wrigley Mansion, and Searsucker Scottsdale -- in addition to Noca, where he worked as sous chef from May 2010 to April 2012.
The Republic reports that Brown will unveil a new "Modern American-style menu" on Wednesday, February 12. The paper adds that the menu will include dishes such as sweetbread schnitzel with Scamorza cheese, tomato jam, and arugula; wild black bass with shallot, lemon, and herbs; and hanger steak in a red wine demi-glace served with salsa verde. Prices reportedly will range from $13 to $27 a plate.
Nocawich is currently open for lunch service from 11 a.m to 2:30 p.m. Tuesday through Saturday. The restaurant is still closed for dinner service.
Stay tuned for more information.
This post has been edited from its original version.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.