Audio By Carbonatix
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 pastrami made its menu debut last night, as an appetizer, and it was just as outrageous as promised — all the lusciousness of melt-on-your-tongue wagyu, with aromatic pastrami spice. It was served on top of wholegrain mustard spaetzle, with horseradish crema and a lovely cippolini onion on top. The mustard had just enough kick to counter the richness of the meat.
Stop me before I drool on the keyboard anymore.
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On an unrelated note, they have awesome, sweet Nantucket Bay scallops right now. Loved the Meyer lemon zest in the parmesan and artichoke heart risotto that was teamed with the scallops…
