| rev:text
| - 3.5 stars. I've read numerous glowing reviews about Noca, but my experience there was unfortunately disappointing. At some point I'll give it one more try with hopes that last Saturday was an "off-night," but it won't be anytime soon. I'm sure many of you die-hard Noca lovers are fuming right now, but this was genuinely a 3.5 star experience.
Our server was polite but overly rushed all night, which eventually became uncomfortable. I began with a "JR's Ripper 12" cocktail (Citron Vodka, Pama Liqueur, Fresh Squeezed Grapefruit, Jalapeño Essence). It took 15-20 minutes to receive the first drink, which is just silly, but it was a spectacular concoction. I highly recommend the Ripper, it was refreshing and the essence of jalapeno did not make it spicy, just added a very unique background flavor.
A significantly long amount of time passed yet again to take our dinner order, but luckily we were enjoying each other's company enough to not worry too much (yet).
I started with the Crudo Salmon, which was truly exceptional. I have never had better quality salmon, and the preserved lemon & pine nut accompaniment were a perfect pairing.
For my next course, I tried the Chitarra Pasta with Prawns.
Me: "Could you please recommend a wine for the Prawn Chitarra?"
Rushed Server: "Red or White?"
Me: "Hmm, I think white would be nice with the Prawns..."
Rushed Server: "Pinot Noir. I'll bring you one."
While I highly doubt she didn't know Pinot Noir was a red, I was annoyed that she didn't listen to me, didn't make eye contact, and didn't recommend a particular brand, just said "I'll bring you one" and ran off. It was a very good Pinot Noir though (of course it was- she brought me the most expensive by the glass.)
My final course was the pork chop. It was a huge, beautiful cut of meat, with the fatty edges just starting to crisp. However it was cooked medium-rare, which I am aware is the proper, foodie-way to eat pork, but I do think it should have been mentioned to me upon ordering. I am ok with medium to medium-well, but rare to medium-rare is just too much for me. That little piggy was still slightly breathing.
It was seared in foie gras and paired with a Dijon spaetzel which sounds simply divine, right? But, there was too much going on- too much salt, too much seasoning, just too heavy in general. The saltiness was borderline overpowering.
The lag between courses was awkward- entrees took too long and the supplements came much too fast. Speaking of the supplements, they were so-so. One was a diced beet salad of sorts, but because the "supplement server" was also so incredibly rushed he barely had time to mumble the full description. I don't think he bothered to even attempt at describing the second supplement.
The inattentive service and "pretty" good food made for a 3.5 star evening.
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