Noca

Under the diverse umbrella of contemporary American cuisine, chef Chris Curtiss' frequently changing menu combines French, Italian, and even occasional Japanese-inspired dishes with finesse. En savoir plus

The Lemon schiacciata, adorned with sliced lemon, ricotta, rosemary & specialty EVOO, is a citrus-perfumed evocation of Itay! Noca is cranking out some of the best pies in town! En savoir plus

Chef Claudio Urciuoli makes a simple, supremely elegant version of Insalata de Mare with lightly poached calamari, baby octopus & blue prawns, potato, celery, taggiasche olives, parsley, EVOO & lemon. En savoir plus

The nocawich lunch is the best-kept lunch secret in town. Whether at lunch or dinner, GET THE SOUP, it's always amazing.

2010 Best of Phoenix Winner: Best Seafood! Seafood is usually star of the menu, and in the summer, don't be surprised to see king salmon shipped to one of the cooks from her family's Alaska fishery. En savoir plus

Stop in on Sundays for the Simple Sunday Supper: Three courses for only $35! En savoir plus

The foie gras is always amazing. Thursdays get there fir the wygu pastrami. Amazing. Beer: get the Estrella damn inedit.

Must have the after dinner cotton candy is yummy! Very light not sugary.

Ok. The food is phenomenal, but don't miss the stocky toffee pudding for dessert. The best ever.

Fabulous service, even on a crowded Friday night. Open kitchen, good wine, cocktails. Make a reservation. Downside: very loud in there.

If you do one thing here, get the sticky toffee cake.