My last Restaurant Week stop came at a place I’ve been wanting to eat at for a while – Restaurant noca at the Biltmore. When Matt Taylor was the chef, I got to attend his cooking demonstration earlier this year and sample some of his food. Now chef Claudio Urciuoli (who just split from Chris Bianco) is in charge and brings an Italian sensibility of pasta and seafood to the mix. I love how the menu changes everyday. In fact, I had my meal choices picked out from the RW website and the menu changed when I got there and I had to scramble. My first choice was the Giovanna’s meatballs (with Polenta). Then I got the Wagyu beef brisket (with crushed Yukon potatoes and green beans) followed by a Honey Panna Cotta (Plum raspberry coulis and an almond briscotti). I was also served a big bowl of cotton candy – which I thought was interesting. The food was delicious and I had a great conversation with my bartender. I had a wonderful time and I see myself visiting on a regular basis.

* – from Restaurant Week website 

Located in Phoenix’s Biltmore area, noca utilizes the finest ingredients to present Modern American cuisine in a vibrant atmosphere without pretense and formality. noca’s daily changing menu reflects the best of the season featuring; local organic produce, crudo, house-made pastas, fish and prime meats. 

My food pictures were a little hazy due to the dim lights.

Giovanna’s Meatballs

Wagyu Beef Brisket

Honey Panna Cotta with cotton candy