About
About
Noe means “ rest” or “repose,” derived from the Hebrew root Noah. Widely associated with the prominent biblical figure, the name inspires ideas of renewal and replenishment. The extraordinary nature of this restaurant and its culinary experience is sure to impress. Chef Robert Gadsby and his talented brigade are behind this long-awaited spot, and the adage is true; good things do come to those who wait. The space is cool, unapologetically simple, yet the small nature of the operation allows for uncompromising attention to detail. This is cooking that is original, impeccably executed and enormously satisfying, It’s the sort of food that makes you involuntarily nod to yourself while you’re eating, cooking that is desirable, impactful, and doesn’t need an onslaught of luxury ingredients to impress. Instead, sheer creativity is applied to hyper seasonal quality ingredients, thoughtfully created cocktails, theatrical presentations. And the service team is sharp, keen, and attentive without being fussy.
Winter
As winter’s cold weather settles in, it calls for hearty, stick-to-your-ribs food that warms the soul. These months are meant for soul-nourishing meals, so we braise and glaze, turning to our pantry for robust red wines, fragrant spices, grains, and other staples. Despite the cold, there is an abundance of winter produce to relish. Root vegetables take the spotlight, transforming into rich, sustainable dishes by adding an extra dimension of lightness, elegance, and color. Balancing richness with these vibrant elements changes the conversation about winter food, keeping us at the forefront of fine dining.
Besides winter vegetables, we love using various roots and tubers like kohlrabi, rutabaga, Jerusalem artichokes, rhubarb, leeks, parsnips, celery root, jicama, sweet potatoes, yams, salsify, Scorzonera, winter squashes, chestnuts, burdock, potatoes, and the ubiquitous black truffles. These wonderful ingredients enhance many winter dishes, paired spectacularly with fish, poultry, game, and meat. Growing up and working in Great Britain, winter vegetables created heavy, hearty dining experiences, but in our kitchen, we see each dish as a chance to highlight new aspects and qualities that guests might not have appreciated before.
Inspirational Ingredient – Black Périgord Truffle
Black Périgord truffle is undoubtedly a winter highlight served in our kitchen, with most of our supply coming from Catalonia, Spain. Unlike the white truffle, the black truffle is more versatile and can be cooked, making it useful across a broader range of dishes and ingredients. It is the kitchens’ favorite ingredient to work with during the festive winter season. Enjoy one of our opening amuse with truffled scrambled eggs, rock shrimp, and Mitsuba atop a crispy sphere with house-cured salmon, perilla leaf, and vodka yuzu crème fraiche….. Bon appétit!
"To say that we’re beyond thrilled to finally (finally!) get open and officially ready to get into the swing of things would be an understatement of impossible magnitude”. Suffice it to say, we are just absolutely thrilled – and so genuinely grateful for your enduring patience and patronage. So many months in the making, we’re ready to throw open the doors to Noe and welcome each one of you to join the celebration with us. Please join us in celebrating our opening.