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.
Fall
Autumn has always meant gradual but great change for me; it is the bridge between the last warm days of September and the coming frigid months. It is when we recognize that the end of the year is in sight and may even learn for the first time the number of shopping days left until Christmas. We are reminded of the forces of nature as our breath becomes visible and we slow down, donning thicker clothing against a more persistent chill. As the skies darken earlier, the brisk romanticism of the month may give way to an unavoidable melancholy. Vivid green leaves morph into brilliant yellow, orange, and red hues. As summer heat gives way to shorter days and brisker temperatures, the fall harvest provides a bounty of new ingredients, and my appetite for heartier fare returns. I begin to long for crisp, juicy apples and pears, earthy mushrooms and nuts, and all varieties of cabbage and potatoes. My grandfather would always say that the Farmer’s Almanac insists that fall officially begins on September 21, but my autumn menus tend to reflect the lingering warmth of summer and the gentle crossover to earthier flavors. Firm, densely textured root vegetables, with a sweetness lurking within their tough exteriors. These raw ingredients, coupled with the shift in the weather, inspire an approach to cooking that sets the tone for the rest of the year – a natural gravitation to slow-cooked, restorative “comfort foods,” soul-warming dishes that provide the perfect antidote to the weather. This is the season for more substantial appetizers like creamy risottos, velvety soups, and foie gras, which offers a rich beginning to a meal. However, if an Indian summer lingers, lighter options like chilled raw fish or crispy octopus with a bright citrus vinaigrette are the answer. Longer cooking techniques, like slow roasting and braising for meat and poultry, become the kitchen focus, especially with the official opening of Restaurant Noe.
"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.