noca

Eliot Wexler invites you to experience noca's Modern American cuisine in a vibrant atmosphere without pretense and formality. The daily changing menu utilizes the best the season has to offer.

This small, hidden establishment is a Valley favorite. It's a fun place to see, be seen, and sample everything. The waitstaff are veteran fine-dining servers, and the chefs manage to turn even cotton candy into a culinary work of art. The menu changes daily—yes, daily—and features items such as Japanese Wagyu cheesesteak with Kobe beef or braised lamb ragout with rosemary bread crumbs. The last...

Self-confessed foodie Eliott Wexler hit on something Phoenix was craving when he opened noca -- casual fine dining that incorporates the latest trends in molecular gastronomy and upscale comfort foods. The menu here is a foodie's dream come true, and because it is driven by the season, you might start with butternut squash soup with candied hazelnuts and tempura jalapeños or a salad of baby...

Talk about a dream team. The chef is Chris Curtiss, of the former Circa 1900 plus San Francisco restaurants like The Fifth Floor, Charles Nob Hill and Masa's. The owner is Eliot Wexler, a local foodie so fanatical that he “stalked” the Valley’s best chefs and interned for free, then teamed with others as a silent partner in their projects. Finally, he couldn’t resist opening one of his own. The...

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. noca has received many accolades including; by the James Beard Foundation as a Semi-finalist...