to note the NOtaBLE

So a couple nights ago, I had the wonderful opportunity to go out with a group of eclectic awesome people who were all somehow related to coffee, either by working with it or for the pure joy of tasting, making, roasting, pouring, talking about it. It was so enjoyable to hang out with people who, seriously, enjoy food and i'm just buzzing with excitement from the day's events at the PRBC.Michael Noble is a big name, here in town. His brand new restaurant in Montgomery is just past the Shaganappi/Edworthy park on Memorial Drive (more precisely Bowness Rd.). He competed in the Iron Chef, years ago; and is most known for his work at the Catch, Hotel Vancouver, the Vancouver Four Seasons, Diva at the Metropolitan Hotel (Vancouver). These are all celebrated culinary experiences in and of themselves.Here in town, he has developed menus for Flatiron, Kaynes on 17th, Earl's, and FARM to name a few.His new restaurant has a interesting new feel to it. It's a combination of several interesting flavours and is laid back in atmosphere - yet another perfect place to share engaging conversation and tastebud-stimulating food . The open kitchen is bustling with prep (reminds me of watching a Gordon Ramsay show-forgive the ignorance of that comment). You can see him working hands on with the food and those preparing it. What most intrigues me are the seats at the bar, where you can sit at the open kitchen! I love that kind of interactive atmosphere, where you can see the chefs prep your food! The rotisserie is huge-industrial: I mean we touched on foodservice in school, but I have never come across or learned an oven of that size! He does a daily rotisserie special; can't wait to try the rotisserie lamb!We decided to share a few dishes between us, so as to get a better taste of the variety.in-house cured duck prosciutto

In-house cured duck prosciutto served with perfectly crisp baguette, arugula, and rhubarb. We could taste the basil in the greens, subtle but somewhat hidden. Salt and fat in the proscuitto was perfectly paired with the tartness of the rhubarb.

Boursin ravioli

Boursin chicken ravioli- was high salt and a bit overwhelming, but buttery and rich to offset the salt.

BEST burger

This has got to be, likely, the best burger I have ever had. I don’t know how they manage it, but the burger is served to order; which means you can have it medium. That is certainly unheard of in Canada. Sure, in the states and elsewhere, you may be asked how you would like it done, but the risks of ground beef are no joke! So from a food safe perspective, prett-ty scary…. but then again, it is all about managing risk. We were told that the beef is ground at ‘community’, have to find out more on the process before I know.

q H20


In-house filtrations system is a nice treat, because you can cleanse your palate with either flat or sparkling filtered water. Who doesn’t like the added touch of sparkling water with dinner.

Overall price-point is not outlandish. It is great food, prepared to great detail and a casual atmosphere to enjoy company. (Chill chair factor!!) There are a few places to get tasty food in town and this is definitely going to be starting way high on my list.

Highlights: Stilton Cheesecake Brulée with coulee – sorry, no pics. Complex, dynamic… taste it.

Service: Personal and genuine, unpretentious

Likelihood to return: I want to go, RIGHT now. (Next: sitting at the bar, trying the lamb!)

Food/Coffee: both are pretty unparalleled for the city’s restaurants 4.5/5
Must try: French press coffee.

Chillness: 4.5 chill chairs – Great bar for a drink. Open kitchen. Ideal meaning of a watercloset (WC)- washrooms are single rooms. Interesting patio surroundings but great energy!

Sidenote: Boy, can these freelancers write! Check out this article on Michael from back in 06. (this is why I know I can’t write)

http://www.walrusmagazine.com/articles/2006.05-food-and-drink-michael-noble-the-noble-effect/

NOtaBLE on Urbanspoon

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2 thoughts on “to note the NOtaBLE

  1. Sean says:

    you’ll have to take me there!

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