{"id":974,"date":"2009-03-26T15:51:35","date_gmt":"2009-03-26T22:51:35","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=974"},"modified":"2021-06-21T03:13:50","modified_gmt":"2021-06-21T10:13:50","slug":"lobster-rolls-at-noca","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/lobster-rolls-at-noca","title":{"rendered":"Lobster Rolls at NOCA"},"content":{"rendered":"

\"lobster-roll3\"
\nWednesdays don\u2019t usually call for much celebration. It\u2019s still a bit too early to get into weekend mode, but\u00a0Manic Monday is over and done with. The highlight for me is usually the \u201cAmerican Idol\u201d results show. Phoenix\u2019s NOCA (which was\u00a0crazily omitted from the James Beard Foundation Awards Best New Restaurant finalist list), however, has found a way to make Wednesday pretty great. Every Wednesday\u2013and only Wednesday\u2013chef Chris Curtiss serves up a finger-licking\u00a0good\u00a0lobster roll ($23).
\nThe roll spotlights Maine lobster provided by Ingrid\u00a0Bengis, a seafood purveyor who supplies to only a few, select eateries. And NOCA is in good company. Ingrid supplies to Thomas Kellar\u2019s The French Laundry in Napa Valley, as well as Jean-Georges Vongrichten\u2019s slew of restaurants. Ingrid, in fact, provides all of NOCA\u2019s amazing seafood (my favorite is the restaurant\u2019s slightly sweet day boat scallops).
\nLast night, I experienced NOCA\u2019s lobster roll, which is an east coast favorite,\u00a0for the first time. And it was a magic moment. The golden brown, crisp\u00a0roll is chock-full of delicious lobster that has been tossed in garlic aioli, fine herbs and celery root. I enjoyed the lobster roll best when topped with\u00a0NOCA\u2019s pickles. The dish is also sided with tasty duck fat fries. Wednesdays, you\u2019re not so boring after all. 3118 E. Camelback Rd., Phoenix, 602.956.6622, www.restaurantnoca.com<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"Wednesdays don\u2019t usually call for much celebration. It\u2019s still a bit too early to get into weekend mode,…\n","protected":false},"author":5,"featured_media":975,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[2801,7004,8115,8116,9657,9666],"class_list":{"0":"post-974","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-restaurant-news","8":"tag-chef-chris-curtiss","9":"tag-ingrid-bengis","10":"tag-lobster-roll-arizona","11":"tag-lobster-roll-phoenix","12":"tag-noca","13":"tag-noca-lobster-roll","14":"cs-entry","15":"cs-video-wrap"},"yoast_head":"\nLobster Roll at NOCA<\/title>\n<meta name=\"description\" content=\"On Wednesday, head to Phoenix's NOCA for chef Chris Curtiss's lobster roll using lobster from Ingrid 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