I first went to Noble’s Grille in high school when a good
friend was the hostess, and I enjoyed many a Caesar Salad, thanks to my
babysitting money and immature palate. My most recent visit ten years later
secured it as one of the best restaurants I’ve been to as a “grown-up.” The
long, wooden bar and open view of the kitchen invites you in, and believe me,
you’ll want to stay a while.
A 2010 Terrazas Argentinian Malbec was a great precursor to
the evening. Tablemates chose Absolut Martinis and Bombay Sapphire G&Ts. It
was a fun night. Sliced Italian Bread is served with high-quality Olive Oil,
and Balsamic Vinegar was served alongside upon request. I like a little salt
and acid with my oil. Fried Duck Wings, a nightly special, sounded better than
the actual execution of the dish. What was called a Spicy Chili Aioli tasted like
mayonnaise, and the duck wings were too moist inside the overly-salty breading
mixture.
The Fried Oyster Salad presents eight beautiful Fried Oysters on a bed of
greens with Bacon, Egg, Roasted Red Peppers and raindrop-shaped “puddles” of
Balsamic Vinaigrette. The fried oysters blew the fried duck wings out of the
water. The not-too-heavy crunchy coating is a perfect match to the fresh
oysters, and the balsamic gives it a nice tang.
Cast Iron Scallops are perfection, and the sides that come
with it round out the dish beautifully. Two plump Scallops (three if you order
the larger portion, which I thought was a bit odd) lay on a bed of Wilted
Spinach, Cubed Sweet Potatoes, Roasted Corn Nage (sauce), Toasted Pepitas
(pumpkin seeds) and house-made Chorizo, which took it over the top. The smoky,
salty richness of the meat highlighted the slight sweetness of the scallops. I am
enamored with this dish.
Pan Seared N.C. Flounder has a fun Southwestern flair. Gold
Rice, House Andouille, Blistered Red Peppers and Smoked Tomato Nage infuse the
flounder with striking flavors. The fish tasted like it was encrusted with homemade
salty tortilla chips, which was awesome. The 14-ounce New York Strip is Hickory Grilled, served with Sweet Potato
Puree, Broccoli and topped with a killer Shallot Thyme Butter. The salty crust
on the steak and herbed butter are a succulent combination. The steak was
tender, a perfect medium rare.
In the
battle of the steaks, the Cast Iron Filet Mignon surprisingly comes in second.
Served with a Yukon Gold Puree, Wood Roasted Vegetables and Bordelaise, the
steak had a wonderful crust, but was cooked a little longer and therefore wasn’t
as tender.
How could
I possibly have room for dessert, you wonder? I have 28 sweet tooths. Coconut Cake
has a pound cake-like texture, topped with Buttercream Frosting (a bit lacking
if you ask me), Chantilly Cream and Toasted Coconut. Perhaps my taste buds were
numb, but it left a little something to be desired. A pinch of salt may have
brought the dish together.
Vanilla
Crème Brulee is rich, with a tasty, crunchy, burnt sugar topping. It came with a
dollop of Chantilly Cream, but fruit would have been nice for a little acidity and texture. The Caramel Cake was
my favorite of the desserts. Caramel Sauce, Homeland Creamery Butter Pecan Ice
Cream and Candied Pecans are a wonderful supporting cast, but the Brown Sugar Frosting was the star of the show. I gave up ice cream for Lent, but I imagine
it was a wonderful addition.
Chef Jim Noble is the owner of 4 restaurants, located throughout Charlotte and Winston-Salem.
The man knows what he’s doing. I was thoroughly impressed with the quality of
the food, though a bit more attention to detail would have made it impeccable.