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 Sunday of every month, the menu includes Noca's famous fried chicken. If you're hungry for a gourmet sandwich, stop by Nocawich, the restaurant's lunchtime conversion.
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