About
About
Noe means “ rest” or “repose,” derived from the Hebrew root Noah. Widely associated with the prominent biblical figure, the name inspires ideas of renewal and replenishment. The extraordinary nature of this restaurant and its culinary experience is sure to impress. Chef Robert Gadsby and his talented brigade are behind this long-awaited spot, and the adage is true; good things do come to those who wait. The space is cool, unapologetically simple, yet the small nature of the operation allows for uncompromising attention to detail. This is cooking that is original, impeccably executed and enormously satisfying, It’s the sort of food that makes you involuntarily nod to yourself while you’re eating, cooking that is desirable, impactful, and doesn’t need an onslaught of luxury ingredients to impress. Instead, sheer creativity is applied to hyper seasonal quality ingredients, thoughtfully created cocktails, theatrical presentations. And the service team is sharp, keen, and attentive without being fussy.
Summer
Summer ingredients, once harvested, are prolific and these bright colors inspire our culinary team. Chicago, June ushers in outdoor dining. It’s time for T-shirts, shorts, sneakers, and of course, the fabled sunglasses. It’s time for movies on weeknights and long aimless strolls through the evening rays of a late-setting sun. This is when flavors will define our market-inspired recipes.
From the farmers market—tomatoes, corn, eggplant, summer squash, shelling beans, sweet peppers—take center stage. In the heat of the summer, it’s easy to enjoy light fare based on dazzling ingredients at their peak. Fresh raspberries, blackberries, and blueberries. Juicy stone fruits, figs, and melon can be used in both sweet and savory dishes.
Excellent Seafood and fish are among the great joys of summer eating. Lobsters is at their best, Striped and Sea Bass too, Blue Fin Tuna, soft-shell crabs, are in abundance during this season as well. Summer also holds a promise of escape and adventure. There is no better time to celebrate this is when I indulge in more exotic fare. Summer Truffles, porcini mushrooms. During this time of the year, I let the produce do the hard work. The cooking techniques best suited to summer are easy, and straightforward, and require quick methods, like grilling, pan roasting and steaming.
Inspirational Ingredient – Tomatoes
At Restaurant Noe we receive the Heirloom varieties with their lexicon of colors, sizes and flavors. In the world of fine dining, it’s easy to get caught up in precision, when often what’s needed is to let nature do what it does best.
Tomatoes provide adventures in cooking and eating. Even unripe ones can be used to make a beautiful green tomato chimichurri that we serve with our ribeye steak. Tomatoes are best served at room temperature, never from the fridge. If you have a surplus. Peel and deseed, cover in olive oil, sprinkled with sugar, salt garlic, and thyme and let it macerate for 20-30 minutes then transfer to a tray and place in the oven or dehydrator overnight to slowly semi-dry and concentrate their beautiful flavor absolutely delicious.
Bon Appetite
"To say that we’re beyond thrilled to finally (finally!) get open and officially ready to get into the swing of things would be an understatement of impossible magnitude”. Suffice it to say, we are just absolutely thrilled – and so genuinely grateful for your enduring patience and patronage. So many months in the making, we’re ready to throw open the doors to Noe and welcome each one of you to join the celebration with us. Please join us in celebrating our opening.