Chef Eric Fralick and his partner in life and work, Adriana, have created a space in an intimate setting (at Platt and S. Blvd) where each evening a few lucky diners can feast with all their senses engaged. The design of both setting and food is a delicate balance of texture, color, taste and artistry all inspired by nature. With rough-hewn wood planks and exposed brick line the walls, soft suede covers the menu and carefully chosen vessels of wood, Asian-inspired china, rustic pottery, Plexiglas “ice pucks”, small wooden spoons, and other surprisingly creative serving pieces, Noble Rice delivers a beautiful and satisfying dining experience that is worth every dollar. You can see and taste the attention to detail with which each offering is created (without becoming precious) and this creates an amazing epicurean adventure.
Chef Fralick and his small, attentive staff afford every diner the opportunity to enjoy true Omakase (7 course chef-directed menu tasting) or Grand Tasting (15 courses) with an option for sake and wine pairings (the sake menu is extensive and impressive). Some of the best offerings beyond the traditional Nigiri, the menu, which changes frequently, include creative originals such as Oregon Maitake with Ramp Bleu and Leek Ash, Triple Black Ramen (with 18 hour house-made stock), and delightful creations such as pickled Kumamoto Oysters, Hokkaido Uni w/ caviar, Hokkaido Scallop (green curry vinaigrette and garlic chips), Purple Potato Gnocchi, and Foie gras Gelato! All served w/ house-made white and dark soy sauce along side bright pickled ginger and the best freshly made wasabi you’ll ever taste.
The menu is rounded out with larger plates perfect for sharing such as King Salmon, Scallops, Duck and several grilled Wagyu offerings (my personal favorite is dressed in white truffle oil). Given the intimate space (which includes 4 prime seats at the Chef’s bar) reservations are recommended and you can find more information at www.noblericeco.com.
Umami thrives at Noble Rice.
E.G. Fendrick
11/06/2018