THIS RESTAURANT HAS CHANGED LOCATIONS Noble Eatery

THIS RESTAURANT HAS CHANGED LOCATIONS Noble Eatery Restaurant Review:

Noble Eatery is in an odd location, in a tired, business-centric part of town, and it’s only open on weekdays from 10:30 a.m. to 3 p.m. But the chef partnership here is extraordinary, thanks to top baker Jason Raducha and Claudio Urciuoli, formerly of Prado and Noca. Ingredients are seasonal, which results in a daily-changing menu scrawled on a chalkboard with salad, sandwich, pizzette and “smorgas” (open face sandwich) categories. It's somewhat shocking that there's so much flavor packed into a 1,000-square-foot space, but it’s present in high style, from the wood-fired, charred pita-style bread to stuffings like Fra’ Mani charcuterie and imported tuna in EVOO and Cabernet vinegar. The drill is simple: order at the counter, grab one of the 24 seats and trust the chefs as you savor an uncommon but excellent sammy of roasted mortadella, cabbage, manchego semi-curado and vincotto sweet Italian grape reduction, or a crisp, thin-crusted stone-ground whole-wheat pizza topped with La Quercia salami, Bellwether Farms ricotta and portobello mushrooms.