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    Noe

    4.6 (19 reviews)
    Closed 6:00 pm - 10:00 PM
    Updated 2 months ago

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    The delicious dessert to seal the evening
    Jenna W.

    We had an intimate seven-course meal at Noe for NYE, and it was truly exceptional. With only about 11 guests, the evening felt personal, progressive, and more like a culinary experience than a traditional dinner. Chef Robert Gadsby came out for almost every course alongside his team, thoughtfully explaining each dish and every nuance behind it. At the beginning of the evening, he introduced his entire team and their roles, which immediately set a warm and welcoming tone. Throughout the night, he checked in at just the right moments to make sure everyone was happy and comfortable. The team took time to ask about preferences, dislikes, and allergies so the menu could be crafted accordingly. For guests enjoying alternate dishes, those plates were explained with the same care and attention, ensuring everyone felt equally considered. Their service is impeccable. Every course was beautifully executed, creative, and memorable. We were all lucky to be there. This was a true city-like, fine dining experience in the heart of the northwest suburbs...a special place with an incredible team, chef, and atmosphere. We fully expect it won't be easy to get in anytime soon, and we can't wait to see what Chef Robert Gadsby and his team continue to do.

    Buckwheat egg pasta

    We visited this intimate spot on a Friday night, eager to support a new local business. We were hoping for a polished tasting menu experience but found a significant gap between the price point and the execution. For diners expecting a Michelin-caliber experience to match the bill ( $450 for 2 guests and 3 drinks), that level of precision was unfortunately missing. - Setting & Atmosphere: While the chef is very personable and engaged with his guests throughout the evening, the atmosphere lacked the "fine dining" touch: unironed linens, fake plants, drafty tables by the window, and a single-user bathroom door feet from dining tables. - Food: The first three courses showed promise. Amuse bouche were delicious, particularly the carrot soup, caviar service, tuna, tofu, and tea. However, consistency and thoughtfulness fell off midway through. Buckwheat pasta: overpowered by pepper and egg. Foie-gras "PB&J": (from foie-gras lovers) ratio was off; portion of foie was so small it lacked any richness, served with awkward, oversized lettuce leaves. Gnocchi: decent flavor, watery sauce. While the lack of refinement so far wouldn't drive us to post a review... - Critical Error: The meal took a significant downward turn with the entrée. My husband and I both found **Saran wrap still tied around our beef**. When we brought this to the staff's attention, the response was disappointing. Despite the chef being visible and chatty throughout the night, there was no apology from the kitchen, no acknowledgement of the error, and no attempt at service recovery. The replacement dishes were unfortunately bland. This lack of refinement continued into dessert. The mousse had a sour note that felt unintentional, and the apple dessert's pastry was chewy rather than flaky. - Bar Program: The bar program also felt underdeveloped: mocktail pairings couldn't be adapted into cocktails due to lack of mixology experience, drinks were served with McDonald's-style white plastic straws, and chunks of ingredients weren't strained. - Verdict: The chef is clearly passionate, and we understand that the restaurant was running a "skeleton crew," but at Michelin-level prices, diners expect Michelin-level accountability. To be served plastic in a main course and receive zero apology is a significant lapse in hospitality. The total package, from glassware, plating, seasoning, and basic service recovery needs to improve drastically to justify the cost. We see the potential here and hope to see these refinements made as they continue to grow. For now, it feels more like a work-in-progress than a professional fine-dining experience.

    Christina B.

    Amazing! Dinner featured six plates - a starter with five courses. Each course had a different theme and vibe! Chef Noe is very interactive with the guests throughout the dinner, which we thoroughly enjoyed and made the experience unique. We had a few favorites in the prix fix menu, so it was hard to pick one. Service was friendly; cocktails were great. We plan to visit again!

    Pasta
    Aaron B.

    The best meal I've had in the suburbs. Outstanding quality, and a chef that truly understands how to get the most from the quality ingredients he selects. Highly recommend.

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