Noble Fare

Noble Fare is the dream enterprise—a restaurant for modern tastes but with historic charm—of married couple Jenny and Patrick McNamara, who live above the restaurant. Patrick conducts the kitchen, and Jenny orchestrates the front and the wine list. Located in a brick house that has been jazzed up with crystal chandeliers and shimmering red silk curtains, the restaurant is imbued with the soul of the cook. The opulent design evokes a private club (Patrick worked in some), and such details as fresh bread served with macadamia pesto and honey butter reflect his sensual love for great ingredients used creatively. The most adored item on the menu is definitely the "Duck, Duck, Goose," which is pan-seared foie gras served with duck confit and gooseberry sauce. A slightly less rich option is the grilled sea bass and mashed potatoes with lobster butter and basil oil. A chef’s tasting menu is available on weekends and should be reserved in advance. Service has been inconsistent of late, but the fare is as noble as ever.