Expect flames, dry ice and dishes served on hot rocks
Executive chef:Helmed by Olivier Le Calvez—a half-Mexican, half-French chef who has spent much of his life bouncing between Paris and Mexico City—it’s no surprise the kitchen is churning out cuisine without borders. The menu mixes Mexican and Mediterranean flavours—think a very Franco take on a carnitas taco that swaps out pineapple and pork for duck confit and orange.
Although Le Calvez refined the menu, it’s a collaborative effort. Noble 33’s co-founders Tosh Berman and Mikey Tanha, and the corporate executive chef AJ McCloud, were just as involved. For them, ensuring every dish added a soupçon of theatricality to each table was paramount. Expect flames, dry ice, dishes served on hot rocks, and over-the-top, American-sized mains like an epic seafood tower piled high with top shelf Piscean delights.
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