Noah's Cupboard is a small family-owned restaurant that brings world-class food into the small historic town of Weston, Missouri. Chef Nick and his wife Andrea brought their farm-to-table talent to Missouri in June of 2018. Main Street is the ideal location for this intimate restaurant providing the soft light setting for a family or couple.
Walking into Noah's Cupboard you are greeted with the utmost respect. The chef and servers are very kind as they welcome you into the restaurant. It is visually very small with tight-knit tables blending together. In the main part of the restaurant, you are limited to 16 seats. This helps set and provide the atmosphere for a nice quiet evening. Tucked into the corner is the chef's area with its counter to its front. This corner is where Nick Martinknovic solely works his magic. Andrea and another staff member wait tables and engage with diners in thoughtful small talk while their meal is being prepared. Throughout the night the service was impeccable.
On this visit, we were seated at the chef's counter where you get the treat of a personal encounter watching Nick passionately piece together each entree. There are few other places in the relative area that provide the same experience. We all ordered the Pre Fixe, which is Noah's Cupboard's four-course meal. My first dish was JJ's Ceaser salad. In this dish are Missing Ingredient's bibb lettuce, anchovy, lemon zest, parmesan-reggiano, and gremolata breadcrumbs. Scattering the tops of the bibb lettuce were a variety of fresh cheeses from Black Dirt Farm, a local organic vendor. Unique in its texture and flavor, the hydroponic bibb lettuce dissolves in your mouth with each and every bite. It is truly one of the best salads that I have ever eaten due to the freshness and textures that other salads can't offer. Next on the list, was spaghetti alla chitarra. This dish consists of KC Cattle Company wagyu beef sugo, San Marzano tomato, pecorino, and gremolata breadcrumbs. Nick's homemade pasta, made with double zero flour, was very stunning with how many fresh, organic flavors presented themselves to your palate. Every bite, another flavor would appear that I had not previously experienced. The main entree I ordered was the Outback Pasture's mangalitsa pork belly. Accompanied with the pork belly were local great northern beans, homemade cornbread and honey butter, pickled jalapeno, and summer romesco sauce. Cooked to perfection, the pork belly had a nice outer crunch with a juicy center and was very appetizing while the intense flavor of the jalapeno rose from the beans. Light and fluffy, the honey butter cornbread works perfectly with the intense flavors from the other ingredients. You would never think that there could be a crazy taste difference from farm-fresh jalapeno versus a store-bought one. Every dish is truly hard to describe with words due to how many natural fresh flavors that explode all at once in your mouth.
There are a wide range of wines available to complement every dish. As a minor, I was unable to get this full experience but my parents relayed that the wine was exceptional and that Andrea was able to pick a wine to complement your entree and make your experience that much better.
All in all, the price you pay is well worth every penny, given the generous portions you receive. You will enjoy the food and with the ambiance that Noah's Cupboard provides just makes the evening more delightful. For any potential diners wanting to get the full experience, you will need to be prepared to spend a good hour and a half to two hours for the full four-course meal to lay itself out and for you to be immersed with Noah's Cupboard astonishing food. read more