Noble Fare

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Noble Fare
By Cima Star








The dining buzz around town had been Noble Fare, Noble Fare…ever since they opened. I got emails and phone calls: “Go there!”

Skeptical about the hoopla over the new kid in town, I hesitated for a time. Then decided to take the plunge and try it.

Three of us arrived on a recent cold, rainy night. The small restaurant, about 12 or 15 tables, formerly occupied by Jean Louise, proved to be cozy with its dark walls and red draperies. The menu intrigued. We eagerly placed our orders.

A tiny amusement of chorizo with apple salsa and papaya mayonnaise arrived, delighting us all. Then came an assortment of fresh-baked breads with macadamia nut pesto and honey butter as accompaniments.

We started with appetizers of Sweetbreads, served crispy atop Shitaki mushrooms and Haricot Vert with heavenly black truffle vinaigrette, and their “Love & Rocket” salad, a delicious mix of baby arugula, shaved fennel, green olives and feta cheese with a red wine vinaigrette. Both were delicious; the Sweetbreads soaring into a delight fit for the culinary gods.

After the appetizers, small glasses of lemon sorbet often served in France to “refresh the palate” arrived. It’s too bad this lovely custom is not more widely offered.

Our entrées lived up to the promise of the prelude.

Grilled Chilean Sea Bass was perfectly cooked and served with luscious lobster smashed potatoes with lobster butter and basil oil. These were unquestionably the best potatoes I’ve ever eaten.

The scallop aficionado among us had ordered the pan roasted scallops, large, plump sea scallops, served with a cauliflower puree and edamane succotash, with white truffle oil and aged Balsamic vinegar. Notoriously finicky about his beloved crustaceans, he took a bite, then another bite, and a contented smile radiated over his face. He ate steadily for a good while before pronouncing them “just right…delicious.” I could only concur when I got my one small taste.

My own cinnamon scented duck breast turned out to be an equal winner. Tender as butter, served with roasted sweet potatoes, an amazingly delicious succotash of several bean varieties, wilted spinach and a mango & papaya relish, I’ve never eaten a better duck breast.

Portions here are generous. None of us had room for dessert. Nevertheless, we couldn’t resist at least sampling one of their many delectable desserts. We settled on the Lemon Curd Tart with blueberries and raspberries, topped with whipped cream. Along with their French brewed coffee, we all concurred that it was a perfect ending to a beautiful culinary evening.

Noble Fare gives noble fare indeed. -- CS

Questions? Comments? Email

Noble Fare
321 Jefferson
tel: 443-3210
Reservations Recommended
Tues. - Sat. 5 - 10pm
Fri. & Sat. 5 - 11pm
Full Bar
Entrees: $25 to $36











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