Noto Italian Restaurant

“Have dined here two times so far. First time made reservations in advance which is highly recommended for most dinner times and then picked to go here on my birthday on a Wednesday night just because without reservations and was able to sit at the bar. Well my wife told them it was my birthday and they ended up bringing me an off the menu dessert that was fantastic!!! Dylan was a fantastic bartender/ waiter, lol. And the rest of the staff/ servers and other wait staff were polite and helpful. Thanks again and we will be back!”

“Was able on a Thursday to snag a last minute Friday at 4:30 reservation for date night. This was our first time dining at NOTO. We had tried before around November for my birthday but they were booked 3 weeks out! We started with drinks, husband 2 beers and I had a glass of the wine on special and then with dinner tried their special spritz. The spritz had passion fruit and jalapeño. I usually don't like spicy but it was similar spice level to a red hot cinnamon candy. We ordered the Arancini which was phenomenal, whats not to like about rice and cheese. The romesco sauce was wonderful and unique. For our meals we ordered a pizza and entee's since it was our first time. We got the Salciccia pizza (a fancy sausage pizza) it was wonderful and reminded us of the pizza we had on our past trip to Italy. For my entree I was torn between the Bay Scallop Risotto or the Duck Saltimbocca. He said both were really good. My husband was interested in the scallops so I got the duck. Both were amazing for their own reasons. The scallops with the risotto were perfectly cooked and the dish was light with lemon. The Duck was rich, perfectly cooked and had a wonderful mushroom umami flavor. We were so full we skipped dessert! We will have to he back to try more.”

“My husband and I came here for date night based off of a Rizzuto Show recommendation. One of the best meal experiences we have had. Everything was delish. Down to the last sip of my espresso martini. 12/10💜”

“I went to Noto this past January and overall had a very pleasant experience. The service was outstanding—Abby was professional, friendly, and incredibly fast. Truly excellent. The atmosphere and the space were beautiful and made the evening very enjoyable. We started with the burrata as an appetizer. For our entrées, we ordered a mushroom pizza and spaghetti with blue crab. The pizza dough was excellent—light and well made—but the toppings were a bit too sweet for my taste and lacked contrast. The spaghetti with blue crab was disappointing; I could barely detect any crab, and the dominant flavors were butter and cheese. It reminded me of spaghettini al burro e parmigiano, a dish my Italian mother used to make when I was a child. While comforting, it did not feel worth the $35 price. The dessert was the highlight of the night. We had a cake/tiramisu-style dessert, and it was absolutely delicious. Overall, we enjoyed the experience very much thanks to the service, atmosphere, and dessert, even though some dishes did not fully meet expectations.”

“Unfortunately, not a great experience at all. From the road we called to advise the staff we might be 5-10 minutes late due to a huge accident on the interstate, causing it to be completely blocked. The staff member that answered the call informed us of the late policy in a very crude-tone. Which, hey we understand that the restaurant wants to turn tables but the delivery was extremely rude and off-putting. We gave ourself 55 minutes to make it from the CWE of the city but obviously these instances are beyond our control. After hearing this we’re feeling really stressed that we make the 45min drive just to be turned away at the door, should we arrive 17 min late 🙄😒 Fast forward and we make it there with 12 min past our reservation time (due to another closed area of the road due to another big accident- unfortunate to say the least). So we made it, great! We explain our small stress of making the drive to our waiter during the inevitable small talk and he honestly couldn’t care less. Truly shocking! What a great opportunity for a hospitality professional to put us at ease and really make all attempts to ensure our experience will be worthwhile. Overall the general sense of not caring and being really, let’s say - on script, was very kind of gross to us. I understand there are certain talking points that the FOH is encouraged to hit but do have every interaction be super scripted and rehearsed is not our style. Overall the food was good, not great. The shrimp toast was the star of the show. Crispy and warming, lots of umami, and a good portion size. The citrus salad was mediocre at best. With the thick, rich nature of the quark the dish was lacking a bright sour component. Such as a fruit vinegar or squeeze of citrus juice. I also would have liked to see some tarragon and a smidge of finishing salt to really tie everything together more. The most disappointing part of our meal were the pastas. My partner got the bolognese which was super forgettable. The sauce was one dimensional to the point of almost being bland. The portion size was also very skimpy. My crab pasta was okay, it was definitely lacking in the execution and given the price point, I expected more crab and pasta. I thought again, some herbs (beyond chives) world be beneficial in here- perhaps thyme. The preserved lemon, while a needed touch was so large that I thought it was summer zucchini/squash so until I actually had a bite, the dish was super bland. I also requested black pepper, which was odd it wasn’t offered and it took comically long to deliver. I do think adding lemon zest and white wine to the sauce would really brighten the dish up. As well as cutting the preserved lemons into smaller, minced pieces. I also think a nice delicate vegetable like summer squash could’ve added more bulk to the meal without changing the flavor. The real kicker is that I found a very hard piece of plastic in my pasta. It was quite literally in my last couple bites , which 😳 I brought this to the waiters attention when he came to pick up our plates and offer us dessert and he literally just shrugged it off and said yeah OK I’ll tell the Chef. Like what? Again not expecting anything theatrical or over the top but at least acknowledgment which we felt like we didn’t even get. Not even that, but in those instances, the general manager needs to be notified. When we decline dessert he just said OK and sat down the check then moved along. Needless to say, this was one of the worst dining experiences at this caliber restaurant that we’ve had in a while. Not only was it not worth the hour and a half round-trip, but we felt that it was a total flop. The restaurant has a lot of potential, but overall I’m not sure what the hype is. Perhaps it’s because it’s in the middle of nowhere and there aren’t a lot of “good choices” but even if this was close by, I wouldn’t choose to come here again 🤷‍♀️”