Noble & Remarkable

After graduating from the University of Tampa and before leaving for graduate school at Rutgers University in Camden, New Jersey our youngest daughter Maggie had the pleasure of being employed as a hostess at the trendy and bustling restaurant known as Noble Crust located on 4th Street North in St. Petersburg, Florida.

Recently, Jim and I decided to treat ourselves to a pre-holiday dinner there and found it to be delightful in every way. We started with an appetizer of Ricotta Gnocchi that were perfectly formed little pockets filled with Pancetta and pepper cream and topped with Parmesan and Pecorino Cheese as well as a sprinkling of scallions.

Noble Crust uses only the freshest of ingredients with a farm to table approach to cooking.

Chef Rob Reinsmith who is a native to the area spent some time sharpening his culinary skills in New York City. He combines the best of well loved Italian dishes with some tried and true southern menu items.

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After devouring the delectable gnocchi appetizer we decided to stay loyal to the Italian theme and ordered a hand tossed Margherita Pizza that was generously brushed with olive oil.   

We also shared a pasta course and ordered the Rigatoni and short rib ragu that was topped with a generous portion of Burrata cheese and Calabrian Chili.

Of course it was only prudent to add two house salads to our dinner to balance an already incredible experience with mixed greens, tomatoes, olives, chives, croutons, whipped feta, and house made vinaigrette.

Next time we are committed to leaning towards the southern side of things by ordering the chicken fried chicken parm with roasted mushrooms and four cheese grits or the double cut pork chop with an apple cider glaze, crispy fingerlings, smoked paprika aioli and garlicky greens.

Desserts seem to lean towards the southern influence by offering a bourbon pecan, lemon buttermilk or peanut butter pie.

You can bet that we will return again and again to this very popular and quite remarkable even noble restaurant to satisfy our culinary senses.

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