At Nobie’s, the resourceful Montrose cafe helmed by chef Martin Stayer, there is no dish on the menu much more decadent than the Freak In The Sheets. A luscious plate that brings together fragile sheets of squid ink pasta, buttery uni, tender Gulf crab, and smoky trout roe, it is quickly become one particular of the restaurant’s most preferred offerings.
“We provide out most evenings,” Stayer claims. “We do not have a whole lot of place for refrigerated storage, so we do not bring in a lot of luxury products on any offered working day. If our fridge goes down, we do not want to eliminate a great deal. I also make all the pasta by hand, and I can only do so much, primarily today with working two dining establishments and anything else heading on.”
The dish bought its origins as a distinctive type of pasta altogether — a riff on spaghetti alla chitarra that was created with squid ink, layered with butter and king crab, and topped with an airy clam foam. Soon after hanging about on the menu for a though, Stayer bought exhausted of the dish, but sooner or later determined to reimagine it thanks to consumer desire. “Everyone was begging me to deliver this crab pasta back, and I made the decision to do it just a very little little bit in another way this time.”
Thinking how a person of Montrose’s most well-known dishes is manufactured? Get a peek down below at the approach stage-by-stage, courtesy of Eater photographer Caroline Fontenot.