My second fancy meal of the week, this time at noca. It's a place I have wanted to try, but couldn't ever seem to get over to it. It was WELL WORTH the wait. Here's the starter: An amuse-bouche (a single, bite-sized hors d’œuvre) of avocado mousse with radish and pine nuts. It was a great precursor to all we would be served, and it was sign that all would be well in the world that day.
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