Photograph courtesy Alfio Gulisano
Where did the concept for Noche come from?
Many years ago, we started to look for a second location [Gulisano also owns Alfio’s Buon Cibo in Hyde Park]. It took us a little too long, but we found a place where we thought a concept like Noche would thrive on its own pastas. Alfio’s has a much bigger menu. We wanted to have something smaller than that, a little more approachable in price and casual when you walk in, but still feel great inside.
Why did you choose this location in Covington?
I had been scouting areas all over town, and we went there to check it out. Everything there was beautiful; the area, the corner, everything. It felt really good when I walked in. My partners [Jennifer Birt and Michelle O’Brien] and I all agreed that it was a good move for us.
How is the atmosphere at Noche different from Alfio’s?
It’s a little more sophisticated, but also more approachable. You feel casual but still hot and trendy. I think we achieved that.
Noche’s dishes blend different cultures. Was that intentional?
We always wanted to make a bridge between one culture and the other. We have a pulled brisket bourbon burrata, and I think that’s a great bridge between the American and the Italian side. There’s always a bridge in what we do.
If someone orders just one dish, what should it be?
If it’s an entrée, I would tell them the short rib penne. It represents us at Noche.
Facebook Comments