By Maggie Matsko
At just 13 years of age, Noah Miller knew he wanted to be a chef. During his first job, working under the guidance of Otis Laury at the West Virginia Governor’s Mansion, Miller began his journey into the culinary world, learning the basics of classic cooking.
From there, Miller’s career took him on many different paths. He worked at the former Tarragon Room at the Charleston Marriott until he graduated from Capital High School. Upon graduation, Miller enrolled in the Culinary Institute of America in Hyde Park, NY. Looking for a bigger challenge, he left the institute for Palm Beach, FL to work at a five-star restaurant called Café Boulud. In 2006, he returned to West Virginia where, over the next six years, he worked at and ran kitchens for the Bridge Road Bistro, The Greenbrier Sporting Club, The Pines Country Club and Sargasso. After his many successful endeavors in the culinary field, the Charleston native returned to his hometown to open his own restaurant.
Noah’s Eclectic Bistro, located on McFarland Street in Charleston, opened in 2012 and offers an ever-changing weekly menu that presents a lively mix of dishes. Using the freshest local and seasonal ingredients, every entrée is layered with flavors, colors, textures and aromas designed to make customers’ taste buds ignite. The carefully orchestrated weekly menu reflects Miller’s artistic culinary talent by displaying extraordinary recipes with only the best ingredients. The new menu is posted each Monday and can be viewed at www.noahseclectic.com.
When the bistro opens at 5:30 p.m., Tuesday through Saturday, it becomes a local escape for those searching for a comfortable atmosphere with exceptional food and an impressive wine list. To kick off the fine dining experience, Miller offers his guests tantalizing starters such as curried crab salad and sautéed veal sweet breads. Main courses like the roasted beef tenderloin and crispy braised pork belly put a twist on ordinary home-cooked classics. For a unique dining experience, the bistro offers a six-course chef’s tasting menu that allows the entire table to indulge in unique courses. Wine pairings are available for this dining experience.
In addition to his local success, Miller found statewide recognition when he was named the Cook-Off Grand Champion at the 9th Annual Cast Iron Cook-Off in January, held at The Greenbrier. “The Cast Iron Cook-Off was a pleasure to be a part of,” says Miller. “The event and the purpose behind it aids West Virginia in getting to a new level in the food service industry. As West Virginians, we have so many resources around us that we overlook, and I’m glad we were able to use those resources to promote local West Virginia ingredients and products.”
To experience this award-winning chef’s culinary creativity, visit Noah’s Eclectic Bistro at 110 McFarland Street in Charleston. Reservations are strongly recommended and should be made one day in advance by calling (304) 343-6558.
Photography by Tracy Toler
