Noble Steak and Oyster — Restaurant in Laredo

I was super excited to have a place like this here in Laredo. I’m from the north east and i’ve been in the industry since a kid. First thing…Staff on phones= Hard no. Vibes; as if it was an hour before closing time. Pro, we were 20 min early and were able to be seated…. Not surprised because there was about 16 people at a time in the dining rooms…. They turned down a couple because they said they were fully booked…. The amount of empty tables in my time of Dining was about 95%. Not sure what game they’re playing or who they think they are… this is Laredo… not the upper east side. (NYC) To go Tupperware, yes but no bag…. 🧐. It’s minor details that DO go a long way and really make it. To pay $400 for 2 ppl… I expect exceptional quality and service. A new one for me was the name of the oysters…. They actually named them? 🧐Odd… the raw bar menu typically has a description of the oysters and where they’re from. Not just slap a name on them and call it a day; MAJOR fail. Staff was awkward…. You can tell they need A LOT more training. They tried but really it seems like they’ve worked at low scale restaurants. More class and humbleness needed not an entitled presence. No sense of urgency. Table touching was mediocre and the time it took to check on the table after dish was served was way over what it should have been. The steak was over cooked and tough. The artichoke appetizer was dry as the Sahara. No sauce, it looked and tasted like they put 0 effort. Did I mention no wine list? 😹I was looking forward to a nice cappuccino with my pistachio cake… it was most certainly not real espresso. It seemed like it was instant and they used a hand held frother for the milk… a place that stages their photos with caviar (no there was none) didn’t think to get an espresso machine? Amateur. Do it right or not at all. I felt like I was in a bad movie. They tried… but sadly still need work. The best thing on the menu was the pistachio cake. Sad. Overrated...

Coming from Laredo, Texas — a city where fine dining options are more limited — I had high expectations for Noble, and while there were many highlights, a few issues held the experience back from being truly exceptional. For example : Starters: We ordered the Aguachile de Queso Fresco — a creative and flavorful appetizer with avocado, pickled onion, and tortilla chips. A refreshing and interesting start to the night.

Main Course: I had the Pan-Seared King Salmon, cooked perfectly with crispy skin and great balance from the chimichurri avocado. My guest had the 14 oz New York Strip, which had a great sear and texture, but was slightly over-seasoned, muting some of the natural flavor of the meat. For sides, we shared the Mac & Cheese and Duck Fat Truffle Fries — both were exceptional. The mac was rich, creamy, and perfectly baked, and the fries were crispy with just the right touch of truffle aroma.

Dessert: The chocolate cake was one of the best parts of the evening — moist, intense, and full of flavor. A perfect finish.

Service & Ambiance: This is where the experience didn’t quite meet expectations. Our table was wobbly — the staff tried to fix it, and while it improved slightly, it stayed unstable the rest of the night. We ordered margaritas, but the staff couldn’t tell us what kind of tequilas or liquors were being used. We also had to ask for utensils twice — once during the appetizer and again with the main course. For a restaurant at this level and price point, those are details that shouldn’t be overlooked, even during the opening week.

Price: Prices are high, as expected for a fine dining experience. I don’t mind paying for quality, but inconsistent service makes it harder to justify. That said, the food was strong enough that I’d consider returning once they’re more established and the service...

I had the opportunity to dine at Noble Steak & Oyster Bar while in Laredo for business. The experience was exceptional from start to finish!!

We started with Mia Mia oysters, imported directly from Prince Edward Island—ice-cold, pristine, and perfectly briny. The crab cakes were also superb, with balanced seasoning and a clean finish.

The centerpiece of the meal was the 40-day dry-aged porterhouse, smoked in a Jasper oven and carved tableside. It was expertly prepared—tender, evenly cooked, and incredibly rich in flavor. Accompaniments included perfectly crisp and aromatic hand-cut truffle fries, Brussels sprouts with a proper sear and seasoning, and mac and cheese that was creamy without being overwhelming.

We closed with a refined pistachio cake—light, nuanced, plated with precision—paired with a smooth Carajillo.

Service was attentive and well-paced, ans the ambiance — especially the outdoor lounge and bar — were beautifully curated. Kudos to Chef Nelson Eguia and his team for delivering a first-class...