How could I forget to review this place? How can you forget a Lobster Pot Pie that has a whole Maine Lobster? Let's see if we can make this up. \n\nThe Maine Lobster Pot Pie comes out in the All-Clad pot it was baked in topped with a flaky pastry crust. It is then plated table-side by the waiter. He removes the pastry crust from the pot, cuts a perfect circle out, and places it in the center of the plain white dish. He then carefully reconstructs the whole lobster piece by piece minus the head, but with the claw meat which is already shelled. He then adorns the succulent shellfish with pearl onions, baby carrots, parsnips, and potatoes from the pot. It's then finished off with the brandied cream which I dare to say had a hint of truffle. \n\nHow's that for memory? I had that dish about a month ago when all the boys went to Vegas to watch Georges St. Pierre treat BJ Penn like a rag-doll. But I digress. Getting back to the lobster... if memory serves me right, it was @#%in' delicious. I have perpetual \""Entree Envy\"" Syndrome, and for once I can confidently say everyone else had Entree Envy. \n\nAs for everything else the Colorado Lamb has good, but the Rib-eye was almost forgettable. For a high grade dry-aged cut, it didn't live up to its hype. One of the other guys also had the Sucking Pig which was good. We also have a few appetizers, but again I can't remember much about it. \n\nAlthough it's not best to write a review about a restaurant a month and a half after you dine, it does really tell you how memorable it was. A place like Nobhill or any Michael Mina restaurant is more than a meal, it's an experience. And hopefully a memorable one at that. When you look into you memory, you generally remember what was really bad or really good. \n\nTo sum up Nobhill, nothing was bad, most of it was above average, but the Maine Lobster Pot Pie was damn memorable... in a really good way. \n\nMUST TRY: Duh...