After 11 years at their seasonal (May-October) shore venture, Blue, the owners and James Beard-nominated chef're moving inland to focus on Noble, transforming the former Gioia Mia into an earth-toned 100-seater, thick with reclaimed wood from a 20' bar crafted from a single slab of Bubinga (African rosewood), to oak plank stairs leading to a second floor bathed royally in sunlight.
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