1 week Ago
The owner of Noble Pizzeria & Barbecue said he expects to launch the new Deering Center restaurant within the next week. Owner Ryan Carey slices pizza inside Noble Pizzeria & Barbecue, which launches soon in Deering Center. Photo by Michael Toderico/Toderico Creative Noble Barbecue founder and owner Ryan Carey said he’s in the midst of staff orientation and training sessions at the 476 Stevens Ave.
site, and will hold soft openings this week. “It really depends how those (soft openings) go,” Carey said. “If they go how we want them to go, we could be open by the weekend.
If we need to take a pause and do another couple of training shifts, we’ll be open by early next week. I’m 100 percent confident saying we’ll be open by this coming Tuesday .” Carey closed Noble Barbecue on outer Forest Avenue three weeks ago to prepare for the move to Deering Center.
“We really wanted to move to a larger location and develop the menu so it has a little more mass appeal and fits the neighborhood’s needs,” Carey explained. “I bought the building in April, and a big part of that is because of the neighborhood.” Noble’s original 1,500-square-foot location had just 18 seats, while the Stevens Avenue restaurant is 4,000 square feet, with 88 seats inside and patio seating for more than 30.
The new restaurant’s menu will continue to feature the foods that made Noble so popular: smoked meats by the pound, barbecue sandwiches and “comforting” sides like pimiento mac & cheese, hand-cut fries and griddled corn muffins. Noble has also added thin, crispy 16-inch pizzas, including six specialty pizzas and a build-your-own menu. Carey has been making pizza through his catering company, Fire & Co.
, since 2014, and has specialized in wood-fired pizza for festivals through his concession company, Pizza Pie on the Fly, since 2011. Noble Pizzeria & Barbecue’s hours will be from 11 a.m.
to 9 p.m. Tuesday through Sunday.
Noble Barbecue moving to Deering Center, adding pizza to menu We invite you to add your comments. We encourage a thoughtful exchange of ideas and information on this website. By joining the conversation, you are agreeing to our commenting policy and terms of use .
More information is found on our FAQs . You can modify your screen name here . Comments are managed by our staff during regular business hours Monday through Friday as well as limited hours on Saturday and Sunday.
Comments held for moderation outside of those hours may take longer to approve. Please sign into your Press Herald account to participate in conversations below. If you do not have an account, you can register or subscribe .
Questions? Please see our FAQs . Your commenting screen name has been updated. Send questions/comments to the editors.
« Previous Next ».
