It was sad to see Bentley’s House of Coffee and Tea close its doors at 1730 E. Speedway Blvd. However, when one business closes, it often makes room for other culinary adventures.
Over the weekend, Carolyn O’Connor, who also owns CERES in downtown’s El Presidio, opened her brand new noodle shop — Noodies — near the corner of Speedway and Campbell.
The familiar, freshly hand-made, and belly-warming pasta of CERES is apparent but consider Noodies a reimagined concept, as opposed to being a replica of its sister restaurant.
Sure, you’re able to order your favorite noodles and sauces found at the downtown restaurant, but the much larger kitchen has opened up more opportunities for O’Connor to expand the menu. For example, add burrato, Italian Sausage, or meatballs to your Pasta Fries, while you’re at it.
Or perhaps dive into the sandwiches portion of the menu, which includes the likes of meatball subs and Italian grinders.
“Our opening weekend has been so incredible,” said O’Connor. “We had so many CERES customers who showed up to support us and they were really happy with the new menu items and loved the space.”
Following in the footsteps of CERES, Noodies is offering soft-serve gelato, too — a perfect addition to the menu as the warmer summer days scorch the streets of Tucson.
“I’m just really happy with the opening and having a space for people to come, sit, and enjoy the food,” said O’Connor. “I love the feeling of creating and being part of a new community.”
Noodies Menu
Noodies (choice of fettuccine, bucatini, rigatoni or fusilli)
- Tomato Basil ($11) – Sam Marzano tomatoes, fresh basil, garlic, onion, extra virgin olive oil, and topped with Parmigiano Reggiano (vegan upon request)
- Cacio e Pepe ($12) – pecorino romano, Parmigiano Reggiano, black pepper, and butter
- Pesto ($13) – fresh basil, Parmigiano, pine nuts, garlic, and extra virgin olive oil
- Bolognese ($13) – ground beef, pancetta, carrots, celery, onion, red wine, and topped with Parmigiano Reggiano
- Vodka ($12) – onion, garlic, extra virgin olive oil, tomato paste, heavy cream, vodka, red chili flakes, butter, and topped with pecorino romano
Add a meatball ($3.50), Italian sausage ($3.50), or Burrata ($3.50).
Salads
- Antipasto ($9) – romaine lettuce, fresh mozzarella, sharp provolone, salami, Campari tomato, red onion, roasted red pepper, pepperoncini, and marinated artichoke with an Italian vinaigrette
- Caesar ($7) – romaine lettuce, croutons, and shaved Parmigiano
- Arugula ($7) – arugula, fresh basil, shaved Parmigiano, black pepper, and lemon vinaigrette
Add prosciutto ($3.50), tuna salad ($3.50), or Burrata ($3.50).
Pasta Fries
- French fries smothered in your choice of sauce — tomato basil ($8), vodka ($8), or bolognese ($9) — with melted provolone and Parmigiano cheese
Sandwiches
- Meatball Sub ($10) – meatballs, red sauce, and melted provolone and Parmigiano
- Italian Sausage ($10) – Roma Imports milk Italian sausage in a red sauce with melted provolone and Parmigiano
- Bolo Joe ($8.50) – heaping scoop of bolognese on house focaccia and topped with Parmigiano
- Caprese ($7.50) – house pesto, fresh mozzarella, campari tomato, arugula, and on house focaccia (add prosciutto and salami for $2)
- Tuna ($8) – tuna, sliced almonds, golden raisins, celery, red onion, mayonnaise, horseradish, and on house focaccia (make it a melt for $9.50)
Soft serve gelato
- Cup or cone ($4)(add topping for $1)
- Milkshake ($7)
Noodies also serves plenty to wet your whistle, like cold brews, espresso, cappuccinos, San Pellegrino Seltzers, and tea. Plus, on your way out, grab some CERES pasta and sauce to-go.
Right now, the restaurant is open 11 a.m. – 8 p.m. on Friday – Monday and offers both indoor and outdoor seating.
Noodies is located at 1730 E. Speedway Blvd. For more information, follow Noodies on Instagram.
Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
