[image-1]It took slightly longer than planned – okay, more like a year longer – but Noce Gourmet Pizza
has opened for business in Tremont (2539 W. 10th St., 216-713-0005). The popular Chardon-based restaurant has been going strong for nearly a decade, but management felt the time was right to install an outpost in the big city.
"We want to be downtown and the opportunity popped up, so we're rolling the dice," explains owner John Tomlinson, who along with son Jay run the operation. "We’ll see what happens. We think we have a good product. There’s not a lot of science behind it."
For years, Noce has been building a solid customer base with its fresh take on the Italian staple.
"It's kind of a combo between New York-style and West Coast," Tomlinson adds. "The crust is like a baguette consistency — thin, crispy, crusty."
Unlike quick-baking Neapolitan-style pies, Noce’s undergo a long, slow bake in moderate oven, allowing the crust to support a generous array of fresh toppings. Those toppings come from small farms like New Creation and Great Lakes Growers, among others. Key ingredients like that airy dough along with salad dressings are made in-house.
Noce opened its second shop, a carry-out operation in Beachwood (3365 Richmond Rd., Suite 225, 216-508-4125), at the tail end of 2016. Like that spot, the Tremont spot is largely a take-out and delivery outfit. The 1,000-square-foot storefront, formerly Big Guy’s Pizza, features the same menu of salads and two dozen pizzas, with versions available in slice or pie form.