Noble Pizzeria and Barbecue is preparing to close after nine years of service on July 12. In the announcement, owner Ryan Carey explained the reasons behind the closure.
Noble Pizzeria and Barbecue to Close Doors After Nearly a Decade
Noble Pizzeria and Barbecue started as a mobile wood-fired pizza truck in 2011 before opening its brick-and-mortar restaurant. The pizzeria opened its brick-and-mortar location at 476 Stevens Avenue in Portland in 2017.
The restaurant’s menu featured thin-crust pizzas paired with slow-smoked meats. The concept combined New Haven-style pizza with American barbecue influences.
Owned and operated by Ryan Carey, the pizzeria shared the heartbreaking news of its closure on Facebook. The owner mentioned, “After nine remarkable years of Noble, it is with a full heart that we share some bittersweet news.”
“We have made the incredibly difficult decision to close our doors at 476 Stevens Avenue, a place that has meant so much to us and to so many in our community,” said Carey.
“I am incredibly proud of the restaurant that we built, the service we provided, and the food we served to this city,” added the owner.
Carey thanked the community, staff, and guests for their support and wrote, “To our guests, neighbors, friends, team members, and everyone who has made Noble feel like home: thank you.”
Owner Closes Beloved Pizzeria to Focus on Family
In the post, the owner explained that operating a large restaurant like Noble’s requires strong dedication. Carey added, “Noble has received my whole heart for many years.”
He said he now wants to devote more time to his family. “As my family grows, I have come to realize that I can no longer give the restaurant the focus it deserves while also being fully present for the people who need me most,” said Carey. “At this stage in life, I am choosing to turn more of my time and energy toward my family and other businesses.”
As Noble Pizzeria and Barbecue is winding down its operations, it encourages guests to visit and enjoy the last slice before its final day.
