A Balancing Act
“I like to have balance in my food, whether that’s specific flavors or flavor profiles, sweet, sour or spicy,” says Joel Marsh, owner of Noli’s Pizzeria. Joel owns the pizzeria with his wife, Krystin. They opened in April with a focus on New York–style pizza and side salads.
In addition to classics like the Margherita pizza, Noli’s also offers its own unique pizza varieties. Joel says the latest is the DiManzo. “It has filet mignon, white wine Gorgonzola cream sauce, mozzarella, garlic oil, basil, mushrooms, caramelized onions and is topped with a balsamic glaze. It’s very good,” says Joel.
The restaurant imports flour and tomatoes from San Marzano, Italy, because the tomatoes from this region are grown in volcanic soil and are well known for their unique taste. Joel also locally sources as many ingredients as possible, heading to the farmers market to get local ingredients to feature on his pizzas. Just recently, Noli’s finished using local morel mushrooms because they were no longer in season. He also supports locally grown businesses by using their products in his restaurant.
Everything is meant to give the customers that authentic New York feel, even down to the water used in the crust. Joel says there’s an often repeated rumor that the tap water in New York City is the best in the nation, and since pizza crust is 60% water, the city is said to have the best pizza.
So, Joel had a friend in New York ship him a gallon of New York City tap water. He took it and had it analyzed by a water filtration company, then had the company set up Noli’s filtering system so that it is an exact match to the New York City tap water.
“The Blackstone District is a new up-and-coming area and we were excited to get a spot there,” he says.
—By Cheril Lee
Noli’s Pizzeria, located at 4007 Farnam Street, is open from 11am to 10pm Monday through Thursday and from 11am to 11pm Friday and Saturday. Find it on the web at NolisPizzeria.com.