Noble Eatery Makes Noble Bread Shine Like No Other
Noble Eatery
Here’s my uninformed theory: Instagram became a thing in 2010, then a couple years later beautiful bread started popping up all over the country. Or perhaps it was because of Tartine’s bread book that came out in 2010. I dunno. The point is that in 2012, Noble Bread sprouted up in farmer’s markets, and then a bit later, Noble Eatery started putting stuff on their gorgeous slices. The first time I went, Claudio Urciuoli (now the owner of Source) gave me a free hot loaf because I said I drove all the way out from Gilbert. I ate almost all of it in my car on the way home because I’m gross. Oh right, we’re here for the sandwiches. They’re awesome—along the same lines as Pane Bianco. Real rustic, nice ingredients. Just go.
Camelback East - 4525 N 24th St
Awards + Accolades
Reviews
Noble Eatery is as much a statement as a restaurant. It reinforces the fact that the no-frills, small menu, fringe ‘hood, killer-quality template is — at long last — a viable one for Phoenix restaurateurs, while offering food that is equal parts flavorful, wholesome and honest.
- Dominic Armato, AZ Central
What to Get
Hummus + ‘Nduja
And then there's the 'nduja (pronounced en-DOO-ya), that wonderfully crumbly stuff that bears the salt, tang, fermented funk and gritty texture of chorizo. 'Nduja packs more chile-heat and considerably more fat than chorizo. It's almost buttery, but faintly sweet too. In short, irresistible.
Middle Easterners frequently eat lamb or beef with their hummus, but Italian 'nduja? That's Campagna's lightbulb moment.
- Nikki Buchanan, AZ Central
Sandwich
The menu at Noble Eatery changes everyday, which is really an issue for those who fall in love with a particular sandwich only to return and find it's been replaced by something similar but definitely not the same.
Then again, when everything is this excellent and balanced and beautiful, the substitution becomes a lot easier to bear.
- Lauren Saria, Phoenix New Times
Tuna Smorgas
Imported canned tuna from Italy is the one constant of this splendid open-faced sandwich served at PHOENIX magazine’s 2015 Best New Restaurant of the Year. There is a grain – could be farro, kamut or spelt; and there is a bean – could be Anasazi, cannellini or black. Then a splash of vinegar and a healthy pinch of Old World pepper, maybe controne from Salerno, or one of two Turkish breeds: Aleppo or Urfa. Sometimes there are fingerling potatoes in the mix, sometimes not. Always, there is a slab of fabulous Noble bread underneath.
- Gwen Ashley Walters, Phoenix Magazine
Wood Roasted Broccolini Salad
I can't say I've ever had bad broccolini, but this side dish achieves perfection with its roasted flavor, which plays nicely with the accompanying ball of creamy burrata cheese. The broccolini is rounded out with saba vinegar, a popular condiment in Italy that tastes like a sweeter version of balsamic. Come for the sandwiches, stay for the veggies.
- Andi Berlin, AZ Central
