Ceres owner's 'second wild child' fresh pasta restaurant Noodies is NOW OPEN

Editor's note: This story was originally published on March 8, 2022. Noodies opened on April 15, 2022.

Noodies! When owner Carolyn O’Connor says the word out loud, it sounds like a party, a celebration.

The name belongs to her new pasta restaurant, opening later this month, in the space formerly occupied by Bentley’s House of Coffee and Tea. Carolyn is totally re-imagining the place, complete with a mural painted by a friend who happens to experiment with abstract noodle shapes. There isn’t a better word for it than “fun.”

Noodies is a Tucson inheritance. But its lineage, like sister restaurant Ceres, comes from all over. If Ceres is inspired by the pastries and pasta of northern Italy, Noodies draws material from the checkered-tablecloth Italian-American of Syracuse, with some help by way of Hong Kong.

Syracuse is Carolyn’s hometown. It’s where she was pregnant, scrolling Pinterest, when the algorithm realized she needed more brightly-colored images of cha chaan teng — American-style diners in Hong Kong, where you can get condensed-milk French toast and macaroni soup. Those hues inspire the setting of Noodies today, if not the menu.

Though both restaurants share the foundation of Carolyn’s handmade pasta, Carolyn is clear that each restaurant is its own concept. “Ceres always felt like my baby. The first time going into something, everything was really new. Because of that everything feels so precious … Noodies felt almost like having a second child … Noodies is colorful; the food is a little more gluttonous and cheesy. I see it as a wild second child or something.”

While you will be able to get your favorite sauces from Ceres at Noodies — the tomato basil, the bolognese, the cacio e pepe — Noodies’ larger kitchen allows Carolyn to expand the menu. You’ll be able to add Italian sausage, meatballs and burrata to your order. Unlike Ceres’ lunch counter, Noodies will have both indoor and outdoor seating. Their menu will also offer sandwiches Carolyn misses from her hometown, like meatball subs and Italian grinders.

Though Carolyn never thought she would go into the restaurant business — her parents are in academics — her mother’s hospitality inspires Carolyn’s restaurants.

“My mom, she’s a really good cook, and she loves having a real dinner. She sets the table, puts out napkins, does all this stuff, makes a whole beautiful meal and a pie, tea and coffee, so she creates this whole experience for people, and it makes people feel so loved and appreciated. It’s also a legacy in my own family, taking care of people through food,” she said.

The “also” responds to Noodies’ more apparent legacy: Noodies is taking over the lease of her mother-in-law Jo Schneider’s first restaurant, Bentley’s, which occupied that space for over two decades. If Carolyn’s own mother gave her a love for feeding her community, Carolyn’s mother-in-law inspired her to make service her livelihood.

“Going into the restaurant business or being an entrepreneur was so different than what I expected (for my life). The trust (the Schneider family has) put in me, the support, how they’re always there for me, with anything. It’s such a testament to their kindness and generosity. I think Jo does that for a lot of people in this community, giving people a chance when maybe other people wouldn’t, and let them shine,” she said of Jo, who owns downtown’s LaCo.

At both Ceres and Noodies, Carolyn aspires to be that support system for her own employees. She hosts weekly tasting sessions for staff, where they all sample the specials, the soft-serve flavors and give feedback. “Everyone who works there respects everyone else and works really hard. It’s such a good thing for workplace morale. It’s very collaborative, so everyone feels really listened to,” Carolyn said.

“There’s two staff at Ceres who have been there since the day we opened,” she said. “They now know how to do everything. They’re more or less managing Ceres for the shifts, every day … I really wouldn’t have been able to take on the new project without them.”

Workers at Ceres have to be able to do it all: cook pasta and take orders and make espresso — because the space to work is tiny. Though the larger venue at Noodies allows for more specialization, people working in the front versus the back of house, Carolyn aspires for the restaurants to cross-pollinate.

“I have everyone try cooking lunch. I love it so much. It’s really fast … I think a lot of women, especially, are really intimidated to go into a kitchen and work in a line … I think giving people the chance who wouldn’t maybe necessarily think that’s a good fit for them, the opportunity to cook in a fast-paced place, and realize: I could be really good at this.

“We just started accepting resumes for Noodies. I’m not sure what the kitchen will look like, or the front of house. We wrote that all are welcome to apply. I really hope people will.”