Noli’s Reopens In Leonardtown With Familiar Flavors, Expanded Dining Space And A Commitment To Legacy

LEONARDTOWN, Md. — After many customers believed it had permanently closed, Noli’s Italian Cucina is reopening under new ownership, with a promise that the food, traditions and atmosphere that made the restaurant a local favorite will remain intact.

In an interview with The BayNet, new owner and general manager Brenda Moschell Myers said the idea of stepping in to reopen the restaurant began with surprise when she first heard it was closing.

“I was surprised, and when I told my husband, he said call them. At first I thought he was joking, clearly he wasn’t,” Myers said.

That moment ultimately led Myers to take the opportunity to continue the restaurant’s legacy.

“They had a strong following of the community which supported the authentic Italian flavors. We wanted the legacy that Mike and Melissa started to continue,” she said.

“It was and is very important to us to preserve the original recipes and atmosphere of the original Nolis,” Myers said. “The original dining area is just that, the same pictures and layout and then customers can transition to the new expanded dining area for a different feel.”

Keeping the same baker was also an important part of maintaining consistency in the restaurant’s menu.

“It was important to also keep the same baker. She is amazing and her pizza crusts, bread and desserts are the best, providing the customers with from-scratch homemade flavors!” Myers said.

The restaurant will continue preparing many of its staple items in-house.

“Nolis takes great pride in the desserts, pizza dough and bread being all made in-house,” Myers said. “The ingredients (including the brand) will not change ensuring the same quality of food.”

“Two additional pizza ovens have been purchased, an additional stove and hood to support the additional dining area,” Myers said.

One of the most noticeable additions is a newly expanded dining space designed to better accommodate guests and reduce wait times.

“The additional dining area was important to keep from turning customers away and lessening the wait time,” Myers said. “This area allows for larger groups to have meetings, while the regulars and new customers can still dine.”

The new space has already been used for community gatherings.

“Just the other day, the newly expanded area was used to host a baby shower,” Myers said.

Watch below to see the newly renovated dining space that tripled the seating capacity!

According to Myers, the restaurant’s connection to authentic Italian heritage is part of what makes it special in Southern Maryland.

“The authentic flavors of Italy that were handed down from Mike’s grandma from Sicily and his grandfather that was from Rome,” Myers said. “We are humbled that Mike and Melissa have entrusted the generations of recipes from his ancestors using ingredients that were found in Old World Italy like their D.O.P. San Marzano tomatoes grown in Mt. Vesuvius and shipped to America.”

“My hopes are to carry their legacy on for them,” Myers said. “Mike and Melissa will always be the face of Nolis, I am just here to keep their dream and vision alive and ensure all of their recipes are cherished, protected and treated with the love and respect they deserve.”

“Moving forward, we will be looking into running different specials during the week,” Myers said. “Fridays during Lent, we will be offering up a new seafood option every week created by the chefs.”

The restaurant also hopes to bring back some items customers loved over the years.

“We hope to bring back the sandwiches and any other customer favorites that have been missed, but there hasn’t been a timeline discussed on when that will happen,” Myers said.

Beginning March 9, Noli’s will also expand its weekly schedule.

“Starting Monday, March 9, we will be open on Mondays with a special and limited menu,” Myers said.

As the restaurant begins its next chapter, Myers said customer feedback will help shape what comes next.

“Nolis cares about the customers, so we welcome feedback and suggestions and in time, we hope to bring them to the community,” Myers said.

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