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Chef, owner credits cooks for first-place Curated magazine rating

Angela Pelchat flips a pan during her shift at The Noodle Guy in Port Williams. The restaurant has been ranked first in Curated’s list of best under-$20 restaurants.
Angela Pelchat flips a pan during her shift at The Noodle Guy in Port Williams. The restaurant has been ranked first in Curated’s list of best under-$20 restaurants. - Sara Ericsson
PORT WILLIAMS, N.S. —

The Noodle Guy and its eponymous pasta is making waves beyond the Annapolis Valley.

The restaurant has been ranked first and recognized for its freshly handmade pasta orders by the Halifax-based food and drink publication Curated Magazine.

Noodle Guy founder Ross Patterson runs the restaurant alongside chefs Nicole Pitre, Angela Pelchat and Mel Roche, and credits them for its current successes. They all agree they are happy to be recognized, but adamant it’s not why they do what they do.

“We do this because we believe in it, and because we cook how we’d want to eat. Everything is made from scratch – it’s all honest. If we burn something, we tell you. Our waiter goes out, says it got burned, gives you a salad, and we make it again,” says Pitre.

The magazine divided 50 restaurants in two separate categories of best amongst average entrée prices above and below $20, with The Noodle Guy taking the top spot amongst the under $20.

Chefs Nicole Pitre, Mel Roche, Angela Pelchat, owner Ross Patterson and frontline leader Brandie Sim.
Chefs Nicole Pitre, Mel Roche, Angela Pelchat, owner Ross Patterson and frontline leader Brandie Sim.

 

And this year’s list is one Patterson feels especially proud to be included in among other Annapolis Valley institutions like Bessie North House, Le Caveau, Avondale Sky Winery & Restaurant and Lightfoot & Wolfville.

“It’s insane, when you think about it – we’re representing in this Halifax-based magazine. It’s nice to see our part of the Valley getting recognized,” says Patterson.

The restaurant has become a hub in Port Williams, where it’s located along the town’s main strip.

Patterson says it’s been important for him to ensure the business remains true to why it was founded – to make good food at good prices people can buy without breaking the bank.

“It doesn’t matter if the economy is tanking – you can still afford your $10 ravioli,” he laughs.

And he says he could not have done any of it without his chefs and other members of the restaurant’s 17-person staff, who take delivering that good food and good atmosphere very seriously.

“It’s not just the Noodle ‘guy’ anymore – I truly could not do this without my staff. And I want them to feel proud of this. It’s not often in life you get to see a #1 beside the things you do,” he says.

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