![]() ![]() When looking for space to open their restaurant, Grim and Shankle came across an ad by the owner of Frontier, a former Brunswick staple, that closed earlier this year. Both of Grim’s sons’ products are featured at Nomad Pizza. Grim’s other son Nicholas and his wife Noelle opened a homemade pasta operation,Nomad Pasta Co., in Belfast. “Our focus has been to try to use as much local stuff as we possibly can,” Shankle said.Ĭo-owner Tom Grim’s son Aaron and wife Briis operate a goat farm and creamery in Litchfield. Nomad’s pizza is wood-fired, and their ingredients are almost entirely locally-sourced, many of them coming from farms around Maine. “When you have a small menu, you can really focus on the items that you have and make sure they’re fresh and the best possible product they can,” Shankle said. The Nomad menu is small, but it is an intentional decision by Nomad partners in order to focus on providing the best possible options. We try to use the absolute best ingredients we possibly can to produce the best pizza we can.” “We have a pretty tried and true method of what we do. “We’re definitely not a pizza chain,” Shankle said. Nomad partner Matt Shankle wants potential customers to know that the new restaurant has its own unique character. For the past year, Nomad operated as a food truck, serving pizza, homemade pasta and salads in Belfast, Monmouth and Portland, among other cities and towns in Maine. Nomad Pizza, a business that originated in New Jersey, officially opened its brick and mortar restaurant in the Fort Andross Mill earlier this month. ![]() Nomad's co-owners Tom Grim and Matt Shankle discuss opening the restaurant earlier this month which has taken the place of Frontier. Lily Echeverria THE SLICE IS RIGHT: Pizza is being kneaded at Nomad Pizza's kitchen. ![]()
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