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Nomad Pizza announces closure, Dutchman’s Wood-Fired Bagels to …
Eoin Gallagher NOMAD NO MORE: Nomad Pizza is closing its doors after two years in Brunswick. … me. So, I accepted [Dutchman’s owner …
Owner of Brunswick pizzeria Nomad to retire, close restaurant
24th, 2024 for Nomad’s flames to be lit one last time,” the Instagram post reads in part for Nomad, located at 14 Main St. in the Fort Andross …
Nomad Pizza (@nomadmaine) · Belfast, ME – Instagram
3.7K+ followers · 217 posts · Wood-Fired Pizza in Brunswick, ME Permanently closed.
Reviews
Steve Smith
A 5-star dining experience which is rare to find these days. For our party of 8, everything was delicious including 2 appetizers, a salad, 4 pizzas and 2 pizza desserts. Everything was fresh and tasty, and highly recommend Nomad. Great beers in tap too. We arrived for an early dinner at 4:15, and by the time we left at 5:45 the restaurant was packed. This place is popular for good reason. A perfect culinary experience in Brunswick would be Wild Oats Bakery for lunch and Nomad for dinner! Highly recommend and well done Nomad!
… moreCrystal Card (CVN)
My friend and I went on a Sunday afternoon around 330 PM. Plenty of parking and great views. Server was very helpful and explained the menu and choices available. Drinks were good. Salad was fresh just had a lot of cheese. No complaints at all. Will definitely be back again soon.
… moreClayton & Cindy Putnam
Update – April 17, 2023 ( Nomad’s Origin )
Did you know how owners Tom Grim & Stalin Bedon created this business?
Think food truck, purchased on eBay for $5,000 in December 2006 . After renovations the owners started a roving Pizza business in central New Jersey. The Neapolitan style thin crust pizza with fresh ingredients was a hit! The owners opened up several “ brick & mortar” restaurants: Hopewell, Princeton, and 7th Street in Philadelphia. Tom Grim retired to Brunswick, Maine . . . Opened a Nomad at Fort Andross!
* * * * * * * * * * * * * * * * * * * * * * * * * *
March 18, 2023 – Within a 15 mile radius there’s more than 20 pizza places we’ve tried! Nomad is the newest and Best !
I’ll qualify by saying, if you’re really into the Neapolitan Style of Pizza :
Do You Know Your Pizza Styles
Neapolitan/Napoletano: From Naples, Italy
-Oldest style dates to 18th century
-Thin crust, tomatoes, garlic, EVO
-Cooked in wood oven over 700 degrees
New York: Thicker crust than Neapolitan
-Can add more toppings
-Add oregano, garlic, red pepper flakes
-Cut in big slices, like to fold as you eat
Chicago: Deep dish 1 to 2 inches thick
-Mozzarella in dough
-Oil in pan allows crispy crust
-Add meat, veggies . . . cook 30-35 mins.
Sicilian: Thick crunchy crust, cut in squares
-Robust tomato sauce
-Cooked in wood/coal oven
-At 425 degrees 15 – 20 minutes
Greek: Thick crewy, puffy crust
-Not as thick as Sicilian crust
-More sauce, less cheese
-Olives, feta cheese, red onions
Detroit: Thin crust cooked in square pans
-Spread dough to edge of pan, then sauce
-Spread Wis. cheddar cheese to edge
-Cook 500 – 550 degrees, 10 – 15 min.
St. Louis: Thin crust like cracker w/o yeast
-Cheese mix ( Swiss, provolone, cheddar)
-Sweet tomato sauce
-Cook on pizza stone, lowest oven rack
California: 1970’s by Chef LaDou
-Thick or thin crust
-Be creative with ingredients
-Try mustard, goat cheese, artichokes, etc.
* * * * * * * * * * * * * * * * * * * * * * * * * * *
Nomad restaurant opened within a year ago, replaced the Frontier Restaurant ( which we enjoyed many times, but 1 owner dealing with health issues decided to close). Casual setting, and a big round wood fired pizza oven that cooks up a Neopolitan style pizza in 90 seconds! All fresh ingredients, thin crust, with a nod to traditional Italian themed pizza !
My wife and I keep it simple ! We’ve tried Nomad a couple of times, and the results were perfect . . . I video recorded Matt & Kalla’s pizza twirling techniques, very different ! Our server Mary was excellent, timed our wines, then our fresh salads, followed by our Margherita style pizza in splendid dining experience! Didn’t feel rushed, “Thank you , Mary “!
Nomad is located on the side of the Big Fort Andross building next to the Androscoggin River. Over the years there’s history & nostalgia at Fort Andross :
1688 – 1694: Originally a trading post
1715 – 1773: British built Fort George
1809: Brunswick Cotton Manufacturing Co.
built mill at Androscoggin River
1812: Maine Cotton & Woolen Factory Co.
1857: Expanded as Cabot Manufacturing Co.
1890: Brunswick moved Main Street , mill
expanded again, known as Cabot Mill
1930’s: Cabot Mill employed over 1,000
1950: Verney Mill took over, added shoes
1986: Coleman Burke & Waterfront Maine
Manufacturing shifted to rental properties
Currently: Fort Andross holds 2 restaurants,
radio station, offices, antiques
dealers, storage units, Farmers
Market on Saturdays in winter
In conclusion, Nomad has the best Traditional Italian Neapolitan Style pizza in a 15 mile radius of Brunswick! If you’ve had 1 bad experience, give it another try, please . . .
… moreDid you know how owners Tom Grim & Stalin Bedon created this business?
Think food truck, purchased on eBay for $5,000 in December 2006 . After renovations the owners started a roving Pizza business in central New Jersey. The Neapolitan style thin crust pizza with fresh ingredients was a hit! The owners opened up several “ brick & mortar” restaurants: Hopewell, Princeton, and 7th Street in Philadelphia. Tom Grim retired to Brunswick, Maine . . . Opened a Nomad at Fort Andross!
* * * * * * * * * * * * * * * * * * * * * * * * * *
March 18, 2023 – Within a 15 mile radius there’s more than 20 pizza places we’ve tried! Nomad is the newest and Best !
I’ll qualify by saying, if you’re really into the Neapolitan Style of Pizza :
Do You Know Your Pizza Styles
Neapolitan/Napoletano: From Naples, Italy
-Oldest style dates to 18th century
-Thin crust, tomatoes, garlic, EVO
-Cooked in wood oven over 700 degrees
New York: Thicker crust than Neapolitan
-Can add more toppings
-Add oregano, garlic, red pepper flakes
-Cut in big slices, like to fold as you eat
Chicago: Deep dish 1 to 2 inches thick
-Mozzarella in dough
-Oil in pan allows crispy crust
-Add meat, veggies . . . cook 30-35 mins.
Sicilian: Thick crunchy crust, cut in squares
-Robust tomato sauce
-Cooked in wood/coal oven
-At 425 degrees 15 – 20 minutes
Greek: Thick crewy, puffy crust
-Not as thick as Sicilian crust
-More sauce, less cheese
-Olives, feta cheese, red onions
Detroit: Thin crust cooked in square pans
-Spread dough to edge of pan, then sauce
-Spread Wis. cheddar cheese to edge
-Cook 500 – 550 degrees, 10 – 15 min.
St. Louis: Thin crust like cracker w/o yeast
-Cheese mix ( Swiss, provolone, cheddar)
-Sweet tomato sauce
-Cook on pizza stone, lowest oven rack
California: 1970’s by Chef LaDou
-Thick or thin crust
-Be creative with ingredients
-Try mustard, goat cheese, artichokes, etc.
* * * * * * * * * * * * * * * * * * * * * * * * * * *
Nomad restaurant opened within a year ago, replaced the Frontier Restaurant ( which we enjoyed many times, but 1 owner dealing with health issues decided to close). Casual setting, and a big round wood fired pizza oven that cooks up a Neopolitan style pizza in 90 seconds! All fresh ingredients, thin crust, with a nod to traditional Italian themed pizza !
My wife and I keep it simple ! We’ve tried Nomad a couple of times, and the results were perfect . . . I video recorded Matt & Kalla’s pizza twirling techniques, very different ! Our server Mary was excellent, timed our wines, then our fresh salads, followed by our Margherita style pizza in splendid dining experience! Didn’t feel rushed, “Thank you , Mary “!
Nomad is located on the side of the Big Fort Andross building next to the Androscoggin River. Over the years there’s history & nostalgia at Fort Andross :
1688 – 1694: Originally a trading post
1715 – 1773: British built Fort George
1809: Brunswick Cotton Manufacturing Co.
built mill at Androscoggin River
1812: Maine Cotton & Woolen Factory Co.
1857: Expanded as Cabot Manufacturing Co.
1890: Brunswick moved Main Street , mill
expanded again, known as Cabot Mill
1930’s: Cabot Mill employed over 1,000
1950: Verney Mill took over, added shoes
1986: Coleman Burke & Waterfront Maine
Manufacturing shifted to rental properties
Currently: Fort Andross holds 2 restaurants,
radio station, offices, antiques
dealers, storage units, Farmers
Market on Saturdays in winter
In conclusion, Nomad has the best Traditional Italian Neapolitan Style pizza in a 15 mile radius of Brunswick! If you’ve had 1 bad experience, give it another try, please . . .
Guilherme Luz
Nomad offers an upscale dining experience, set against the picturesque backdrop of the Androscoggin River. The restaurant’s ambiance is elevated by fine paintings adorning the walls, which lend an artistic and refined tone to the space. The pizza here is truly exceptional—undoubtedly the best in Brunswick and perhaps the only place in town where you can enjoy an authentic pizza experience. In fact, it stands as the first truly good pizza I’ve encountered in the United States during my year-long stay.
The service, while generally satisfactory, demonstrated a commendable level of care, with the waitress checking up on me three times during my meal. This attention to detail is appreciated, though there was a slight misstep when she interrupted me during a phone call, which I found a touch impolite. However, this minor lapse does not significantly detract from the overall quality of service.
One small area for improvement would be cleanliness, particularly in maintaining the windows by the tables. The window by my seat had some dead insects and a few spiderwebs in the corner, a minor issue that could be easily remedied with a bit of daily attention.
Ambiance: 5/5
Service: 4/5
Food Quality: 5/5
Value for Money: 5/5
Location: 5/5
… moreThe service, while generally satisfactory, demonstrated a commendable level of care, with the waitress checking up on me three times during my meal. This attention to detail is appreciated, though there was a slight misstep when she interrupted me during a phone call, which I found a touch impolite. However, this minor lapse does not significantly detract from the overall quality of service.
One small area for improvement would be cleanliness, particularly in maintaining the windows by the tables. The window by my seat had some dead insects and a few spiderwebs in the corner, a minor issue that could be easily remedied with a bit of daily attention.
Ambiance: 5/5
Service: 4/5
Food Quality: 5/5
Value for Money: 5/5
Location: 5/5
Tom Myette
A hit. Everything is done right with great pizza and an inspiring take on vanilla soft serve (topped with olive oil). The oven is made in Skowhegan and does double duty as a bagel oven in the off hours (they too are incredible). As a bonus the owner (who cooks the pizza) and the staff are really delightful and kind. Why have I not found this place before now?
… moreAlicia R
outstandingly good. here’s what you absolutely have to get: the meatballs, the strawberry gelati + housemade vanilla softserve, the brown-butter chocolate chip cookie with housemade vanilla softserve. these are non-negotiables if you want your taste buds to be blown away. i cannot stress this to you enough.
i’ve been here multiple times and haven’t tried everything on the menu, but the only thing bad i’ve ever had from here is the arugula pizza. everything else has been amazing.
the showstopper is really the sauce, which i believe they make fresh from local tomatoes. they put magic or something in the meatball appetizer & desserts here. the brown butter cookie sundae is the best dessert i’ve ever had in my life. the gelati comes in at a close second.
… morei’ve been here multiple times and haven’t tried everything on the menu, but the only thing bad i’ve ever had from here is the arugula pizza. everything else has been amazing.
the showstopper is really the sauce, which i believe they make fresh from local tomatoes. they put magic or something in the meatball appetizer & desserts here. the brown butter cookie sundae is the best dessert i’ve ever had in my life. the gelati comes in at a close second.
Jeffrey Alvarez-Lopez
My wife found this place and wanted to try it. Glad she did because the food and drinks was delicious and everyone was super kind and attentive. The view from the restaurant was really nice, as well as the interior decorating.
… morePaul Dececco
Oh, so good. The meatball appetizer was incredible, and the pizza was perfect . We can hardly wait to return soon, and hopefully save room for the amazing dessert offerings.
… moreTBS
Excellent setting for casual dining and drinks. Friendly staff and great drinks from Mathew who’s mixology skills are on point. Food is above and beyond with a great view. Pictures on the wall are taken by a local photographer legend. Don’t forget to take the old school photo booth shots to create an instant memory.
… moreWyatt Enriquez
Delicious pizza and flavor combinations! We got the semolina toast trio and two 12” wood fired soppressata pizzas. Great atmosphere and great service
… more