traditional flavors & unique combinations
 

768 purchase st
new bedford ma


(774) 328-8665 

 

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hours

mon - thurs         11:30a - 3:00p & 5:00p - 9:00p

fri & sat               11:30a - 10:00p

sun                         closed

 

NBNB offers traditional flavors and unexpected combinations. While we may have started out with broth based dishes, we don't just make soup. Our bowls are based on noodle dishes from around the world. Think Bún thịt nướng from Vietnam, Ramen from Japan, pasta from Italy, and Manti from Turkey.   


Our menu is small but mighty and will rotate with the seasons. We only opened in April 2018 and are taking our time to get it right before we make it bigger.
 

Noodles not your thing? We've got you... house-favorites include hand-made steamed buns, spring rolls, and rotating small plate specials. 

 

we're a bit different


we like to think that we're a new alternative to traditional dining. you place your order before you sit down so we can make sure you have time to eat on your lunch break. looking for a more leisurely meal? no problem. sit back and enjoy a soju cocktail with your meal. 

our prices may seem a little high sometimes, but, when you use quality ingredients and pay ALL of your staff a living wage, it makes things a bit more expensive. that's why we discourage tipping. 

 
 

not just
noodles

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the family

The Matriarch of the family, Maddi Jezierski, immigrated from Cape Verde when she was six. She was raised in New Bedford but has always loved to travel. Her counterpart, Jim Jezierski, spent his youth on the road and shares that same passion. They instilled this love for all things different in their son, Matt Jezierski, a classically trained Chef.

A Massachusetts native, Chef Matt is passionate about food. He was raised on a steady diet of home-cooked meals which included a mix of traditional Cape Verdean foods and fresh, local New England ingredients . Helping his mom make spice mixtures, prepare the vegetables and clean fresh seafood, he learned from the best. It's no surprise that he opted for culinary school instead of college. He brings a fresh take on quick-cuisine using the freshest ingredients possible.