Family Italian

If you don't like garlic, go home!

A traditional Italian joint in the heart of Bonnie Brae

Currently open for carry-out and delivery

Tuesday -Thursday 3 pm – 9 pm

Friday – Saturday 12 pm – 9 pm

Sunday 12 pm – 8 pm

For over four decades, the Saucy Noodle Ristorante has been a Denver landmark at the same location at 727 South University Boulevard. The little spot, known to locals throughout the Washington Park, Cherry Creek and Bonnie Brae districts was originally known as Jim Sano’s when it was purchased by the Badis family in 1964. Sam Badis, a former Big Band Leader and Denver entrepreneur, held court with a gregarious smile and warm welcome and served up what is arguably the best pizza and pasta in town. Traveling the country in the 60s and 70s, Sam would frequently buy unique antiques in small towns and haul them back to the Saucy Noodle to adorn the restaurant’s now famous red velvet walls.

When the family adopted a new name for their thriving business, the Saucy Noodle, they added the restaurant’s trademark red and white canopy and adopted a slogan that lives on: “If you don’t like garlic… go home!”

The family restaurant became home for family, friends and local celebrities, who frequented the Saucy Noodle seven nights a week. More often than not, the “Noodle,” as it is often affectionately called, also played host to international celebrities visiting the Mile High City.

As the Badis family grew with children and grandchildren, they too became a part of the fabric that is the Saucy Noodle. When it was time for Sam Badis to pass on the baton, he did so with pride, naming granddaughter Erin and her husband Nathan Markham to carry on the tradition. Erin and Nathan Markham acquired the Saucy Noodle, expanded the space to double its size and carried on the family tradition while serving up a menu of favorite Italian dishes from original recipes. On most evenings you’ll find Erin, Nathan and their family holding court in grandpa’s restaurant, welcoming guests, managing quality and service and preparing their next little restaurateurs to carry on.

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