Burger Boy – Cedar Crest, New Mexico

Burger Boy for man-sized green chile cheeseburgers and so much more

The vividly hued threads that comprise a beautiful community tapestry are its diverse and unique characters. Some are quirky and eccentric, some are brash and loud, others are indistinct and don’t stand out, but all are essential in weaving that beautiful community tapestry, that compendium of personalities that make up a whole.  One of the most vivid threads in the rich and diverse tapestry that is the alpine community of Cedar Crest, New Mexico was prolific artist, carver and tinkerer Ross Ward.

Before settling in New Mexico, Ross was a show painter for carnivals, traversing the country for more than three decades.  It was in Cedar Crest that Ross built Tinkertown, a folk art environment replete with an impressive array of miniatures and memorabilia of all kinds.  Note:  The next best thing to visiting Tinkertown is learning all about it on New Mexico True Television (Season 3, Episode 3).   Tinkertown is his legacy, the manifestation of his belief in self-determination and freedom.  Now a roadside attraction, it welcomes thousands of guests each year.

Green Chile Bill

One of Ross Ward’s most well-known artistic endeavors hangs not on a wall of a prolific art collector’s mansion or within the well-trafficked confines of an art gallery, but on the humble wall of a simple dining room at Burger Boy, a popular little restaurant on North 14 in Cedar Crest.  Hanging on that wall is a painting of a grizzled and cherubic prospector seeking his fortune on the autumnal golden hued Turquoise Trail.  Scrawled on the prospector’s covered wagon are the words “Burger Boy” while the canteen on the provision-laden pack mule reads “Green Chili Bill – Best Burgers on the Turquoise Trail.” 

From the south parking lot, you’ll espy  another mural.  This one is painted on Burger Boy’s exterior brick wall and it depicts a small village in the style of old western towns.  One edifice is called “Green Chili Bill’s Chili Barn” and its next door neighbor is Burger Boy where an anthropomorphic burger peers out the door.  Green Chili Bill’s cherubic countenance appears on the bottom right corner of the mural.

Exterior mural depicting the legendary Green Chili Bill

Green Chili Bill would be Bill Cushing, who along with his wife Kathy purchased Burger Boy, a converted Tastee Freez franchise in 1983.  Like Ross Ward, Bill Cushing was one of the vibrant threads that have made Cedar Crest a colorful and  vivacious  tapestry of intricately woven characters and personalities.  In 2001, he joined his friend Ross in enriching a more celestial tapestry.

Bill Cushing was renown for his positive outlook and gift for quickly turning strangers into friends.  When I asked his lovely bride Kathy about the kindly looking gentleman on the painting, she told me that she and Bill opened the restaurant so they could spend more time together.  She had been working as a nurse and he as a contractor at the time.  They were very happy together and developed quite a loyal following for their restaurant venture.

The double meat green chile cheeseburger with Fries

Today Kathy operates the restaurant with her daughter Barbara Johnstadt (also a trained nurse), who tragically lost her husband a year after her mother was widowed.  Though slowed a bit by the ravages of time, Kathy remains the genial and energetic hostess she’s always been.  When she’s not on the register, she’s delivering radiant smiles and trays of deliciousness to her eager guests.  On Sundays you might also find Kathy’s sons helping out in the kitchen.  It’s obvious  from the friendly, familial banter between them that the family which cooks together stays together.

While some restaurants festoon their walls with framed photographs of all the celebrities who have dined there, two corner walls at Burger Boy are dedicated to family and to some of the clerics with whom the family has grown close, including retired Archbishop Michael Sheehan of the Archdiocese of Santa Fe.  Kathy calls this her “Wall of Faith.”

Pancakes with Chocolate Shake

To say Burger Boy is a small restaurant is an understatement.  At best, it may seat twenty patrons comfortably.  Where it lacks in size, it makes up in large flavors.  The menu includes sandwiches, burgers and New Mexican food, all very popular, but it also includes more healthful low-carb menu items and not just salads.  Other carb-smart offerings include burritos crafted with low-carb tortillas.  Because of its size, Burger Boy’s take-out business is quite robust.  Some locals take their Burger Boy bounty to nearby picnic areas where they dine among tall, cool pines.

Perhaps the most popular item on the menu are Burger Boy’s green chile cheeseburgers which savvy citizens drive for miles to eat.  These are some of the best in the Land of Enchantment, ergo the universe.  It’s so good it made the New Mexico Green Chile Cheeseburger Trail  in 2009, one of 48 select burgers on that list.

Posole with a tortilla

6 September 2015: Unlike the uniform in size and sawdust in texture hockey pucks lamp-heated into desiccation by the fast-food franchises, Burger Boy’s burgers are absolutely fresh and delicious.  The patties are thick and juicy, grilled to just a whisper above medium.  The patties are hand-formed from beef ground daily.  Your best bet is a double-meal burger with all the fixings as all the flavors and condiments achieve such a happy harmony.  The Hatch green chile is of mild piquancy, but makes up for lack of bite with a nice roasted flavor.  Molten melted cheese drapes over the meat which extends beyond the boundaries of its sesame seed bun host.

Adventurous burgerphiles can also have ostrich burgers and buffalo burgers.  No matter what you order, make sure you wash it down with with a Burger Boy milk shake.  These are thick, rich and brain-freeze cold shakes, as good as any shakes in the Duke City area.  They’re the cure-all for hot summer days in the east side of the Sandias.

Other components of the Paul Bunyan breakfast include sausage, bacon, hashed browns and three eggs

3 October 2010: Citizens on the morning side of the mountain which is Cedar Crest like to start the morning off with breakfast at Burger Boy, a meal so filling you might not need another the rest of the day.  That’s especially true if you order the Paul Bunyan breakfast, a mammoth plate that can easily sate two hardy eaters.  The Paul Bunyan includes four fluffy pancakes, two slices of toast, two slices of bacon, a disk of pork sausage and three eggs prepared any way you want.

The pancakes are golden (ginger-blonde might be a more apt description) hued orbs nearly the circumference of the plate.  They’re thick, fluffy and absolutely delicious.  Ask the staff to heat the syrup to maximize their deliciousness.  They’re easily big enough to share (not that you’d want to) and so good you might want to order a short stack for later on.

Patty Melt with Potato Chips

6 September 2015:  New Mexican food favorites available for breakfast are huevos rancheros, a breakfast burrito and a breakfast quesadilla.  The lunch and dinner menu lists everything from taco plates and Frito pies to a combination plate.  Posole is an any time of year favorite that Burger Boy does exceptionally well.  A bowlful showcases perfectly puffed kernels of corn served in a red chile with pork blanketed by melted Cheddar cheese.  You’ll enjoy spooning it onto the tortilla with which the posole is served. 

6 September 2015: While a green chile cheeseburger is a no-brainer for me, my Kim prefers the patty melt which some liken to “not quite a burger” but “more than a sandwich.”   At its most elemental form, it’s simply a beef patty, Swiss cheese, and caramelized onions on griddle-toasted rye bread.  That’s it.  No mustard, pickles, lettuce, tomatoes.  The canvas for Burger Boy’s version is a marble rye with the same type of hand-formed beef patty used on burgers.  My Kim’s assessment is that it can use even more caramelized onions, but she still enjoyed it.

In the rich tapestry that is the community of humankind, some of its threads stand out for their character and vitality.  So too it is with green chile cheeseburgers and the restaurants which serve them.  One of those which truly stands out is the Burger Boy restaurant in Cedar Crest, New Mexico.

Burger Boy
12035 NM-14 N
Cedar Crest, New Mexico
(505) 281-3949
LATEST VISIT: 6 September 2015
BEST BET: Green Chile Cheeseburger, Breakfast Burrito, Chocolate Shake, Paul Bunyan Breakfast, Posole, Patty Melt,

Burger Boy on Urbanspoon

Greenside Cafe – Cedar Crest, New Mexico

The Greenside Cafe in Cedar Crest, New Mexico

The Greenside Cafe in Cedar Crest, New Mexico

In order to provide quality services, municipalities everywhere, but especially in growing urban areas, rely heavily on gross receipts taxes from sources such as hotels and restaurants.  Cedar Crest, New Mexico, is no different from other cities in that it would like not only for its citizenry to spend as much disposable income as possible within the village, it courts an external revenue stream from visitors.

From 1961 through 1999–one of Cedar Crest’s most reliable sources of gross receipts revenue was the legendary Bella Vista Restaurant, a sprawling wooden edifice which during its halcyon days accommodated 1,200 dining patrons and served an unlimited number of all-you-can-eat platters of fried chicken and fish.  When the Bella Vista launched during the onset of the Kennedy administration, Cedar Crest had very few amenities. The Bella Vista helped changed that.  For nearly four decades, cavalcades of motorists made their way to the backside of the Sandias to fill their bellies without emptying their wallets.  Many would stay.

Romesco, a roasted red pepper, fresh garlic, lemon and almonds pureed and served with French bread

Romesco, a roasted red pepper, fresh garlic, lemon and almonds pureed and served with French bread

The Bella Vista was a landmark, a true dining destination, which on weekends courted so many visitors that two-hour waits for tables on weekends were the norm.  In 1999, the Bernalillo County Fire Department shuttered the restaurant’s doors because of numerous code violations.  In due course, the prime property was sold and the cornerstone of the Cedar Crest community was demolished.

Today, the magnificent east-facing demense from which the Bella Vista held prominence is occupied by a yawning center of commerce appropriately named the Village at Bella Vista.  With its pitched green tin roof and smoothly hewn timbers, the Village has an attractive and rustic mountain look and feel to it that fits in well with the alpine community of Cedar Crest.

12 double-breaded wings with a spicy mango sauce

One of the Village’s anchor tenants is an expansive, modern restaurant which by many standards would be considered spacious though it is barely one-forth the size of the Bella Vista.  The Greenside Cafe, named in part because it is situated on the lush, verdant side of the Sandias, is a worthy successor to the legendary eatery.  It may not ever become the type of dining destination the Bella Vista once was, but unlike its predecessor, the Greenside Cafe isn’t a one-trick pony relying on gargantuan portions (albeit delicious ones) as its primary draw.

If the Bella Vista was a one-trick pony, the Greenside Cafe is an entire stable of magnificent purebred stallions.  With an array of simple and sophisticated dishes side-by-side on a menu which, while not revolutionary in its inventiveness, has something for everyone, the Greenside Cafe is one of many wonderful reasons to visit the backside of the Sandias.

Curried Rice Bowl with chipotle marinated beef

Curried Rice Bowl with chipotle marinated beef

At the Cafe’s helm is chef-owner Jay Wulf, a seasoned kitchen master whose pedigree is as impressive as any in New Mexico.  His foray into the Duke City dining scene began with a stint at the long defunct Restaurant Andre’s where he worked for Andre Ditty, the city’s preeminent celebrity chef in the 1990s.  Wulf has also served as executive chef at the Prairie Star Cafe and The Range in Bernalillo, Santa Fe’s Cafe Escalera, and in Albuquerque Gecko’s and the Standard Diner.   He created the original tapas menu at Gecko’s Bar & Tapas when tapas were virtually unheard of in the Land of Enchantment.

The Greenside Cafe occupies the northernmost corner of the yawning shopping center where it is illuminated by the bright New Mexico morning sun.   The restaurant is an airy, expansive and thoroughly modern complex with painted concrete floors, high ceilings with exposed beams, and bright colors.  The walls are festooned with framed photographs of New Mexico landmarks.  An expansive bar bisects two dining rooms.  The main dining room is at the restaurant’s northern while a smaller, more intimate dining room at the south end is used for the restaurant’s four-course wine dinners.

The Flat Iron (a half-pound steak) with French Fries and Vegetables

The Flat Iron (a half-pound steak) with French Fries and Vegetables

The menu is hardly a compendium of everything for everybody.  Instead it focuses on a select few items in various categories.  Breakfast is served daily until 3PM and includes an enticing mix of New Mexican dishes such as the ubiquitous breakfast burrito along with Jay Wulf take-offs on traditional favorites such as Sandia Toast, sourdough French toast crafted with an orange and vanilla scented batter.   Burgers are a full third-pound of 100 percent Angus chuck.  The sandwich menu is beckoning, especially the Sangre de Cristo, Wulf’s interpretation of the Monte Cristo.  Entrees range from a surprisingly inexpensive flat iron steak to comfort food favorites such as chicken-fried steak and meatloaf to a Thai-inspired curried rice bowl.

The Sandia Toast, Greenside’s stunning variation on French toast is not to be missed!  It’s crafted with sourdough bread dipped in an orange and vanilla scented batter and served with real maple syrup.  The sourdough bread has an ever so slightly crispy crust while the interior of the bread is soft and spongy enough to absorb the real maple syrup.  The fragrance of the orange scented batter permeates this unique rendition of French toast, imbuing it with memorable qualities that will linger long after your breakfast.  The Sandia Toast is served with fresh fruit, a tangy foil for the sweet syrup.

Sandia Toast: Sour dough bread dipped in an orange & vanilla scented batter. Served with a side of fresh fruit and with REAL Maple Syrup

The restaurant’s most popular appetizer might be the Romesco, a pureed dip made from roasted bell pepper, fresh garlic, lemon and almonds served with French bread. The most prevalent flavor of the reddish dip which is served at room-temperature is the lively freshness of roasted bell peppers, a flavor which subdues even the garlic and lemon. If you love bell peppers, this appetizer will resonate with you; if not, you might want to opt instead for a more conventional spinach and artichoke dip, one of several appetizers on the menu.

One of America’s hottest dining trends, one sweeping even Albuquerque, is eateries specializing in Buffalo hot wings. It just makes sense. Wings are the least-expensive portion of the chicken because most of the meat lies in breasts, thighs and even drumsticks. The drumette and middle, flat portion of the wing aren’t entirely meatless, but there’s not a lot of meat there. Two things make wings the most perfect of finger foods: the sauce and the fact that they’re generally not very expensive.

The J-1 Burger, marinated with the wonderful housemade steak sauce

The Greenside Cafe’s hot wings are exceptional.  In fact, in New Mexico, the only comparable wings might be those at Wings ‘N Things in Albuquerque.  What makes the Greenside’s wings different is that they’re double-breaded.  If that term paints a picture in your mind of those shapeless, heavily breaded chicken wings served at some Chinese restaurants, think again.  The breading at the Greenside isn’t some clumpy, thick amalgam.  It’s light and crispy and it sheathes perfectly prepared poultry within its crispy shell.  The hot wings are available with your choice of spicy mango or traditional Louisiana style sauce. The spicy mango sauce is some of the very best wings sauce we’ve ever had.  It’s as piquant as a Vietnamese chili sauce with the tangy-sweetness of fresh mangoes.  These are the type of wings you could eat by the dozen.

Aficionados of Thai cuisine will appreciate Jay Wulf’s interpretation of a curry rice bowl, lime and cilantro-scented Basmati rice served with fresh sauteed vegetables and house-made green curry with coconut milk. Add chicken, tofu, shrimp or chipotle marinated beef (my choice) for a pittance. You won’t necessarily get the feeling that you’re in Bangkok or even an Albuquerque based Thai restaurant when you eat this dish, but that may be a good thing especially when compared to the latter. Unlike at some Duke City Thai restaurants, the green curry isn’t as cloying as pudding. With just a bit more piquancy, the curry would be downright inspired.

The Greenside’s fabulous housemade potato chips

The star of the curry rice bowl might well be the fresh sauteed vegetables: red peppers, snow pea pods, onions, zucchini and broccoli, all perfectly prepared so that they’re crisp and fresh-tasting.  You won’t find an over-boiled morsel among the vegetables, nor will they be too al-dente.  The Basmati rice is similarly perfectly prepared–long-grained and free-flowing with nary any of the clumpiness of poorly prepared rice.

The most expensive item on the menu is The Flat Iron, a half-pound flat iron steak marinated in the restaurant’s house-made J-Sauce. Flat iron steaks are a value-priced cut that is tender, juicy and which some experts say has the “beefiest” flavor of any cut of beef on any steak. The Greenside Cafe exploits these qualities to their utmost, serving a fork-tender steak that is juicy, delicious and absolutely beefy. Excellent in its own right, it is embellished by some of the very best steak sauce we’ve ever had, a sauce so exquisite that we buy a pint to bring home every time we visit Greenside. Unlike the commercial steak sauces which detract from the flavor of beef, the J-1 sauce complements, maybe even improves, the taste of the beef.

Mac and Cheese: Homemade macaroni with real cheddar cheese, tossed with green chile and roast chicken.

If you love the J-sauce (and you will), another meaty host which showcases its fabulous flavor profile is the restaurant’s J-1 burger, a third-pound, 100-percent Angus chuck burger served with lettuce, tomato, pickle (a spear) and your choice of mixed greens, French fries, homemade potato chips (or you can upgrade to a Caesar or spinach salad for a pittance more).   The J-1 burger is marinated with the house-made steak sauce.  Frankly, the only thing which could make this burger even better is even more of the sauce.  Though you can add bacon, Cheddar or Swiss cheese, green or red chile, pickled jalapenos, mushrooms, onions and even a homemade barbecue sauce, you won’t want any additives to take anything away from the J-1 sauce.

In 2011, New Mexicans voted Greenside’s version of a green chile cheeseburger onto the New Mexico Green Chile Cheeseburger Trail, an honor roll of the very best of New Mexico’s iconic burgers. It doesn’t even need the sobriquet of “Turquoise Trail Green Chile Cheeseburger,” to pander to locals. Its flavor will win them over easily enough. This is a relatively simple burger without too many frills and flourishes–just outstanding Angus chuck, Cheddar cheese, chopped green chile, lettuce, tomato and a pickle spear. You can embellish it with a number of options (including the aforementioned J-1 sauce, but adornment is wholly unnecessary. The green chile is a bit mild, but has a nice roasted flavor and there’s plenty of it.

Turquoise Trail Green Chile Cheese Burger: New Mexico’s original. Cheddar cheese and chopped green chile atop s 1/3 pound Angus chuck patty

Yet another vehicle seemingly (hopefully this isn’t getting to be a tired theme) made for J-1 sauce is Greenside’s meatloaf which is served with a barbecue sauce.  This meatloaf is crafted from ground black Angus chuck blended with bacon, fresh herbs and vegetables.  It’s a slab nearly as wide as the plate on which it’s served and unlike so many cardboard-like meatloaf dishes, it’s moist and absolutely delicious.  It’s the caliber of meatloaf which can convert vegans–especially if you slather on a coat of J-1 sauce (which incidentally goes well on the mashed potatoes, too).

When a Friday evening found us at Greenside, a special of the night was a tailor-made excuse for more J-1 steak sauce.  It also gave us an opportunity to see how well Jay Wulf prepared New Mexican food.  The special was an eight-ounce New York strip with two chile rellenos, pinto beans and Basmati rice.  The New York strip was grilled to our exacting specifications (medium) and was indeed a perfect canvas for the J-1 sauce.  Moreover, it was a delicious cut of beef and it would have been so even without the sauce.  It was tender and juicy with a nice hint of pink inside.

Ground black Angus chuck blended with bacon, fresh herbs & vegetables. Served with mashed potatoes and fresh sauteed vegetables

World-famous Top Chef Master Rick Bayless calls chiles “the culinary icon for passion,” and sees the embodiment of that iconography in the chile relleno.  Not all chiles rellenos are created the same way and even in New Mexico, the chile portion of the dish is a poblano, a chile not much more piquant on the Scoville scale than a bell pepper.  At Greenside, the chile of choice is a New Mexico green chile with plenty of bite.  Sheathed in a crunchy batter and stuffed with Cheddar cheese, it is accompanied by a small dish of even more potent green chile, a perfect dip for doubling your piquant pleasure.

If you’re in the mood for meat, but not necessarily a steak, an excellent alternative is the Hoisin Glazed Ribs, a full pound of St. Louis style ribs slow-cooked and coated with a Hoisin glaze then grilled. The ribs are off-the-bone tender and very meaty. The glaze is applied liberally but imparts qualities other than sweetness, an all too common characteristic of too many Hoisin-ameliorated dishes. Those qualities include a nice chili-based piquancy and a pronounced smoky savoriness that balances the flavor profile very well.

Eight-ounce New York strip with two chile rellenos, pinto beans and Basmati rice

The Hoisin Glazed Ribs are accompanied by thin-cut French fries and homemade coleslaw, both of which are quite good.  Quite naturally we eschewed ketchup and asked for J-1 sauce as our dipping condiment.  It worked well.  The coleslaw is thankfully not swimming in salad cream or mayonnaise as some coleslaw is apt to be.  It’s also not a cloying cabbage based coleslaw, but a slaw with nice tanginess and an ingredient we could not discern (perhaps five-spice) that gave it an interesting flavor.

The spinach salad is fresh and leafy, a generous, well-adorned pile of pickled onions, carrots and avocado crowned with a Dijon-vinaigrette dressing. The pickled onions, a pinkish-purple shade, are exceptional. For a taste contrast you’re sure to enjoy, upgrade to the spinach salad and order a side of the restaurant’s house-made potato chips. The chips are thin and crispy, not a soggy one in the bunch. They’re also lightly salted, a welcome surprise considering so many house-made chips tend to need desalinization.

A pound of Hoisin Ribs with French fries and coleslaw

It’s become very fashionable for New American restaurants to offer “adult” versions of mac and cheese on their menus.  Fortunately, none we’ve had in New Mexico approximate the insipid Kraft dinner and most showcase the versatility of cheese.  The Greenside’s rendition is crafted of homemade macaroni with real Cheddar.  It’s tossed with green chile and roast chicken.  The macaroni is perfectly prepared, neither too al dente nor too rubbery.  The chicken is nicely seasoned and tasty.  Alas, the green chile is barely noticeable with absolutely no piquancy.  If you like your mac and cheese to be rich and creamy, you may be slightly disappointed in this one.  It’s not very creamy, but then it is an adult mac and cheese. 

The sandwich menu is a limited (only four sandwiches), but formidable assemblage of inventive creations all served with your choice of mixed greens, French fries, homemade potato chips (or upgrade to a Caesar salad for a pittance).  On any given day, the sandwich menu may be bolstered by a sandwich which would probably be the showpiece at any other restaurant.  One such daily special is the Cubano which is quite unlike many of the other Cubanos you’ll find in Duke City area restaurants.

The Greenside’s version of a Cubano

This Cubano isn’t pressed on a panini pressed to the point at which the bread becomes so dry it’s like taking sandpaper to the roof of your mouth.  Instead it’s lightly grilled so that the bread remains soft and pliable.  The contents of this Cubano are superb!  The roast beef and ham aren’t out-of-the-package whisper-thin slices, but thick, hand-cut pieces.  The mustard is homemade and instead of dill pickles, sweet pickles (only recently cucumbers) sliced thinly are used to provide a great contrast to the tangy mustard.

One of the ways you know your taste buds have truly arrived is when you can appreciate the subtlety and deliciousness of entrees which don’t necessarily blow you away with powerful flavors–when those entrees visit your taste buds like a faint breeze not a tornadic wind.  One such entree is Greenside’s Chicken Artichoke, a grilled chicken breast served with an artichoke and goat cheese sauce.  The chicken breast is perfectly grilled then topped with a mild sauce in which both the artichokes and goat cheese provide a faint essence of deliciousness, neither dominant of the other or of the chicken.  If you like the adventure of flavor discernment, this is a good dish for you.

Chicken Artichoke: Grilled chicken breast served with an artichoke and goat cheese sauce. Served with rice and vegetables.

The dessert menu is headlined by a chocolate molten cake which you have to order virtually as soon as you walk in because it takes 30 minutes to prepare. You can’t call the chocolate almond butter mousse pie a consolation prize. It’s an excellent dessert option made with a Graham cracker crust, dark chocolate ganache and almond butter dark chocolate mousse. It accentuates the rich flavors of “adult” chocolate and is a wonderful conclusion to a great meal. 

Another terrific terminus to an exceptional meal is the strawberry mascarpone cheesecake, a dessert which channels the freshness and vibrancy of spring. The base of this cheesecake is the most moist and fresh-tasting Oreo cookie crust we’ve had. Atop the crust is a blend of mascarpone cream cheese resembling the stratification of light earth layers, but tasting as rich and creamy as possible. There are actually no fresh strawberries on the cheesecake, but rather a drizzle of pureed strawberries akin to a creamy jam. In any case, it provides a tangy contrast to the sweet-richness of the cream cheese.

Strawberry Mascarpone Cheesecake – Oreo cookie crust and a blend of mascarpone, cream cheese and fresh strawberries

My friend Andrea Lin, restaurant critic for the Albuquerque Journal, has long told me about Jay Wulf’s magical homemade ice cream, but it wasn’t until my third visit that we sampled that magic in the form of a Mexican chocolate. This ice cream holds true to Mexican chocolate ice cream traditions. It is an adult chocolate which means not especially sweet and it’s flavored with both cinnamon and nutmeg. An absolutely delicious, creamy concoction, it is so good you’ll want to take a pint home (not that it’s going to make it that far).

The Greenside Cafe and its superb chef-owner Jay Wulf are reason enough for Duke City diners to make the short 20-minute trek from the Big-I. In 2009 Chef Wulf was honored with a “Hot Plate” award by Albuquerque The Magazine, signifying a restaurateur who’s going places. His Greenside Cafe is an excellent restaurant that is already inspiring the same reverential tones with which the fabled Bella Vista is still mentioned, hopefully without closing.

Chocolate Almond Butter Mousse Pie

Chocolate Almond Butter Mousse Pie

The Greenside Cafe
The Village at Bella Vista
12165 North 14, Suite B-1
Cedar Crest, New Mexico
Web Site
LATEST VISIT: 11 May 2013
1st VISIT: 31 October 2009
COST: $$ – $$$
BEST BET:  Flat Iron Steak with French Fries, Curried Rice Bowl with Chipotle Marinated Beef, Chocolate Almond Butter Mousse Pie, Mac and Cheese, J-1 Burger, House-made Potato Chips, Spinach Salad, Strawberry Mascarpone Cheesecake, Turquoise Trail Green Chile Cheeseburger, Meatloaf, Cubano, Chicken Artichoke

Greenside Cafe on Urbanspoon

Sandia Crust Pizza Company – Cedar Crest, New Mexico (CLOSED)

Jerry Garcia in a place of honor

Jerry Garcia and other San Francisco icons festoon this wall

Deadheads and pizza have been inextricably tied since 1993 when (legend has it) an audacious pizza delivery boy absconded with several cassette tapes from Jerry Garcia’s kitchen counter.  It didn’t take long before late-night Grateful Dead radio programs around the country were playing second- and third-generation “dubs” of the rough mixes that have come to be known as “The Pizza Tapes.”

The Pizza tapes featured the collaboration of Grateful Dead guitarist Jerry Garcia, mandolinist David Grisman and guitarist Tony Rice, all legendary figures in the music world.  The 12-song improvisation gives every indication that the session was warm, intimate and replete with the joyful spontaneity and rapport of friends not used to playing together but having a genuinely good time nonetheless.

In 2000 the Pizza Tapes were released as an album with all its warts and blemishes (talking between musicians, false starts and mistakes).  Alisa Young, who hardly looks old enough to have been born in the 70s (much less the 60s), saw her first Grateful Dead concert in 1978.  Today Sandia Crust, the restaurant she and her husband Jamie, launched in December, 2005 celebrates the Grateful Dead and both the unique music and culture (or counterculture depending on your perspective) of San Francisco during the generation of love that was the 60s.

The Sandia Crust Pizza Company in Cedar Crest, New Mexico

The restaurant’s pumpkin and paprika walls are festooned with several lithographs of Jerry Garcia (1942-1995) along with autographed photos of other Grateful Dead members. Also immortalized are Janice Joplin (1943- 1970) and Jimi Hendrix (1942-1970).  Jefferson Airplane aficionados will appreciate the poster announcing a concert at San Francisco’s Avalon Ballroom featuring Jefferson Airplane and a local folk-rock group called the Great Society.  The Airplane is considered the flagship act for the burgeoning psychedelic music scene developed in San Francisco during the mid 1960s.  The lead singer for Great Society was Grace Slick who would later become a member of the Airplane.

A psychedelic theme continues with a framed limited edition (278 of 420) two-paneled print depicting 1960s counterculture icon Timothy Leary.  An advocate of psychedelic drug research and use, Leary coined and popularized the catch phrase “Turn on, tune in, drop out.”  A sign over the front door expresses some of the “establishment’s” sentiment of the era: “Hippies use the side door.”  If you look closely, you’ll also see a Haight-Ashbury label on the back side of the restaurant’s open/closed signage.  The 60s American counterculture era is synonymous with the intersection of Haight and Ashbury Streets in San Francisco, a district that served as the center of the 1960s hippie movement.

The Black n' Blue pizza

The Black n’ Blue pizza

It is definitely the Young’s intent to inspire nostalgia among their patrons though I suspect that many of them have only read or seen documentaries about the 60s and didn’t live it the way some of us geriatrically advanced fogeys did.  Having lived within easy walking distance of New Mexico’s branch of the Hog Farm Collective (in the 60s, Hog Farm members were a mixture of hippies, political activists and mainstream society drop-outs), the art and ambience at Sandia Crust resonated greatly with me.

Also resonating strongly is the menu at the diminutive pizzeria.  At first glance there’s not much to distinguish it from any menu at any shopping center pizza parlor: pizza, calzones, Ciabatta sandwiches, pasta, soups, salads and desserts.  Study it a bit further and you might just surmise that the unique pizza combinations were inspired by the tie-dyed tee-shirts popular in the 60s.  These are not your mama’s pizzas.  Sure some of the standards are there, but you can have a Margherita anywhere (albeit probably not as good as at Sandia Crust).

Try instead the Black n Blue, a pie topped with blackened steak, gorgonzola, shallots, sun-dried tomato pesto and mozzarella.  This gourmet pizza is terrific!  The gorgonzola is of medium sharpness and gives the pie a wonderfully pungent aroma.  The blackened steak is cut into small bite-sized pieces and while you might be tempted to pluck off and eat each piece separately, don’t dare desecrate the harmonious marriage of flavors on this inspired pizza.

White Pizza

White Pizza

The traditional pizza bianca or white pizza generally has no sauce, just a covering of mozzarella cheese atop of garlic, olive oil and herbs.  At Sandia Crust, some artistic liberties are taken with the White Pizza offering.  Alisa, a creative pizzaioli artisan if there ever was one, tops this pizza with Mascarpone cheese, olive oil, Roma tomatoes, roasted garlic, caramelized onions and mozzarella cheese.  It’s a marvelous melding of ingredients on an artistic canvas of perfectly charred dough.

All pizzas are 12-inches though a 16-inch option is also available.  With a day’s advance notice Sandia Crust will also prepare a gluten-free pie for you.

The Sandia Crust Pizza Company was initially ensconced in a strip mall on the west side of the Turquoise Highway, then  moved to the former site of Nouveau Noodles, a stand-alone facility before settling on a site just south of the Sandia Park entrance to the Sandia Mountains.  It’s a heavily trafficked restaurant, much of its business being a robust take-out operation. Eating in is also an option and a great way to imbibe San Francisco culture on the East Mountains.

The restaurant’s salad repertoire is as intriguing as the pizza menu.  The spinach salad is composed artistically of fresh baby spinach, smoked bacon, caramelized onions, walnuts, goat cheese and embellished with a gorgonzola vinaigrette dressing.  The dressing may sound like a joining of unlikely ingredients, but in the hands of the Youngs, it’s likely good enough to convert the most staunch of carnivores.

In its annual Food & Wine issue for 2012, Albuquerque The Magazine awarded the Sandia Crust Pizza Company a Hot Plate Award signifying the selection of its grilled vegetarian lasagna as one of the “most interesting, special and tasty dishes around.”  Considering the thousands of potential selections, to be singled out is quite an honor.

Whether you’re into 60s era nostalgia or just want terrific pizza, the Sandia Crust Pizza Company is more than a worthwhile drive on one of America’s most scenic highways.  It’s a destination restaurant that will make you wish it was closer to home (or more likely that you had the good fortune to live on the back side of the Sandias.)

Sandia Crust Pizza Company
1218 North Highway 14
Cedar Crest, New Mexico
LATEST VISIT: 29 September 2007
COST: $$
BEST BET: Black n’ Blue Pizza, White Pizza

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