The Tewa name “Oku Pin” which translates in English to “Turtle Mountain” has three meanings of significance to the people of Okay Owingeh, one of New Mexico’s great Tewa speaking Northern New Mexico Pueblos. “Oku Pin” was the the Indian name given to Dr. Alfonso Ortiz who obtained worldwide prominence as an anthropologist and ethnologist until his death in 1998. Ortiz was born and raised in San Juan Pueblo which in 2006 officially changed its name to Okay Owingeh.
“Oku Pin” is also the Tewa name for Sandia Peak, the 10,678-feet high mountain which provides a spectacular backdrop for Albuquerque, Bernalillo and Rio Rancho. When Nico Ortiz, son of the famous anthropologist launched his inaugural restaurant and microbrewery in 1997, it just made sense that it should be called Turtle Mountain, a name which pays homage to his father and to the magnificent peaks under whose shadow his enterprise would flourish.
Today, Turtle Mountain has also become synonymous with good food and (ostensibly) very good beer. Nico Ortiz has dedicated his life to the pursuit and production of good beer and has garnered tremendous recognition for his efforts, including a multi-page spread on the November, 2005 edition of New Mexico magazine. His brainchild has also been discovered by Brewpub magazine, All About Beer magazine and other national and local publications, all of which have come away singing the praises of Rio Rancho’s first brewpub.
The inaugural Turtle Mountain microbrewery and restaurant was situated in a strip mall on Southern Boulevard, across from what was then the City of Vision’s City Hall. In addition to quality libations, it quickly earned a reputation as a friendly neighborhood tavern in which you could actually get a very good pizza, calzone or grinder (the term used in the Northeast United States for a large sandwich), all named for New Mexico’s incomparable natural landmarks and several being crafted with an inventive flair you don’t find in many brewpubs.
There was no pretense as to what the original Turtle Mountain was–a microbrewery which just happened to serve high quality food. Parents wanting their children to experience some of the very best pizza in the metropolitan area knew it meant subjecting them to the choking haze of cigarette smoke (before New Mexico banned smoking in restaurants), the cacophonous din of adult beverage-inspired revelry and sometimes long waits for a table to come available. Those factors may have made the Turtle Mountain a less than family friendly environment.
This wasn’t lost on Ortiz who, in November, 2006, opened a larger, family-friendly Turtle Mountain location about half a mile away from its Rio Rancho birthplace. Smoking isn’t permitted at the new location and the menu has expanded to include panini-style sandwiches, salads, appetizers and burgers heretofore unavailable to Rio Rancho residents. Late in 2022, Turtle Mountain North was launched in the Enchanted Hills neighborhood where a dearth of non-chain restaurants has long existed. Based on our inaugural visit on April 16th, 2022, Turtle Mountain North is already a huge hit.
Turtle Mountain’s previous location (3755 Southern) became the home of the now defunct Fat Squirrel Bar & Grill which was initially owned by Nico Ortiz and his wife. None of the inventiveness that has made Turtle Mountain a local favorite was lost on the new restaurant and pub which launched in the summer of 2008. Alas Fat Squirrel closed shortly before the Cabrona virus hit. In 2011, Ortiz joined the ranks of Duke City area restaurant impresarios with more than two restaurants when he launched Timbuctu Bistro in the city’s westernmost fringes. Timbuctu Bistro closed in 2013.
From the onset, the guiding principle of Turtle Mountain Brewing Company has been “to provide the people of Rio Rancho and surrounding communities with delicious, high-quality foods and beverages at an affordable price in a comfortable, friendly environment.” Turtle Mountain’s employees are encouraged to get to know customers by name. If this sounds like the show “Cheers,” it’s by design. That’s how Nico wants it.
The Turtle Mountain’s ever changing docket of appetizers include the Cochiti Combo, house-made tortilla chips with the terrific triumvirate of salsa, con queso and guacamole. While the salsa recipe has changed over time (it used to have a sweet bite that had its genesis in sunflower seeds, a crunchy treat we’ve never seen before in salsa), it’s still quite good. Its current rendition is much more piquant, a bit tangy and more akin to a pico de gallo. The chile con queso is no longer the most piquant of the three saucy appetizers despite the prominent presence of jalapeno. It’s still the velvety smooth, creamy guacamole that steals the show.
16 April 2022: At the technical training center in which I worked during our eight years on the Mississippi Gulf Coast, exchange students from several countries were common. One aspect of life in the United States that baffled some of them (particularly Asian students) was the propensity of Southern restaurants to “fry everything.” From among all the fried “frivolity” what they seemed to enjoy most was fried pickles…ironically which weren’t invented in the South. According to several sources, fried pickles first appeared on the American culinary scene in the early 1960s. The first known “French fried pickles” recipe was printed in the Oakland Tribune on November 19, 1962. It called for using sweet pickle slices and pancake mix. Turtle Mountain’s fried pickles are strictly dill pickles, tart, tangy and delicious. They’re sealed in a light, crispy batter and are quite delicious.
29 October 2022: Wikipedia defines pretzel as “a type of baked bread made from dough that is commonly shaped into a knot. The traditional pretzel shape is a distinctive symmetrical form, with the ends of a long strip of dough intertwined and then twisted back onto itself in a particular way (a pretzel loop or pretzel bow).” Perhaps in recognition of how things have changed, Wikipedia conceded: “Today, pretzels come in a wide range of shapes.” Frankly, if a pretzel tastes as good as the jumbo pretzel at Turtle Mountain few of us are going to care much about its shape. This is a superb pretzel with the characteristic large granules of salt punctuating a golden-hued “loaf” of beautiful bread. It’s served with a side of TMBC spicy mustard and if you ask nicely, a side of con queso. The spicy mustard is precisely that–a horseradish hot mustard that might just water your eyes.
25 October 2023: My Kim would not make a good Italian. When we visit Turtle Mountain she rarely orders one of the brewery’s magnificent pizzas. In fact, sometimes she’d just as soon have an appetizer instead of an entree. She’s very fond of the Waldo Wings (eight roasted wings: mild, hot, hurt me, smoky red rye BBQ, pineapple habanero, buffalo, teriyaki or Nico’s nuclear dry rub with carrots, celery and ranch or bleu cheese for dipping. As with most Italian dishes she orders, it’s never about the sauce. Her fire-eating husband appreciates sauce with a nuclear fallout). I didn’t find any real heat with the pineapple-habanero sauce which just didn’t have much of a bite. I shouldn’t have been able to drink the remaining sauce after eating the one chicken wing she gave me.
While several Albuquerque area restaurants offer calamari, they often have the texture of rubber bands. Turtle Mountain’s Calamari Steak (house Ale battered and fried sliced calamari steak topped with pesto aioli and feta cheese served with marinara (aioli contains pine nuts and pecans) are much more than a cut above. Calamari steak is made from the flattened bodies of squid. Because squid is a tough and rubbery meat, calamari steaks are tenderized before cooking. Turtle Mountain’s calamari are tender and delicious with a light batter coating. The pesto aioli and feta cheese are flavorful accompaniment, but not absolutely necessary as the calamari is quite tasty on its own.
The appetizer we’ve enjoyed least is Turtle Mountain’s hummus with triangles of pita bread. That doesn’t mean it’s a bad hummus. It is, in fact, a good hummus. It’s just the type of hummus you might expect a brew pub to serve. Where we found it lacking is in some of the subtle touches that the more practiced hands of a Mediterranean restaurant’s hummus chef would impart: the sheen of olive oil and lemon juice to provide moistness, a tad more garlic to provide fragrance and flavor.
The Turtle Mountain’s specials of the day sometimes surprise even frequent visitors. One special imparting a dramatic effect is the Thai peanut soup, a thick, rich, comforting soup the flavor of which you normally don’t find in American restaurants, much less a brew pub. This soup is comparable to the sweet peanut sauce often served with satay at Thai restaurants. It is replete with vegetables such as onion, okra and tomato, all sliced small. A bowl of this isn’t quite the swimming pool size of a Vietnamese pho, but one bowl is more than filling.
Another special of the day we hope will someday make it to the daily menu is a pizza called the Spicy Blue, a 12-inch canvass of peppercorn encrusted dough topped with a base of cream cheese blanketed by salty prosciutto and smoked jalapenos draped by melted mozzarella cheese. It is a thing of beauty, more oblong than round with its sole hint of red coming from the prosciutto. Its most prominent flavors are saltiness and heat, a palate-pleasing combination.
Not quite a pizza, but close to it is a curiously named starter called Niff Sticks, yet another special-of-the-day good enough to make the starting line-up for just about any other restaurant in town. Niff sticks start off with the restaurant’s thin-crust dough which is then topped with garlic oil, bacon and jalapenos all covered by mozzarella. Normally I don’t advocate a bread appetizer prior to having pizza, but this is just too good to pass up especially for bacon lovers who will love the generous portion of bacon in each bite.
Incomparable might be a good adjective for the pronounced roasted green chile taste you’ll find in all the Turtle Mountain’s pizzas. Call it heresy if you will, but this restaurant’s pizzas are better than just about all Duke City purveyors specializing in the thin-crust, gourmet ingredient genre. Move over Il Vicino. Stand aside Farina Pizzeria. Surrender Scarpa’s. Turtle Mountain’s pizza reigns supreme, particularly the Adam Bomb pizza (Mozzarella, pepperoni, green chile, sausage, spinach, pine nuts, sauce). Not only does the green chile have the roasted taste New Mexico’s citizens demand, it’s got a bite to it. It is truly the bomb! If you want your bomb to be twice as explosive, ask for the Turtle Mountain’s cracked peppercorn crust. Coupled with green chile, it’ll give your taste buds a thrill.
The pizzas are about twelve inches of thin-crusted deliciousness. Though thin crust, they’re definitely not New York style with the type of pliability that allows you to fold them vertically. The crust is painfully thin, stiff and crunchy in places, but it’s not overdone and has only hints of char. It’s a great canvass for the creative ingredients offered at the Turtle Mountain. Each pizza leaves its own unique imprint on your taste buds, quite unlike at some pizzerias where every pizza seems to be a cheese pizza whose sole taste differentiation comes from the different ingredients piled atop. There is serious inventiveness going on at the Turtle Mountain.
Some of those pizzas showcase the brew pub’s award winning brews. One is the Ojo Caliente, a pizza crafted with Habanero stout barbecue sauce, mozzarella, chicken and Cheddar. Some might consider barbecue sauce on a pizza a heretical concept, especially when topped with chicken. The Ojo Caliente will make converts out of the nay-sayers. First of all, the sauce is tangy, piquant and absolutely tongue-tingling delicious. The chicken is shredded instead of cubed as served in some pizzas. The two cheeses are complementary.
Perhaps the city’s best culinary collaboration was the pairing of barbecue and pizza on the restaurant’s Smokehouse BBQ Pizzas, a pizza partnership between the Turtle Mountain Brewing Company and Rio Rancho’s beloved and much-missed Smokehouse Barbecue Restaurant. One pizza is topped with sliced pork, cheese, lettuce, tomatoes and your choice of red or green chile. Add a fried egg and you’d technically have an enchilada on a pizza. The Smokehouse barbecue flavor profile is prominent on this pie with a very discernible hint of smoke. The red chile packed a punch, moreso than the green chile, but both are a terrific alternative to tomato sauce.
16 April 2022: The calzones are roughly the size of a flattened football and prepared in the same wood burning oven as are the pizzas. In fact, you can have any of the restaurant’s signature pizzas made into a calzone. The Adam Bomb calzone, for example, is made from the same ingredients as my favorite Turtle Mountain pizza. They’re just packaged a bit differently. Knotted edges fashioned by pleasantly chewy, well charred dough may be a bit on the thick side, but if you like bread, you’ll love the oven-baked taste. Me, I wade in deep into the ingredients and leave those knotted edges for last. Puncture the bread with your fork and gusts of flavorful, spiced air grab onto your olfactory receptors and make you happy. So does eating this calzone.
Also available are five different “grinders,” the name given to sub sandwiches in New England. For perspective, a grinder is essentially the same as a hero, hoagie, po boy, submarine, torpedo, wedge or zep. It’s a large sandwich made of a long crusty roll split lengthwise and filled with meats and cheese (as well as sundry condiments such as tomato and onion).
The Sun Mountain grinder is constructed of turkey, ham, green chile, provolone, Cheddar, tomato, onion and garlic mayo on a hoagie roll. It is served warm so that the melted cheese covers all the other ingredients. Fortunately, the cheeses ameliorate, not cover-up the other ingredients. This is an excellent sandwich, as filling as a Turtle Mountain pizza and as good as any sandwich you’ll find in the City of Vision. The green chile and garlic mayo combination is especially flavorful. There is a lot going on in this sandwich as in a lot of ingredients, a lot of flavor and a lot of sandwich!
The menu has several tempting burgers. For a wonderful breath-wrecking and absolutely delicious burger, you can’t beat the El Rito. This beauteous, bountiful burger is engorged with crisp bacon, fetid feta cheese and that rich, creamy guacamole the Turtle Mountain does so well. It takes two hands to hold his burger and five or six napkins to wipe off your mouth; that’s how juicy this carnivore’s dream is.
Macaroni and cheese is yet another entree the Turtle Mountain does surprisingly well–so well that you’ll often see children eschewing pizza to partake of their favorite cheesy treat. This is an adult mac and cheese made with a blend of five cheeses, the most prevalent being Cheddar. It’s not an especially creamy mac and cheese, but that also means it’s not as oleaginous as some macaroni and cheese tends to be.
14 July 2020: The fish and chips at the defunct Fat Squirrel Pub & Grill may have been the very best in the area (just ask Bob of the Village of Los Ranchos, the most prolific commentator on this blog). Its sibling restaurant, the Turtle Mountain, is a chip (pun intended) off the old block. English Phil’s Fish N’ Chips, golden-hued, flaky cod planks are dipped in the house beer batter then deep-fried and served with pub-style chips, malt vinegar and a housemade tartar sauce that’s actually quite good. The house beer batter is light and crisp, the flesh delicate to the pierce of the fork and the oversized chips soft, but not flaccid. My friend Bruce “Sr. Plata” enjoys them so much, he asks for three planks.
14 July 2020: Hidden in the mountains of northern New Mexico lies Blue Lake, or Ba Whyea, an ancient sacred site for the Taos Pueblo community. In plain view on the Turtle Mountain menu is the Bleu Lake (half-pound Angus beef burger with sautéed mushrooms and yellow onions topped with bleu cheese dressing on a fresh kaiser roll) which may have more umami ounce-for-ounce than any burger in the metropolitan area. Umami–that deep, dark, meaty intensity that distinguishes seared beef, bleu cheese, and mushrooms, among other food items–hits the back of your throat and leaves you craving more. With every bite of the Bleu Lake, you’ll be craving more. It’s one of the best burgers in the state, even without green chile (which would have added even more umami).
24 October 2023: Having ordered every pizza on the menu at least once, I told our server I’d order the Miah-T pizza if she could actually tell me what that name is all about. Figuring that name was based on an Okay Owingeh legend, I hadn’t counted on that pizza being named for a former employee named Jeremiah (hence the Miah-T). Jeremiah must have been some sort of genius for putting together a pizza with marinara, pepperoni, bacon, Italian sausage, mushrooms, green chile, black olives, shaved parmesan and mozzarella. It’s an “everything but the kitchen sink” pizza with something everyone will like. For me, it’s the green chile. Turtle Mountain doesn’t shy away from green chile that will water your eyes. It’s an excellent pizza with a nice char and a very slight cornicione (Italian word for the edge or rim of the pizza). Surprisingly crispy, it reminded me that pizza doesn’t have to be thick and chewy to be delicious.
29 October 2022: My Kim may be the only person in these United States who can take it or leave it when it comes to burgers. Not even New Mexico’s sacrosanct green chile cheeseburger is welcome at her table. Ironically, she loves patty melts though at Slate Street Billiards, she asked that her patty melt be made on ciabatta bread instead of rye. At Turtle Mountain, she basically asked for a “deconstructed” Ponderosa Patty Melt (burger with sautéed mushrooms and yellow onions, Swiss and 1000 Island dressing on fresh marbled rye). That was a new one on our veteran server. She asked for butter for the two slices of lightly toasted marble rye, essentially constructing toast. She then ate the beef patty, sautéed mushrooms and yellow onions sans rye. As with the aforementioned Bleu Lake burger, the beef patty is well seasoned and perfectly prepared at a medium degree of doneness. Thousand Island dressing was a very nice surprise on the deconstructed Patty Melt, lending sweet-savory notes that played so well with the savory beef, salty Swiss and caramelized onions. Stay tuned to this blog to see what my Kim does next with a Patty Melt.
It’s rare that anyone has much room left for dessert, but if you do, the Turtle Mountain menu includes several popular choices, the local favorite of which is probably the Carrizozo Apple Calzone (caramelized apple calzone fried golden then topped with sugar, cinnamon and caramel sauce with vanilla ice cream). Another cloying option is the Roundtop Reese’s Cookie (freshly baked oversized cookie with Reese’s Pieces topped with vanilla ice cream and chocolate sauce). If you weren’t stuffed before having dessert, you certainly will be when you’re done with the sweetness.
Until about a decade ago, Turtle Mountain not only brewed award-winning libations, but some of the very best root beer and cream soda you’ll ever have. Luke’s Root Beer, a now defunct website dedicated to classic root beer all across the country even and rated it 15th among 71 root beers reviewed. Well, this overgrown kid certainly did love that root beer–it washed down some excellent food. Alas, both that wonderful root beer and the Turtle Mountain’s heady cream soda (which had a sarsaparilla goodness rare in soda) are no longer offered, the consequence of doing business with Coke.
With nearly a quarter-century of brewing beer and serving crowd-pleasing food, Turtle Mountain was one of the very first brewpubs in the state. After all these years, it remains among the very best.
Turtle Mountain Brewing
3755 Southern Blvd.
Rio Rancho, New Mexico
(505) 994-9497
Web Site | Facebook Page
LATEST VISIT: 25 October 2023
# OF VISITS: 24
RATING: 20
COST: $$
BEST BET: The Adam Bomb Pizza, The Chimayo Pizza, Calzone, The Ojo Caliente, Thai Peanut Soup, The Sun Mountain Grinder, Smokehouse BBQ Pizza, Fish and Chips, Bleu Lake Burger, the Adam Bomb Calzone, Waldo Wings
Alas, Thank You for a tip-o-the-sombrero regarding my regaling about the Fish n Chips (FnC) as related to the former Fat Squirrel(FS) which Nico and Liz previously opened and then co-owned and then left to Greg and Nicky Villareal who successfully ran it for several years. Indeed, I lusted for their FnC at least every other Friday for about 8yrs or more.
Alas, last spring I tried the Turtle’s twice, only to find it coming up short. About a month ago, I gave it a shot with my Daughter/S-i-L only to again find it…hate to say it…lacking. The plank was a more costly stump and the batter was less than its crusty old self…like the only reason ya (well I) eat the less than flavorful haddock/cod is for the batter! Waitstaff (in these troubled times of employment) are fine. Miss the Craic of FS. (Pardon, my crabbiness. I’m up to my eyeballs with the local, spurious campaign ads; the flagrant disregard by those charged with securing the Border from unknowns from all over the world who seemingly just stroll across the border while some try to spirit Fentanyl for 200-300 Citizens to die from each day; and Mr. Pillow’s ads…albeit God/gawd/whatever bless his recovery.)
My wife and I went to the Enchanted Hills Turtle Mountain. I only have 4 words to say: Wood Fired Pizza Oven.
I only wish I had noticed it before I ordered a GCCB, which was great. Shirley really enjoyed her salmon
It’s not fair that Rio Rancho has so many great restaurants! Those of us down here in the SE of town have to drive great distances to get to anything worthwhile. Whine, whimper.
Very astute recognition that Rio Rancho does have so many great “destination” restaurants: Joe’s Pasta House, Cafe Bella, Namaste, Turtle Mountain… The list goes on and on and on.
Fish Tacos on the patio.
Moist, flaky cod with a very tasty habañero sauce. The Dazzler loved tem, too.
The fish tacos are excellent. Moist, flaky cod with a gentle habañero sauce.
Ah, Turtle Mountain, a favorite of mine. Why? Not for the food as I have only had its green chile cheeseburger at the bar. Very good. In fact, I have only sat at the bar. The waitstaff and bar keep are friendly and informative about the beer, and eager to please.
You say, Gil, Turtle Mountain has “ostensibly very good beer.” The definition of ostensible is “outwardly appearing.” Gil, why not go internally, for once, and try the beers! Maybe you don’t drink alcohol and for that I apologize for the assumption. But Turtle Mountain has, indeed, very good beers and has won several medals from the Great American Beer Festival in Denver to attest.
Next, Sr. Plata and his Lawrence of Arabia facial garb. Perhaps there was a slashing, blinding desert storm raging across the Rio Rancho at the time of your seating? Hopefully he was able to pitch the fish and chips through the cloth and into an available orifice for culinary review. Sr. Plata asked for three planks so I assume he was satisfied but one would never know given the curtain.
By the way, the steak fries resting in front of Sr. Plata look like an archaeological find of dinosaur bones buried deep beneath the topsoil of the West Mesa. This harkens back to the frozen fries in an earlier review comment I made on no excuse for bad fries. I do judge a restaurant by its fries.
In the end (as Jim Morrison sang), I love Turtle Mountain and would encourage everyone to try it for themselves. Especially families. This place is set up for the edgy drifter who sits alone at the bar and the rollicking family out to enjoy a familial good time.
The last time I was here was in 2012, 8 long years ago. Well, then I didn’t give the Fish & Chips a great review like the 1st time eating it there but it must be true, 3 times a charm. Today’s F & C we awesome! They reminded me of Panko-dredged batter that was deliciously light and not oily. Gil and I had a nice time in the patio where there was a lot of room. For the gluten intolerant, our waitress told us the gluten free pizza crust was considered better than the regular crusts by some of the guests.
Well, I had high expectations from a time gone by since I hadn’t been to Turtle Mountain in ages. I recalled awesome Fish and Chips and I had been told I would have great micro-brewed root beer. First, alas, they stopped with real root a few years back, that is the 1st thing they need worked. 2nd, the fish was good but not great. I remembered more of a panko style than a battered style. I also compare quality, quantity and price and at $13 for the F & C. My friends had the Smokehouse Pizza, would be nice if they alternative to Pulled Pork such as some form of beef. Sorry Sensei, I wanted to see more for our last inch of the year…
Love, love, love the calamari. Worth the drive to Rio Rancho, in my opinion.
Another that completely disagrees with Chad. Chad can keep his hipster self over in Nob Hill if he wishes. TM beers is on par with Chama River and Turtle Mountain’s food is good. Chama River’s entrees are in the high teens to low $20’s whereas Turtle Mountain is in the low teens. Chama River better have good food for those prices.
Turtle Mountain is good. Don’t listen to Chad.
I love Turtle Mountain. Everything I have tried has been awesome. I am not a fan of the atmosphere (especially the bare-bones outdoor patios) or the appearance of the wait staff (management should ask them to dress a little nicer) but the food is outstanding. I am a fairly regular customer and will continue to be.
Although I am now (as of mid-2007), foolishly an out-of-towner (I miss ABQ so much!), having been back twice now, both times I have gone to the Turtle Mountain, the last visit being just a few weeks ago for lunch.
Frankly, I have to very respectfully disagree with Chad’s comments. I really like Chama River, but I prefer Turtle Mountain. I am a big, big Turtle Mountain fan.
Nothing overwhelmingly special to folks from, say, Denver or Seattle, where there are many good brewpubs, but then again, Turtle Mountain can hold its own with most any of them. It isn’t especially “special”, it just is very, very good, and is what it is…and that is what makes it a GREAT casual (yet outstanding) laid back brewpub to hit for a good meal (with loaded green chile) and a great, cold IPA or other beer (or two).
Big fan of their IPA. 6.7% ABV, and its good!
I have now gone for a few of their pizzas, with they are more than happy to customize / tailor to order, and they are willing to jack things up with extra green chile (surprisingly a bit more piquant than maybe one would expect here!). Calzones are also good here.
The new location is spacious, high ceilings, open, kid-friendly, unsmoky, etc. A great place for taking the family, but a great place for the guy looking to get away to watch an NFL game on a Sunday afternoon too.
Big T.Mountain fan here.
Went here for the first time for lunch the other day with my fiancee. The beer and food were nothing but lackluster. We live in Albuquerque and Chama is a much better option. Don’t go out of your way. Rio Rancho seems to have nothing to offer.
Chad
Chad
Truth and nothing but! Worst service I’ve ever had. Will never step foot in the place again!!!
Don’t overlook the simple, traditional stuff. My Green Chile Cheeseburger yesterday was beautifully prepared, succulent, and as good as any I have had since I arrived here just over a year ago. Adios, East Coast.
-Larry-
.
Even though we live in Tijeras, it’s still worth the trip.
Food is always good and reasonably priced, while the service and beer are top notch!
Try it, you’ll like it!
In addition to great pizza, Turtle Mountain has some of the best beer around. Their house-brewed lagers, ales, and even bocks are awesome after a long day or even if you just go on a Saturday with friends.