{"id":4607,"date":"2011-03-20T11:07:57","date_gmt":"2011-03-20T17:07:57","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=4607"},"modified":"2025-11-02T09:01:35","modified_gmt":"2025-11-02T15:01:35","slug":"straight-up-pizza-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=4607","title":{"rendered":"Straight Up Pizza – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
\"Straight
Straight Up Pizza in the far Northeast Heights<\/span><\/figcaption><\/figure>\n

Hall of Fame New York Yankee Yogi Berra is renown for his malapropisms, notorious flubs that made him one of the most quoted personalities in the sports world. \u00a0\u00a0“You better cut the pizza in four pieces because I’m not hungry enough to eat six<\/em>” is one of his classic examples of misspeak. \u00a0In a more serious vein, Pulitzer Prize award-winning writer Anna Quindlen, used pizza in an analogy \u00a0“Ideas are like\u00a0pizza\u00a0dough, made to be tossed around<\/em>.” <\/span><\/p>\n

Profound quotes all, but perhaps the one which best expresses the sentiment most Americans feel about pizza–which we consume at the rate of approximately 100 acres of pizza each day, or 350 slices per second–comes from “every man” comedian and actor Kevin James who said, “There’s no better feeling in the world than a warm pizza box on your lap<\/em>.”<\/span><\/p>\n

Posting in the Chow Down in Burque Town<\/a> forum, a Duke City Fix member who goes by the sobriquet “Coffee Freak” waxed eloquent about a new pizza restaurant which opened in the Northeast Heights in May, 2009. Feeling as if he’d “been stuck in exile since moving to the NE Heights,<\/em>” the coffee connoisseur’s dreams had been dominated by good pizza, dreams which “were answered with the opening of Straight Up Pizza<\/em>.” <\/span><\/p>\n

\"The
The Chupacabra<\/span><\/figcaption><\/figure>\n

Diversifying from his nocturnal and now diurnal cravings, Coffee Freak also discovered that Straight Pizza offers “one of the best calzones I have ever devoured<\/em>,” a calzone so good he considered “giving up pizza and just eat calzones. Except that their pizza is amazing<\/em>.” \u00a0Amazing pizza! \u00a0Best calzones! \u00a0Could this be straight up? <\/span><\/p>\n

That rousing endorsement was filed in my expansive mental database of new restaurants to try. By coincidence, shortly after reading Coffee Freak’s homage to Straight Up Pizza, we happened to be in its neighborhood one Sunday at about lunch time. Maybe it wasn’t coincidence. \u00a0Maybe it was straight up fate.<\/span><\/p>\n

Straight Up Pizza is located in a modern stucco edifice on Wyoming and Burlison, directly across from Academy High School. An ill-fated tenant named Woody’s Sports Cafe previously occupied the yawning space which doesn’t subscribe to the stereotypical trappings of an American pizzeria. \u00a0In fact, it has the look and feel of a modern, maybe even industrial space whose tenant happens to be a pizza restaurant. The walls are relatively stark with no pretensions to New York style pizza or any other. \u00a0Air Force and Marine Corps banners are proudly displayed on one wall.<\/span><\/p>\n

\"The
The Meaty Calzone<\/span><\/figcaption><\/figure>\n

Above the counter at which you place your order is a menu scrawled with the pizzeria’s offerings which include the aforementioned calzones as well as salads, wings, garlic cheese sticks and of course, pizza. \u00a0Pizzas are available with your choice of three sauces: original marinara, hot marinara or garlic and olive oil and are baked with mozzarella and ricotta cheeses. \u00a0They range in size from a ten-inch personal pizza to an eighteen-inch large pizza. \u00a0The menu lists only seven pizzas, but you’re free to customize your pizza or calzone with any number of ingredients: bacon, black olives, chicken, fresh basil, fire-roasted red peppers, fresh Hatch green chile (regular or XXX hot), green peppers, ham, jalapenos, meatballs, mushrooms, pepperoni, pineapple, red onions, roasted garlic, sausage, spinach and tomatoes.<\/span><\/p>\n

One of the more intriguing pizzas is called The Chupacabra<\/em>. \u00a0Readers new to New Mexico or who haven’t caught the playful banter between\u00a0KRQE’s legendary news anchor Dick Knipfing and manic meteorologist Mark Ronchetti might not be familiar with the term chupacabra which literally means “goat sucker,” a name which comes from a mythical creature’s reported habit of attacking and drinking the blood of domestic livestock, with a particular taste for goats. \u00a0Straight Up’s rendition has nothing to do with goats. \u00a0It’s made with pepperoni, meatballs, fire-roasted red peppers, hot (XXX) green chile and hot marinara chile.<\/span><\/p>\n

The Chupacabra is sure to catch your attention and not solely courtesy of its piquancy. \u00a0It is an excellent pizza with a canvas of made-from-scratch dough and artistically positioned ingredients. \u00a0The pizza is prepared in a WOW conveyor oven reputed to cook any pizza in four minutes. \u00a0The pizza arrives at your table piping hot and disciplined though you might be, you’re going to want to attack it. \u00a0Burnt tongue not withstanding, you’ll enjoy every bite. \u00a0The XXX chile is not only five-alarm piquant, it has a roasted flavor chile lovers will appreciate. \u00a0The other ingredients are top-notch, too.<\/span><\/p>\n

\"\"
It started off as a Pizza Margherita (Roma tomatoes, fresh basil, olive oil and garlic white sauce) before we added green chile, roasted garlic, onions and ham<\/span><\/figcaption><\/figure>\n

Straight Up’s rendition of the pizza which started it all, the legendary Pizza Margherita<\/em> is fashioned in the traditional manner with tomatoes, mozzarella and basil, the red, white and green colors of the Italian flag.\u00a0 It wouldn’t be America if we didn’t do it our way, however, and that’s what we did during our second visit, adding red onions, green chile, roasted garlic and ham.\u00a0 The additions don’t change the color montage, but certainly alter the pizza’s flavor profile.\u00a0 Prepared with the garlic and olive oil sauce, it’s an excellent pizza.\u00a0 The crust is thin, but not cracker-crispy.\u00a0 It’s formidable enough to stand up to the ingredients which aren’t piled on, but placed strategically so that there’s flavor in each bite.
\n<\/span><\/p>\n

A<\/span>s Coffee Freak discovered,\u00a0the only thing on the menu which could possibly top a Straight Up Pizza is the calzone. \u00a0A Meaty Calzone<\/em> (pepperoni, ham, sausage, meatballs and bacon) half the size of a football may be the very best calzone I’ve had in New Mexico, certainly in the top three. \u00a0Rather than the seemingly de rigueur marinara sauce, try this carnivore’s dream calzone with the garlic and olive oil sauce. \u00a0Carnivores might expect the five-meat combination to be the star of the show, but it’s the sauce which they’ll remember most. \u00a0There’s especially something magical about garlic and bacon.<\/span><\/span><\/p>\n

Perhaps even better than the meaty calzone is the ominously named “Devil Dog<\/em>,” a calzone made with pepperoni, pineapples, hot green chile, roasted garlic and bacon.\u00a0 The combination of the green chile’s piquancy and the sweet tanginess of the pineapple is eye-opening.\u00a0 The only way to have improved this calzone is if the pineapple had been grilled to the point of near caramelization, but that’s a nit.\u00a0 With either (or both or neither) the garlic and olive oil sauce or the hot marinara sauce, this is one special calzone, one I’ll order time after time.<\/span><\/p>\n

\"\"
A “Devil Dog” Calzone: Pepperoni, Pineapples, Hot Green Chile, Roasted Garlic, Bacon<\/span><\/figcaption><\/figure>\n

Straight up, this is one of the best new pizza restaurants in the Duke City.\u00a0 In 2009, Albuquerque The Magazine<\/em> readers selected it as the city’s best unknown restaurant. If it continues to make the same broad strides it’s made in its first couple of years of operation, it won’t be unknown for very long. <\/span><\/p>\n

Straight Up Pizza<\/strong><\/span>
\n6501 Wyoming, N.E.
\nAlbuquerque, New Mexico<\/strong>
\n<\/span><\/p>\n

LATEST VISIT<\/strong>:\u00a0 20 March 2011
\n1st VISIT<\/strong>: 19 July 2009
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: 20<\/span><\/strong>
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: The Chupacabra, The Meaty Calzone, The Devil Dog Calzone, Pizza Margherita<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Hall of Fame New York Yankee Yogi Berra is renown for his malapropisms, notorious flubs that made him one of the most quoted personalities in the sports world. \u00a0\u00a0“You better cut the pizza in four pieces because I’m not hungry enough to eat six” is one of his classic examples of misspeak. \u00a0In a more serious vein, Pulitzer Prize award-winning writer Anna Quindlen, used pizza in an analogy \u00a0“Ideas are like\u00a0pizza\u00a0dough, made to be tossed around.” Profound quotes all, but perhaps the one which best expresses the sentiment most Americans feel about pizza–which we consume at the rate of approximately 100 acres of pizza each day, or 350 slices per second–comes from “every man” comedian and actor Kevin James who…<\/p>\n","protected":false},"author":1,"featured_media":47155,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,4661,262,68],"tags":[],"class_list":["post-4607","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-closed-in-2025","category-closed","category-pizza"],"yoast_head":"\nStraight Up Pizza - 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