{"id":51616,"date":"2024-02-28T00:02:08","date_gmt":"2024-02-28T06:02:08","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=51616"},"modified":"2026-04-03T19:30:08","modified_gmt":"2026-04-04T01:30:08","slug":"restoration-pizza-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=51616","title":{"rendered":"Restoration Pizza – Albuquerque, New Mexico"},"content":{"rendered":"
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Restoration Pizza in the North Journal Center Area<\/figcaption><\/figure>\n

My dad taught me very early on that all people have inherent worth and dignity and are deserving of respect and kindness. A lifelong educator, he had a knack for reaching students deemed incorrigible or unteachable–students the “system” would just as soon discard. During his funeral nearly forty-five years ago, these were the students who cried hardest. They had just lost their biggest advocate, a teacher who believed in them, at times more than they believed in themselves. What set my dad apart from other teachers is that he demanded–and consequently received– no less than the best effort a student could put forth. He tried to instill that attitude in all students–demand the best of yourself, strive to achieve as much as you can. For my dad, they did. They reveled in making “Mr G.” proud of them.<\/p>\n

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The Inclusiveness of Restoration Pizza is Perfectly Depicted in The Restaurant’s Logo<\/figcaption><\/figure>\n

American historian Henry Adams once said “A teacher affects eternity.\u00a0 He can never tell where his influence stops<\/em>.”\u00a0 Almost invariably when we visit Pe\u00f1asco, one of his former students approaches me with stories of the work and life skills they learned from my dad.\u00a0 Their gratitude is heartfelt and deep.\u00a0 One developmentally challenged and very sheltered student recalled how she had never left the small village in which she grew up save for taking the bus to school every day, a ten-mile trek.\u00a0 When my dad sponsored a trip to the New Mexico state fair, he visited her parents to assure them he would personally watch over their precious daughter.\u00a0 Thirteen hours later when he delivered her home, the wide-eyed young lady regaled her family with stories about the big city and all the amazing things she had seen and done.\u00a0 As his eldest scion, I can’t help but be very proud of such an amazing dad.<\/p>\n

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The Yawning Dining Room<\/figcaption><\/figure>\n

My dad would have loved Restoration Pizza, a new concept from the founders of the Bosque Brewing Company.\u00a0 This is a pizzeria trying to make a difference in the community.\u00a0 That difference is that it’s providing opportunities for employees who might otherwise not have the chance to show their capabilities and desire to show they can add value.\u00a0 Between 50 and 70 percent of Restoration Pizza’s staff is made up of people with physical and mental disabilities–the type of people my dad would have treated with the dignity and respect they deserve; the type of people he would have groomed to work hard and succeed to the best of their capabilities.\u00a0 It’s apparent the dignity of all people is important to the ownership group.\u00a0 At the risk of sounding cliche, Restoration Pizza will restore your faith in people.<\/p>\n

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Savory Meatballs<\/figcaption><\/figure>\n

If, like me, you believe pizza also has restorative powers, especially after a rough day, Restoration Pizza is the type of place you might want to call your own.\u00a0 Its mission statement is “to give back to the community, by creating a place and space in which people can gather to eat, drink, laugh and be comfortable<\/em>.”\u00a0 Restoration Pizza is situated in a 3,400 square-foot property within the cozy confines of the Legacy at Journal Center, a development which also houses Cabela’s.\u00a0 The interior is somewhere between industrial chic and rustic casual.\u00a0 An open kitchen provides an excellent vantage point of pizza being made from scratch.\u00a0 A capacious east-facing dog-friendly patio with spectacular views of the Sandias is best experienced in the late afternoon and evening after the sun has made its rotation past six o’clock in the sky.<\/p>\n

Service is prompt and welcoming with an incorporated staff of servers (such as the wonderful Stephanie and kitchen manager Millie) and “differently abled” employees at your beck and call.\u00a0\u00a0 This tandem service model really works well.\u00a0 Whether you need a refill or an additional napkin, it’s ferried to your table promptly and with a smile.\u00a0 Visit Monday through Friday for lunch and you can partake of a lunch buffet replete with pizza and salad or you can order from a menu all pizza aficionados will appreciate.<\/p>\n

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Pretzel Bites<\/figcaption><\/figure>\n

The menu starts with “something to share,” six appetizers that pair well with pizza.\u00a0 Shareables range from antipasti skewers to nachos.\u00a0 They’re the preliminary to the main event, five classic pizzas or five gourmet signature pizzas all available on ten, twelve- or sixteen-inch sizes constructed on “Restoration crust” or (for an upcharge) a vegan cauliflower crust.\u00a0 A “build your own” option allows you to pick your crust, base (red sauce, olive oil or basil pesto) and cheeses (mozzarella or ricotta) and up to five toppings.<\/p>\n

20 April 2019<\/strong>: Writer Daniel Handler likened meatballs to miracles “because nobody can exactly agree on what they are made of, where they come from, or how often they should appear<\/em>.\u00a0 One bite of Restoration Pizza’s savory meatballs<\/strong><\/em> (with red sauce, shredded Parmesan and basil) was all it took to convince us all meatballs should be made like these.\u00a0 Picture three per order meatballs, each roughly the size of a baseball, on your plate and it might inspire debates as to how (or whether) to share the third. These are seriously great melt-in-your-mouth meatballs, both hefty and light and tender enough you could cut them with a spoon.\u00a0 They practically weep juices when you bite into them.\u00a0 The red sauce has a nice combination of sweet and savory notes. \u00a0NOTE<\/strong>: \u00a0The deliciousness of the savory meatballs wasn’t replicated during our second visit. \u00a0The culprit (as is too often the case) is salt. \u00a0The meatballs were in dire need of desalinization.<\/p>\n

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Build Your Own Pizza (Sausage, Garlic, Tomato Sauce)<\/figcaption><\/figure>\n

28 February 2024:\u00a0<\/strong> Surprisingly less<\/em> salty than the savory meatballs are Restoration Pizza’s pretzel bites<\/strong><\/em> served with house-made beer queso. \u00a0We all know a pretzel is a handheld yeast bread that’s usually shaped into a twisted knot. \u00a0The operative word there is “usually.” \u00a0More often than not, pretzels are fashioned into shapes other than the familiar twisted knot. \u00a0Perhaps, as my Kim surmised, alternative shapes are used to make you think the pretzels are less salty. \u00a0At Restoration Pizza, the pretzels are shaped into a puffy bread roll shape with large granules of sea salt generously spread atop. \u00a0They’re doughy and fluffy with the requisite pretzel flavor we all love.<\/p>\n

20 April 2019<\/strong>: My Kim’s inaugural pizza artistry at Restoration Pizza was a build-your-own<\/strong><\/em> creation starting with a traditional crust canvas topped with both red sauce and an olive oil base with garlic and Italian seasonings (I’m still trying to figure that out), sausage and mozzarella.\u00a0 It’s a nice pizza, but our druthers would have been for more sauce and less cornicione (an Italian term for the \u201clip\u201d or puffy outer edge of the pizza).\u00a0 This is a classic thin-and-crispy pie and like most pies of that type, is prone to dryness.\u00a0 A plentiful coverage of sausage helps.<\/p>\n

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La Luz<\/figcaption><\/figure>\n

20 April 2019<\/strong>: My pizza, the La Luz<\/strong><\/em> (red sauce, mozzarella, thick-cut smoked bacon, red onions, spinach and ricotta) came from the gourmet signature pizza menu.\u00a0 As with my Kim’s build-your-own pie, a bit more sauce covering more of the cornicione was our sole complaint and that’s more a matter of personal preference than it is an indictment.\u00a0 There is much to like about this pizza, particularly the thin and crispy crust and the thick-cut bacon (though can you possibly ever have enough bacon).\u00a0 The pairing of ricotta and spinach is popular across several Italian dishes and for good reason.\u00a0 It’s one of those pairings in which two ingredients just seem tailor-made for each other.<\/p>\n

28 February 2024<\/strong>: In its May, 2023 edition Albuquerque The Magazine awarded Restoration Pizza’s green chile cheeseburger pizza<\/strong><\/em> a”Hot Plate Award.” \u00a0This award is bestowed by the editors and staff of the Magazine “for dishes, drinks, concepts, ideas or persons who are doing amazing things in our local culinary scene<\/em>.” \u00a0The pizza was described as ” tasting almost exactly like a burger<\/em>.” \u00a0How can you not love that? \u00a0Before ordering my inaugural green chile cheeseburger, I polled four of the servers. \u00a0The most favorable comment was “it’s grown on me<\/em>.” \u00a0Others didn’t like it or hadn’t tried it.<\/p>\n

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Green Chile Cheeseburger Pizza<\/figcaption><\/figure>\n

Would it surprise you to learn that I really liked the green chile cheeseburger pizza (green chile 1000 Island, Cheddar, ground beef, thick-cut bacon, green chile, tomato, red onions, pickles, and mustard)? \u00a0Yep, I’m weird. \u00a0Contrary to what Albuquerque The Magazine declared it doesn’t taste exactly like a burger. \u00a0There are bites in which evident are those qualities which make New Mexico’s sacrosanct green chile so good, but not every bite is like that. \u00a0 Fire-eaters will enjoy the dual piquant elements of green chile and<\/em> green chile 1000 Island dressing. \u00a0They pack a bite. \u00a0Both the thick pickles and the briny mustard actually work well, but if there was any “thick cut bacon” on this pizza, David Livingston (the most famous African explorer) wouldn’t be able to find it. \u00a0Very prominent on this pizza is the cornicione (an Italian term for the \u201clip\u201d or puffy outer edge of the pizza) which bubbles up and has a soft, chewy texture.<\/p>\n

NOTE<\/strong>: Pizza has different layers–the crust, sauce, cheese, and other toppings. When it’s, most of us can discern each layer and taste each individua ingredient. \u00a0With a cold pizza, however, all the ingredients have more than enough time to blend together to create a rich and addictive flavor. \u00a0Cold pizza is more of a composite, a melding of individual ingredients coming together. \u00a0The very best pizzas can be as good–if not better–cold as they are hot. \u00a0Such was not the case with the green chile cheeseburger pizza whose crust becomes floppy and overly chewy. \u00a0The cornicione, in particular, is almost inedible and because there’s so much of it (maybe a third of the pizza), it’s wasted. \u00a0 This is definitely a pizza best eaten out of the oven.<\/p>\n

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Brownie<\/figcaption><\/figure>\n

28 February 2024<\/strong>: \u00a0Restoration Pizza offers five desserts including a ten-inch apple crisp pizza<\/strong><\/em> made on Restoration’s signature crust. \u00a0 More a traditionalist than I am, my Kim had an old-fashioned brownie<\/strong><\/em> served with ice cream and a caramel drizzle. \u00a0Though I tend to eschew desserts that are overly sweet, this brownie is not in that category. \u00a0It’s got a good, strong chocolate flavor without the residual cloying nature of some brownies. \u00a0The ice cream with caramel were likely too sweet for me.<\/p>\n

If you’re still blessed enough to have your dad, share a pizza and a great time with him at Restoration Pizza, the type of fun, lively restaurant that just might restore your energy after a rough day and restore your faith in humanity every time you visit.<\/p>\n

Restoration Pizza<\/strong>
\n5161 Lang Avenue, N.E.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 562-2720
\nWeb Site<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 28 February 2024
\n1st VISIT<\/strong>: 20 April 2019
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: Good<\/strong><\/span>\u00a0\u2013 good food, decent service, and a clean environment; provides a satisfactory, dependable, and standard experience
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Savory Meatballs, La Luz, Build Your Own Pizza, Green Chile Cheeseburger Pizza, Pretzel Bites, Brownie
\nREVIEW #1108<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

My dad taught me very early on that all people have inherent worth and dignity and are deserving of respect and kindness. A lifelong educator, he had a knack for reaching students deemed incorrigible or unteachable–students the “system” would just as soon discard. During his funeral nearly forty-five years ago, these were the students who cried hardest. They had just lost their biggest advocate, a teacher who believed in them, at times more than they believed in themselves. What set my dad apart from other teachers is that he demanded–and consequently received– no less than the best effort a student could put forth. He tried to instill that attitude in all students–demand the best of yourself, strive to achieve as…<\/p>\n","protected":false},"author":1,"featured_media":65944,"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":[440,703,141,68],"tags":[3235,3721,3711,3291,3715,3716,1155,3720,950,3719,3714,3421,3712,3718,3717,3713],"class_list":["post-51616","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-dog-friendly","category-new-mexico","category-pizza","tag-albuquerque-the-magazine","tag-apple-crisp-pizza","tag-bosque-brewing-company","tag-brownie","tag-build-your-own-pizza","tag-cauliflower-crust","tag-dog-friendly-patio","tag-green-chile-cheeseburger-pizza","tag-hot-plate-award","tag-la-luz","tag-legacy-at-journal-center","tag-open-kitchen","tag-physical-and-mental-disabilities","tag-pretzel-bites","tag-restoration-crust","tag-savory-meatballs"],"yoast_head":"\nRestoration Pizza - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=51616\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Restoration Pizza - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"My dad taught me very early on that all people have inherent worth and dignity and are deserving of respect and kindness. 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