{"id":53858,"date":"2020-01-05T18:28:52","date_gmt":"2020-01-06T00:28:52","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=53858"},"modified":"2024-01-27T10:17:16","modified_gmt":"2024-01-27T16:17:16","slug":"lava-rock-brewing-company-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=53858","title":{"rendered":"Lava Rock Brewing Company – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
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\"\"<\/a>
The Lava Rock Brewing Company on Unser<\/figcaption><\/figure>\n

NOTE<\/strong>: \u00a0The Lava Rock Brewing Company is no longer affiliated with M’Tucci’s. \u00a0The review below remains online for your reading pleasure, but please don’t use it as a guide to the restaurant’s menu.<\/span><\/p>\n

Mark Twain, who quit school at age twelve after having completed the sixth grade, would go on to be widely acknowledged as the father of American literature.\u00a0 Despite being largely self-taught–valedictorian of the school of hard knocks and salutatorian of street smarts–Twain acknowledged in his posthumously published essay \u201cTaming the Bicycle”<\/em> that the self-taught man \u201cseldom knows anything accurately<\/em>\u201d and \u201cdoes not know a tenth of as much as he could have known if he had worked under teachers<\/em>.\u201d \u00a0 That would have been especially true if Twain had a teacher like my dad. <\/span><\/p>\n

An educator for three decades and still the wisest person I’ve ever known, my dad had the unenviable challenge of raising a brash and cocky know-it-all who believed everything I needed to know I learned by sixth grade, I delighted in pointing out all the educational untruths–misinformation, myths and sometimes lies–school systems were propagating.\u00a0 Such falsehoods as Columbus having discovered America, George Washington wore wooden dentures and that humans use only ten percent of our brains were an affront to someone who read as much as I did even back in the prehistoric days before Google.\u00a0 \u00a0 <\/span><\/p>\n

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The Capacious Brewery<\/figcaption><\/figure>\n

Rather than asking me to accede to what I believed to be inaccurate and regurgitate rote “facts” in order to get a better grade, my dad would challenge me to make a case for my beliefs, to use empirical facts to disprove those long-established falsehoods.\u00a0 In my present avocation of reviewing restaurants, there is one blatant inaccuracy and one misperception I would love to have discussed with my dad.\u00a0 He would undoubtedly have allowed me to vent before uttering a profound piece of Yoda-like wisdom that would place it all in perspective and placate his eldest scion, still a loather of false facts, fake news and mostly prevaricating politicians.<\/span><\/p>\n

The first falsehood is that pasta was brought to Italy by Marco Polo in the 13th century.\u00a0 Historians have proven that pasta was already quite popular in Italy long before Marco Polo’s excursions.\u00a0 The second falsus quod–more perception than outright fabrication–regarding food is that Italians don’t eat beef, a contention seemingly borne out by menus replete with prosciutto, porchetta, pancetta, lardo and speck.\u00a0 All of these are pork products, porcine perfection as only Italy can produce them.\u00a0 It’s no wonder Italy is associated more with pork than with beef, but I’ve got a beef with anyone who believes Italians don’t raise cattle for consumption.<\/span><\/p>\n

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Diaviolo, one of the best green chile cheeseburgers in Albuquerque<\/figcaption><\/figure>\n

To be certain, pigs are less expensive to raise and butcher than beef and according to Postcards from Italy<\/strong><\/a>, “pork is one of the pillars of the country’s historic \u201ccucina povera\u201d, or rural cuisine, tradition<\/em>.”\u00a0 That doesn’t mean Italians don’t eat beef.\u00a0 In fact, Italian beef is considered among the world’s finest thanks to the combination of heirloom breeds, open grazing, and limited and strictly regulated pharmaceuticals.\u00a0 My friend David Wagner<\/strong><\/a>, author of the fabulous Rick Montoya Italian mystery<\/strong><\/a> series tells me “Once you have a Florentine steak, you’ll want to throw rocks at other steak<\/em>.”\u00a0 In Cold Tuscan Stone, Rick Montoya enjoyed a Florentine steak made with Chianina cattle.<\/span><\/p>\n

Chianina cattle, among the most iconic and most historic breeds in the world, is raised in Tuscany.\u00a0 It’s a type of beef I’d long heard about but never had the opportunity to enjoy, in part because it’s only been available in the United States since 1971 and remains rare and difficult to obtain.\u00a0 <\/span>Chianna cattle are among the tallest and heaviest breed of cattle with mature bulls reaching 6’7″ and weighing 3,500 pounds.\u00a0 Of course, for gourmands, the “tale of the tape” isn’t as important as confirmation from our taste buds that we’re eating something special.<\/span><\/p>\n

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Sausage Pizza<\/figcaption><\/figure>\n

In April, 2019, M’Tucci’s announced the availability of Chianina beef<\/strong><\/a> at all three of its locations.\u00a0 Why the mayor didn’t declare the event a citywide holiday is beyond me.\u00a0 Initially M’tucci’s used Chianina beef in the construction of its iconic meatballs, replacing wagyu beef (which is a bit ironic considering some consider Chianina to be “Italian wagyu”).\u00a0 Our first opportunity to try the beatific beef was in the form of burgers from the Lava Rock Brewing Company whose kitchen is staffed by veterans of M\u2019tucci\u2019s Italian Caf\u00e9 & Market,<\/strong><\/a> an eatery whose closure should have warranted an apron flying at half mast.<\/span><\/p>\n

A quick perusal of the Lava Rock Brewing Company menu<\/strong><\/a> is akin to reading the menu at M’tucci’s Italian Cafe & Market.\u00a0 From the incomparable charcuterie boards to sandwich and pasta dishes, all our old favorites are there.\u00a0 That means Bob of the Village of Los Ranchos (BOTVOLR) can still get his beloved smoked mozzarella muffaleta fix though it’s unlikely the brewing company pairs with PBR.\u00a0 The menu had me at Chianina beef which was available as meatballs on the spaghettini and on all three of the featured burgers.<\/span><\/p>\n

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Italian Nachos<\/figcaption><\/figure>\n

Each burger is one-third pound of Chianina beef beauty.\u00a0 Chef Shawn Cronin, late of M\u2019tucci\u2019s Italian Market & Pizzeria described the Chianina as having “a much richer flavor – much richer<\/em>\u201d than the wagyu previously used.\u00a0 That richness came across with my very first bite of the Diaviolo<\/strong><\/em> (yes, it translates from Italian to “devil”).\u00a0 The Diaviolo (Hatch green chile, chipotle aioli, aged Cheddar, lettuce, red onion, pickle and tomato) is Lava Rock’s version of a green chile cheeseburger.\u00a0 It wouldn’t be hyperbole to declare it one of the very best green chile cheeseburgers in the Land of Enchantment.\u00a0 As with some of the very best of New Mexico’s sacrosanct burgers (Santa Fe Bite<\/strong><\/a> and the Monte Carlo Steakhouse<\/strong><\/a> come to mind), this burger is all about the beef.\u00a0 Every other element is relegated to “supporting cast,” all excellent but only there to corroborate the greatness of the beef.\u00a0 Now if only M’tucci’s offered a Florentine steak.\u00a0 <\/span><\/p>\n

Five pizzas grace the menu at Lava Rock, about half as many as M’tucci’s Italian Market used to offer.\u00a0 Available in ten- and fourteen-inch sizes, each pizza is baked in a high-heat (800 degree) oven that ensures your pie is cooked quickly and evenly.\u00a0 You\u2019ll find plenty of char on each pie, a hallmark of the pizza at Farina<\/strong><\/a> where the Lava Rock chefs cut their teeth. If char is not a flavor you like much, you can ask for light char.\u00a0 My Kim’s favorite pie is called simply “Sausage<\/strong><\/em>” and it’s endowed with house Italian sausage, house meatballs (made with Chianina beef), fresh mozzarella, peppadew peppers, San Marzano tomato sauce).\u00a0 There’s much to love in and about this pie.\u00a0 One true revelation is just how well peppadew peppers<\/strong><\/a> work with the other components.\u00a0 Another is the Chianini beef meatballs, so good we just might want to throw rocks at other meatballs.\u00a0 <\/span><\/p>\n

Okay, so we can’t give Marco Polo credit for having brought pasta to Italy, but somewhere out there is someone we can thank for the invention of pasta chips.\u00a0 Pasta chips are a crispy, crunchy hand-held snack often used as a substitute for potato or corn chips and typically served with marinara sauce instead of salsa.\u00a0 Lava Rock offers must-have Italian nachos<\/strong><\/em> (fried pasta chips, mozzarella and Morbier cheese sauce, house Italian sausage, tapenade and peppadew peppers.\u00a0 These nachos have supplanted most New Mexico queso-tortilla chip-based we’ve had.\u00a0 The mozzarella and Morbier cheese sauce, in particular, were superb, an exemplar of salty, creamy richness.\u00a0 The peppadew peppers offered a wondrous sweet piquancy.\u00a0 <\/span><\/p>\n

If you’re still inclined to believe Italians don’t know much about beef, Chianina beef will make a believer out of you and you can get it at the M’tucci family of fabulous Italian restaurants.\u00a0 That Diaviolo certainly made a believer out of me.<\/span><\/p>\n

Lava Rock Brewing Company<\/strong>
\n2220 Unser Blvd.,\u00a0 N.E.
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 5 January 2019
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Diaviolo, Sausage Pizza, Italian Nachos
\nREVIEW #1143<\/strong>
\n<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

NOTE: \u00a0The Lava Rock Brewing Company is no longer affiliated with M’Tucci’s. \u00a0The review below remains online for your reading pleasure, but please don’t use it as a guide to the restaurant’s menu. Mark Twain, who quit school at age twelve after having completed the sixth grade, would go on to be widely acknowledged as the father of American literature.\u00a0 Despite being largely self-taught–valedictorian of the school of hard knocks and salutatorian of street smarts–Twain acknowledged in his posthumously published essay \u201cTaming the Bicycle” that the self-taught man \u201cseldom knows anything accurately\u201d and \u201cdoes not know a tenth of as much as he could have known if he had worked under teachers.\u201d \u00a0 That would have been especially true if…<\/p>\n","protected":false},"author":1,"featured_media":53864,"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":[440,697,2583,703,262,71,141,68],"tags":[],"class_list":["post-53858","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-brewery-pub","category-closed-in-2023","category-dog-friendly","category-closed","category-italian","category-new-mexico","category-pizza"],"yoast_head":"\nLava Rock Brewing Company - Albuquerque, New Mexico (CLOSED) - 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=53858\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lava Rock Brewing Company - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"NOTE: \u00a0The Lava Rock Brewing Company is no longer affiliated with M’Tucci’s. \u00a0The review below remains online for your reading pleasure, but please don’t use it as a guide to the restaurant’s menu. Mark Twain, who quit school at age twelve after having completed the sixth grade, would go on to be widely acknowledged as the father of American literature.\u00a0 Despite being largely self-taught–valedictorian of the school of hard knocks and salutatorian of street smarts–Twain acknowledged in his posthumously published essay \u201cTaming the Bicycle” that the self-taught man \u201cseldom knows anything accurately\u201d and \u201cdoes not know a tenth of as much as he could have known if he had worked under teachers.\u201d \u00a0 That would have been especially true if…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=53858\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2020-01-06T00:28:52+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-01-27T16:17:16+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2020\/01\/LavaRock06.gif\" \/>\n\t<meta property=\"og:image:width\" content=\"686\" \/>\n\t<meta property=\"og:image:height\" content=\"700\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/gif\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=53858#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=53858\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Lava Rock Brewing Company – Albuquerque, New Mexico (CLOSED)\",\"datePublished\":\"2020-01-06T00:28:52+00:00\",\"dateModified\":\"2024-01-27T16:17:16+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=53858\"},\"wordCount\":1435,\"commentCount\":2,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=53858#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2020\\\/01\\\/LavaRock06.gif\",\"articleSection\":[\"Albuquerque\",\"Brewery-Pub\",\"Closed in 2023\",\"Dog Friendly\",\"Gone But Not Forgotten\",\"Italian\",\"New Mexico\",\"Pizza\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=53858#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=53858\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=53858\",\"name\":\"Lava Rock Brewing Company - 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