{"id":54894,"date":"2020-11-18T01:36:51","date_gmt":"2020-11-18T07:36:51","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=54894"},"modified":"2022-10-04T18:30:37","modified_gmt":"2022-10-05T00:30:37","slug":"ak-pizza-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=54894","title":{"rendered":"AK Pizza – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
\"\"<\/a>
AK Pizza in the Fashion Square Shopping Center on the Northeast Intersection of San Mateo and Lomas<\/figcaption><\/figure>\n

\u201cI hate it. I think it\u2019s an abomination. <\/em>
\nThere are so many awesome things here, <\/em>
\nI don\u2019t know why that should be featured. <\/em>
\nIt\u2019s leading with your weakness. <\/em>
\nSo much other great stuff<\/em>.”
\n~Anthony Bourdain<\/strong>
\n<\/span><\/p>\n

What could have rankled the ire of the world renowned celebrity chef, master raconteur and social activist?\u00a0 Was it an injustice in dire need of exorcising?\u00a0 Dystopian horrors in a faraway third-world country?\u00a0 Devaluation of life?\u00a0 Bringing to light those suffering in the dark?\u00a0 No, my friends.\u00a0 It wasn’t the broken world Bourdain railed against.\u00a0 It was something much more apolitical…unless you’re talking about the politics of pizza, specifically between the warring factions of New York and Chicago.\u00a0 What Bourdain found so appalling was Chicago’s deep-dish pizza.<\/span><\/p>\n

Chicago deep-dish pizza is the Rodney Dangerfield of pizza.\u00a0 Outside the Windy City, it gets no respect.\u00a0 Cynics malign it as “not a pizza.” Others, such as Bourdain and former “Daily Show,” host Jon Stewart simply love to hate it.\u00a0 In a particularly vitriolic rant, Stewart called it everything from a “fricking casserole<\/em>” to “an above-ground marinara swimming pool for rats<\/em>” and worse, much worse.\u00a0 He suggested it would be complete with canned onion rings on top.\u00a0 Even New Mexico resident George R.R. Martin, author of Game of Thrones, weighed in with “deep-dish pizza is an offense against the pizza gods<\/em>.\u201d<\/span><\/p>\n

\"\"<\/a>
The Interior of AK Pizza<\/figcaption><\/figure>\n

So what is it about Chicago deep-dish pizza that inspires such rancor?\u00a0 Is it an exemplar of “too much of a good thing?”\u00a0 As if there could possibly be too much cheese, too much sausage, too much deliciousness.\u00a0 Do cynics find it offensive because it violates some sort of perceived cultural taboo as Chef Mario Batali seems to believe: “They<\/em> (Italians) would kill themselves if they saw what was going on over there. They wouldn\u2019t call it pizza<\/em>.”\u00a0 At least late Supreme Court Justice Antonin Scalia conceded “It\u2019s very tasty, but it\u2019s not pizza<\/em>.\u201d<\/span><\/p>\n

Perhaps, as with politics, pizza is all about preference…and as we know, in American politics, it’s not enough to disagree with someone.\u00a0 Contrarians have to denigrate and insult things with which they don’t agree.\u00a0 Jon Stewart, Mario Batali, George R.R. Martin and other contrarians can have their insults.\u00a0 We’ll take the deep-dish pizza, the best description of which may be courtesy of <\/span>Serious Eats writer Dennis Lee who called it a “towering, molten, glorious gut-bomb that deserves some serious love and respect<\/em>.” <\/span><\/p>\n

\"\"<\/a>
One Wall Honors Chicago Sports Teams and Sites<\/figcaption><\/figure>\n

When my Kim introduced me to deep-dish pizza at the world-famous Lou Malnati’s<\/strong><\/a> in Chicago, I wasn’t sure whether we should eat it or climb it.\u00a0 True to stereotypes, it was as thick as my mom’s multi-layered lasagna and must have weighed four or five pounds.\u00a0\u00a0 It was probably a good thing that more than 45-minutes elapsed between the time we placed our order and when it was delivered to our table.\u00a0 The wait, amid the enveloping aromas, made us ravenous.\u00a0 Thank goodness for that or we wouldn’t have been able to finish one and a half slices each.<\/span><\/p>\n

When we heard that Allan and Kameko, the amicable husband-and-wife couple who have made AK Deli<\/strong><\/a> one of my favorite sandwich destinations in New Mexico, would be opening a Chicago style pizza restaurant, we weren’t sure what to expect.\u00a0 “Chicago style” is a very broad term that doesn’t necessarily connote deep-dish pizza.\u00a0 Sure, deep-dish is the pizza style most commonly associated with The City of Big Shoulders, but it’s certainly not the only pizza style developed in Chicago.\u00a0 The Windy City even has a pizza with a thin and crispy crust similar to New York.<\/span><\/p>\n

\"\"<\/a>
Deep-Dish 7″ Cheesy Beef Pizza<\/figcaption><\/figure>\n

What we did know is that at AK Deli, Allen and Kameko transplanted a little bit of Chicago to Albuquerque, offering the most authentic and delicious Italian beef sandwiches, hotdogs and other culinary treasures of that toddlin’ town<\/strong><\/a>.\u00a0 If they could do for pizza what they’ve done for other Chicago culinary delights, Windy City transplants and aficionados will be very happy.\u00a0 Alas, the paint on the walls had barely dried at their Fashion Square space when the Covid-19 epidemic prompted a closure of AK Pizza.\u00a0 Our inaugural visit took place under social distancing, personal protective equipment-wearing conditions.<\/span><\/p>\n

AK Pizza offers pan pizzas in seven, twelve and sixteen inch sizes as well as ten, twelve and sixteen inch thin crust pizzas.\u00a0 Topping choices include many of the usual suspects: sausage, pepperoni, bacon, red onion, spinach, black olives, tomatoes and mushrooms, but where most guests will gravitate is toward the specialty pizzas.\u00a0 Five unique specialty pizzas, including “A’s Favorite” and “K’s Favorite” grace the menu.\u00a0 So do “Chicago Faves” such as a Chicago Dog, Ditka Polish, Italian sausage, Italian beef, Italian combo and Cheesy beef.\u00a0 Wings (buffalo\/jerk\/BBQ\/lemon pepper) round off the menu, but you can’t do Chicago without Jay’s Open Pit BBQ Chips.<\/span><\/p>\n

\"\"<\/a>
Deep-Dish 7″ Gyros Pizza<\/figcaption><\/figure>\n

22 May 2020<\/strong>: My Kim’s choice was a seven-inch deep-dish Cheesy Beef pizza<\/strong><\/em>, constructed with the same wondrous Italian beef you find in Italian beef sandwiches, green peppers and lots of cheese.\u00a0 It wasn’t necessarily “towering,” but it was “molten” and “glorious, a four-slice orb about half an inch thick.\u00a0 The one anomaly–perhaps one only a native Chicagoan would recognize–is the tomato sauce.\u00a0 It’s just not something you normally find on an Italian beef sandwich (which is usually seasoned with dried oregano, dried basil, dried parsley and dried thyme).\u00a0 The tomato sauce was nicely seasoned, too, but just a bit “strange” with Italian beef.\u00a0 AK did manage something we hadn’t seen before–a thick crust with crispiness.<\/span><\/p>\n

22 May 2020<\/strong>: Also from the specialty pizza menu comes the Gyros pizza<\/strong><\/em> (gyros meat, onions, tomatoes, cheese), a Greece meets Italy tribute that’s about as pretty as a pie can be.\u00a0 It’s splayed out like a sunburst with rounded red tomato slices peeking out from a molten blanket of cheese.\u00a0 As with the cheesy beef pizza, tomato sauce is a bit of an anomaly.\u00a0 Tomato sauce isn’t something you normally associate with gyros.\u00a0 Once you get past that, you’ll enjoy this pie.\u00a0 AK Pizza even serves up a side of tangy tzatziki sauce worthy of gyros in Athens.<\/span><\/p>\n

\"\"<\/a>
Chicago Hotdog with Pickle<\/figcaption><\/figure>\n

22 May 2020<\/strong>: Chicagoans lovingly refer to the Chicago hotdog<\/strong><\/em> as \u201cdragged through the garden\u201d because of the many accoutrements with which it is constructed: yellow mustard, chopped white onions, neon green sweet pickle relish, a dill pickle spear, tomato wedges, pickled sport peppers and a dash or two of celery salt on a poppy seed bun. Then there\u2019s the Vienna Beef hot dog in a natural casing with its first-bite-snap. By the way, you should never say \u201cChicago style hot dog\u201d because \u201cstyle\u201d implies Chicago\u2019s hotdogs are a variation of an original.\u00a0 Both AK Deli and AK Pizza serve a Chicago hotdog as good as any you’ll find in the Windy City.<\/span><\/p>\n

22 May 2020<\/strong>: Located in the shadow of downtown skyscrapers, Maxwell Street is a mile-long venue beloved by Windy City denizens because of its diversity of commerce and cuisine. Nearly seventy years ago, a legendary sandwich was invented on the corner of Maxwell and Halsted Streets. That sandwich has become almost as famous as the street in which it was born. In the Duke City you can find the Maxwell Street Polish Sausage<\/strong><\/em> sandwich only at the AK Deli and AK Pizza. Take a bite and you might swear you\u2019re strolling along the Maxwell Street market. It\u2019s every bit as good as you\u2019ll find in Chicago. The canvas for this paragon of deliciousness is a soft celery seed bun in which is nestled a thick, well-seasoned beef and pork sausage with a smear of mustard, a tangle of grilled Spanish white onions and a couple of sport peppers. The aroma and flavor of those sweet onions is so addictive, you could make a meal of just those\u00a0 beauties, but you wouldn\u2019t want to. This is a sandwich that\u2019s great because of the sum of its terrific ingredients. This is sandwich greatness!\u00a0 <\/span><\/p>\n

\"\"<\/a>
The Maxwell Street Polish Sausage<\/figcaption><\/figure>\n

14 November 2020<\/strong>: Ask any Chicago transplant in Albuquerque or anywhere else to list the five things they miss most about the Windy City and it\u2019s a good bet the list will include Italian beef sandwiches, a staple in Chicago. Citizens of the Toddlin\u2019 Town are almost as passionate about this sloppy sandwich as they are Da Bears. Chicagoans grow up worshiping at high counters on which they prop their elbows as they consume Italian beef sandwiches\u2013sometimes because the restaurant has no tables, but more often than not, because no matter how careful they are, they\u2019re bound to spill shards of beef, bits of giardiniera and drippings of spice-laden beef gravy onto their clothing. <\/span><\/p>\n

An Italian beef sandwich<\/strong> <\/em>is made with roasted sirloin tip which is massaged with a blend of herbs and spices (oregano, black pepper, basil and more) before roasting. The beef is sliced Nicole Ritchie thin and is so tender it shreds into pieces. Kameko\u2019s favorite Italian beef sandwich, by the way, comes from Portillo\u2019s.\u00a0 <\/span>\u00a0At many Chicago restaurants, it is momentarily immersed (dipped) in the gravy to make it even juicier. It is often served with either hot or mild giardiniera (a concoction of spicy, pickled, chopped-up vegetables such as peppers, carrots, cauliflower and celery), but sometimes with saut\u00e9ed mushrooms and bell peppers. The entire creation is extremely messy; you dare not ever try to eat one while driving.\u00a0 AK Deli’s version is like having an Italian beef sandwich at your favorite Windy City sandwich shop.\u00a0 It’s that good!
\n<\/span><\/p>\n

\"\"<\/a>
Italian Beef-Sausage Combo<\/figcaption><\/figure>\n

14 November 2020<\/strong>: My favorite variation is an Italian combo<\/strong> <\/em>which pairs Italian sausage with the Italian beef. AK Deli\u2019s rendition is very good–even better when served \u201cwet\u201d (dipped). The gravy (au jus) is a wonderful counterbalance to the heat of the hot giardiniera.\u00a0 Yeah, there’s a regular giardiniera, too, but that’s for wimps, not New Mexicans.\u00a0 It’s the next best thing to having green chile on this sandwich.\u00a0 In fact, the giardiniera is so good, I hadn’t–until just now–pondered what the Italian combo would be like with green chile.<\/span><\/p>\n

\"\"<\/a>
Italian Beef Sandwich<\/figcaption><\/figure>\n

Whether or not nay-sayers such as Anthony Bourdain, Jon Stewart and Guy Fieri would have enjoyed a deep-dish pizza at AK Deli may never be known. What is an absolute certainty is that Duke City residents will find plenty to love at AK Deli.<\/span><\/p>\n

AK Pizza<\/strong>
\n1100 San Mateo Blvd N.E., Suite 22
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 14 November 2020
\n1st VISIT<\/strong>: 22 May 2020
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: 23
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Chicago Hotdog, The Ditka, Deep-Dish Italian Beef Pizza, Deep-Dish Gyros Pizza, Italian Beef Sandwich, Italian Beef-Sausage Combo
\nREVIEW #1161<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

\u201cI hate it. I think it\u2019s an abomination. There are so many awesome things here, I don\u2019t know why that should be featured. It\u2019s leading with your weakness. So much other great stuff.” ~Anthony Bourdain What could have rankled the ire of the world renowned celebrity chef, master raconteur and social activist?\u00a0 Was it an injustice in dire need of exorcising?\u00a0 Dystopian horrors in a faraway third-world country?\u00a0 Devaluation of life?\u00a0 Bringing to light those suffering in the dark?\u00a0 No, my friends.\u00a0 It wasn’t the broken world Bourdain railed against.\u00a0 It was something much more apolitical…unless you’re talking about the politics of pizza, specifically between the warring factions of New York and Chicago.\u00a0 What Bourdain found so appalling was Chicago’s…<\/p>\n","protected":false},"author":1,"featured_media":54899,"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":[440,1649,262,118,141,68,30],"tags":[],"class_list":["post-54894","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-closed-in-2022","category-closed","category-hot-dogs-sandwich","category-new-mexico","category-pizza","category-sandwich"],"yoast_head":"\nAK Pizza - 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=54894\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"AK Pizza - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"\u201cI hate it. I think it\u2019s an abomination. There are so many awesome things here, I don\u2019t know why that should be featured. It\u2019s leading with your weakness. So much other great stuff.” ~Anthony Bourdain What could have rankled the ire of the world renowned celebrity chef, master raconteur and social activist?\u00a0 Was it an injustice in dire need of exorcising?\u00a0 Dystopian horrors in a faraway third-world country?\u00a0 Devaluation of life?\u00a0 Bringing to light those suffering in the dark?\u00a0 No, my friends.\u00a0 It wasn’t the broken world Bourdain railed against.\u00a0 It was something much more apolitical…unless you’re talking about the politics of pizza, specifically between the warring factions of New York and Chicago.\u00a0 What Bourdain found so appalling was Chicago’s…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=54894\" \/>\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=\"2020-11-18T07:36:51+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-10-05T00:30:37+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2020\/05\/AKPizza05.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"1044\" \/>\n\t<meta property=\"og:image:height\" content=\"752\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\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=\"10 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=54894#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=54894\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"AK Pizza – Albuquerque, New Mexico (CLOSED)\",\"datePublished\":\"2020-11-18T07:36:51+00:00\",\"dateModified\":\"2022-10-05T00:30:37+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=54894\"},\"wordCount\":1911,\"commentCount\":22,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=54894#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2020\\\/05\\\/AKPizza05.jpeg\",\"articleSection\":[\"Albuquerque\",\"Closed in 2022\",\"Gone But Not Forgotten\",\"Hot Dogs\",\"New Mexico\",\"Pizza\",\"Sandwich\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=54894#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=54894\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=54894\",\"name\":\"AK Pizza - 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There are so many awesome things here, I don\u2019t know why that should be featured. It\u2019s leading with your weakness. 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