{"id":58657,"date":"2025-09-06T23:51:10","date_gmt":"2025-09-07T05:51:10","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=58657"},"modified":"2026-04-03T11:25:07","modified_gmt":"2026-04-03T17:25:07","slug":"sals-ristorante-pizzeria-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=58657","title":{"rendered":"Sal’s Ristorante & Pizzeria – Albuquerque, New Mexico"},"content":{"rendered":"
\n
\"\"<\/a>
Sal’s Ristorante & Pizzeria on Coors Just South of Sequoia<\/figcaption><\/figure>\n

“Everything you see, I owe to spaghetti<\/em>.”
\n~Sophia Loren<\/strong><\/p>\n

The ageless movie siren (currently age 90), perhaps the most voluptuous nonogenarian in the world, is hardly a proponent of low carb diets, admitting to daily dosages of macaroni. She maintains her classic hourglass figure by limiting portions–never consuming too many calories in one meal–and by not overloading pasta with rich, thick cream or cheese sauces. Though La Dolce Sophia once told a Sunday morning CBS program that she cannot diet, she actually does adhere to a strict Mediterranean diet which advocates a lot of vegetables, olive oil, pasta and red wine.<\/p>\n

\"\"
One of Two Sal’s Dining Rooms<\/figcaption><\/figure>\n

That Sophia Loren maintains a figure women half her age envy is a credit to her discipline.\u00a0 For many of us, Italian food is an irresistible indulgence shrouded in one stereotype. \u201cThe trouble with eating Italian food<\/em>,\u201d according to British writer George Miller, \u201cis that five or six days later you\u2019ll be hungry again<\/em>.\u201d With Italian food\u2013at least Americanized Italian food served across the fruited plain\u2013portions are often enough to feed a village in a developing country.\u00a0 On every table at so many Italian restaurants, you’ll espy a plethora of pasta, tons of tomato sauce, mountains of meatballs, bakeries of bread. It brings to mind Alka Seltzer\u2019s most famous commercial depicted a poor sap bemoaning the consumption of dozens of Mamma Mia\u2019s spicy meatballs?<\/p>\n

\"\"
Complimentary Bread<\/figcaption><\/figure>\n

If Sophia Loren was to devour the prodigious portions served at Sal’s Ristorante & Pizzeria, her prototypal hourglass<\/a><\/strong> figure would be replaced by an adipose apple shape.\u00a0 To say the portions at Sal’s are generous is an understatement.\u00a0 To say they’re a caloric overachiever’s dream deemphasizes their richness and grandiosity.\u00a0 To say Sal’s food is delicious is to minimize just how much patrons missed it during the months in which in was closed on account of the Cabrona virus.<\/p>\n

\"\"<\/a>
Italian Cold Cuts<\/figcaption><\/figure>\n

Okay, Sal’s technically didn’t open until 2021 when it was safe to do so, but if continuity in one location counts, it’s been serving the Duke City since 1984.\u00a0 That’s nearly four decades of feeding loyal guests.\u00a0 Before launching as Sal’s, the restaurant was named Mimmo’s for one of the two business partners who founded and operated the restaurant.\u00a0 When Mimmo retired in April, 2020, his partner Sal Cerami assumed sole ownership, hence the name “Sal’s.”\u00a0 In an interview with KRQE, Sal assured viewers that the food and family-friendly vibe will be the same, but wouldn’t commit to offering the popular buffet.<\/p>\n

\"\"<\/a>
Tomato Bisque<\/figcaption><\/figure>\n

There are some changes, our favorite being the dog-friendly patio in which our debonair dachshund The Dude could join us.\u00a0 A remodeling of the dining room is probably more apparent to guests who aren’t as interested in the menu <\/strong><\/a>as we were.\u00a0 That menu is somewhat abbreviated, but still offers a plethora of pasta dishes sure to sate the most esurient eater.\u00a0 Just as Mimmo’s once did, Sal’s offers conventional New York style pizza as well as a Sicilian style pie.\u00a0 During lunch pasta dishes include a soup or salad as well as garlic bread.<\/p>\n

8 October 2021<\/strong>: We practically recited a prayer of invocation upon seeing Mixed Cold Cuts<\/strong><\/em> on the menu (in the restaurant’s previous instantiation, this starter was called Affetatti Misti).\u00a0 Available in small (serves two) or large (serves four), these cold cuts include salami, prosciutto, ham, pepperoni, Provolone, Swiss, green and black olives and pickled artichokes.\u00a0 Call it a poor person’s charcuterie if you will, but this is one very satisfying starter especially since your table will also have a loaf of the restaurant’s crusty Italian bread on hand.<\/p>\n

\"\"<\/a>
Spaghetti Carbonara<\/figcaption><\/figure>\n

8 October 2021<\/strong>: Both my Kim and I opted for soup as soon as our server informed us the del giorno (Italian for du jour) soup was tomato bisque<\/strong><\/em>.\u00a0 By definition, a bisque is a French style of soup made from crustaceans, such as\u00a0lobster, crab, shrimp, and crayfish.\u00a0 No matter how you classify this elixir, you’ll call it soul-warming and delicious.\u00a0 This bisque is smooth, creamy and nicely seasoned.\u00a0 It’s a perfect change of season soup…er, bisque.<\/p>\n

A spate of eateries across Albuquerque have taken liberties with the term “carbonara,” resulting in such interpretations as spicy seafood carbonara at D.H. Lescombes Winery & Bistro<\/strong><\/a>, fideo carbonara at Matanza New Mexico Local Craft Beer Kitchen<\/strong><\/a>, rotisserie chicken carbonara at Seasons Rotisserie & Grill<\/strong><\/a> and chicken tortellini carbonara at Gigi’s Italian Bistro<\/strong><\/a>.\u00a0 There’s been too much gnashing of teeth as to whether any departure from traditional carbonara is an abomination or creativity.<\/p>\n

\"\"<\/a>
Rigatoni Alla Vodka<\/figcaption><\/figure>\n

08 October 2021<\/strong>:Traditionally carbonara is made by combining hot cooked pasta\u00a0 with raw eggs or egg yolks, grated Pecorino Romano, ground black pepper, and fried pancetta, guanciale, (or, sometimes in the U.S., bacon).\u00a0 Rather than debate the authenticity of Sal’s carbonara<\/strong><\/em> offering, I’ll assess what we experienced–a largely delicious offering of spaghetti in a rich, creamy sauce with pancetta.\u00a0 As with carbonara we’ve experienced in the United States, it was much too rich to finish in one sitting.\u00a0 That’s a good thing as it tastes even better the next day.<\/p>\n

08 October 2021<\/strong>: Both Italy and the United States claim to be the originator of the recipe for penna alla vodka, a tomato sauce-based dish enhanced with cream and vodka.\u00a0 Essentially the sauce can be added to a variety of dishes including gnocchi, ravioli and spaghetti.\u00a0 Sal’s version, a rigatoni alla vodka<\/strong><\/em> has an element we hadn’t previously experienced.\u00a0 While alla vodka is generally made with hot oil, Sal’s version emphasizes the word “hot.”\u00a0 In fact, we wondered if we hadn’t been mistakenly served rigatoni Amatriciana instead.\u00a0 While the dish proved very satisfying to me, my Kim found it too piquant.<\/p>\n

\"\"
Meatball, Sausage and Garlic Bread Appetizer<\/figcaption><\/figure>\n

1 July 2022<\/strong>: To sauce or not to sauce. \u00a0That is the question. \u00a0My Kim is a sauce minimalist while her saucy husband would just as soon drench anything Italian with sauce, especially a sauce based on tomatoes (perhaps subconsciously it reminds me of the salsa which flows in my veins). \u00a0When our meatball, sausage and garlic bread<\/strong><\/em> appetizer arrived (sauce on the side at my Kim’s request), she plucked the meatball and sausage off the plate before I had a chance to toss it into the sauce. \u00a0As usual, I should have followed her lead. \u00a0One of the cooks was rather heavy-handed with the salt (perhaps someone loosened the top of the salt shaker). \u00a0My portion of the sausage and meatball (which I dumped directly into the sauce) were in dire need of desalinization. \u00a0The overuse of salt is at the top of my list of culinary transgressions. \u00a0Fortunately I’m a forgiving guy who’s convinced this was a one-time faux pas.<\/p>\n

1 July 2022<\/strong>: \u00a0Who knows how many times I’ve misled my friend Captain Tuttle, one of the best and funniest people I know, about some restaurant I really liked only for him to find that same restaurant rather mediocre. \u00a0In my defense, he once told me his cousin Leandro’s rooster was a friendly and benign feathered fellow. \u00a0The welts and scars on my legs and butt proved otherwise (and I really should have gotten the hint when he scurried away in fear the second we approached that curmudgeonly\u00a0 cock). \u00a0Anyway for a while now, he’s been telling me the pizza at Sal’s is his favorite Duke City pie.<\/p>\n

\"\"
Sal’s Special–Sicilian Style<\/figcaption><\/figure>\n

There’s no doubt the Sal’s Special<\/strong><\/em> (pepperoni, sausage, green peppers, mushrooms, onions) would have been in contention for our favorite, too, had it not been for the aforementioned overuse of salt. \u00a0Even with the thickness of the thick Sicilian style crust, the extra salt had us pursing our lips. \u00a0To make matters worse, the pepperoni and sausage seemed to accentuate that saltiness. \u00a0Thank goodness for the green peppers, onions and mushrooms. \u00a0For years we enjoyed the Sicilian pizza at Mimmo’s and are convinced the salt overdose was a one-time thing.\u00a0 Sal’s pizza is far too good to let one bad experience spoil it all.\u00a0 It’s worth the 45-minute preparation time, too.<\/p>\n

6 September 2025<\/strong>:\u00a0 When our server came to take our order, I told her I would order the Conchiglie Ripiene<\/strong><\/em> (stuffed shells filled with ricotta, mozzarella, herbs and topped with bechamel (white) sauce and marinara) if she could pronounce it correctly.\u00a0 “No problem<\/em>,” she proclaimed then beamed “stuffed shells<\/em>.”\u00a0 She got me there.\u00a0 I hadn’t actually planned to order this entree, but a promise is a promise and I’m not a politician.\u00a0 Served in an oval casserole dish with a golden slice of garlic bread, the stuffed shells and the richness of the cheese and bechamel stuffed me so well I couldn’t finish the dish.\u00a0 The shells were too messy to put up against my ear to see if I could hear Italy.<\/p>\n

\"\"
Conchiglie Ripiene<\/figcaption><\/figure>\n

6 September 2025<\/strong>:\u00a0 One of my Kim’s favorite Italian dishes to order at restaurants and prepare at home is sausage, peppers and onions.\u00a0 This holy trinity of ingredients is resplendent with aroma and tantalizing with taste.\u00a0 Sal’s menu features a sausage, peppers and onions sub<\/strong><\/em> (served with Lays classic potato chips) that called loudy to her.\u00a0 My Chicago born-and-bred bride judges this sandwich primarily on the sausage.\u00a0 It had better be redolent with fennel…just the way it is in Chicago pizzerias.\u00a0 Sal’s housemade sausage fits the bill.\u00a0 It’s got refreshing notes that seem to combine sweet licorice, anise, and dill.\u00a0 Peppers and onions perform three part harmony with the sausage.\u00a0 Then there’s the bread.\u00a0 It’s a perfect combination of pillowy soft interior and slightly crusty exterior.\u00a0 It’s the perfect canvas for a near perfect sandwich.<\/p>\n

\"\"
Sausage, Peppers and Onions Sub<\/figcaption><\/figure>\n

Visiting Sal’s is a lot like visiting an old friend (or Italian matriarch) who makes guests feel welcome with bountiful bowls of delicious food. Too many visits and I’ll lose my own svelte figure.<\/p>\n

Sal’s Ristorante & Pizzeria\u00a0<\/strong>
\n3301 Coors Road N.W., Suite 21
\nAlbuquerque, New Mexico<\/strong>
\n(505) 831-4191
\nWebsite<\/strong><\/a>| Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 6 September 2025
\n1st VISIT<\/strong>: 8 October 2021
\n# OF VISITS<\/strong>: 3
\nRATING<\/strong>: Very Good<\/span>\u00a0<\/strong>\u2013\u00a0Good to very good food; generally solid; delivers consistent quality, strong technique, and a comfortable, enjoyable dining experience
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Spaghetti Carbonara, Rigatoni Alla Vodka, Cold Cuts, Sicilian Pizza, Sausage, Peppers and Onions Sub, Conchiglie Ripiene
\nREVIEW #1240<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

“Everything you see, I owe to spaghetti.” ~Sophia Loren The ageless movie siren (currently age 90), perhaps the most voluptuous nonogenarian in the world, is hardly a proponent of low carb diets, admitting to daily dosages of macaroni. She maintains her classic hourglass figure by limiting portions–never consuming too many calories in one meal–and by not overloading pasta with rich, thick cream or cheese sauces. Though La Dolce Sophia once told a Sunday morning CBS program that she cannot diet, she actually does adhere to a strict Mediterranean diet which advocates a lot of vegetables, olive oil, pasta and red wine. That Sophia Loren maintains a figure women half her age envy is a credit to her discipline.\u00a0 For many…<\/p>\n","protected":false},"author":1,"featured_media":71028,"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":[440,703,71,141,68,5631],"tags":[1267,5148,751,1266,1268,805,1264,5149,1265],"class_list":["post-58657","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-dog-friendly","category-italian","category-new-mexico","category-pizza","category-very-good","tag-affettati-misti","tag-conchiglie-ripiene","tag-italian","tag-italian-cold-cuts","tag-mimmos","tag-pasta","tag-red-sauce-restaurant","tag-sausage-peppers-and-onions-sub","tag-sicilian-pizza"],"yoast_head":"\nSal's Ristorante & Pizzeria - 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=58657\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sal's Ristorante & Pizzeria - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"“Everything you see, I owe to spaghetti.” ~Sophia Loren The ageless movie siren (currently age 90), perhaps the most voluptuous nonogenarian in the world, is hardly a proponent of low carb diets, admitting to daily dosages of macaroni. She maintains her classic hourglass figure by limiting portions–never consuming too many calories in one meal–and by not overloading pasta with rich, thick cream or cheese sauces. Though La Dolce Sophia once told a Sunday morning CBS program that she cannot diet, she actually does adhere to a strict Mediterranean diet which advocates a lot of vegetables, olive oil, pasta and red wine. 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