{"id":64127,"date":"2025-09-20T00:01:11","date_gmt":"2025-09-20T06:01:11","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=64127"},"modified":"2026-04-03T19:17:49","modified_gmt":"2026-04-04T01:17:49","slug":"gold-street-pizza-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=64127","title":{"rendered":"Gold Street Pizza – Albuquerque, New Mexico"},"content":{"rendered":"
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Gold Street Pizza & Brew<\/figcaption><\/figure>\n

Get Smart, a comedy television series which aired from 1965 to 1970 showcased the exploits of Don Adams as Maxwell Smart, a secret agent for CONTROL, a secret government counter-espionage organization. CONTROL’s nemesis was KAOS an international organization of evil bent on world domination. \u00a0The head of the Asian arm of KAOS was a man called “The Claw,” who had a large mechanical claw in place of a left hand. \u00a0The claw was magnetic, allowing him to pull phones, guns, and other metal objects toward him. Stereotypically, he couldn’t pronounce the letter L , which made Maxwell Smart think his name was “The Craw” and not the “The Claw.” \u00a0Every time Max makes this mistake, The Claw corrects him saying, “Not the Craw, the Craw<\/em>!”<\/p>\n

During the second episode of the series, Smart was kidnapped by The Claw. In an attempt to communicate his whereabouts to the chief of CONTROL, Smart engaged a communication device on his watch. \u00a0The ensuing exchange was hilarious:<\/p>\n

Smart<\/strong>: “I suppose you think you’ve got me buried in this backroom in this building on Commonwealth and 8th Streets.”
\nThe Claw<\/strong>: “Not 8th Street, Mr. Smart, F Street.”
\nSmart<\/strong>: “Oh yes, F Street.”
\nThe Claw<\/strong>: “And it’s Crover Avenue.”
\nSmart<\/strong>: “Crover Avenue. \u00a0er, Clover. \u00a0That must be close to 9th and Delaware.”
\nThe Claw<\/strong>: “Only if you take the cutoff at Exit 4.”
\nSmart<\/strong>: “Exit 4. \u00a0That must be under the overpass.”
\nThe Claw<\/strong>: “No, no, no, Over the underpass.”
\nSmart<\/strong>: “Over the underpass. \u00a0Good, that’s all we need to know.”
\nThe Claw<\/strong>: Indeed it is, Mr. Smart. \u00a0Your chief will never find you with those directions.”<\/p>\n

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Interior Dining Room<\/figcaption><\/figure>\n

Maxwell Smart’s plight came to mind when we set off to Gold Street Pizza. \u00a0Gold Street. \u00a0That’s the street one block south of Central in Albuquerque’s downtown area, right? \u00a0Nope.\u00a0 It’s actually called Gold Avenue.\u00a0 \u00a0Drive the length and breadth of Gold Avenue and you’ll never find the Gold Street Pizza & Brew. \u00a0Because of the Cabrona virus, that Gold Avenue location closed down<\/strong><\/a>. \u00a0The family owned and operated restaurant’s other restaurant–on the intersection of Rio Bravo and Coors in the South Valley–stayed open but only on a take-out and delivery option. \u00a0 As with its now defunct sibling, it shares the Gold Street name though definitely not the address.<\/p>\n

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Another View of the Dining Room<\/figcaption><\/figure>\n

I became familiar with the area because of a handful of visits to Albuquerque City Limits<\/strong><\/a> at the same Rio Bravo Shopping Center that houses Gold Street Pizza. \u00a0Albuquerque City Limits not only offers one of the very best green chile cheeseburgers in New Mexico, its Lenten menu includes traditional Northern New Mexico dishes few restaurants offer. \u00a0That destination seemed equal to Magellan’s circumnavigation of the planet from my office at the University of New Mexico. \u00a0From Rio Rancho, that distance is more akin to driving to Mars. \u00a0Oh, the distances I trek in the spirit of community service. \u00a0William Shatner would be proud.<\/p>\n

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Poached Pear Salad<\/figcaption><\/figure>\n

If you’re asking whether a drive to Gold Street Pizza & Brew is worth it, my answer is a resounding “yes!” \u00a0Not only does the food warrant the five-star average Gold Star currently holds on Yelp<\/strong><\/a>, you’ll be treated like a welcome guest, almost like family. \u00a0 That makes sense considering this gem is owned and operated by a demonstrably loving family. \u00a0Joe, the patriarch, works about seventy hours per week, but it’s a labor of love. \u00a0He’s more ebullient than people half his age who work half as many hours. \u00a0You’ll probably meet Joe’s son-in-law Chris at the bar and Joe’s \u00a0beautiful daughter Cassandra at some point. \u00a0During our second visit, we even met Joe’s delightful bride, the wonderful Diane. \u00a0She works full-time as an accountant but helps out at Gold Street when she can. \u00a0 Just about the only one you might not meet is chef Omar, the genius in the kitchen who’ll prepare your meal. \u00a0His talents are fine fine dining worthy (and in fact, he worked at four-star restaurants–most recently at the Thousand Wave’s culinary gem Izanami<\/strong><\/a>–in Santa Fe until the Cabrona virus).<\/p>\n

If the trek to the south South Valley leaves you parched, adults among you will appreciate the extensive brew options featuring a wide selection of New Mexico craft beers. \u00a0Your four-legged fur baby will appreciate the expansive sun-shielded patio. \u00a0 Music lovers will appreciate the wide variety of local artists who perform at the restaurant for such worthy events<\/strong><\/a> as National Chicken Wing Day, National Chocolate Chip Day and National Rum Day. \u00a0Live music is available on weekends, too. \u00a0Guitars from performers of several music genres–New Mexican, Country, Rock–festoon one wall.<\/p>\n

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

The menu<\/strong><\/a> lists far more than pizza. \u00a0Appetizers include a number of wings served with your choice of bleu cheese or ranch dressing. \u00a0 If you’re not in the mood for wings or one of the other starters, don’t dismiss the salads. \u00a0As much as anything on the menu, the salads showcase Chef Omar’s creativity. \u00a0They’re artistically composed paragons of beauty as delicious as they look. \u00a0A short list of sandwiches and calzones is available, too. \u00a0 Specialty and gourmet pizzas are available in nine- to fourteen-inch sizes and in five crust styles (including a green chile stuffed crust). \u00a0Even the desserts are a cut above.<\/p>\n

8 July 2023<\/strong>: As we were perusing the menu and contemplating what, if any, appetizer to start our Gold Street adventure, we espied a poached pear salad<\/strong><\/em>. \u00a0No description of the salad was provided, but Joe’s son-in-law vouched for it. \u00a0We’ll eternally be grateful. \u00a0This is one of the best salads in New Mexico, more proof that Chef Omar is a genius. \u00a0Served on a long rectangular plate, it’s an edible work-of-art with ingredients seemingly modeled on the plate for optimum aesthetics. \u00a0 Colors and ingredients are splayed on a ceramic canvas as if posing for an artist. \u00a0Displayed in all their glory are strawberries, cranberries, shaved cucumbers, red onions, iceberg lettuce and Parmesan cheese. \u00a0At the center of these ingredients is a single poached pear about as purple as a ripe plum. A strawberry vinaigrette is drizzled generously atop the salad. \u00a0This salad is sweet and savory, fresh and crisp with every bite a sheer joy.<\/p>\n

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Italian Beef Calzone<\/figcaption><\/figure>\n

8 July 2023<\/strong>: As my Kim’s doting and devoted husband, I know that staying on her good graces includes finding restaurants that prepare and serve foods of her native Chicago. \u00a0They’re few and far in between, especially since the 2022 closure of AK Pizza<\/strong><\/a>. \u00a0Though Gold Street Pizza does offer a deep-dish pie, it’s not the casserole-thick pizza with which she grew up in the Windy City. \u00a0Her favorite and most missed of all Chicago foods is the Italian beef sandwich<\/strong><\/em>. \u00a0Our expectations were rather low when Joe and Chef Omar admitted to never having been to Chicago. \u00a0The sandwich brought to our table says otherwise. \u00a0It’s as authentic and as delicious as some we’ve had in Chicago.<\/p>\n

Italian beef sandwiches are THE quintessential Chicago sandwich, piles of thin-shaved roast beef slid au jus into a French roll and topped with giardiniera. \u00a0It\u2019s a magnificent sandwich. \u00a0My Kim prefers onions, bell peppers and cheese to giardiniera and she likes her sandwich \u201cwet\u201d (momentarily immersed in the au jus) \u00a0Ask nicely and Chef Omar will dip your sandwich into the au jus and provide a side of the thin gravy with tiny shards of beef. \u00a0It’s an Italian beef sandwich, the type of which she grew up with and still loves (maybe more than she loves me.) \u00a0 Even the French bread is authentic. \u00a0Chef Omar gets up early every morning to bake fresh bread. \u00a0It, too, is a labor of love.<\/p>\n

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The Inside of the Italian Beef Calzone<\/figcaption><\/figure>\n

8 July 2023<\/strong>: Though my heart was set on pizza, Gold Street’s menu lists another item whose time has come. \u00a0We’d never before seen an Italian beef calzone<\/strong><\/em> (Italian beef served with saut\u00e9ed onions, bell peppers, stuffed with mozzarella cheese with your choice of hot or mild giardiniera. Option of pizza sauce, butter base or garlic butter base. Complimented with au jus, marinara and ranch) on any menu. \u00a0 This is a huge calzone, more than I could finish in one meal. \u00a0As with the Italian beef sandwich, the bread is a star! \u00a0Its exterior has a wonderful crunch belying a pillowy soft interior. \u00a0The calzone is overstuffed with melted mozzarella and a giardiniera not for the faint of heart. \u00a0It’s got a real kick. \u00a0Ask for the garlic butter base for yet another flavorful component to a satisfying sandwich you’ll return for.<\/p>\n

25 August 2023<\/strong>: Torn between the best calzone I’ve had in decades and a pizza, I compromised and asked Chris if Chef Omar could prepare an Italian beef pizza<\/strong><\/em> for me. \u00a0To complicate matters, I asked for half of the pizza to be topped with hot giardiniera and half without it (so my Kim could sample the pizza). \u00a0Chef Omar delivered. \u00a0Not literally. \u00a0Chris ferried the pizza to our table. \u00a0Chef Omar created a work of art pizza that ranks among the very best pizza I’ve had in New Mexico. \u00a0Who needs green chile on a pizza (forgive the sacrilege) when you’ve got giardiniera as pleasantly piquant as most green chile? \u00a0Seriously!<\/p>\n

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Italian Beef Pizza<\/figcaption><\/figure>\n

The pizza was also lavishly decorated with green peppers, red onions and a generous amount of Italian beef. \u00a0Unlike Chicago’s casserole-like deep-dish pizza, deep dish at Gold Street Pizza \u00a0is not quite as thick as Sicilian or Detroit style pizza. \u00a0It’s about three times as thick as New York style pizza. \u00a0 The crust is light and airy with a very little cornicione (an Italian term for the \u201clip\u201d or puffy outer edge of the pizza). \u00a0Best of all, the crust has the flavor and aroma of just baked bread. \u00a0The true test of pizza greatness is how it holds up for breakfast the following day. \u00a0Whether you heat up remaining slices or eat it cold, a great pizza should always be just as good as when it’s first delivered to your table. \u00a0Gold Street Pizza delivers!<\/p>\n

20 September 2025<\/strong>:\u00a0 When we’re craving a great pizza, my Kim and I think Phoenix.\u00a0 Indeed, the Valley of the Sun has recently earned recognition as one of the best cities for pizza across the fruited plain.\u00a0 As a proud New Mexican, it pains me to admit that very few pizzas in the Duke City can compete with the pantheon of Phoenix’s premier pizzas.\u00a0 Among the few which stands out and in fact exceeds most in Phoenix is Gold Street Pizza’s meaty special<\/strong><\/em> (pepperoni, ham, sausage, beef, meatball) on a green chile stuffed crust.\u00a0 Wow!\u00a0 This pizza is sheer genius, on par with pizza from the much-missed Forghedaboudit<\/strong><\/a> in Las Cruces as the best we’ve had in the Land of Enchantment.\u00a0 Another admission, this pizza was made with the very first stuffed crust I’ve ever had (stuffed crust is mostly the domain of pizza chains we drive by and at which we never stop).\u00a0 Strands of molten cheese punctuated by green chile means no New Mexican will ever discard the crust.\u00a0 It is simply magnificent!\u00a0 The pizza itself is par excellence, a preeminent pie.\u00a0 Though tailored for carnivores, it’s good enough to convert staunch vegetarians (they can always say they ate it for the green chile).<\/p>\n<\/div>\n

\n
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The Meaty Special<\/figcaption><\/figure>\n

25 August 2023<\/strong>: \u00a0When we order desserts, my plan is to try a forkful or two so I can describe the post-prandial sweet treat. \u00a0Gold Street’s Cookie Delight<\/strong><\/em>, a chocolate chip cookie topped with strawberries (including two big chocolate covered strawberries), blueberries, two sprigs of mint and vanilla ice cream all drizzled with chocolate sauce. \u00a0Unlike so many chocolate chip cookies, this one isn’t cloying and that’s not solely because of the fruit. \u00a0Though generously dotted with chocolate chips, Chef Omar wasn’t heavy-handed with tooth-decaying sugar.<\/p>\n

In the May, 2025 edition of Albuquerque The Magazine, “Hot Plate” awards were accorded to “the hottest (and coolest) food and drink options across the metro area, from well-known establishements to up-and-coming eateries.” Gold Street Pizza earned a Hot Plate Award for its poached pear salad. According to the Magazine, “it’s definitely an aesthetic, with a variety of colors that foreshadow a blend of sweet and savory flavors to come–but this work of art is meant to be devoured<\/em>.”<\/p>\n

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Chocolate Delight<\/figcaption><\/figure>\n

Maxwell Smart might not have been able to give you accurate directions to the Gold Street Pizza & Brew, but if you’re looking for great pizza and sandwiches and don’t mind a leisurely drive, make your way to the Gold Star Pizza & Brew, one of the more surprisingly wonderful restaurants in Albuquerque.<\/p>\n

Gold Street Pizza & Brew<\/strong>
\n211 Coors Boulevard, S.W.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 452-0909
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 20 September 2025
\n1st VISIT<\/strong>: 8 July 2023
\n# OF VISITS<\/strong>: 4
\nRATING<\/strong>: Outstanding<\/strong><\/span>\u2013A stand-out; delivers a memorable dining experience through a harmonious blend of exceptional food, attentive service, and consistent quality
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Italian Beef Sandwich, Italian Beef Calzone, Poached Pear Salad, Italian Beef Pizza, Chocolate Delight, Meaty Special
\nREVIEW #1347<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Get Smart, a comedy television series which aired from 1965 to 1970 showcased the exploits of Don Adams as Maxwell Smart, a secret agent for CONTROL, a secret government counter-espionage organization. CONTROL’s nemesis was KAOS an international organization of evil bent on world domination. \u00a0The head of the Asian arm of KAOS was a man called “The Claw,” who had a large mechanical claw in place of a left hand. \u00a0The claw was magnetic, allowing him to pull phones, guns, and other metal objects toward him. Stereotypically, he couldn’t pronounce the letter L , which made Maxwell Smart think his name was “The Craw” and not the “The Claw.” \u00a0Every time Max makes this mistake, The Claw corrects him saying,…<\/p>\n","protected":false},"author":1,"featured_media":71156,"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":[440,703,141,68,561],"tags":[3235,3228,1110,3227,1155,2348,3229,2014,4979,3223,3118,3225,3224,3222,3226,1400,5173],"class_list":["post-64127","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-dog-friendly","category-new-mexico","category-pizza","category-rating-outstanding","tag-albuquerque-the-magazine","tag-chef-omar","tag-chicken-wings","tag-deep-dish-pizza","tag-dog-friendly-patio","tag-family-owned-and-operated","tag-giardiniera","tag-gourmet-pizza","tag-hot-plate-award-2025","tag-italian-beef-calzone-italian-beef-sandwich","tag-live-music","tag-local-brews","tag-poached-pear-salad","tag-rio-bravo-and-coors","tag-rio-bravo-shopping-center","tag-south-valley","tag-the-meaty-special"],"yoast_head":"\nGold Street 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=64127\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gold Street Pizza - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Get Smart, a comedy television series which aired from 1965 to 1970 showcased the exploits of Don Adams as Maxwell Smart, a secret agent for CONTROL, a secret government counter-espionage organization. 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