{"id":66806,"date":"2024-05-12T00:01:00","date_gmt":"2024-05-12T06:01:00","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=66806"},"modified":"2026-04-06T14:30:22","modified_gmt":"2026-04-06T20:30:22","slug":"gimani-a-slice-bar-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=66806","title":{"rendered":"Gimani: A Slice Bar – Albuquerque, New Mexico"},"content":{"rendered":"
\n
\"\"
Gimani: A Slice Bar in Uptown<\/figcaption><\/figure>\n

“You better cut the pizza in four pieces.<\/em>
\nI’m not hungry enough to eat six<\/em>.”
\n~Yogi Berra<\/strong><\/p>\n

In New York City, pizza by the slice is as ubiquitous as towering skyscrapers. Many of the city\u2019s nearly 2,000 pizzerias serve pizza by the slice. Most have been doing so since the end of World War II when recently returned American veterans who had served in Italy craved the sliced pizza they had enjoyed during their service. Heck, in the Big Apple, you can even find pizza by the slice proffered by sidewalk vendors. According to my friend, the late, great Italian chef Mario D’Elia of Poppy’s Pizza & Italian Eatery<\/a><\/strong>, pizza is a street food. \u00a0“That’s so you can eat it while you walk,<\/em>” he explained. At about three bucks a slice, it\u2019s usually pretty decent thin-sliced pizza blanketed with cheese.<\/p>\n

The ubiquity of pizza by the slice doesn\u2019t mean the practice is universally approved of. The other school of thought snubs its nose at the thought of serving by the slice, the triangle-shaped, tomato sauced pie Americans consume at the rate of 100 acres a day. Many traditionalists, particularly artisan pizzaiolis with coal-burning oven pedigrees disdain the practice of pizza by the slice, scoffing that the practitioners of this sacrilege have reduced the art of pizza making to a fast-food assembly-line pretense.<\/p>\n

\"\"
Limited (But Excellent) Menu<\/figcaption><\/figure>\n

If you’re wondering how New Yorkers can possibly eat their pizza slices while they walk, Mario told me most New Yorkers employ \u00a0“the fold hold.<\/em>” \u00a0They fold their slices vertically, essentially doubling the amount of pizza they can consume in one bite (then they wonder why they finished the slice twice as fast). \u00a0The fold gives the large, floppy New York style slices more firmness so it doesn’t flop onto your clothes as you eat. \u00a0Mario also saw New Yorkers utilize \u201cThe Travolta<\/em>\u201d method\u2014layering one slice on top of another and eating both simultaneously\u2014again, a practice which doubles the amount of pizza in each bite. \u00a0At sit-down pizzerias, Mario even \u00a0saw the more \u201ccivilized\u201d (or haughty) among New Yorkers use knives and forks to cut their slices into smaller, bite-sized pieces. \u00a0They’ve obviously forgotten or don\u2019t care that God intended for pizza to be a finger food. \u00a0NOTE<\/strong>: If you\u2019re not acquainted with \u201cThe Travolta\u201d method, you may not have been paying close attention to the opening sequence of Saturday Night Fever.<\/p>\n

Albuquerque isn’t nearly as compressed as New York City nor does it have New York’s scarcity of parking slots (which may partially explain why New Yorkers walk from place-to-place). \u00a0I don’t recall ever seeing anyone in the metropolitan area eating a slice of pizza while they walk anywhere save for maybe walking to the fridge. \u00a0Duke City diners either take pizza home for couch consumption or we eat at the pizzeria. \u00a0Most of us can’t walk and chew crust at the same time. \u00a0It made me question why a new pizzeria–Gimani: A Slice Bar–would specialize in pizza by the slice. \u00a0That’s a unique concept for a city in which everyone drives to the mailbox half a block away and everywhere (and everywhere else).<\/p>\n

\"\"
Order Your Pizza or Salad at the Counter then Proceed to a Vacant Table<\/figcaption><\/figure>\n

My Kim made better sense of the concept than I did. \u00a0She equated it to the days of prehistoric America when music lovers had to purchase an entire album (for Gen Xers and Yers: an album is a collection of recordings issued as a single item on CD, record, or another medium) even if there was only one song we wanted. \u00a0Gimani offers four specialty pizzas which you can order by the slice. \u00a0Visit four times and you will have tried all four and can decide for yourself which you’ll order next time. \u00a0Alternatively, you can order a “flight of slices” –four slices. \u00a0The flight made the most sense to me in that I could sample all four specialty slices during one visit then determine which I’ll have during our next visit.<\/p>\n

Gimani made its slices available in April, 2024 in the Winrock Town Center within the burgeoning Uptown district. \u00a0Its neighbors include Trader Joe’s, Jamba and a host of other dining and shopping opportunities. \u00a0Gimani occupies the spot which previously housed Sauce<\/a><\/strong>, an Arizona-based pizza chain. \u00a0Though Gimani may resemble a chain restaurant, it’s locally owned and operated. \u00a0Owners (and siblings) Alanna Casale Brennan and Giannico Casale also own Tulipani Pasta<\/a><\/strong> at Sawmill Market. \u00a0Gimani has made quite an impression on Duke City diners. \u00a0According to a May 4th post on its Instagram page<\/a><\/strong>, the restaurant “sold out of pizza for the third night in a row<\/em>.” \u00a0 That necessitated closing the following Monday so that ” the team can regroup and catch up on making dough<\/em>.” \u00a0The Instagram post explained “Since we use only sourdough, we have to wait the appropriate times for the batches to rest and ferment<\/em>.”<\/p>\n

\"\"
A Flight (Four Slices)<\/figcaption><\/figure>\n

Unlike New York City, the only walking you’re likely to do is from your car to the restaurant. \u00a0You might do a little walking in place, too. \u00a0Lines at the restaurant start outside the door. \u00a0There’s a “menu” on a wall by the entrance, but it doesn’t provide enough information for you to decide what to order. \u00a0All that menu lists is the names of each slice: “Pepp, Margh, Angry and Lemon” as well as “Special” and “Flight.” \u00a0Fortunately you can walk to the counter to retrieve a more helpful paper menu that lists each slice’s ingredients.<\/p>\n

Slices at Gimani are about the size you might experience with a “Large” pizza at most pizzerias. \u00a0In other words, they’re gigantic. \u00a0Order the “flight” only if you’re a big eater or (as I did) you want to experience each specialty slice during your visit so you can figure out which one or two to order next time. \u00a0Eat too many flights and you will<\/em> be a big eater. \u00a0 Eaters with avian appetites (like my Kim) will struggle to finish one slice. \u00a0 As the photo (above) of the flight shows, four slices nearly fill up an entire pizza platter. \u00a0By the way, Gimani’s menu also provides a wine pairing for each slice.<\/p>\n

\"\"
The Margh<\/figcaption><\/figure>\n

My Kim doesn’t particularly like “gimmicky” pizza. \u00a0In fact, her favorite pizza is a cheese pizza with extra cheese topped with cheese. \u00a0The closest Gimani offers is the Margh<\/em><\/strong> (short for Margherita, the pizza that started it all<\/a><\/strong>) which is constructed with tomato, fresh basil, aged mozzarella and extra virgin olive oil. Margherita pizza is known for its ingredients representing the red (tomato sauce), white (mozzarella) and green (basil) colors of the Italian flag. \u00a0My Kim had a much higher opinion of the Margh than her finnicky husband did. \u00a0For me it needed five or six more ingredients. \u00a0Still, for what it is and is intended to be, it’s a very good version of the Margherita. \u00a0The crust has a light char. \u00a0Like New York style pizza, it tapers to the pointy end. \u00a0The bottom third of any Gimani pizza might be best eaten with a fork or the pie’s floppiness will make it nearly impossible to hold and eat .<\/p>\n

\"\"
The Pepp<\/figcaption><\/figure>\n

Not surprisingly my favorite of the four slices was the Pepp<\/em><\/strong> (pepperoni, house hot honey, tomato, fresh and aged mozzarella). \u00a0What I loved most about the Pepp was the generous slathering of hot honey. The hot honey<\/strong> <\/a>\u201cthing,\u201d by the way began in 2003 though it didn’t make it to the Land of Enchantment until Thicc Pizza<\/a><\/strong> introduced it on a Detroit-style pie I dream of. \u00a0Not every marriage of sweet and savory ingredients works well. \u00a0It works well on the Pepp because everything else on the pie is already very good. \u00a0The hot honey seems to make every other ingredient “pop,” accentuating the savory, fattiness and acidic components of the pie stand out. \u00a0Instead of a flight, I’ll order two, three or maybe four slices of the Pepp next time.<\/p>\n

\"\"
White Lemon<\/figcaption><\/figure>\n

Ever since Wolfgang Puck’s signature restaurant Spago introduced the smoked salmon pizza (dill-infused cr\u00e8me fra\u00eeche and smoked, cured in-house salmon and a generous dollop of caviar before being finished with caramelized shallots) pizzaiolis have learned that pizza is a canvas upon which they could be creative. \u00a0Most of the best examples of pizza creativity juxtopose elements of sweet and svory flavors, hot and cold and crisp and creamy. \u00a0Not everyone will be ready for the White Lemon<\/em><\/strong> (lemon, fresh mozzarella, Fontina, whipped ricotta) which combines all those elements. \u00a0It was a brave pizzaioli who first thought up this gem. \u00a0Braver still would have been using a tomato-based sauce in which two acids would be paired together. \u00a0 Frankly, it wasn’t “lemony” enough for me. \u00a0The richness, fatiness and creaminess of the cheeses seemed to devolve the sourness of the lemon. \u00a0Even a squeeze or two of the lemon slice didn’t provide a deliciously discernible difference.<\/p>\n

\"\"
The “Angry”<\/figcaption><\/figure>\n

New Mexicans who were weaned on our state’s sacrosanct red and green chile might see a slice named “Angry<\/em><\/strong>” (pepperoni, pickled serranos, spicy tomato, fresh and aged mozzarella) as a challenge. \u00a0For many of us volcano-eaters, piquancy ranks right up there with flavor as qualities we look for in our favorite dishes. \u00a0 Had the Angry included green chile, I would certainly liked it more. \u00a0Green chile, as all denizens of the Land of Enchantment know, improves everything to which it’s added. \u00a0Serranos don’t have the same olfactory or taste bud delighting qualities. \u00a0The Angry doesn’t live up to its name unless angry is the behavior derived from those of us expecting more.<\/p>\n

\"\"
Gelato<\/figcaption><\/figure>\n

The term “angry” might be more applicable to the soft gelato<\/em><\/strong> (flor di late, strawberry or swirl topped with extra virgin olive oil and flaky sea salt). \u00a0A smallish (life-sized photo above) cup of gelato goes for four dollars. \u00a0 For that money, we should have walked (or driven) to Frost Gelato<\/a><\/strong>.<\/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.” Gimani earned a Hot Plate Award for its pizza flight. The magazine indicated “the flight is ideal for sharing with a date or a friend, but it’s not uncommon for a single hungry patron to devour all four slices in a single sitting<\/em>.”<\/p>\n

Gimani’s menu also includes two salads, a Caesar and a Chop salad, but its raison d’\u00eatre is slices Yogi Berra could eat in one sitting.<\/p>\n

Gimani<\/strong>
\n2100 Louisiana Blvd., N.E. #810
\nAlbuquerque, New Mexico<\/strong>
\n(505) 200-9758
\nWebsite<\/a><\/strong> |\u00a0\u00a0<\/b>
\nLATEST VISIT<\/strong>: 12 May 2024
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Flight of Pizza Slices, Gelato
\nREVIEW #1397<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

“You better cut the pizza in four pieces. I’m not hungry enough to eat six.” ~Yogi Berra In New York City, pizza by the slice is as ubiquitous as towering skyscrapers. Many of the city\u2019s nearly 2,000 pizzerias serve pizza by the slice. Most have been doing so since the end of World War II when recently returned American veterans who had served in Italy craved the sliced pizza they had enjoyed during their service. Heck, in the Big Apple, you can even find pizza by the slice proffered by sidewalk vendors. According to my friend, the late, great Italian chef Mario D’Elia of Poppy’s Pizza & Italian Eatery, pizza is a street food. \u00a0“That’s so you can eat it…<\/p>\n","protected":false},"author":1,"featured_media":66813,"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":[440,703,141,68,5647],"tags":[3980,3983,3988,3985,3986,3981,3982,3987,2007,3984],"class_list":["post-66806","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-dog-friendly","category-new-mexico","category-pizza","category-rating-n-r","tag-100-naturally-leavened","tag-angry","tag-by-the-slice","tag-caesar","tag-chop","tag-margh","tag-pepp","tag-soft-gelato","tag-uptown","tag-white-lemon"],"yoast_head":"\nGimani: A Slice Bar - 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=66806\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gimani: A Slice Bar - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"“You better cut the pizza in four pieces. I’m not hungry enough to eat six.” ~Yogi Berra In New York City, pizza by the slice is as ubiquitous as towering skyscrapers. Many of the city\u2019s nearly 2,000 pizzerias serve pizza by the slice. Most have been doing so since the end of World War II when recently returned American veterans who had served in Italy craved the sliced pizza they had enjoyed during their service. Heck, in the Big Apple, you can even find pizza by the slice proffered by sidewalk vendors. 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I’m not hungry enough to eat six.” ~Yogi Berra In New York City, pizza by the slice is as ubiquitous as towering skyscrapers. Many of the city\u2019s nearly 2,000 pizzerias serve pizza by the slice. Most have been doing so since the end of World War II when recently returned American veterans who had served in Italy craved the sliced pizza they had enjoyed during their service. Heck, in the Big Apple, you can even find pizza by the slice proffered by sidewalk vendors. 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