{"id":84931,"date":"2026-07-07T00:01:44","date_gmt":"2026-07-07T06:01:44","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=84931"},"modified":"2026-07-06T17:30:22","modified_gmt":"2026-07-06T23:30:22","slug":"tonys-pizzeria-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=84931","title":{"rendered":"Tony’s Pizzeria – Albuquerque, New Mexico"},"content":{"rendered":"
\n
\"\"
Tony’s Pizzeria in Albuquerque’s Nob Hill Area<\/figcaption><\/figure>\n

The choices New Mexicans make–particularly in the ballot box–have always baffled me.\u00a0 We complain about being last in every quality of life measure, but continue to vote the way generations (including deceased) have voted. It’s the very definition of the timeless axion: “Insanity is doing the same thing over and over again and expecting different results<\/em>.”\u00a0 I’ve had this discussion many times, usually with highly educated and erudite frriends and family, and despite my best attempts at presenting logical, sensical reasons for change, all that’s ever accomplished is hurt feelings.\u00a0 It’s become very obvious that opinions and decisions are based on emotion and group affiliation, not necessarily our notion of facts.<\/p>\n

Why is it so hard to convince others to change their minds and hearts? That’s a question philosophers, psychologists and even curious hoi polloi like me have pondered over for millennia. Perhaps never has that question been brought to the fore as during recent political events. Sadly, the question takes on even more of a personal bent when you believe someone else\u2019s views betray something inherently rotten about their character\u2014or when someone else believes the same about yours. Rightly or wrongly, we’re wired to believe people\u2019s views are barometers of their moral conscience.<\/p>\n

\"\"
Expansive Dining Room<\/figcaption><\/figure>\n

Psychologists have long posited the existence of a confirmation bias which is a tendency to seek out information that confirms our existing views and to avoid information that disconfirms them.\u00a0 Confirmation bias has exploded with the advent of social media.\u00a0 Specific algorithms present information that appeals to our tastes.\u00a0 Finding that information confirms our beliefs and rewards our dopamine receptors.\u00a0 Studies have also shown that\u00a0 when presented with information we don\u2019t like or with which we disagree, our brains literally shut off and ignore it.\u00a0 That accounts for the reason we as humans tend to “hang out” with people who are like us and believe the same things we do.\u00a0 Doing so has the effect of creating an illusion that everyone in the world thinks just like you do, and that people who feel differently are in the minority and, frankly, are wrong.<\/p>\n

So why (other than my disagreement with New Mexico’s voting choices) this diatribe?\u00a0 I actually have a friend (that may be hard to believe) who will dine at only a very limited number of restaurants.\u00a0 These few eateries satisfy his “eat to live” bias.\u00a0 When it comes to dining, he has no sense of adventure whatsoever.\u00a0 Nothing you can say, no logic you can present will ever change his mind (many have tried).\u00a0 Among his personal biases is the notion that Pizza Hut bakes the very best pizza in the world.\u00a0 Yes, Pizza Hut.\u00a0 To argue otherwise would be risking the terminus of a friendship that is otherwise pretty solid.<\/p>\n

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

For everyone else–those of us constantly looking for the next new bright and shining object–the Duke City has recently experienced the launch of several new and quite good pizza restaurants.\u00a0 You will likely glean my own personal bias toward pizza by reading this missive.\u00a0 \u00a0Among the “newbies” are Johnny’s Pizza<\/strong><\/a> and Tony’s Pizzeria.\u00a0 Though both are arguably (for those like my friend who will disagree) very good.\u00a0 Tony’s early success even warranted a mention in a New Mexico Magazine article titled “3 Pizzerias Heating Up The Scene<\/strong><\/a>.”\u00a0 (The other two pizzerias, by the way, are Tender Fire Kitchen in Santa Fe and Fire and Ice in Silver City.)\u00a0 Tony’s Pizzeria was also spotlighted in a New Mexico Magazine feature titled “Hot Restaurants to Try Right Now<\/strong><\/a>.”<\/p>\n

Perhaps more than any new pizzeria in memory, Tony’s Pizzeria has the pedigree to not only succeed, but to be transcendent.\u00a0 \u00a0The “Tony” for which this pizzeris is named is Tony Netherly (formerly of Artichoke Cafe<\/strong><\/a>).\u00a0 \u00a0His business partner in the venture is Izz Rivera, the brilliant mastermind behind The Shop<\/strong><\/a>.\u00a0 Now that’s a formidable pedigree!\u00a0 This dynamic duo launched their chef-driven concept in February, 2026.\u00a0 Their goal is to put “New Mexico-style” pizza on the map.\u00a0 There won’t be any shortage of elevated specials (such as ahi tuna crudo) on the menu.\u00a0 New Mexico Magazine recommended a Frito pie pizza (which wasn’t on the menu during our inaugural visit.<\/p>\n

\"\"
Pepperoni Pizza<\/figcaption><\/figure>\n

If location and previous occupancy bodes well for Tony’s, the space it occupies was previously home to Mesa Provisions<\/strong><\/a> where two-time James Beard “Best Chef \u2013 Southwest\u201d finalist Steve Riley has been wowing diners for years.\u00a0 Before that, the location was home to Canvas Artistry<\/strong><\/a>.\u00a0 Vestiges of previous occupants aren’t readily apparent.\u00a0 Tony’s stamp on the space may best be exemplified by an image on one wall depicting a roadrunner sprinting away with a slice of pizza in his beak.\u00a0 That image is also found on shirts worn by staffers.\u00a0 \u00a0Seating is more functional than it is comfortable, but most of us don’t expect comfortable seating at a pizzeria.\u00a0 Your exterior views are of Central Avenue and its cast of characters.<\/p>\n

What we do expect out of pizzerias is great pizza.\u00a0 \u00a0As with our voting preferences, our personal definition of “great pizza” is dependent on confirmation bias. Growing up 25 miles south of Taos, New Mexico, the first “great” pizza I ever had was from Pizza Hut. Unlike my friend, however, I quickly graduated to superior pizza when the Air Force graciously sent me to Massachusetts.\u00a0 Tony’s pizza is a superb pizza.\u00a0 As a lifelong and proud (despite disagreeing with so many of our elected officials) New Mexican, I’m especially grateful that Tony’s is not yet another claimant to “New York-style.”\u00a0 New Mexican-style pizza will be a force with which to reckon.<\/p>\n

\"\"
Sausage and Fennel Personal Pan Pizza<\/figcaption><\/figure>\n

Tony’s “mission statement” (or at least what the menu tells us) is “Whole pies, subs stacked high, and the kind of hospitality that feels like someone’s cooking for you in the back because they actually care<\/em>.”\u00a0 It’s all about the pizza at Tony’s: “Our dough is honest, our toppings are real, our red sauce is sacred, and everything we serve is made with intention. High quality, classic, comforting, and cooked with heart \u2014 Tony wouldn’t have it any other way<\/em>.”\u00a0 Pizza is indeed front-and-center on the menu though the antipasti, subs and dolci menus are pretty formidable, too.\u00a0 “Round pies” are available in fourteen-inch (eight slices) and personal pan eight-inch (four slices) sizes.\u00a0 Alternatively, you can also have an “Abuelitas” pie which is a ten-by-ten-inch pizza.\u00a0 Gluten-free pizza is available.<\/p>\n

Among the four tempting antipasti on the menu are a very New Mexican green chile burrata dip (pizza bread, green onion, sour cream) which my Kim wouldn’t have been able to eat because of its piquancy.\u00a0 Our hostess assured us the meatballs<\/strong><\/em> (beef, pork, mortadella, cooked tomato sauce, Parmesan) wan’t hot.\u00a0 Hmm, maybe to New Mexicans.\u00a0 The meatballs were too hot for my Kim (likely chile pepper flakes) which meant all six orbs were mine.\u00a0 Kim very much enjoyed the accompanying pizza bread, four slices of absolutely delicious bread.\u00a0 (That bread, by the way, can be found on the counter where you place your order.\u00a0 It’s outstanding!).\u00a0 Alas, the meatballs were somewhat desiccated despite being covered in sauce.\u00a0 A saucy exterior doesn’t necessarily mean the interior will be moist.<\/p>\n

\"\"
Root Beer Float<\/figcaption><\/figure>\n

Pepperoni is overwhelmingly America’s favorite pizza topping (not everyone has access to green chile).\u00a0 Surveys reveal that nearly two-thirds of Americans prefer the slightly spicy, salty meat on their pizza.\u00a0 \u00a0My preferences lean toward exotic ingredients (that ahi tuna crudo sounds good) but our comely hostess raved about Tony’s pepperoni pizza<\/strong><\/em> (tomato sauce, mozzarella, red onion and oregano).\u00a0 If New Mexico-style pizza means a nearly flat (small cornicione) pie with lots of char and personality, I could become partial to that style were it not for Thicc Pizza Co’s<\/strong><\/a>\u00a0 transformative Detroit-style pizza.\u00a0 My pie was delivered mere seconds after being extricated from the oven.\u00a0 It was plenty hot.\u00a0 It was also penty delicious.\u00a0 Two semi-tire-sized pieces of pepperoni per slice draped across the pizza.\u00a0 There’s a reason pepperoni is America’s favorite topping.\u00a0 Despite its waifish thinness, it’s bursting with flavor.\u00a0 This pie is very much on the thin side (don’t we all wish we were), the antithesis of my cherished Detroit-style pizza.\u00a0 I could only polish off four slices, but enjoyed every single bite of yet another outstanding pizza in Albuquerque.<\/p>\n

Though most people stereotype Chicago-style pizza as a a massive (casserole-sized) knife-and-fork deep-dish pie, my Kim’s favorite Chicago pizza is a thin-crust pie with lots of fennel and sausage.\u00a0 It’s also my preference when we’ve visited the City of Big Shoulders.\u00a0 Tony’s has a pie just for her and others with similar preferences.\u00a0 It’s a sausage and fennel pizza<\/strong><\/em> (tomato sauce, fennel sausage, mozzarella, zucchini,\u00a0 \u00a0roasted fennel, chile flake).\u00a0 Though my Kim asked for the chile flake to be excluded, that message apparently didn’t make its way to the pizzaiolo.\u00a0 A couple of bites was enough for her to know she wouldn’t be able to finish her pizza.\u00a0 So…I gobbled one delicious slice and saved three for a future meal.\u00a0 Yeah, I’m a cad, but a well-fed one.<\/p>\n

\"\"
Peppermint Tontino<\/figcaption><\/figure>\n

Besides, my Kim’s favorite item on the menu was always going to be dessert (dolci) no matter what else is on the menu.\u00a0 New to the menu is a root beer float<\/strong><\/a> made with Sprecher’s root beer.\u00a0 If you’ve never had Sprecher’s root beer, you’re in for a treat.\u00a0 It’s widely regarded as one of the very best root beers in the fruited plain.\u00a0 Crafted in small batches using a rare fire-brewing method, it’s effervescent and refreshing.\u00a0 Pour it onto a high quality vanilla bean ice cream and it’s a pairing made in dessert Heaven.\u00a0 A little bit of root beer creates a lot of creamy fizziness.\u00a0 Even if your favorite pizza comes from Pizza Hut, your favorite root beer float will come from Tony’s.<\/p>\n

My dessert choice was one of three daily specials and admittedly a dish I’d never had.\u00a0 It’s called tortoni and was available in two flavors: peppermint and peach. Tortoni is a rich, chilled, no-bake dessert, a process which involves whipping egg whites with powdered sugar, folding them into whipped cream flavored with vanilla and almond extracts, then freezing the mixture in individual paper cups or ramekins. Tortoni has a dense, mousse-like gelato texture. Tony’s peppermint tortoni<\/strong><\/em> is terrific–as cold as ice cream, but much lighter.\u00a0 My Kim finished off most of mine.<\/p>\n

Despite the screed with which I began this review, I would never begrudge anyone for choices with which I wouldn’t agree–unless, of course, you don’t agree Tony’s Pizzeria is outstanding.<\/p>\n

Tony’s Pizzeria<\/strong>
\n3120 Central Avenue, S.E.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 503-7028
\nWebsite<\/strong><\/a> |
\nLATEST VISIT<\/strong>: 5 July 2026
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$$
\nBEST BET<\/strong>: Pepperoni Pizza, Sausage and Fennel Pizza, Meatballs, Peppermint Totino, Sprecher’s Root Beer Fload
\nREVIEW #1528\u00a0<\/strong><\/p>\n

 <\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

The choices New Mexicans make–particularly in the ballot box–have always baffled me.\u00a0 We complain about being last in every quality of life measure, but continue to vote the way generations (including deceased) have voted. It’s the very definition of the timeless axion: “Insanity is doing the same thing over and over again and expecting different results.”\u00a0 I’ve had this discussion many times, usually with highly educated and erudite frriends and family, and despite my best attempts at presenting logical, sensical reasons for change, all that’s ever accomplished is hurt feelings.\u00a0 It’s become very obvious that opinions and decisions are based on emotion and group affiliation, not necessarily our notion of facts. Why is it so hard to convince others to change their minds and hearts? That’s a question philosophers, psychologists and even curious hoi polloi like me have pondered over for millennia. Perhaps never has that question been brought to the fore as during recent political events. Sadly, the question takes on even more of a personal bent when you believe someone else\u2019s views betray something inherently rotten about their character\u2014or when someone else believes the same about yours. Rightly or wrongly, we’re wired to believe people\u2019s views are barometers…<\/p>\n","protected":false},"author":1,"featured_media":84936,"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":[440,141,68],"tags":[5800,936,5797,5795,5796,5798,5799],"class_list":["post-84931","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-new-mexico","category-pizza","tag-izz-rivera","tag-meatballs","tag-peppermint-totino","tag-pepperoni-pizza","tag-sausage-and-fennel-pizza","tag-sprechers-root-beer-fload","tag-tony-nether"],"yoast_head":"\nTony's 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=84931\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tony's Pizzeria - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"The choices New Mexicans make–particularly in the ballot box–have always baffled me.\u00a0 We complain about being last in every quality of life measure, but continue to vote the way generations (including deceased) have voted. It’s the very definition of the timeless axion: “Insanity is doing the same thing over and over again and expecting different results.”\u00a0 I’ve had this discussion many times, usually with highly educated and erudite frriends and family, and despite my best attempts at presenting logical, sensical reasons for change, all that’s ever accomplished is hurt feelings.\u00a0 It’s become very obvious that opinions and decisions are based on emotion and group affiliation, not necessarily our notion of facts. Why is it so hard to convince others to change their minds and hearts? That’s a question philosophers, psychologists and even curious hoi polloi like me have pondered over for millennia. Perhaps never has that question been brought to the fore as during recent political events. 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