Old Town Pizza Parlor
The chefs at Old Town take edible discs seriously, putting in extra care to set delicious pies in front of your lucky face, which is much luckier than your last face. They hand-toss all pizzas and bake them in slate ovens to achieve crispiness before layering on a delicious, house-made sauce composed of sweet tomatoes, garlic, and extra-virgin olive oil. There's also white sauce (with creamy Parmesan and roasted garlic), hot and spicy, or basil pesto. Old Town pizzas benefit from fresh, locally sourced ingredients piled high on personal 10-inch pies ($5.99) and crowd-pleasing 16-inch large pizzas ($11.99). Additional toppings range from the familiar to the gourmet, including local Tucumcari feta cheese, green chilies, and toasted pine nuts. The list of specialty pies includes the meat-eater’s dream dinner, the Stampede ($9.50 for 10-inch pie, $20.50 for 16-inch), stacked with Italian sausage, pepperoni, mini meatballs, smoked ham, and ground beef. At the other end of the life-form spectrum is the Farmers Market pie ($9.50 for a 10-inch and $19.99 for a 16-inch), positively lush with fresh veggies and green chilies.