Pizza 9 is the brainchild of Hasan A. Aslami and Behrad Etemadi—aka Hass and Rod. The pair opened the first Pizza 9 in 2008, and then the combination of Rod's business know-how and Hass's more than 20 years of experience with Chicago--style pizzas helped to scatter franchise locations like pepperonis throughout New Mexico.
Chicago--style deep-dish and thin-crust pizzas emerge from each Pizza 9’s ovens with traditional and gluten-free bases, as well as with the aromas of ingredients such as pepperoni, artichokes, and green chilies. Signature calzones disguise warm centers of bacon, eggplant, and spicy giardiniera, and hearty nests of pasta hide beneath plump meatballs and ladles of shiny marinara.
Maria Venturino moved from Italy to the United States in 1964, and her love of the old country shows in every dish she creates. She still makes her own marinara sauce the old-fashioned way?from scratch?in addition to whipping up homemade Italian staples such as lasagna, baked ziti, and meatballs that crown plates of spaghetti. Aldo's main dish, however, is pizza. Maria, along with her two sons and a bunch of elves in chef's hats, bake classic cheese and pepperoni pies, as well as specialty pizzas including artichoke hearts and minced garlic.
Helmed by the former general manager of Gruet Steakhouse, The Black Olive Wine Bar & Grill offers a menu full of elegant, Italian-inspired fare for lunch and dinner daily. Start with an order of house-marinated olives ($5), savoring the succulent lemon- and herb-soaked spheres before plunging into the New Mexico green-chile stew ($8), loaded with spuds and ground sirloin. Entree selections feature hearty, hand-held sandwiches and burgers (starting at $7) and authentic Italian pastas (starting at $12) alongside a mouthwatering collection of meats and succulent seafare. When a vitamin-D deficiency gets you down, opt for a 10-ounce filet mignon ($24) topped with bleu-cheese butter or green-peppercorn sauce (each $1 extra), or indulge an aquatic craving with an order of the Australian lobster tail (market price). The Black Olive's savory sides, such as mascarpone polenta ($7) or creamed spinach ($7), offer accompaniments for any stomach-bound supper, while ricotta and chocolate-chip-filled cannoli ($7) promise enough meal-concluding sweetness to soften even the most sour-faced.
The team at Davido’s Pizza & More crafts basic and specialty pizzas with toppings such as feta cheese and sundried tomatoes; hot and cold sandwiches with meatballs, sausage, and capicola; and traditional pasta dishes such as spaghetti with meatballs and fettuccine alfredo. See the full menu on the website.
Fingers of thick orange flame bend around red brick, heating hand-rolled pizza dough to temperatures of up to 1,000 degrees. In roughly three minutes, the pie emerges with a delicate, golden crust covered in marinara and gooey melted cheese. It's this innovative cooking process that earned RedBrick Pizza a spot on Entrepreneur magazine's 2005 list of top 500 franchises, a 2006 feature in Nation’s Restaurant News, and various other press mentions. But its offerings aren’t limited to specialty pizzas. Besides hand-tossing all pies with no MSG or fillers, chefs can also spurn wheat flour by preparing Italian dishes from a separate gluten-free menu. Trademark Fhazani sandwiches integrate fire-roasted dough with fresh ingredients such as pesto, mozzarella, and arugula. Italian party packs supply festivities with breadsticks, all-natural gelato, and pizzas to wrap around the host’s head in a traditional party turban.
Pudge Bros. Pizza is known for its signature spicy marinara sauce and for only using the freshest ingredients. Our dough is made daily in our kitchen and is never frozen. If your looking for a made-to-order meal at a good price that still has lots of flavor, Pudge Bros. Pizza is the place for you!