In the original Italian versions of the stories featuring the Knights of the Round Table, the men convened around a giant pizza. Plot your next dragon-slaying over some hand-tossed goodness with today’s Groupon: for $10 you get $20 worth of slate-oven pizza, pasta, subs, and drinks at Old Town Pizza Parlor. This Groupon can be redeemed during weekdays for a free 32-ounce fountain drink. You can dine in, inside or on the outdoor patio.
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.
Aside from pizza, the Old Town menu abounds with subs, salads, soups, and pasta favorites for those itching to try out the latest craze, "multi-tined food-skewering implements." The filling, more-than-one-pound pasta dishes, including the hearty spinach cannelloni ($8.50) and comfy Mac ’n’ Cheese ($7.99), are prepared fresh daily. The enormous, custom-built calzones have been known to eat smaller, slower calzones. Fresh, crisp salads are stocked with enough crisp greenery to double the oxygen level in most kitchens, and the 8-inch meatball and mozzarella sub ($7.75) has the ability to strike fear in any appetite.
Though Old Town Pizza Parlor appeared on the scene recently, like any good Italian kitchen, it brings a wealth of family history. The parlor operates in a 150-year-old adobe hacienda that's been in chef and owner Michael Tafoya’s family for almost 75 years—the same site of his grandfather’s restaurant, Old Town Chili Parlor, for 40 years.
Local food blogger and gastronome extraordinaire Gil Garduno praises Old Town Pizza Parlor:
- How can you not love a crust that serves as a canvass for delicious, fresh ingredients and an inventive, flavorful sauce? The “Stampede” we had during our inaugural visit is a carnivore’s dream–Italian sausage, pepperoni, mini meatballs, smoked ham and ground beef–all good enough to convert vegetarians. Ingredients are locally procured and are unfailingly fresh and delicious...The sauce is lathered on thickly, but it’s such a good sauce you could drink it. It’s a perfect blend of sweet tomatoes, garlic and that EVOO (extra virgin olive oil) chef [sic] Tafoya does so well. – Gil Garduno
- Pizza is the star here and they take it seriously. – chez-nivek, Urbanspoon