In March, the cult-favorite pizza pop-up graduated to a brick-and-mortar location. The spot at Santa Fe’s new Midtown Campus still serves its popular wood-fired sourdough pies with toppings like soppressata and hot honey, plus Mediterranean-inspired and plant-forward plates. “Customers loved the family feel of our pop-ups,” says chef and owner Benjamin Crosky. “We aim to give them that same intimate experience and hope to improve on it.” TRY THIS: Sausage pizza, topped with Gosar Italian sausage, red onion, basil, and Maldon salt.
The Nob Hill restaurant from longtime Albuquerque chefs Tony Nethery (formerly of Artichoke Cafe) and Izz Rivera (The Shop) opened in February with a promise to put New Mexico–style pizza on the map, while offering elevated specials like ahi tuna crudo. “We’re a fully chef-driven concept, and I think that’s reflected in the food we make,” Nethery says. TRY THIS: The Frito Pie pizza, piled with red chile beans, green chile, tomato, cheddar cheese, romaine, red onion, lime cream, and corn chips.
Owner Mark Hahn relocated his mobile pizza kitchen from Oregon last year and quickly found fans in Grant County. Now popping up at The Seedboat Collective and Open Space Brewing, Fire and Ice serves a rotating lineup of personal pies, from a garlicky elote to the Bacon Blue—white sauce, mozzarella, bacon, blue cheese, onions, and green chile. “I grind the wheat by hand, make the sauces from scratch,” Hahn says. “We just try to make an honest pie.” TRY THIS: The Spicy Pepperoni with green chile and hot honey.