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 V.16 No.14 | April 5 - 11, 2007 

The Dish

Auspicious Chutney—In a city where restaurants open and close faster than a blinking eye (Starky's ABQ and California Witches are two recent examples of both), India Kitchen is a welcome anomaly. Saturday, April 7, marks the 25th anniversary of the restaurant.

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Salvatore LiRosi tosses dough in his restaurants’ kitchen. LiRosi has been making pizzas for the Rio Rancho area for more than 25 years.
Tina Larkin

Restaurant Review

Sal-E-Boy’s Pizzeria

Save it for the morning after

Procuring a hot pizza pie in this town can be easy, but the quality is not always above the bar. Ordering pizza from a delivery chain is a straightforward process—that is, until the driver shows up at the door. I’ve had my share of cold, sticky cheese, orders of hot wings lost in the Bermuda triangle and, worst of all, the parade of pizzas lacking heat, toppings and even sauce. This is why I was really looking forward to picking up a nice, fat pie from homegrown Rio Rancho staple Sal-E-Boy’s Pizzeria.

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It's Just Grape Juice

Impressing the Honeys

I’m frequently asked: “Andres, oh wise guru of wine, how much do I spend on wine for my date?” Giving this advice a friend is easy—I already know way too much about their lives and dating history. However, giving this advice to someone I don’t know well is trickier.

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Thursday

Spanish Cooking Classes: Tapas at Instituto Cervantes

Learn to cook typical dishes from Spain using fresh local ingredients from New Mexico. Attendees must bring a cutting board and kitchen knife.

Nob Hill Growers Market at Morningside Park

Saturday

13th Annual Pork and Brew BBQ State Championship at Santa Ana Star Center

More Recommended Events ››
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