Alibi V.16 No.14 • April 5-11, 2007 
Salvatore LiRosi tosses dough in his restaurants’ kitchen. LiRosi has been making pizzas for the Rio Rancho area for more than 25 years.

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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Image via Pixabay

EVENT HORIZON ()

Hot Tea for the Cold New Year

Chinese New Year Afternoon Tea

A three-course afternoon tea to celebrate the Year of the Boar.
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Image via Pixabay

EVENT HORIZON ()

You So Saucy

The Five Mother Sauces Class

Learn to make all five mother sauces as well as how to extend them into other sauces. Walk out of this class with up to 30 recipes.
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