Skip to main content

San Luis Valley Pizza Company- A Review

So the local rumor mill has yet again been churning. The subject of the latest round? The San Luis Valley Pizza Company. It is located right next to the ABC Pro Bowl here in Alamosa. At first, the location scared me, because the last pizza place to be there was awful. It was a pizza buffet and it had the worst pizza I had EVER had- cardboard crust, skimpy toppings, slow pizza turnover under the heat lamp, blah, blah, blah.
But the skuttlebutt I heard on the street made me change my mind. I heard, from various sources, that the wonderful chef over at Milagro's (I hate that I can't remember his name. I want to say it's Randall, but that could be wrong. I'll ask next time we go) was leaving to join his family in a new restaurant.
This- while probably bad news for Milagro's- is good news for the new pizza place.

So....after Dev and I got back in town this afternoon after a weekend of snowshoeing and hanging out with his parents, I decided we should go check the place out. And I'm so glad we did.

The decor of the place hadn't changed that much. But there was lots of stuff from local schools on the walls, and pics of the local flora and fauna.

We ordered the "Los Cumbres" pizza and a side salad. I took one look at the salad and knew this was the Milagro's guy. It was beautiful (sorry- I forgot to take the camera- but I promise I will next time). It had a wonderful mix of fresh greens, red onion, tomato and cucumbers. And I'm pretty sure the ranch dressing was not out of a bottle...
The toppings on our "Los Cumbres" pizza included roasted garlic, red onion, bacon, tomato, fresh mushrooms and some other things I can't remember.
The pizza was very good, and it included a brief floor show by the chef, illustrating how to "throw" pizza dough. And most importantly, our the service was good. We didn't have to give the international sign for choking to death to get our water glasses filled, and we were checked on several times thoughout our dining experience.

The menu is somewhat limited right now (the guy is still working out his notice at Milagro's). We stopped and talked to him on our way out, and we were promised that the menu would expand soon- to include calzone, more New York style pizza, sausage cannoli and some of his famous homemade soups. They are planning a lunchtime buffet of soup, salad and baked potatoes. I think that will be a wonderful addition to Alamosa's very limited lunch choices. AND I hope he keeps the joint open on Monday nights. I hate it when restaurants close on Mondays. People still gotta eat, ya know?

I give a hearty thumb's up (or should that be a fork?) to the San Luis Valley Pizza Company. I wish them all the success in the world.
I can't wait to go back!
Oh!!!! I almost forgot- this guy was the mastermind and work horse behind Milagro's sushi Friday's, and he told me they might continue the sushi tradition at the new restaurant. I can't tell you how awesome that would be, because Milagro's was my only source for good sushi here in the valley...but that's another post for another time.

Comments

Tonya said…
Aww man, sorry I missed it. Glad it was good.
Anonymous said…
yup, his name is Randall :)
Diane said…
Sounds good! Hope it turns into a good place to go.
Anonymous said…
Thanks for the awesome review. I really appriciate it. Thanks Randall & Phil
i didnt know it would be that good i get to work there for my dad (phil)
i get to work there for my dad in a couple weeks (phil)
Mimi said…
Is this Chamber Phil? What has your Dad got to do with SLV Pizza??
my dad is phil my uncle is randy my dad put money together and my uncle created it
Mimi said…
Excellent! I hope you enjoy working there as much as I enjoy eating there!
Anonymous said…
Horrible food, bad service, two thumbs way down

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???



Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.



A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…

Gouda Mac and Cheese

IMG_1102, originally uploaded by All Things Mimi. Dev loves gouda cheese.
We had a hunk of it in our fridge.
So...I decided to make mac and cheese out of it.
Unfortunately, I wasn't going by a recipe, so I can't tell you exactly how I did it. I can give you a blow by blow, but that's about it.
I started by sauteeing an onion in olive oil and butter (if I had to guess at amounts, I'd say maybe a couple of tablespoons of butter and one tablespoon of olive oil). Oh- and I started boiling the elbow pasta. I boiled about half a pound of pasta for 8 minutes, then drained it.
Back at the cheese sauce...
After the onions had softened (about maybe 5 minutes), I added flour. How much? I have no idea- maybe a quarter cup? I let it cook like a roux for about 5 minutes. I added a little salt and a few drops of hot sauce at this point. I had managed to eek 2 cups of dairy liquid out of my fridge- I had about 1/2 cup of 2% milk, about 1 cup of half and half and maybe 1/2 cup of white wine. …