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Farina Pizzeria & Wine Bar

Cuisine: California , Italian , Pizza

505-243-0130

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Hours of operation

Monday 11 a.m. to 9 p.m.
Tuesday 11 a.m. to 10 p.m.
Wednesday 11 a.m. to 10 p.m.
Thursday 11 a.m. to 10 p.m.
Friday 11 a.m. to 10 p.m.
Saturday 4 p.m. to 10 p.m.
Sunday 5 p.m. to 9 p.m.
510 Central Ave SE
Albuquerque, 87102

Types of pizza: New York and Chicago-style, square Sicilian pie, New Haven “apizza,” thin-crust Neapolitan, Trenton  “tomato pie” and California-style, the latter made famous by Spago and later California Pizza Kitchen. Though there are many other regional varieties — Detroit-style, St. Louis-style, Ohio-Valley and even New England Greek —they are mostly based on the more established styles of first mention. One could make the argument for “Albuquerque-style pizza,” but that could also be called New York or Chicago or any of the above-style with the addition of green chile.


And then there is “Farina-style.”

 
Most closely based on California-style pizza, the pies offered up by this new addition to the ABQ pizza scene, have a style all their own. An offshoot of the well-established fine dining restaurant Artichoke Café, Farina Pizzeria & Wine Bar was a welcome addition to the food starved but burgeoning Huning-Highland District in East Downtown ABQ — some folks, I hear, call it EDo. With heavyweight credentials and food knowledge earned via Artichoke, Farina didn’t really have a choice to serve anything but ultra-quality, innovative and delicious pizzas to a crowd that, as evidenced by the corner restaurant’s success since the day it opened, really wanted something that strayed from the standard idea of “pizza.”

On that mark alone, Farina succeeds. 

 

Restaurant Details

Takeout Yes

Vegetarian Dishes Yes

Outdoor Seating Yes

Alcohol Beer
Wine

Meals Lunch
Dinner

Payment Types Major Credit Cards

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