FAQs about the reboot

The Avenue has evolved, and so have we! We realized we had already grown into much more than “just a pizzeria” over the years. We’re a place for fundraisers, weekly and specially-themed events, and some serious exploration of craft beverages. The name Del Ray Public House reflects our reincarnation to a much broader experience from the bar to the grill.

Not a chance. We aren’t folding on the food that put us on the map. We’re still serving up some of the best pies on the Avenue, using the same recipes you’ve loved for over a decade.

When we started the process, we really liked the idea of being able to stay true to our origins and remain “DRP”. A pub is a place built for everyone. It’s unpretentious, sturdy, and welcoming. We wanted to create a space where you can get high-quality meals without an outrageous price tag or a cookie cutter setting. It’s loud, it’s warm, and it’s centered on the idea that the best food is made simply and served generously.  

This isn’t just a "concept" we dreamed up; it’s a lifetime in the making. I am originally from New Mexico, and my family still operates a ranch out there with cows and deep roots in the land. Our new menu is a tribute to that upbringing, even featuring some of my stepmother’s secret recipes. We aren’t just "inspired" by the Southwest; we are bringing an authentic piece of it to Del Ray.

On a small family ranch, you learn to respect the livestock and the land. We carry that philosophy into our kitchen. We believe in sourcing the freshest, highest-quality ingredients available and making as much as we can from scratch.

We know everyone is feeling the squeeze. Economic pressure is real for all of us, and we don't think high quality should be a luxury—it should be a neighborhood standard. Whether it’s happy hour wings and a salad, a southwest platter or a fire-grilled steak, we want you to bring the family in and feel like you got incredible value for your hard-earned dollar.

Everything. It is a desired - if not mandatory- component of every meal, according to all New Mexican natives (myself included). We are bringing that obsession to the Avenue. Here is why it’s a big deal:

• The "Hatch" Pedigree: Everyone should know that the best chiles in the world are grown in the Hatch Valley, where the soil and climate create a flavor profile you won't find anywhere else: a perfect balance of smoky, sweet, and a lingering heat.

• The Sensory Experience: If you have ever been lucky enough to visit New Mexico in the fall, you probably have seen or smelled some Hatch chile getting roasted. We have a legitimate industrial-grade chile roaster and plan on bringing Del Ray TWO fresh Hatch Chile Roasts this year, aiming for the end of July and the middle of September. 

• "Red or Green?" Green chiles are picked early and roasted for that bright, smoky punch. Red chiles are allowed to ripen on the vine for a more complex, earthy sweetness. (If you can't decide, just ask for "Christmas" and get both!)