It was only a matter of time before Joaquin Garofalo would own and operate his own restaurant. He had spent his life in every aspect of the restaurant business, starting with working in the kitchen, waiting tables, and management. At age 26, Joaquin started with a concept for a restaurant. The concept was derived from trips to visit his family in New York, running around his parent’s pizzeria as a child, and his early exposure to New York Pizza. He wanted to open his own pizza place with New York Style pizza.

With his idea in hand, Joaquin took it to his mentor Albert Bilotti, an expert chef, as well as a native New Yorker. As they worked together to build a menu, Albert’s input became invaluable to the development of what later became JC’s New York Pizza Department. Together Joaquin and Albert were successful in creating a delectable pizza pie with thin and crispy crust, quality cheese and fresh, mouth watering toppings.

Ask any New Yorker what makes New York Pizza unique, and you will get a variety of answers. Some will say the cheese, others, the sauce, but most will say it's the dough that seperates NY Pizza from the rest. Upon discovery that it was the water that contributed to the consistency of the dough, making it just right for an original New York crust, Joaquin researched the best way to replicate this across the country in Albuquerque, NM. Being realistic, and knowing the impracticality and expense of shipping water from New York, he decided on the next best thing, a water filtering system to create the same PH balance as the water in New York.

Once the water was in place to perfect his dough, Joaquin ventured out to search for the best cheese for his Pizza. With help from his uncle in New York, Joaquin established a connection which enabled him to get the same cheese used by 66% of the pizzerias in New York, a cheese that adds such a savory taste, it makes it hard to resist. JC's prides itself on only using top quality ingredients, such as cured pepperoni, Tully's homemade Italian sausage and Grandma's Family recipe for homemade meatballs. All sauces, including the pesto, marinara and pizza sauce are made in house, as well as the Cesar and Italian dressings. The quality of food is not limited to just the pizza but extends to our pastas, calzones and delicious sandwiches, made with only the best meats and cheeses.

Finally, JC's New York Pizza Department wouldn't be the same without a few Garofalo family recipes. The three most popular menu items come straight from Grandma's kitchen! Enjoy her succulent chicken parmigiana, melt in your mouth eggplant parmigiana, or classic Spaghetti and meatballs, all made from scratch. As Grandma Sue would say, “Manja, Manja!”

Since 2002 when JC’s New York Pizza Department first opened its doors, Joaquin has expanded the restaurant.  The first expansion is the ever popular Pizza Lounge located behind the original restaurant.  The Pizza Lounge is now one of the best kept secrets in downtown when it comes to a fantastic private event space. Finally, in the summer of 2011, JC's New York Pizza Department is excited to be opening its first Las Vegas, New Mexico, location on Bridge Street.