In Santa Fe, Upper Crust has the upper hand on the competition

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(Free-Press-Release.com) June 24, 2011 -- Alexis was an attorney and Field a civil engineer, and both dreamed of doing something that involved a little less drudgery. A year after opening Upper Crust, Field moved to Jackson Hole, Wyoming, to open Mountain High Pizza Pie. He remains an equal partner in Upper Crust, while Alexis is an equal partner to Mountain High. The duo also own a restaurant called

Tortilla Flats that specializes in northern Mexican cuisine.

“My grandparents on both sides had restaurants,” Alexis says. “Some things never change.

One of my grandfathers came from Greece and opened a café one-half block from the state capitol in Harrisburg, Pennsylvania. Now, two generations later, I’m operating a restaurant one half-block away from the state capitol of New Mexico. “

In fact, Upper Crust is located in an adobe house that’s owned by a local Catholic high school.
The house is next to the San Miguel Mission Chapel, a tourist destination that happens to be the oldest church in the entire nation that is still in use. It, along with the adobe house nearby, were built in the 1600s- which gives Upper Crust the distinction of being in America’s oldest building to house a restaurant.

“The history here is just remarkable,” says Alexis. “If New Mexico got a lot of rain (on an annual basis), this building wouldn’t still be there.

Just as travel and tourism are vital to Santa Fe’s economy, it’s a big part of Upper Crust’s success.

“About 45 percent of our sales come from tourists,” Alexis says. “We
don’t rely on them to stay in business, though- we receive a lot of
local support.”

The tourist primarily hit Santa Fe during the summer months. The balance of the year, Upper

Crust’s sales are fueled by nearby government workers who stop in for sandwiches at lunch. The restaurant serves salads and calzones as well
as pizza and sandwiches.

“Pizza accounts for 60 percent of our sales,” he says. “It’s definitely our main driver.”

The restaurant, at 2,000 square feet, seats 72 indoors. During warm weather, the capacity rises to 130, thanks to a pair of outdoor patios that are quite popular. Dine-in and takeout account for 60 percent of the sales mix, while delivery weighs in the 40 percent.

Two sizes of pizza- 10 and 15 inches- are offered at Upper Crust. The dough is made fresh daily and fresh vegetables and quality ingredients are focal points.

When asked if he ever thought he’d own a pizzeria when he was attending law school, Alexis says, “maybe a restaurant of some sort in the future maybe- it’s my heritage- but not a pizzeria.” All told, the venture has gone well. “It’s been a wonderful experience,” says Alexis.

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