Two friends from Utica, New York brought their East Coast pizza know-how to Taos and the result is the best of both worlds: Great pies and intriguing local flavors. Case in point? The Fire Twirler, with jalapeños, green chile, pepperoni, bacon, and pineapple. Other dishes also get high praise, including the spinach salad with house-made chipotle-lime vinaigrette, and the Adirondack sandwich with smoked gouda, Monterey Pepper Jack, and—of course—green chile. Sit on the back deck for great landscape views (sorry, no dogs).