Village Pizza Opens Up Rio Grande Location

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A popular Corrales pizza parlor has branched out into the North Valley.

Residents wanting to get their lunchtime pizza buffet fix from Village Pizza can now visit the new location on the southwest corner of Griegos and Rio Grande NW. The six children of Village Pizza founder Greg Davidson have taken on the venture.

Davidson opened the Corrales pizzeria in 1988 with his brother Doug – who eventually left to continue teaching – and it has become a popular spot on the village’s main street. Keli Helgeland and her younger siblings Scott, Kitt, Will, Kylie and Seamus Davidson, a senior at Valley High School, decided it was time to grow. Their father still mentors them but has mostly retired, leaving the siblings to run the Corrales location.

Helgeland, 26, said the North Valley was an ideal place for a new restaurant. All of them, including their father, grew up in the North Valley and graduated from Valley High. She said they also wanted a location that felt similar to Corrales’ rural atmosphere.

“We’ve done it our whole lives,” Helgeland said. “One restaurant was getting too small for the six of us.”

The North Valley restaurant, which opened Jan. 10, offers the same menu, along with the buffet, as the Corrales location.

Kitt Davidson said they wanted to have an interior similar to the Corrales location. The approximately 1,800 square-foot North Valley place has wood floors, adobe walls, three separate rooms for dining and a patio.

“It’s taken so much effort and work to do this that we wonder how my dad and uncle did this while working regular jobs,” Helgeland said. “We asked him and he said, ‘It was the fear of failure and six hungry kids at home.’”

Helgeland said the expansion was a way to secure a future for the next generation of Davidsons. They hope to eventually open other locations, but for now they will work on drawing in new customers while serving longtime loyal customers at their new site.

Kitt Davidson said all six of them have worked at Village Pizza since they were kids, although they didn’t necessarily plan to stay in the family business. Many of them earned college degrees vowing to leave the pizza business for good.

“But we like pizza,” she said. “We like to make pizza. We like to eat pizza. We all have pizza in our blood.”

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