Dion’s, a staple in the Albuquerque and Rio Rancho dining scene, is approaching its 50th anniversary, marking nearly five decades of serving pizza, salads, and subs to the local community. The chain, which began in 1978 when founders Jon Patten and Bill Scott purchased a defunct pizza establishment in the Eldorado Square shopping center, has grown into a multistate franchise known for its distinctive offerings and steady expansion.

Originally intended to become a Greek restaurant named Dionysus, the founders quickly pivoted after their pizzas gained popularity, ultimately shortening the name to Dion’s. The company has since moved away from strip mall locations to freestanding buildings featuring signature red brick exteriors and green awnings.

Dion’s steady growth includes branching out beyond New Mexico, opening locations in Texas in 2008 and Colorado in 2012. Alongside geographic expansion, the menu has evolved to include in-house bottled salad dressings beginning in 1995, the launch of their Green Chile Ranch dressing in 2017, and, more recently, a gluten-free pizza option introduced in 2025.

At its Montgomery Boulevard site, located near the original store, the restaurant remains a popular destination, often busy with customers ordering at the counter and dining in a room adorned with retro-style lamps. The menu focuses tightly on pizza, salads, and subs, with nutritional information clearly provided.

Salads, typically secondary fare at many pizzerias, feature prominently at Dion’s. Offerings such as the Chicken Pecan Salad, combining spring greens, blue cheese, pecans, and sizable portions of white meat chicken, are available in half, full, and family sizes. These salads provide a balanced alternative to the main pizza options.

Pizza selections are categorized as Original or Gourmet, with the latter featuring a thinner, crisper crust brushed with olive oil. Signature items like the 505 pizza include a blend of cheese, pepperoni, and roasted green chiles, delivering a flavorful and satisfying slice. Vegetable pizzas come loaded with fresh toppings, though the nature of these can sometimes make them more difficult to eat without toppings falling off.

The gluten-free pizza is prepared in a dedicated pan to reduce contamination risks, though the kitchen itself is not gluten-free. This option is available both as slices and full pies, the latter served with a choice of fruit cup or chips.

Additional menu items include sides such as meatballs and garlic toast, alongside baked goods like cookies and brownies prepared by an in-house bakery. Customers order at the counter and are called when their food is ready, with wait times generally around 20 minutes even during busy periods.

As Dion’s nears its half-century milestone, the chain continues to emphasize efficiency and quality while maintaining a focused menu that resonates with longtime patrons and newcomers alike. Its combination of tradition and incremental innovation has solidified its role as a prominent fixture in the regional pizza market.