The projects that will become Il Primo Pizza and The Horseshoe La Posada de Estancia are moving along swiftly.

Il Primo Pizza, owned and operated by Richard Wolfe, is expected to be serving up slices by July 1. He has been working day and night to get the space at 405 Fifth St. ready for opening, and currently is getting equipment in place and the plumbing up and running.

Wolfe previously operated Il Primo in Santa Fe, from 1985 to 2005. The pizza was ranked best in the city from 1990-95, and was featured in a 1991 article in Pizza Today magazine.

The fresh, homemade pizzas will consist of the everyday favorites like pepperoni and sausage Wolfe makes himself. A favorite of the ladies, he said, is his Greek veggie pizza with feta cheese, spinach, sun dried tomatoes, artichokes hearts and olives. There will also be submarine sandwiches and some Mexican food available at the restaurant.

"The town wants good, nourishing food at reasonable prices, and that's what I'm trying to do," he said.

Wolfe has bachelor degrees in psychology and political science from Knox College in Galesburg, Ill. He grew up in the Midwest, and began his pizza career at age 14, helping his dad run his pizza restaurants. He had been visiting Estancia since 1990, while living in Santa Fe. Wolfe, a firm believer in fate, knows he is where he is supposed to be. He's excited to bring his experience and belief in his product to Estancia, where "there really isn't a lot of food."

"They're really going to be in for a treat," Wolfe said. "I want to provide a happy atmosphere, so when people sit down in here to eat, maybe they'll leave a little happier."

As for La Posada de Estancia, a new hotel to be built south of the judicial complex, Frank Brockerman, president and CEO of FG&B Enterprises of Brevard in McIntosh, says plans are coming along smoothly. Brockerman will be meeting with his partners June 19 to decide on a date for the groundbreaking.

Right now, they are finishing the design of the restaurant, which will be managed by Nathan Moorer, a gourmet chef from Albuquerque, who is working on creating a menu of original dishes.

Brockerman also is meeting with a potential hotel manager with 20 years of experience. Both the restaurant and hotel managers will live in apartments built onto the building, Brockerman said.

Architectural drawings are being completed this week, he said, and the next step will be going through the town's Planning and Zoning Department. The Fire Department also is inspecting the property to see about putting more hydrants to make sure there is enough water out at the site.

The 33-room hotel will also be equipped with eight horse stables, with room for expansion. The hotel will also feature a deck to eat or just lounge out, Brockerman said. The restaurant will have new items and a variety of Mexican and New Mexican dishes.