Explorer's Guide New Mexico by Sharon Niederman

Author:Sharon Niederman
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2018-11-07T05:00:00+00:00

Where to Eat

DINING OUT Cafe Pasqual’s (505-983-9340), 121 Don Gaspar, Santa Fe. Open daily. Closed Thanksgiving and Christmas. B, L, D. Named for the saint of the kitchen, owned and operated by Kathy Kagel, organizer of a food distribution system that feeds the hungry. Consistently on the list of “Ten Best Places to Have Breakfast in the United States”; the huge, delicious, Mexican (from Mexico) breakfast is served all day. Emphasis is on flavorful organic and natural foods. Genovese omelet with sun-dried tomatoes and pine nuts, grilled salmon burrito, toasted piñon ice cream with caramel sauce. Moderate–Expensive.

The Compound (505-982-4353), 653 Canyon Road, Santa Fe. Chef-owner Mark Kiffin revived this Canyon Road grande dame with its Alexander Girard–designed white interior. The art of service has been perfected here. Food as entertainment on the grand scale is to be expected. The beautiful people, dressed to the nines, nibbling designer Continental dishes concocted from ingredients air-freighted in from all over the world—it is truly to die for. Sweetbreads and foie gras, grilled lamb rib eye, blue corn–dusted soft shell crabs, and liquid chocolate cake for dessert—one of the best chocolate items I have ever tasted. If you have one special splurge on your visit to Santa Fe, make your reservation here. A great place for a humble writer to pretend she has big bucks. Kiffin is a James Beard nominee and Best Chef winner. Expensive–Very Expensive.

Coyote Cafe and Cantina (505-983-1615), 132 W. Water Street, Santa Fe. The granddaddy of all nouvelle Southwestern cuisine, pioneered by anthropologist-turned-chef Mark Miller, still serves inspired dishes that blend native ingredients with sophisticated flavors. Now open year ‘round the lighthearted rooftop patio serves reasonably priced simpler, but still delicious, fare, with Mexican beer, margaritas, fabulous fire-roasted salsa, Cuban sandwiches, and more. Expensive–Very Expensive, but the cantina won’t bust the budget.

Eloisa (505- 982-0883), 228 E Palace Avenue, Santa Fe. L, D, Sunday brunch. Located in the Drury Hotel, 2016 James Beard-Award nominated Chef Jon Sedlar runs this comfortably contemporary and beautifully lit dining venue with a steady knowing hand, making the most of fresh ingredients with a clever Southwest flair. Love the handmade tortillas and the diver scallops, but it’s all excellent. I’ve eaten here often and never had a disappointing meal. The bar is drop-dead gorgeous. Top choice for fine dining. Moderate–Expensive.

Geronimo Restaurant (505-982-1500), 724 Canyon Road, Santa Fe. Open daily. D only. All of Santa Fe agrees. Housed in one of the city’s finest historic adobes, this restaurant is the last word in minimalist Santa Fe elegance. The menu consists of American staples updated with Southwestern and other ethnic ingredients. Very, Very Expensive.

Il Piatto Italian Restaurant (505-984-1091), 95 W. Marcy Street, Santa Fe. L Mon.–Sat., D Mon.–Sun. I adore this place! In its incarnation as an “Italian Farmhouse Kitchen,” Il Piatto continues to delight with emphasis on local ingredients. Its value bargain prix fixe lunch and three-course prix fixe dinner offer great flexibility when ordering. Small plates are available. Try the pumpkin ravioli with brown sage butter, slow roast breast of lamb, and so much more.

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