40 Favorites - Santa Fe Reporter

Transcription

SANTA FE REPORTER
RESTAURANT
GUIDE
2007-2008
THE INDISPENSABLE,
AWARD-WINNING GUIDE
TO DINING IN SANTA FE
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,OCALLYOWNEDOPERATEDANDLOVED
OSAKA STEAKHOUSE & SEAFOOD GRILL
Steakhouse:
Lunch: Tues.-Sat. 11:30-2:30pm
Sunday Brunch: 11:30-2:30pm
Dinner: Mon.-Sat. 5-10pm, Sun. 5-9:30pm
Bistro:
Lunch: Tues.-Sun. 11:30-2:30pm
Dinner: Mon.-Sat. 5-10pm, Sun. 5-9:30pm
Bar Hours:
Fri. & Sat. 10pm-2am
3501 Zafarano Drive, Santa Fe, NM 87505 (505)-471-6698
OSAKA BISTRO
Sushi • Full Bar
Restaurant Guide
2007-2008
ILLUSTRATION BY KRISTIAN OLSON
8
RESTAURANT GUIDE 2007-2008
•
Santa Fe Reporter
Restaurant Guide 2007-2008
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About
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Cover
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Publisher
Table of Content s
OUR 40 FAVO RIT E S . . . . . . .
SANTA FE UNC ORKED . . . . . .
NEW M EXICAN FOOD L OV E R'S
RESTAURANT OF T HE YEA R . .
WHERE TO EAT / WHAT TO EAT .
ADVERTISER INDEX . . . . .
COLLEEN HAYES
hat’s your favorite restaurant in Santa
Fe?” That’s a question I’ve been asked a
thousand times. And I always give the
same answer: “I don’t have one.” In fact, even whittling
my favorites down to 40 is an excruciating process. This
list of 40 Favorites is the culmination of a year’s worth
of eating and months of debate among the Reporter’s
editorial staff and my cadre of foodie advisors. It’s not
meant to be the 40 best restaurants because when we
say “best” people always think that means “fancy”
or “expensive.” Sure, we love to celebrate birthdays,
anniversaries, graduations, promotions and tax
refunds with a meal at a fancy, expensive restaurant,
but those occasions make up only a small percentage
of the meals we eat at restaurants throughout the
year.
Mostly we go out for much more humble occasions
like a nothing-in-the-fridge-but-barbecue-sauce-andskim-milk-Monday or a Friday night date. Those times
call for a variety of restaurants that only have one thing
in common: They are dependably, consistently great.
When you’re sitting around starving to death and
desperately trying to think of someplace to eat, pick
up this guide. I guarantee you’ll find some old favorites
you’d forgotten about and a few new ones you haven’t
tried yet.
If La Boca is one of those restaurants you have yet
to visit, I suggest you call for a reservation. Our 20072008 Restaurant of the Year has been steadily gaining
in popularity since opening in the summer of 2006. In
his quest to discover and share the roots of Spanish
cuisine, chef James Campbell Caruso has developed a
repertoire of tapas that is unmatched in its excitement,
creativity and adventurousness. Well, perhaps it
is only matched by the excitement, creativity and
adventurousness of our readers, a group of rapacious
foodies who support an incredibly vibrant restaurant
community. This guide is for you!
—Gwyneth Doland
JULIA GOLDBERG
Restaurant Guide Editor
GWYNETH DOLAND
Art Director
JOANNA SOLLINGER
GWYNETH DOLAND
ZANE FISCHER
EMILIANO GARCIA-SARNOFF
JULIA GOLDBERG
GABE GOMEZ
PATRICIA SAUTHOFF
DOÑA HATCH
Cover Design
Advertising Assistant
ANGELA MOORE
SARAH JENKINS
Account Executives
JILL CARMICHAEL
DAN HOFFMAN
SABAH PEACH
STACY SAWYER
DISPLAY ADVERTISING:
[email protected]
Contents COPYRIGHT: 2007
Santa Fe Reporter all rights
reserved. Material may not be
reproduced without written
permission.
Cover design by Angela Moore.
Santa Fe Reporter
•
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POP Gallery
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Clifford Bailey
Original works & giclees on canvas
133 West Water
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505.820.0788
www.popsantafe.com
40 Favorite
Restaurants
Santa Fe Reporter
•
11
COLLEEN HAYES
40 Favorites
Restaurant Guide Key
$ . . . . . . . . . Inexpensive; Most entrées under $10
$$ . . . . . . . . Moderate; Most entrées under $20
$$$ . . . . . . . Expensive; Most entrées under $30
$$$$ . . . . . . Very expensive; Most entrées under $40
Ambitious, innovative food is always on the regularly changing menu at Aqua Santa.
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Amavi
Andiamo!
If it was heartbreaking to see chef David Sellers leave
the Santacafé, don’t worry. A fresh romance blossoms
instantly on entering his new restaurant, the retooled
former Julian’s on quiet Shelby Street. The most
significant physical change was opening up a part of
the restaurant that had formerly been an isolated, small
dining room and transforming it into an elegant corner
bar with both counter and table seating. The interior
renovations are welcome and effective, but it’s the menu
that inspires a coup de foudre. Distinctly grounded in
the European Mediterranean tradition, Sellers offers
a straightforward selection of six first courses and six
entrées, topped by a second, special set of starters and
entrées complete with region-specific wine pairings.
For example, tiger shrimp sautéed with garlic, shallots
and smoked paprika might be served with a Manzanilla
sherry in homage to Jerez, Spain. A roasted rib-eye
smothered with aïoli and nestled among potatoes and
a vegetable escalavida, arriving with a Terra di Ripanera
super-Tuscan blend, will conjure the hearty appetites
of Tuscany. Amavi also is heavily influenced by locally,
seasonally available ingredients. Some kitchens would
wither under the strain of Mediterranean soul and New
Mexican shopping, but Amavi is motivated instead. A
goat cheese bruschetta with heirloom tomatoes manages
to imply both the Amalfi Coast and the Rio Grande Rift.
In doing so, especially in such an intimate setting, Sellers
and Amavi offer a welcome journey with all the comforts
of home. (Zane Fischer)
221 Shelby St., 988-2355, www.amavirestaurant.com.
Dinner nightly. $$$
If there is a good reason to dread the dynamic infusion
of energy and entrepreneurial activity being put into
Santa Fe’s Railyard District, it’s the dismal prospect of
an even more overstuffed reservations book and longer
table waits at this genuine neighborhood trattoria. OK,
it’s possibly overbearing that Andiamo! has actually
trademarked the phrase “A Neighborhood Trattoria,” but
so far it’s done nothing to diminish the actual charm of
this converted house in the historic Guadalupe district
(just across the street from the epicenter of development
on the north Railyard). Divided into three elegant dining
areas, there’s a companionable closeness with fellow
diners that still allows for a sense of privacy. On a casual
night, patrons have the option of choosing between two
sizes of pizza, perhaps to be washed down with one of
several excellent wines available by the bottle or the
glass. For a more full-frontal foodie assault, the proven
constellation of appetizers and entrees—risotto, polenta,
bruschetta, farfalle, cioppino, chicken Parmesan and a
host of others—may be matched with several available
sides and a focused, seductive dessert menu. Soups are
an underrated specialty here, and the nightly changing
specials should be ordered with lusty abandon. Saffron
is a signature ingredient in several dishes and always
is used as subtle foreplay to further flavor, rather than
with the heavy hand that is common to so many other
restaurants. The kitchen uses local, natural ingredients
whenever possible and some of the menu items rotate
seasonally. (ZF)
322 Garfield St., 995-9595, www.andiamoonline.com.
Dinner nightly. $$
•
Santa Fe Reporter
40 Favorites
ERIN EINBENDER
Aqua Santa
Whether or not one can step in the same river twice is a
matter of philosophical debate. The question of whether
or not one can have the same meal twice at Aqua Santa
is settled: One cannot. That’s because chef Brian Knox,
long known in Santa Fe for his ambitious innovation
when it comes to food, changes his menu on a daily
basis. And oh, what a menu it is. A recent dinner in the
warm and cozy restaurant included an appetizer of
spaghetti tossed with a generous portion of succulent
lobster, complemented by chile, parsley and garlic. Such
riches were followed by lamb that had been braised for
hours until it was tender enough to be eaten only with a
fork. Sweet Georgia shrimp, plump and grilled, arrived
with polenta, mustard greens and orange. What remains
consistent with Aqua Santa, regardless of the dish, is
acute attention to what is seasonal and local, and the
surprises of flavor that is Knox’ signature in his cooking.
The chef joins flavors with abandon: bitter greens with
sweet Fuji apples, mild asparagus with creamy Taleggio
cheese on a pizzetta. And one will usually find Burrata di
Bufala—flown in fresh weekly—somewhere on the menu.
Italian-influenced, perhaps, but Knox’ food is all his own.
And one thing that never changes is how delicious it is.
(Julia Goldberg)
451 W. Alameda St., 982-6297. Dinner Tuesday-Saturday,
lunch Wednesday-Friday. $$$
Back Road Pizza
Pizza, pool and punk rock: It’s a hard triumvirate to beat,
and an even harder one to find in Santa Fe, at least all
in one place. Back Road doesn’t consistently provide the
punk rock part of the equation—sometimes it’s folk or
rock or hip-hop—but it is the best place to grab a slice,
hear some music—sometimes local bands, sometimes
touring acts—and shoot a game of pool. As for those
slices, Back Road’s cornmeal crust and emphasis on
fresh and homemade ingredients catapults a slice with
green chile, artichoke hearts and spinach into an actually
healthy meal (no word yet on how they’ve managed to
make pizza non-greasy). The menu also includes several
open-faced subs, calzones and wonderful salads. Garlic
cheese rolls are a great appetizer if you’re settling in for
the evening with friends and waiting on a pie. Don’t be
surprised if doing so becomes a habit. (JG)
1807 Second St., 955-9055. Lunch and dinner daily. $
At Baleen, Alaskan halibut is paired with Tahitian vanilla, black rice and mango salsa.
Baleen
If you’re on a quest for adventure and you’ve got money
to burn, check out Baleen, the restaurant inside the Inn
and Spa at Loretto. The restaurant’s chef de cuisine,
Albuquerque native Ronnie Sanchez, developed a passion
for cutting-edge multicourse meals while interning at
the famous El Bullí restaurant in Spain. Lunch at Baleen
isn’t much to write home about—dinner is when Sanchez
gets to show off a little bit. His chef’s tour dinners cost
approximately as much as the tasting menu at Geronimo,
but Sanchez’ food is more challenging. He makes good
use of local lamb, chicken and bison and incorporates
local flavors (chile, blue corn) without pandering. It
isn’t surprising to find a few Asian flavors or to come
across signatures of El Bullí: flavor-infused foams and
surprising “textures.” Eat outside if you can. The dining
room here is pretty, but the patio is gorgeous. Open
from late spring through early fall, the large outdoor
dining area overlooks the Loretto Chapel. On one end,
a kiva fireplace is surrounded by chairs. On the other,
billowing white curtains soften the columns of a large
ramada that shelters square tables and deep-cushioned
chairs. Charming, shabby chic chandeliers hanging from
the weatherproof ramada give the whole place a cozy,
inviting (if Martha Stewart-y) feel. (Gwyneth Doland)
211 Old Santa Fe Trail (inside the Inn and Spa at
Loretto), 984-7915, www.innatloretto.com. Breakfast
and lunch Monday-Saturday, brunch Sunday, tapas
and dinner nightly. $$$$
Santa Fe Reporter
•
13
COLLEEN HAYES
40 Favorites
Blueberry
Hot muffins at Blueberry are studded with the café’s namesake fruit.
Bert’s La Taquería
There are occasions when a quiet dinner out, with no
fuss or fanfare, can be just the ticket. And, if need be, it
is technically possible to slip into a quiet corner at La
Taquería and ease through the evening, sipping sweet
drinks and sucking down spiced taco meats. But a better
use of the fare served up in this former nunnery is for
festive and celebratory occasions, whether flying solo
or con toda la familia. Where else, at least within several
hundred miles, might a tall man with a black cowboy
hat, several sharp knives strapped to his apron and a
disarming grin, put the final, tableside touches on one’s
tender beef filet, all the while chatting amicably about
traditional Mexican culinary uses for grasshoppers
(chapulines) and worms (gusanos)? Chef Fernando Olea’s
father-daughter operation (his daughter, Samantha, who
works the front of the house, lays down a sauce of charm
and hustle as thick as her father’s), is as hospitable as it is
delicious, and when a table is in the mood to celebrate,
the staff is in accompaniment. Tongues in charge of their
full faculties will operate of their own volition to order
anything made with huitlacoche, a fungal delicacy that
grows on the ears of corn and adds a smoky, soil-rich
depth to anything from soup to queso fundido variations.
An after-dinner tasting of artisanal mezcals will delight
the drinkers in your party, and Olea’s entertaining
delivery and arsenal of food and beverage lore will charm
the rest. (ZF)
416 Agua Fria St., 474-0791. Dinner Monday-Saturday.
$$
14
•
Santa Fe Reporter
With its plastic menus, prompt, chipper service and
floor-to-ceiling view of the parking lot, Blueberry fits
into its geographical niche as a mini-mall eatery able to
serve people on the go. But with a commitment to farmfresh ingredients and a claim of “organic flour, eggs,
produce, pork and beef,” Blueberry spans the typical
striations of restaurant genres. It positions itself as an
evolved diner ready to serve the complex needs of the
modern customer who may require both an organic
soy latte and a side of triple-smoked bacon with his
chicken and waffle breakfast. Its diner-style menu is
“big tent” enough to include a Greek salad, a frittata, a
veggie burger and a comprehensive kids’ menu. There
are pancake stacks, sandwiches, breakfast burritos and
“pan scrambles”—skillet-based collisions traditional
breakfast delights such as potatoes, eggs, onions, cheese
and meats. There’s even a tofu scramble, locked in an
uneasy blue state/red state existence with the bacon
and cheddar-slathered breakfast sandwich. A plentiful
selection of sides helps to round out meals for inveterate
customizers and bold, fresh juices take the edge off of the
respectably spicy chile. The atmosphere is crisp, bright
and clean—a perfect setting for breakfast or lunch, but
one that would feel forced at a dinner sitting. (ZF)
3005 St. Francis Drive (inside the Plaza Entrada
Shopping Center), 992-0972, www.blueberrysantafe.com.
Breakfast, lunch and dinner daily. $
Bobcat Bite
This year Bon Appétit magazine, for a Food Network
special called “Top American Restaurants,” named the
burgers at Bobcat Bite the best in America. That’s on top of
heaps of other accolades the place has recently received.
Even with all the hype that continues to surround this
humble joint, it’s easy to explain to the uninitiated exactly
what makes Bobcat Bite so great: nothing, really. It is and
has always been, just an out-of-the-way lunch counter
that makes a great burger. There’s no Kobe beef here,
no sliver of foie gras slowly melting into a brioche bun.
Just freshly ground beef patties fried up on a 50-yearold cast iron griddle, served in a teeny-tiny dining room
decorated with a whole bunch of pictures of bobcats.
And that’s what makes this place so great: its utter lack
of pretension, resistance to change and insistence on
doing things the old-fashioned way. There are still only
a half-dozen tables and a handful of seats at the counter,
although they have added some patio seating. There are
40 Favorites
Authentic
Mexican
Seafood
Thank you to all of our friends
COLLEEN HAYES
for voting us BEST seafood for
the 10th year in a row!
Since 1998
And 2nd for BEST
Mexican Restaurant!
Bobcat Bite inspires pure hamburger joy.
still just a few options on the menu and the place still
closes at 7:50 pm, when many sophisticated folks are
still dressing for dinners that could be much fancier
but certainly not more satisfying. Maybe some things
weren’t better in the old days, but hamburgers certainly
were—and they remain so here. (GD)
420 Old Las Vegas Hwy., 983-5319, www.bobcatbite.
com. Lunch and dinner Tuesday-Saturday. $
Body Café
If you are vegetarian, vegan, organic-only or following
a raw-food diet, you will love Body Café. Hell, even if
you just love food you’ll really like Body, the restaurant
inside a yoga studio/day spa/boutique. This is one of
those rare cafés that aims to serve healthy food, and
caters to vegetarians, but by placing taste above all
else, manages to win over mainstream eaters as well.
Do you think pad thai made with uncooked, whisperthin strings of zucchini (instead of rice noodles) sounds
too strange? Try it. It’s fabulous! Do you know someone
whose diet is so voluntarily restrictive that she won’t
Everything prepared with the best
ingredients for Mexican cuisine.
Marisco's
"La Playa"
Restaurant
S A N TA F E • 9 8 2 - 2 7 9 0
5 3 7 C O R D O VA R D
OPEN EVERYDAY • 11AM - 9PM
E S PA Ñ O L A • 7 4 7 - 2 4 1 3
M-F 5PM - 9PM
SAT - SUN 11AM - 9AM
ALBUQUERQUE • 839-8081
4420 CENTRAL SW
OPEN EVERYDAY • 11AM - 9PM
CARRY OUT AVAILABLE
Santa Fe Reporter
•
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40 Favorites
COLLEEN HAYES
eat anything on the menu at most restaurants? Bring
that buddy to Body where soft tacos can be filled with
tofu, tempeh, chicken or salmon and sandwiches can
be made with spelt bread and slathered with soy mayo.
One of you can drink a double shot of espresso while the
other sips a kombucha tea or a glass of carrot/ginger/kale
juice and everyone will be happy. This year the restaurant
expanded into the new “soul room,” which seats 80 and
often hosts live music on Friday and Saturday nights.
(GD)
333 Cordova Road, 986-0362, www.bodyofsantafe.com.
Breakfast, lunch and dinner daily. $
Bumblebee’s Baja Grill
Collard green burritos are among the many vegan offerings at Body.
Technically you could probably call Bumblebee’s fast
food—it does have many of the same features as a fast
food restaurant, like quick counter service and a drivethrough (at the downtown location)—but when was the
last time you got perfectly tender lamb soft tacos from
a drive-through? This small, Santa-Fe-owned chain of
American Luxury Craftsmanship
Exquisite Gems and Precious Metals brought to life by American Craftsman
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Please Call for Our Catalogs
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•
Santa Fe Reporter
PHOTO: JENNIFER ESPERANZA ©2005
106 Faithway Street
Santa Fe, New Mexico 87501
(505) 983-7942
www.absolutenirvana.com
40 Favorites
restaurants (there are now two in Albuquerque as well)
has become a local favorite by serving large portions of
well-made, high-quality Mexican food in lively, friendly
surroundings. Downtown, bright piñatas dangle from the
ceiling in a bold, colorful dining room, while umbrellas
shade a handful of outdoor tables. The menu is big and
caters to eaters who like to customize their meals; Tacos,
burritos and salads all can be made with your choice of
lamb, chicken breast, skirt steak, mahi mahi or grilled
shrimp, and although the fish is sometimes spongy and
the shrimp dry, the other meats are all reliably good.
Sides include perfectly cooked black or pinto beans and
fluffy cilantro-lime rice. Every order comes with thick
fried tortilla chips for you to dress up at the salsa bar,
which includes chunky pico de gallo, bright and tart
tomatillo salsa and a very good smoky roasted tomato
salsa. Bumblebee’s juicy rotisserie chicken makes for
a great quick dinner. A $15 chicken comes with beans,
rice, tortillas, chips and salsa—enough food for two
hungry grown-ups and maybe even a couple toddlers
(Bumblebee’s also makes quesadillas, nachos and a
grilled fish plate in kid sizes). (GD)
301 Jefferson, 820-BUM-B (2862) with drive-through;
3777 Cerrillos Road, 988-FAST (3278), www.
bumblebeesbajagrill.com. Lunch and dinner daily. $
Chocolate Maven
In the same way that many breweries offer an aweinspiring glimpse of the shiny and complicated tanks
and valves that house the serious beer-making action,
Chocolate Maven offers a window into the soul of its
baking operation. The thrills, chills and spills of hand
baking huge quantities of cakes, pastries, cookies, tarts,
quiches and scones are in evidence beyond the assembly
of tables that are always filled with customers for the
related café’s breakfast and lunch service. Located in a
quasi-industrial area where Second Street transitions
into San Mateo Road, the Maven creates a slice of
hearth-warm goodness and a bevy of mouth-watering,
oven-crafted treats. But its status as a world-class bakery
doesn’t stop the café from offering exceptional bistro
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•
17
40 Favorites
fare. The gourmet sandwiches feature fresh and clever
pairings of ingredients, such as a glazed chicken breast
wrapped in a tortilla with queso fresco and tangerine
shallot vinaigrette, served with a light, flavorful
salad. A comprehensive breakfast selection focuses
on pancakes, waffles and omelets, including a tender
migas dish and a surprising peach compote French
toast made with cinnamon challa. Even at breakfast,
the food is fresh and light. It’s a cash-poor and hardhearted person who can leave without taking a pastry
or a small bag of cookies to go. (ZF)
821 W. San Mateo Road, 984-1980, www.chocolate
maven.com. Breakfast daily, lunch Monday-Friday,
brunch Saturday and Sunday. $
The Compound
Classic without being ostentatious, a dinner at The
Compound cannot fail to induce an evening of utter
bliss. The décor is achromatic elegance—the white
walls and linen are the first indications that one is
sauntering onto cloud nine. The patio is even better:
a fountain, flowers and the fading light of dusk. The
service is attentive, tending toward vigilant, but never
cloying. A salad of radicchio di Treviso and endive
dotted with Cabrales cheese and dressed in walnut oil,
is crisp and delicious. It is little discussed, though, once
the sweetbreads and foie gras arrive. These petite and
tender morsels are among the softest, most flavorful
bites ever to be experienced. One chews them in slow
motion, the tongue dancing against the palate. Yet,
there are chinks in the ivory armor. A plate of seared
Alaskan halibut with housemade bacon and arugula
pesto arrives overcooked and is underwhelming. Such
imperfections are soon forgotten with the arrival of a
Harris Ranch tenderloin. Our server lifts a silver dome
from the plate and a small gush of steam rises out,
momentarily obscuring the dish below. Then the fog
clears, and the tenderloin is revealed, rising up from
a moat of foie gras hollandaise and surrounded by a
garden of small potatoes; a magical, miniature city
indeed. This tenderloin is exquisite; moist, tender,
melting. A liquid chocolate cake with housemade
salted caramel ice cream and sour cherry compote
pairs perfectly with a 10-year-old Malmsey with notes
of chocolate and licorice. The only tragedy is having to
leave. (Emiliano Garcia-Sarnoff)
653 Canyon Road, 982-4353,
www.compoundrestaurant.com. Lunch and dinner
Monday-Saturday, Sunday dinner only. $$$$
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•
Santa Fe Reporter
40 Favorites
COLLEEN HAYES
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At Counter Culture the coffee is hot, strong and ever-flowing.
Counter Culture
Counter Culture does breakfast, lunch and dinner—
and it does them all well—but for some of us it remains
a favorite for a weekend brunch. First off, and this is
important, Counter Culture has really good coffee (from
Aroma), brewed strong and available for refills. Omelets
and smothered breakfast burritos, fluffy French toast,
freshly baked pastries and pancakes are all wonderful,
but if you’re having a hard time making up your mind,
no worries. You’ll probably stand in line at the counter
for a few minutes before placing your order, grabbing
your number and settling in at a table. Relax, catch up
with friends—you’re sure to see a few every time you’re
there—and grab a spare newspaper, or get online with
the free Wi-Fi. If you’re ready for lunch, so is Counter
Culture. With 20 sandwiches and salads, not to mention
specials, the only challenge, again, is making a decision.
Consider the fall salad with roasted beats, blue cheese
and toasted chile walnuts. Or—you’ve heard it before
and you’re hearing it again—those signature spring
rolls, a light and addictive combo of rice vermicelli,
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Santa Fe Reporter
•
19
40 Favorites
CHELSEA FREEMAN
seitan and egg wrapped in rice paper. Pair ’em with the
cold sesame noodles or a cup of salmon Thai coconut
soup. And settle in. Your food will come quickly, but you
won’t want to leave. (JG)
930 Baca St., 995-1105. Breakfast and lunch daily, dinner
Tuesday-Saturday. $-$$
Cowgirl Bar & Grill
Friendly bartenders make every night feel like a hoedown at Cowgirl Bar & Grill.
20
•
Santa Fe Reporter
Santa Fe without The Cowgirl is impossible to imagine.
OK, well not impossible. William Butler Yeats probably
came closest when he envisioned “things fall apart; the
centre cannot hold; Mere anarchy is loosed upon the
world.” Sure, he probably went too far with the “blooddimmed tide” and all that, but you get the point. For a
broad cross-section of residents, The Cowgirl is Santa
Fe’s social center. Whether you want to hang out with
a date, your mom, colleagues from work, friends from
out of town or lecherous movie stars, this is the place
to meet. There are many miniature urban ecosystems
within the grounds of The Cowgirl, each with its unique
characteristics. Outside, the shady patio attracts tourists,
40 Favorites
large groups and downtown employees ditching work on
a sunny afternoon. In the cozy bar, regulars colonize bar
stools, like a more gritty, colorful, cowboy boot-wearing
cast of Cheers. Out back, parents watch their kids scramble
around like drunk monkeys in the well-appointed Kiddie
Corral. Meanwhile, in the billiards room, pool sharks and
dilettantes mingle around the tables, while passersby
gaze through the big picture windows. Folks looking for a
little peace and quiet or a place to dig into a serious meal
can find it in the pink sparkly dining room. The food—
smoky barbecue, juicy burgers, authentic Frito pies and
heaping nacho plates—is secondary to the atmosphere,
but it always hits the spot. (GD)
319 S. Guadalupe St., 982-2565. Breakfast and lunch
Monday-Friday, brunch Saturday-Sunday, dinner daily.
$-$$
El Farol
It’s true that Spanish tapas are the most romantic of foods.
The Swiss may have their fondues to share, but when it
comes to Spanish cuisine—hot or cold—these diminutive
servings of fish, meat or vegetables, prepared by capable
hands, can turn ordinary outings into extraordinary
experiences. And there’s no place in Santa Fe with the
same combination of charm and cuisine as El Farol.
The tapas, bocadillos (grilled sandwiches) and entrées,
which include perhaps the best seafood paella in town,
are somehow made more delicious by the mural-covered
walls and creaky wood floors. The pinchos morunos,
Moroccan-style pork skewers with harissa, and gambas
al ajillo, sautéed garlic shrimp with lime and Madeira, are
classics. But they must share the limelight with aguacate,
one half of a fried avocado with salsa cruda and lime
créma so tasty that it could cause your eyes to roll into
the back of your head. When you regain consciousness,
perhaps a tapa fria will perk you up. Consider the
escabeche (pickled carrots with garlic, oregano, orange
and chile) or jamón Serrano (Spain’s monumentally
good salt-cured ham) with mustard. And because we
are talking about experiences, no Spanish meal would
be complete without Cabrales, a northern Spanish blue
cheese, here laced with a touch of honey and almonds,
Santa Fe Reporter
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40 Favorites
COLLEEN HAYES
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22
•
Santa Fe Reporter
Plates of Spanish tapas are meant to be shared at El Farol.
and perhaps a touch of dry sherry to complement the
ancient flavors. When the meal is complete, the helpful
staff will happily lead you to the bar area—if you don’t
happen to be sitting in it already—to enjoy a cocktail
or two and dance off the calories to live music into the
wee hours of the morning. (Gabe Gomez)
808 Canyon Road, 983-9912, www.elfarolsf.com. Lunch
and dinner daily. $$$
Fuego/Staab House
When Chef Rahm Fama left La Posada in December 2006,
his former sous chef and pastry chef, Maxime Bouneou,
took over. The result was that the French-born Bouneou
effected wonderful changes at La Posada. At dinner,
diners have an important choice to make: Either order
from the relatively affordable and approachable menu
of French bistro classics at the Staab House, or go totally
overboard with one of the chef’s menus at Fuego. At one
recent meal on the Staab House patio, a shallot bavette
steak and steamed mussels were outstanding, while a
lobster roll disappointed with a goopy, bland lobster
salad. From the small plates menu, the pork pâté, crab
croquettes and black pudding were all reminiscent of a
meal in Paris. In Fuego, there are several different levels
of wild indulgence. The grand tasting menu, which may
include such delicacies as foie gras-stuffed pigs feet, is
40 Favorites
cheaper than a visit to a bouchon in Lyon, but just as
much of a journey. Warning: Meat-and-potatoes folks
will not appreciate the grand tasting menu, so order the
grand tasting menu (which runs about $125 per person)
with someone who is wildly passionate about food, even
if that person is not your significant other. (GD)
330 E. Palace Ave., (inside La Posada de Santa Fe),
986-0000, www.laposada.rockresorts.com. Breakfast,
lunch and dinner daily. $$$-$$$$
Geronimo
Some ambitious restaurants specialize in a type of
cuisine that might be described as “whimsical.” (Think
of David Burke’s lobster lollipops or Rick Tramonto’s
caviar staircase.) This is a restaurant that takes itself
quite seriously. The décor is marked by crisp white walls,
straight-backed leather banquettes, glassy floors and
dramatic lighting. The targeted clientele is well-heeled
tourists of a certain age (directions on the restaurant’s
Web site begin at the Albuquerque airport) and the service
is appropriately obsequious. The food is most notable
for carefully constructed, but not quite whimsical,
presentations; some dishes look as though they had been
put together with tweezers and a miniature crane. There
is almost always an array of lobster, veal, beef tenderloin
and foie gras to choose from and although the seafood
is sometimes the most tempting, the kitchen’s most
successful dishes are the simplest. If you’re planning to
go out for a steak dinner (and you’ve got money to burn),
this is the place to find a very nice piece of meat cooked
to perfection. The restaurant’s signature elk tenderloin is
reliably good and the beef tenderloin, topped with two
luscious lobes of seared foie gras, was the highlight of a
recent meal. (GD)
724 Canyon Road, 982-1500, www.geronimorestaurant.
com. Dinner nightly. $$$$
Harry’s Roadhouse
Do you ever get so hungry that you can’t think straight?
When you’re so famished that you can’t decide where to
go and you start mewling like a cranky toddler, instruct
your loved ones to bring you to Harry’s. Whether you
sit in the small, friendly bar, at the bright, bustling
counter, on the back porch or at one of the tables in the
pleasant garden, a big cup of coffee and a cinnamon
roll or a stiff cocktail and a plate of meatloaf will make
you feel like your old self again. Quick, amiable servers
are adept at guiding the deliriously hungry and keeping
Santa Fe Reporter
•
23
40 Favorites
COLLEEN HAYES
those refills coming, while the kitchen specializes in
delivering the happy, full-bellied feeling that comes after
a meal that was exactly what you had in mind. From pork
chops and po’ boys to blue corn waffles and Moroccan
stew, the menu expertly reflects the eclectic flavors that
have become Santa Feans’ favorite comfort foods. But
honestly, the trip is worth it for the baked goods alone.
You’re crazy if you don’t save room for a piece of pie and
a tall glass of milk. (GD)
96-B Old Las Vegas Hwy., 989-4629. Breakfast, lunch and
dinner daily. $$
Horseman’s Haven
The burritos at Horseman’s Haven are made with homemade tortillas.
Santa Fe’s premier chile pit stop and gas station greasy
spoon has a lot in common with punk rock. Bear with
us here: Punk rock was a do-it-yourself, in-your-face,
anti-establishment aesthetic and lifestyle movement
that, despite being co-opted by the mainstream, persists
in surfacing in surprising and powerful new ways and
retains its original edginess. Similarly, Horseman’s
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24
•
Santa Fe Reporter
40 Favorites
Haven was a homespun cook shack with fiery hot chile,
intimidating portions and a take-it-or-leave-it attitude
that, despite being relocated to fancier, cleaner digs at a
more reasonable distance from the gas pumps, remains
a favorite among locals and roadhouse aficionados alike.
And, it has never lost the violent kick of its super-hot
chile. Normally, parking on the south side is a breeze, but
weekend mornings at the Haven make you wish you’d
ridden your horse or your hog: Everyone wants a taste of
the hallowed and dangerously addictive green chile. The
red is equally confrontational, with an earthy, undulating
flavor that rolls out like a classic punk ballad. There’s a
full menu of classic road food and Norteño grub, but it’s
a criminal act to avoid ordering a breakfast burrito: It’s a
perfect bed roll, a punk rock/cowboy kind of food, and
the gratuitous slathering of chile on the accompanying
home fries provides the get-up-and-go to do it yourself
for the rest of the day. (ZF)
4354 Cerrillos Road, 471-5420. Breakfast, lunch and
dinner Monday-Saturday, breakfast and lunch Sunday.
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The Locals’
Favorite
Restaurant!
India Palace
There are no easy decisions at India Palace. From whether
to sit inside or on the almost outdoor patio, to mango
lassi or chai to the variety of menu items, each sounding
yummier than the last, there’s always a difficult choice.
Fortunately, no matter what you choose you’ll have
made the right decision. The patio is covered so diners
can enjoy the cool air and bubbling fountain even during
the rainy monsoon season. Inside, the dining room is
decked out with colorful paintings from Indian epics
and statues of Hindu gods (don’t forget to leave Ganesha,
the remover of obstacles, a shiny treat on the way out
the door). Lassi, a yogurt drink that is served either
sweet or salted, is refreshing on a hot day and the chai
is packed with caffeine, which helps conquer that post
India Palace lull we like to call “PIP.” Many of the dishes
are vegetarian and packed with flavor, while the meats
and seafood dishes are tender and fresh. The spice here
is different from the New Mexican green chile; you won’t
Native Northern
New Mexico Cuisine
O p e n M o n d a y – S a t u r d a y 11 a m t o 10 p m
Santa Fe Reporter
•
25
40 Favorites
Stucco R e s t o r a t i o n
SILVER SAGE STUCCO
(505) 986 -1015
Hand Applied Stucco will add
$$$$$$ to your Home
COLLEEN HAYES
“The Stucco Professionals”
Time to make Decisions to Stucco
before the ’07-‘08 Winter
to Prevent Further Damages
Free Estimates • Reasonable Costs
References • Licensed • Bonded • Insured
[email protected]
India Palace’s tandoori chicken pairs perfectly with a cool mango lassi.
1608 Old Pecos Trail • Santa Fe, New Mexico
Office: (505) 986-1015 • Mobile: (505) 501-0598 • FAX: (505) 986-1860
BEST
MEXICAN
RESTAURANT
Kohnami
Specializing in uniquely delicious
mexican coastal seafood cuisine
1947 Cerrillos Road
505-992-0550
Open Daily 8am-9pm; Closed Wednesdays
26
need to cool off your tongue, but the heat will creep
up on you and clear out those sinuses. And if you can’t
choose which dish to stuff yourself with, India Palace’s
afternoon brunch is the way to get a little taste of all the
restaurant has to offer. (Patricia Sauthoff)
227 Don Gaspar Ave., 986-5859, www.indiapalace.com.
Lunch and dinner daily. $$
•
Santa Fe Reporter
Sushi in the desert seems like something one would
indulge in rarely and pay for dearly. Luckily we’ve got
Kohnami, an affordable, user-friendly sushi spot that
makes it easy to incorporate raw fish into a regular
part of your dining repertoire. This joint ain’t fancy, but
it’s tasty and—importantly—fresh. Special fish of the
day can be found on the blackboard behind the sushi
bar. Rolls and nigiri arrive quickly and without a lot of
fuss. Servers are knowledgeable and efficient and one
rarely encounters a room that is anything less than
bustling. For appetizers, keep it simple and start with
the particularly tasty seaweed salad or perhaps a plate
of vegetable tempura. Favorites on the specialty menu
include the Persephone roll (tempura shrimp topped
with spicy tuna) or the geisha, which incorporates
tuna, salmon, yellowtail and white fish. If the weather
permits, request seating in the back courtyard, where
spacious seating and lanterns provide an oasis from the
40 Favorites
7 & 3 . 0 / 5 $ " 4 5 * / ( 4
JULIA GOLDBERG
(SFBU'PPE5BTUFT
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Kohnami makes a sushi feast fun and affordable.
hustle of Guadalupe Street. And remember, don’t pour
your own sake: It’s bad luck. (JG)
313 S. Guadalupe St., 984-2002. Lunch, MondaySaturday, dinner nightly. $-$$
Maria’s New Mexican Kitchen
This is one of those restaurants that gets a lot of
fawning attention (in publications like this) and yet
never succumbs to the temptation to rest on its laurels
and let the details slip. No, the tamales are moist and
full of tender shredded pork every time. The steaks are
just as juicy as you remember and the red chile just
as irresistibly silky. Maria’s famous margaritas are still
one of the most persuasive reasons to come here and,
if you’re interested in tequila in any kind of serious way,
you’ll appreciate the tequila sampler. Choose three
tequilas from the list and the server returns with three
very nice Riedel glasses, each containing half an ounce
of booze and lays them to rest on the designated circles
on the paper menu. It’s reminiscent of a wine tasting—
until you take the first ever-so-slightly-too-big sip. Eyes
water, innards burn, but somehow the experience is
still fun. Ever since the front patio was remodeled, it’s
been a lot more comfortable but the older rooms have
more charm. We like to sit in the neon glow of one of the
wagon-wheel chandeliers, sip margaritas and nibble
on impossibly tender barbecued ribs while taking our
sweet time deciding on the main course. (GD)
555 W. Cordova Road, 983-7929, www.marias-santafe.
com. Lunch and dinner daily. $-$$.
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Santa Fe Reporter
•
27
COLLEEN HAYES
40 Favorites
Mariscos “La Playa”
and Mariscos Costa Azul
Maria’s is home to Santa Fe’s best selection of tequilas.
If absence truly makes the heart grow fonder, it would
explain why Mariscos “La Playa” and Mariscos Costa
Azul rock the seafood in the high desert. Entering either
restaurant transports you to another place, away from
the cars zooming on Cordova and Cerrillos roads, to a
costal fishing nook on the Mexican coast. (Formerly coowned they are now independent, but the menus remain
the same.) The décor in each is a welcoming splash of
color lingering with the unquestionable aroma of freshly
grilled, poached or boiled seafood. But the fun begins
with the appetizers. The tostada de ceviche surprises
the taste buds with signature lime acidity. For those
recovering from a night of alcoholic overindulgence,
the leche de tigre, known as the “hangover special” and
made of shrimp juice, Clamato and lemon juice, will
snap you to reality. Michelada, a combo of beer, Clamato
and lime juice, might help, too. Shrimp and fish dishes
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&INE$INING
“While in Santa Fe
my best meal was in
an elegant 15-table
gem called Tulips”
-Los Angeles Times
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28
•
Santa Fe Reporter
“Tulips... in the
culinary driver’s
seat offering the
finest creative and
eclectic menu in
Santa Fe.”
-Bon Appetit
Dinner Tuesday-Saturday
From 6pm
222 N. Guadalupe
(505) 989-7340
www.tulips-santafe.com
40 Favorites
KARIN GOLDEN
abound, but if it’s adventure you seek, try the camarones
ala diabla, a bounty of grilled shrimp swimming in a
chipotle cream sauce that comes with a complimentary
warning from the wait staff. This is no place for wimpy
appetites. Portions are brimming but not excessive. Kids
have plenty of choices too. So if it happens to be a burger
night for Junior and a pescado ala plancha night for the
grown ups, head to Mariscos. (GG)
537 W. Cordova Road, 982-2790; 2875 Cerrillos Road,
473-4594. Lunch and dinner daily. $$
Mu Du Noodles
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roastedclove.com
Santa Fe Reporter
•
Bumps!
Roasted
Clove
Fine Dining...
Mountain Style
North Angel Fire Rd
$ISHN3POON
#AFÏAND'IFTS
48 North Angel Fire Road, Angel Fire • 505-377-0636
Take-out, Catering, Special Events & Cooking Classes
— Dallas Morning News

“The best ﬁne dining for miles around.”
Hwy 64... to Taos
Cool off with a refreshing seafood cocktail at Mariscos “La Playa.”
Hwy 434
When Mu Jing Lau was a student at the Culinary Institute
of America, she probably spent more time learning how
to make coq au vin and béchamel sauce than steamed
dumplings and stir-fried noodles. Although she was born
in China, Mu grew up in the US and developed a passion
for food that spread far beyond the Chinese cuisine of
her youth. And yet, lucky for us, she decided to focus her
restaurant on Asian food. In a town that doesn’t have an
29
CHELSEA FREEMAN
40 Favorites
Thank You Very Much Santa Fe For
Your Continuous Patronage!!
We Appreciate Your Business !!
Mu Jing Lau is the woman behind the curtain at Mu Du Noodles.
NAMASTE
2007
Winner of The Santa Fe Reporter’s
Best Ethnic Food Restaurant
overabundance of Asian restaurants, it’s a pleasure to
drop in for dinner at Mu Du Noodles where, in one meal,
you can take a whirlwind tour of the culinary delights
of China, Japan, Vietnam, Thailand and Malaysia.
Even vegetarians can safely navigate the menu, which
includes plenty of tofu and vegetables. But carnivores
fear not: The beef Jantaboon is to die for. There are
big, filling bowls of noodle soup, spring rolls bursting
with fresh herbs and curries so hot they’ll make your
nose run. Bring a group of close friends because you’ll
definitely want to taste a little bit of everyone else’s food.
It’s cozy inside, but in the summer be sure to request a
table on the pretty back patio. (GD)
1494 Cerrillos Road, 983-1411, www.mudunoodles.com.
Dinner Tuesday-Saturday. $$
El Parasol
also: 1999 2000 2001 2002 2003 2004 2006
227 Don Gaspar Ave. • Santa Fe, NM 87501
505. 986.5859
30
•
Santa Fe Reporter
The Santa Fe version of the Atencio family’s beloved
Española restaurant may not have the original’s same
40 Favorites
COLLEEN HAYES
Just minutes from downtown,
savor creative continental
American cuisine in a
centuries-old ranch style setting.
Experience the Champagne
Sunday Brunch Buffet –
Voted one of Santa Fe’s best!
at The Bishop’s Lodge
1297 Bishop’s Lodge Road
505.819.4035
bishopslodge.com
Café Pasqual’s chicken mole enchiladas are made with organic ingredients.
charming atmosphere but, hey, we’re talking about a
take-out taco joint here. So El Parasol in Española has
a bunch of tall trees to shade you as you wait for your
food. Big deal. We’d stand out there in a blizzard waiting
for a paper sack full of hot tamales. Besides, here in
Santa Fe, El Parasol has an air-conditioned waiting
area and a drive-through window. More importantly,
the food is just as good. The tamales are plump, moist
and filled with spicy red chile and pork. The Frito pies
are heaped high with corn chips and chile and cheese,
meaning that the Fritos on the bottom stay crispier
than usual (which is good, if you’re into that kind of
thing—some people like ’em mushy). Even the tortilla
chips are crisp and salty, perfect for dipping in the
spicy, tangy salsa. And keep your eye out for the chile
relleno burrito, a mouthwatering concoction available
only during chile roasting season. It is an event worth
waiting for. Not that you should wait for next summer
to head to El Parasol. No, don’t be silly. Get in the car
right now! (GD)
1833 Cerrillos Road, 995-8015, www.elparagua.com/
elparasol.html. Breakfast, lunch and dinner MondaySaturday, breakfast and lunch Sunday. $
Café Pasqual’s
There must be a lot of pressure involved with being a
“The Best of Asia”
(505) 982-4321
jinjabistro.com
Santa Fe Reporter
•
31
40 Favorites
legend. But while sports heroes, movie stars and famous
politicians keep cracking under the pressure, Café
Pasqual’s just keeps serving the same chile-and-moleladen dishes that made it famous. Locals frequently
lament the long line but, in the same way we imagine
traffic problems in Santa Fe, it’s never that bad and it’s
always worth the wait. Katherine Kagel’s unruly passion
for food hasn’t dwindled in the more than 35-year history
of Pasqual’s and, whether she sets her mind to the highend New Mexican cuisine, Asian fusion or studied
improvisations of Mexican classics, the results are
flummoxing in their brilliance. The harried but friendly
staff is deeply knowledgeable about both the menu
and the wine list, and an intimate dinner for two at the
window table remains one of the purest pleasures money
can buy. However, the proper way to encounter Pasqual’s
for the first time is at breakfast, when the bright, Oaxacan
paintings fill the room, the scent of fresh coffee wafts
from its open storefront-style entrance and papas fritas,
huevos motuleños and homemade chorizo and sausage
are parading from the kitchen. Ingredients are largely
organic and meats are all from naturally raised sources.
If there is a long line for breakfast, don’t fret: It’s served
until 3 pm. And when you decide to return for dinner,
you’ll be pleased to know Pasqual’s accepts reservations
for evening meals. (ZF)
121 Don Gaspar Ave., 983-9340, www.pasquals.com.
Breakfast and lunch Monday-Saturday, brunch Sunday
and dinner nightly. $$$
Il Piatto
In a more perfect world, we’d all be making our own pasta
at home. We’d take our fresh ribbons of pappardelle,
reach into the fridge for some leftover duck and whisk
up a sauce with some Marsala and heavy cream. Oh,
wouldn’t it be delightful? This is the fantasy we’re having
as we stand in the kitchen, mismatched socks sticking to
the un-mopped floor as we prepare a gourmet dinner of
microwave popcorn and Tecate Light. Who has the time,
skill or inclination to do all that work anymore? Matt
Yohalem does. Il Piatto’s chef oversees the production

(ANDMADE"OOTS
3INCE
The Club Restaurant
Featuring Contemporary
World Cuisine with Fine Wines
505.983.5700
www.hotelstfrancis.com
Corner of Don Gaspar & Water St
32
Breakfast 7-10:30am
Lunch 11am - 2pm
Dinner 5:30 - 9:30pm
•
Santa Fe Reporter
77!4%2342%%43!.4!&%
s
(OURS- 3 A T s 3 U N D A Y 40 Favorites
CHELSEA FREEMAN
of almost all of the restaurant’s pasta, from nearly
translucent ravioli to ribbony pappardelle. The result is
a toothsome pasta in slightly irregular shapes that reveal
its handmade nature. The menu here changes regularly
but some things—like that duck pappardelle—are always
available. New menu items get test driven on the specials
board, so look there for something different and exciting.
The tiny dining room fills up quickly, but there’s usually
a spot or two at the bar. Single diners will appreciate
the genial vibe at the bar, as well as the restaurant’s
willingness to serve half-orders of pasta. (GD)
95 W. Marcy St., 984-1091, www.ilpiattorestaurant.com.
Lunch Monday-Friday, dinner nightly. $-$$
Los Potrillos
The fact that plastic cactus is at least as readily available
as plastic ferns and ficus might be taken as an indicator
of the global ubiquity of the Mexican restaurant. But the
décor at Los Potrillos includes a hand-painted ceiling
and wall murals, as well as custom-carved chairs and
Handmade pasta is a highlight of the menu at Il Piatto.
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Santa Fe Reporter
•
33
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40 Favorites
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Los Potrillos’ creative, colorful décor matches its rich, complex Mexican food.
Custom Window Fashions
®
®
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Provenance • Alouette • Vignette
®
Direct Sales
OF SANTA FE
We offer top of the line
Shades, Sunscreens, Shutters,
Mini Blinds and much, much more!
®
34
Duette • Luminette • Silhouette
®
Ours is a shop-at-home service, we bring the store to you!
With 16 years of experience and
exceptional service let us help
you with your custom needs.
Please call for a FREE estimate!
986-0054
•
Santa Fe Reporter
the aforementioned cacti and will strike differing
sensibilities as just right, kitsch-cool or entirely
irrelevant. It is first and foremost the expansive array of
true Mexican food on offer that motivates a visit to this
eatery. The menu is swollen with both traditional and
tweaked mariscos, pescados, parrilladas and moles, in
addition to a growing list of creative house specialties.
If your idea of Mexican food is Taco Bell or you’re a
keen dieter, you’ll shiver in fear at the idea of a fish dish
made envuelto—stuffed full of cheese, bacon and other
seafood—but if you’re after complex, soulful flavors and
masterful spicing, Los Potrillos fits the bill. One of the
restaurant’s strengths is also its Achilles heel: its wide
selection and use of rich, thick sauces. While the use of
peanut and almond sauces to complement a simmering
bowl of cabrito provides perfect counterpoint to the
moist, tender goat meat, a sugar-heavy white sauce
can be overwhelming atop a pasilla pepper stuffed
with raisins. The sauces are packed with extraordinary
bite and sensuousness, but the sometimes startling
pairings are often perfect. If you’re apprehensive, ask
the friendly staff what you’re getting into before diving
in. (ZF)
1947 Cerrillos Road, 992-0550. Breakfast, lunch and
dinner daily. $$
40 Favorites
Pyramid Café
One of our favorite things about the 4-year-old
Pyramid Café is that no matter how many times we
visit, the menu never grows old. Maybe this is because
of its largesse: North African, Mediterranean and Greek
cuisine translates into more than 30 entrée choices that
run the gamut from shrimp pasta to lamb kebabs to
couscous. One can linger at the top end of the menu
(the $21 Berber mixed grill with grilled lamb and
shrimp and chicken) or grab a quick and happy falafel
sandwich for $5.95. We still lean toward the Middle
Eastern offerings, and the Mediterranean combo plate,
with hummus, tabbouleh, baba ghanouj, dolmas and
pita bread is a quick and affordable way to hit all those
salty cravings head-on. Pyramid is always a comfortable
place, whether you’re dining with a large group (in
which case you can tackle broad portions of the menu
and share) or solo, in which case you can tap into the
free Wi-Fi while indulging in some finger-licking-good
baklava. If you’ve never been, consider heading over
on a Thursday night when the restaurant features belly
dancers in the main dining room. When you emerge,
sated in stomach and soul, you’ll be surprised to
discover you’re still in Santa Fe. (JG)
505 Cordova Road., 989-1378. Lunch and dinner
daily. 751 Central Ave., (inside the Mari Mac Village
Shopping Center in Los Alamos), 661-1717. Lunch and
dinner Sunday-Friday. $
The Railyard Restaurant and Saloon
Comfort food with a light twist is king at The Railyard.
From burgers and steaks to pork chops and macaroni
and cheese, everything here is just the way Mom
would have made it—if Mom were a trained chef who
didn’t mind letting you watch the game during dinner.
(A big plasma screen TV can be seen from just about
anywhere in the restaurant and can be distracting
for those who want to focus on food or friends.) A
lunch of burgers—topped with choices like poblano
chile, grilled onions, bacon and, of course, cheese—or
portobello mushroom ravioli is satisfying. At dinner,
lunch entrées like the Maryland Blue Crab Cakes move
to the appetizer menu for a light snack before you dig
into the perfectly cooked filet mignon. The steak is so
tender it doesn’t require a knife—make sure to get the
lemon, garlic, fresh herb and Chardonnay compound
butter on the side for a sinful addition. If steak is a little
A Trip To Italy
In The Heart Of Santa Fe.
Reservations Recommended
95 W. Marcy St. 984-1091 One Block North Of The Plaza
Now, You Can Sit
in Our Patio if It’s
Raining,
Snowing,
Blowing,
Freezing or
Sunny!
Maria’s Patio has
Become Maria’s
Sun Room!
Our patio is now totally enclosed,
air-conditioned and open every evening!
Call
983-7929
For Reservations!
555 W. Cordova Rd
Maria’s New Mexican Kitchen
555 West Cordova Road
We Take Reservations! 983-7929
Santa Fe Reporter
•
35
40 Favorites
COLLEEN HAYES
too heavy, try the grilled salmon with mustard parsley
lemon caper butter. It’s so good your tablemates will
sneak bites from your plate when you’re distracted by
the big game. (PS)
530 S. Guadalupe St., 989-3300, www.railyardrestaurant
andsaloon.com. Lunch and dinner daily. $$
Ristra
The Railyard’s Smokestack Lightning burger is supremely satisfying.
Breakfast • Lunch • Dinner
Great Vegetarian Menu
Fresh Menudo Daily
Hand Made Tamales
Catering
995-8015
1833 Cerrillos Road • Santa Fe
Next to Baskin Robbins 31 Flavors
36
•
Santa Fe Reporter
If French food is inherently romantic and French food
served by candlelight is doubly romantic, then folks
eating at Ristra should fall madly in love. And they do—at
least with the food. The flirtation begins when the bread
comes, because it will soon be followed by something
in a sauce of which you will want every last drop. At the
top of that list are black Mediterranean mussels in the
most delicious broth this side of the Rhine, redolent
with chipotle and mint. Oh, how glad you’ll be for that
bread! A night in Ristra’s dimly lit bar with a bottle of
wine and several appetizers to share could be the start of
a beautiful relationship. If you’re in it for the long haul,
40 Favorites
COLLEEN HAYES
the entrée menu provides further temptation.
Consider the elk tenderloin, described as
“divine” by one diner on a recent visit. What
Ristra does well in all its courses is adapt
very French preparations with a nod to its
very Southwestern environs. For example,
that tenderloin had an achiote element that
perfectly melded with its poivrade sauce.
Or how about haricots verts with green chile
creamer potatoes? Finally, if the chef is
offering the chocolate soufflé, put aside any
fears of commitment. Order two spoons and
prepare to battle your beloved for the last
bite. (JG)
548 Agua Fria St., 982-8608,
www.ristrarestaurant.com. Dinner nightly. $$$
Santacafé
On any given day, with the patio and indoor
dining areas bustling, Santacafé provides
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Santa Fe Reporter
•
37
COLLEEN HAYES
40 Favorites
Santa Fe Baking Company is known for tempting baked goods and so much more.
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38
•
Santa Fe Reporter
its patrons—even locals!—with plenty to write home
about. Not exactly Mom’s cooking and not quite
molecular gastronomy, the shitake and cactus spring
rolls with Southwestern ponzu, or the Hawaiian bigeye
tuna tartare with miso, wasabi and soy, will provide
a foodie adventure. Main attractions, like the grilled
hangar steak with a whisper of pommes frîtes atop
sautéed broccolini and red chile béarnaise, provide a
remarkably delicate pairing of flavors. Even the tubers
are great; a side of green chile mashed potatoes is
highly recommended. The grilled Alaskan halibut
with sweet corn risotto and basil pesto delights with a
variety of textures and earthy aromas. Luckily, a very
capable wine list and astute waiters help you pair wine
and food, while the fully stocked bar can help chill firstdate nerves. If its guilty pleasures that float your boat,
the warm chocolate upside-down cake with housemade vanilla ice cream puts a definitive stamp on the
evening, American style. The lemon sour cream tart
with blueberries and Chantilly cream will transport you
straight to France. (GG)
231 Washington Ave. 984-1788, www.santacafe.com.
Lunch and dinner daily, brunch Sunday. $$$
Santa Fe Baking Company Café
Everything about Santa Fe Baking Company Café,
known lovingly by locals as “The Baking Company,”
40 Favorites
says community and freedom. Here you’ll find a giant
postings board, tables large enough for your entire
anarchist book club, free-flowing (though erratic)
Wi-Fi, rotating displays of sometimes wonderfully
unprofessional art and a coffee station where customers
searching for stir sticks or unlimited free refills must
intertwine limbs with each other like copulating squids.
And the super-reasonable prices ($5.75 for a delicious
breakfast burrito and all you can drink coffee?!?) allow
even the most impecunious member of the community
to join in the merrymaking and spontaneous debate.
Although the menu is already large and filled with
favorites like blueberry blue corn pancakes and bacon
cheeseburgers smothered in green chile, the laid-back
counter staff never gives you the stink-eye if you want to
make a substitution. To top it all off, there is frequently
great live music to keep toes tapping, while perked ears
await that even more glorious sound—your name being
called, signaling that your mile-high grilled Rueben or
crispy bacon-filled BLT is just seconds away. One thing’s
for sure: if the revolution ever comes to Santa Fe, it’ll be
planned at The Santa Fe Baking Company Café. (EGS)
504, W. Cordova Road, 988-4292,
www.santafebakingcompanycafe.com. Breakfast,
lunch and dinner daily. $
The Shed
!
s
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As
Our staff is trained to give you
advice on tea and coffee varieties,
brewing standards, and which
methods brew the best cup possible.
Locally owned and family operated
Small Batch Roasing
Specialty Bulk Teas • Fine Chocolates
Large Selection of Housewares & Gifts
www.ohoriscoffee.com
Original Downtown
Location:
507 Old Santa Fe Trail .
988-7026
Flagship Store
w/ Drive-up Service:
1098 1⁄2 S. St. Francis
Drive @ Pen Road.
982-9692
'BMM
Although its chile is as traditional as it gets, there are
several things that make The Shed different. For one
thing, it’s probably got the best atmosphere of any New
Mexican restaurant in town and that’s why we often
bring visitors here for a welcome-to-Santa-Fe lunch.
Spreading through several rambling rooms and spilling
out into the enclosed courtyard of a charming old
adobe on Palace Avenue, this historic, centrally located
space is probably coveted by many a restaurant owner.
In fact, based on location alone, one might expect The
Shed to have sold out to tourists’ tastes years ago. It
hasn’t. The Shed’s blue corn enchiladas and huevos
rancheros are divine and the posole, full of savory pork
and seasoned with chile and oregano, is some of the
best we’ve had. Sure, there are some peculiarities here,
such as the garlic bread that comes with every entrée.
We scratch our heads every time, but dip it in the red
chile anyway. The unusual tangy Italian green bean
salad starter and the side of marinated garbanzo beans
and celery that accompany the burgers and salads are
delicious transgressions from tradition. (GD)
113½ E. Palace Ave., 982-9030, www.sfshed.com. Lunch
and dinner Monday-Saturday. $-$$.
-BVSJFC
8.BSDZ4USFFU4BOUB'F
Santa Fe Reporter
•
39
COLLEEN HAYES
40 Favorites
Shohko Café
Sometimes sushi is closer to art
than food. That’s the case at Shohko,
where presentation is always ninetenths of the meal. Well, maybe that’s
overstating things: The food itself
is delicious and Shohko extends
its regular menu of standard rolls
and nigiri with seasonal specials.
Consider, for example, one special
appetizer from the summer of 2007:
a shrimp and asparagus roll, simple
enough in a Chinese egg roll skin,
but heightened by sauces of roasted
red pepper, spicy Korean miso and
ponzu agar-agar jelly. Shohko is
definitely the place to let the kitchen
have free reign by ordering the chef’s
special and waiting, with high levels
The presentation is always exquisite at Shohko Café.
The Original Soft Tacos
Quesadillas
Gourmet Burritos
Tortas
Combinaciones
Tostadas
HEALTH CONSCIOUS
FOR YOU
Lean Steak
Skinless Chicken
Marinated Pork
No Lard
Fresh Beans/Rice
Fresh Salsa
Authentic
BREAKFAST
LUNCH
Monday-Friday: 9-4:30
Saturday: 9-3:30
1711 Llano St. A
St. Michael’s Village
Phone: 473-9397
Fax: 473-9051
40
CATERING:
ANY EVENT
LUNCHEONS
•
Santa Fe Reporter
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40 Favorites
COLLEEN HAYES
of anticipation, to see what lovely
things arrive. Because of all this,
Shohko is very popular and it’s always
a good idea to make reservations.
The restaurant’s one downside is
that service never seems quite on
par with the exquisite attention given
to the food. Avoid service-related
disappointments by sitting at the
sushi bar—not only can the chefs
explain their choices, but to watch
them work is to watch artists in the
throes of inspiration. (JG)
321 Johnson St., 982-9708. Lunch
and dinner Monday-Friday,
Saturday dinner only. $$
Tecolote Café
It’s easy to forget you’re in the 21st
century at Tecolote Café. This diner
,INSON
INSONS
Tecolote Café serves muffins, biscuits, waffles, pancakes and eggs Benedict—but no toast.
Owned & operated by
Chris & Lupie Linson
7HENQUALITYCOMESFIRST
Protection with views.
Comfort.
Privacy.
Come see our selection of Window Treatments
& Designer Fabrics for your home or office
Solar shades
Honey Comb
Roman Shades
Custom Bedding
Wood Blinds
Drapery
Estimates, Measurements & Installation
505.984.8700
1305 Cerrillos Road - Santa Fe, NM - 87505
Santa Fe Reporter
•
41
Featuring a wide selection of chocolate
for the chocolate lover in all of us!
Chocolate Fudge Truffles, Chocolate Ice Cream,
Chocoate Fudge, Chocolate Hot Fudge Sauce
Chocolate Fudge Latte’s, Chocolate Artisan Drinks
...and a wide variety of
820-1315
COLLEEN HAYES
40 Favorites
847 Ninita St. (Corner of Ninita and St. Francis Dr.)
www.cghigginsconfectionssantafe.com
Hours: Mon - Sat 10am-6pm; Closed Sundays
A spicy bowl of curry from Thai Café helps to take the chill off a winter day.
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42
•
Santa Fe Reporter
has the down-home, old-timey feel of traditional
neighborhood restaurants of the past. The décor is
dominated by cross stitch and figurine owls (Tecolote
means owl in the Aztec Indian language Nahuatl—
though the restaurant is named for the town) that
line the walls and give Tecolote the vibe of Grandma’s
kitchen, right on Cerrillos Road. The green chile is hot,
hot, hot but the staff keeps water glasses full as you
munch. Make sure to check out the French toast, which
is made with homemade breads that change daily—a
recent visit found orange poppy seed (so good and
sweet it’s like desert for breakfast), honey blue corn and
honey almond. Meals come with a choice of a tortilla or
a bakery basket filled with blueberry muffins, cinnamon
rolls and biscuits. There’s so much food you’ll be glad
you waited in the line that forms most mornings, and
by the time you leave you’ll be so stuffed you’ll think
you’ll never have to eat again. (PS)
1203 Cerrillos Road, 988-1362, www.tecolotecafe.com.
Breakfast and lunch Tuesday-Sunday. $
Thai Café
Zing! Smack! Wallop! One half expects cartoon soundeffect bubbles, of the sort found in Batman comics, to
40 Favorites
spring from the pungent plates at Thai Café, as flavors
knock gustatory sense into patrons. At a recent dinner
at this downtown hideaway, an appetizer of tender pork
marinated in garlic and black pepper had our papillae
in the Thai-clinch, while a plate of pad ga prow gai
sup delivered blows of kaffir lime and Thai basil. This
is definitely a place for those with a predilection for
the piquant; not a place where you’ll experience hints,
rumors or undertones of anything. Although there’s no
avoiding these intense flavors, there are measures that
can be taken. Diners can counterbalance a green curry
with a dish of pad thai noodles or provide harmony to
a palate inundated by spicy pad cha with a refreshing
green papaya salad in a dressing of lime. Moreover,
one can build partitions of jasmine rice to maintain a
semblance of order between sauces disposed toward
mingling. And, of course, there’s nothing cowardly
about clearing the mouth with a crisp Singha or iced
tea. All this oral excitement is matched by the colorful
décor, which, with details like well-intentioned Van
Gogh replicas, edges toward kitsch. At this recent
dinner, our server, who bared a striking resemblance
to the actress Chloë Sevigny, seemed possessed with a
sixth sense, managing every table with aplomb, never
harassing, and then, when the faintest desire arose, at
our table. (EGS)
329 W. San Francisco St., 982-3886. Lunch and dinner
Tuesday-Saturday, dinner Sunday . $$
4HANKYOU3ANTA&E
FORVOTINGUS
"EST.EW2ESTAURANT
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Monday-Sunday 11am-8:30pm
3006 Cerrillos Rd., Santa Fe, NM 87507
(505) 474-3375 • www.wholehogcafe.com
,8EK8<J(C;<JK+<JK8LI8EK8EK@E8
315
This little French bistro on Old Santa Fe Trail is the kind
of place that gets you hooked after one visit. The setting
is romantic whether you’re at the wine bar or on the
patio. The menu of classic Provençal dishes is pretty
consistent, but is supplemented by a daily chalkboard
of specials. There are wine specials, too, so check the
wine bar’s daily offerings or choose from a list that
includes more than 250 bottles, ranging from the super
chic Cristal to wines made right here in New Mexico.
To start off the meal right, go with the French onion
soup, perfectly made with a strong beef stock, lively
onions and just the right amount of melted cheese, or
the basil-wrapped shrimp, with a mango chutney and
curry sauce, that are so delicious it’s hard not to lick to
the plate clean. Unfortunately, there aren’t often many
vegetarian entrées, so meat-free eaters may have to
settle for a combination of appetizers. The end of the
meal is the most dangerous, not because you’ll be
fighting for the check, but because the crème brûlée’s
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7 7 7 % , & ! 2 / , 3 & # / Santa Fe Reporter
•
43
40 Favorites
COLLEEN HAYES
rich flavor and the pots de crème’s
dainty chocolate are so good. It’s
almost too bad a whole meal can’t be
made just from dessert. (PS)
315 Old Santa Fe Trail, 986-9190,
www.315santafe.com. Lunch Friday,
dinner nightly. $$$
Whole Hog Café
A late-summer dinner at 315 is one of Santa Fe’s most pleasant experiences.
Italian-Inspired Cuisine
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44
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Santa Fe Reporter
For many of us barbecue lovers, a
plate full of pulled pork is as close to
heaven as we’ll get before we die (and
in some cases, maybe even after).
Luckily for Santa Fe, Whole Hog’s
pulled pork is a little shred of heaven.
Moist, tender and full of pork flavor, it
makes the kind of intoxicatingly fullflavored sandwich you wish would
magically appear in your lunch box
every day. The beef brisket, sliced thin,
40 Favorites
COLLEEN HAYES
is terrifically tender and the baby back rib meat
falls easily from the bone, just the way it should.
Although it’s tempting to order take-out, part of the
fun of Whole Hog is eating in the big, airy dining
room. The trophies and plaques that line the walls
give the perfect cover for some fascinating peoplewatching. Whole Hog’s clients are a truly diverse
crowd: groups of guys in Carhartts and matching
uniforms, office ladies in pantyhose and heels and
old-timers in overalls, all picking rib meat from
their teeth and dabbing at the drips of sauce on
their shirts. And speaking of sauce, Whole Hog
offers eight kinds of sauce, from sweet to mustardy
to spicy. Figuring out which one you like best will
take a lot of research. Better get started on that
right away. (GD)
3006 Cerrillos Road, 474-3375,
www.wholehogcafe.com. Lunch and dinner daily.
$
Whole Hog Café offers seven different barbecue sauces.
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ROWAN’S LEAF HERBAL
Local, family-owned business located in the Village at Eldorado.
505-466-6740
7 Caliente Road, Unit A4 - Santa Fe, NM 87508
M-F 10am to 6pm; Sat 10am to 5pm (closed Sundays)
Santa Fe Reporter
•
45
photo: David O. Marlow/Santa Fe Catalogue
CONTEMPORARY LIGHTING
We’ll show you the most fun you can have with the lights on!
Ingo Maurer Flotation - In stock
WWW.FORMPLUSFUNCTION.COM
505-820-7872
851 W. San Mateo Rd.
Santa Fe
Uncorked
Santa Fe Reporter
•
47
(HVVHUW
Santa Fe Uncorked
BY GWYNETH DOLAND
[email protected]
The Country’s Oldest Wine-Growing Region
In 1629, a Franciscan friar named Fray Gracia de Zuniga
and a Capuchin monk named Antonio de Arteaga planted grapevines at the San Antonio de Padua Mission at
Senecu, just south of Socorro. Nearly 150 years before
any grapes were planted in California, the banks of the
Rio Grande were producing sacramental wine for the
region’s religious services. Today, the state has about
30 active wineries, including several that you can visit
on a day trip from Santa Fe. All of the wineries below
have tasting rooms, but their hours vary by season. Call
ahead for details.
B L AC K ME SA W IN E RY
1502 Highway 68, Velarde, (800) 852-6372, www.blackmesawinery.com
Mostly L in gerie
L A C H IR IPA DA W IN E RY
Hwy. 75, Road 1119 No. 8, Dixon, (505) 579-4437, www.lachiripada.com
7+XDGDOXSH
7DQWD*H
L O S L UC E R O S W IN E RY
820 Zia Lane, Española, (505) 852-1085
MA DISO N V IN E YA R DS A N D W IN E RY
Exit 323 State Road 3, Ribera, (505) 421-8028, http://madison-winery.com
SA N TA F E V IN E YA R DS
now open for dinner
tues.-sat. 5-9
18348 Hwy. 84/285 Espanola, (800) 477-2571, www.santafevineyards.com
W IN E S O F T H E SA N J UA N
233 Hwy. 511, Blanco, (505)632-0879, www.winesofthesanjuan.com
V IVAC W IN E RY
2075 Hwy. 68, Dixon, (505)579-4441, www.vivacwinery.com
Buying Wine In Santa Fe
Santa Fe may be small, but it is full of wine connoisseurs, both local and visiting. We have the best wine
stores and the best selection between Dallas and
Phoenix. These are some of our favorite places to shop
for wine—and learn something in the process.
L IQUO R B A R N
2885 Cerrillos Road, 471-3960
Don’t be confused by the unsophisticated name. Liquor Barn has an
excellent selection and a knowledgeable staff.
KO KO MA N F IN E W IN E S & L IQUORS
34 Cities of Gold Road, 455-2219
More than 5,000 wines and competitive prices in Pojoaque.
L A C A SA SE N A W IN E SH O P
mon-sat 8-3 • sun 8-2
930 baca street • santa fe • 955-1105
48
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Santa Fe Reporter
125 E. Palace Ave., 982-2121
A cellar stocked with approximately 1,500 bottles, including nearly
200 Pinot Noirs. Specializing in high-end wines.
Santa Fe Uncorked
S US A N’S F I N E W INE AND SPIRITS
1001 Pen Road, Suite G-2, 984-1582
A well-researched selection with excellent personal service.
C OS T P LUS WORLD MARKE T
550 Montezuma Ave. (at Sanbusco Market Center), 955-1700
An approachable and affordable wine department where you can
always find something decent for less than $10.
Wine and Food
Wine is great on its own but even better with food,
right? Many, many restaurants in Santa Fe have great
wine lists. In fact, many have been honored with Wine
Spectator Awards, which acknowledge “a well-chosen
selection of quality producers, along with a thematic
match to the menu in both price and style.” Here are
the restaurants that received Wine Spectator Awards in
2007 and their specialties:
A NDI A MO !
TH E OLD HOU SE
322 Garfield St., 995-9595
Moderate prices and a focus on
wines from Italy and California.
309 W. San Francisco St.
(inside Eldorado Hotel), 988-4455
Moderate prices and a focus
on wines from California and
France.
L A CA SA SEN A
125 E. Palace Ave., 988-9232
Received the Best of Award of
Excellence; Moderate prices
and a focus on wines from
California, Bordeaux, Burgundy
and Germany.
T HE CO MP O U ND
653 Canyon Road, 982-4353
France.
D I NNER F O R TWO
106 N. Guadalupe St., 820-2075
Inexpensive prices and a focus
on wines from California.
F UEG O
330 E. Palace Ave. (inside La
Posada
de Santa Fe), 986-0000
Moderate prices and a focus on
wines from California, France
and Spain.
G ER O NI M O
Expensive prices and a focus on
wines from California.
O ’K EEF F E CA FÉ
217 Johnson St., 946-1065
France.
TH E ORE H OUSE
8LK?<EK@:=FF;%EFK89C<N@E<J%?@JKFI@:8GG<8C%
+'-Fc[JXekX=\KiX`c#JXekX=\#ED,',$0/*$..()k_\gèbX[fY\%Zfd
50 Lincoln Ave., 983-8687
LA PL AZUE L A
100 E. San Francisco St.
(inside La Fonda Hotel), 995-2334
Spain.
PRANZO ITAL IA N
GRILL
540 Montezuma Ave., (at Sanbusco
Market Center), 984-2645
on wines from Tuscany and
Piedmont.
RIO C H AMA
414 Old Santa Fe Trail, 955-0765
RISTRA
548 Agua Fria St., 982-8608
Expensive prices and a focus
on wines from and France and
California.
2ISTORANTE
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Santa Fe Reporter
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50
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Re f o r m e r P i l a t e s
Santa Fe Reporter
Mat Pilates
New Mexican
Food Lover’s
Dictionary
Santa Fe Reporter
•
51
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52
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Santa Fe Reporter
New Mexican Food Lover’s Dictionary
chiles. They are dried and sometimes ground before being
made into a velvety sauce.
Chiles Rellenos Made with long green New Mexican
chile peppers, usually stuffed with cheddar or American
cheese, battered and deep fried.
Chimichanga A legitimate foodstuff in Mexico, here
the name refers almost exclusively to a deep-fried burrito
found under heat lamps at Allsup’s convenience stores. The
chimichanga is a late-night meal traditionally preceded by
heavy drinking and often followed by a hangover and feelings
of remorse.
Taco, burrito, adovada, enchilada...
Even folks who have lived in Santa Fe for decades sometimes
get confused as to which restaurants and dishes are Mexican
and which are New Mexican. The easiest way to tell the difference is to look for the chile. Our red and green chile sauces are
distinctively New Mexican, as are the dishes and ingredients
in this nowhere-near-comprehensive list.
Enchiladas In New Mexico, enchiladas are usually
served “stacked.” They are made by layering corn tortillas
with pinto beans, shredded chicken or ground beef, diced
onions, shredded cheddar cheese and green or red chile
sauce. They are sometimes served topped with a fried egg.
Frijoles The skill of a New Mexican restaurant can be
judged by its pinto beans and, yes, they are almost always
pintos. They should be either tender (if whole) or creamy (if
mashed) and flavorful.
traditionally made with lard and flavored with anise and cinnamon. The cookies are served year-round but are especially
popular at Christmas. They are excellent paired with cold
milk or sweet red wine.
Frybread A simple dough rolled into a wide circle and
fried in vegetable oil or lard, frybread becomes an Indian
taco or Navajo taco when topped with beans, ground beef,
chile, cheese, lettuce and tomatoes. Look for vendors selling
frybread and Indian tacos at Fiestas and other events on the
Plaza.
Blue corn When Coronado came to New Mexico in
1540, he found Pueblo Indians growing and eating blue corn.
Today this native Southwestern corn is used primarily for
tortillas that have a coarser consistency and a sweeter, nuttier flavor than those made from white or yellow corn.
Huevos Rancheros Although this breakfast dish can
get super fancy (think black beans, organic eggs and imported cheese) at some upscale restaurants, the typical version is
simple: softened corn tortillas topped with velvety red chile
sauce, melted cheese and a fried egg or two.
Breakfast burrito Taco Bell stole this idea from us.
New Mexico invented this beloved breakfast dish, which
involves some combination of scrambled eggs, hash browns
or home fries, bacon, sausage or chorizo and red or green
chile wrapped in a flour tortilla. It can be made small and
eaten out-of-hand or made quite large, smothered with red
or green chile sauce and eaten with a knife and fork.
Piñon Locally harvested pine nuts have a distinctive
rich, buttery flavor. They are harvested in the fall, roasted
and eaten as snacks or added to baked goods.
Bizcochito Our official state cookie, the bizcochito, is
Calabacitas An irresistible side dish of sliced summer
squash, corn kernels and freshly roasted green chile sautéed
in butter, oil or bacon grease and sometimes finished with
cheese or cream.
Carne Adovada Chunks of pork braised in red chile,
garlic and Mexican oregano. This super-tender meat can be
eaten plain or added to burritos and other dishes.
Posole 1. Dried corn that has been treated with lye or
lime (to improve flavor and digestibility). 2. The stew made
from this corn. A favorite at Christmas, posole stew can be
made as a clear broth with chunks of meat and flecks of chile
or as a more chile-rich broth.
Salsa Although individual versions vary widely, New
Mexican salsas tend to be spicy cooked-tomato concoctions
that take their heat from dried red chiles.
Chicharrónes Although fried pork skins, like porky
potato chips, can be found in convenience stores and carnicerias, New Mexicans usually use this word to refer to small
pieces of fatty pork that are cooked and added to burritos or
served as a snack with red chile.
Sopaipilla A member of the larger family of fried
doughs, the sopaipilla is nearly unique to New Mexico. It is
similar to frybread but made smaller, into square or triangular puffs. Sometimes sopaipillas are stuffed with beans or
meat, chile and cheese and served as a main course. More
often, a basket of plain sopaipillas and a bottle of honey will
be delivered along with your meal. Bite off a corner of the
sopa, then squeeze honey into the middle. Mmm….good!
Chile Always, always, always spelled with an “e,” unless
you’re talking about an un-spicy stew, made with ground
beef and beans, that has little to do with actual chile peppers.
New Mexico green chiles are harvested from mid-summer
until early fall; they are eaten freshly roasted and peeled or
cooked into a spicy sauce. Red chiles are fully ripened green
Tamale The correct Nahuatl singular is tamal, but here
in New Mexico we say tamale. And most of the time we
eat them stuffed with shredded pork and red chile, either
straight out of the crock pot at the convenience store or at
home, smothered with more red chile. Tamales are especially
popular at Christmas.
Santa Fe Reporter
•
53
Restaurant
of the Year
2007-2008
Chef James Campbell Caruso leans on the Dutch door that leads into the tiny dining room of his tapas restaurant, La Boca.
COLLEEN HAYES
54
•
Santa Fe Reporter
Restaurant of the Year
Flavor Fave
LA BOCA
BY GWYNETH DOLAND
[email protected]
T
PHOTOS: COLLEEN HAYES
here are two things that make Santa Fe such
an interesting place to eat. First and foremost
is the 500-year-old cross-cultural potluck that
is New Mexican cuisine. Green chile stew, smothered
breakfast burritos, stuffed sopaipillas: It may seem like
a regular day’s menu to us but you don’t have to travel
far to be reminded that this stuff really is unique. The
other cool thing about Santa Fe is the great culinary
curiosity of its people. As folks living in a town that is
so small, our enthusiastic embrace of foreign flavors,
ingredients and movements is remarkably visible and
pervasive. Think about how often you’ve seen a menu
offering seared ahi tuna with wasabi mashed potatoes
next to barbecued ribs, flatbread pizza and something
slathered in vegetarian red chile sauce.
Santa Feans are simultaneously obsessed with
traditions and eager to break them down. A town
compelled to make every building look like something
straight out of the 1600s sees nothing at all strange
about shitake and cactus spring rolls with Southwestern
ponzu dipping sauce or raw, vegan, wheat-free pad
thai made with zucchini “pasta.” Here, in the midst
of this schizophrenic culinary zeitgeist, is chef James
Campbell Caruso, a Boston-born Basque/Italian former
anthropology student who is doggedly pursuing a
fascination with the ancient roots of Spanish cuisine. Last
year, he opened La Boca, a restaurant that has nothing
to do with green chile or green chile egg rolls, but is
nevertheless so Santa Fe.
At El Farol, where he cooked for the better part of the
last decade, Campbell Caruso oversaw a big restaurant
and a big Spanish menu. La Boca is a fraction of the size
of the rambling El Farol, but he doesn’t mind. “I love
it. It’s the perfect size,” he says of La Boca’s diminutive
dining room and little kitchen. While the responsibilities
of being a restaurant owner do take up a lot of his time,
he’s thrilled to be able to spend much of his day at the
stove. “I really want to cook,” he says. “I’m still not that
good at all that other stuff.” He means things that have
to happen at a desk. So this downsizing has allowed him
to focus more on food and to delve deeper into the mix
of Iberian, Roman, North African and Middle Eastern
influences that have combined to become what we know
as Spanish food.
Exploring widely within the narrow focus of Spanish
food, the chef creates menus (they change often) that
feel fresh and new—using ancient ingredients like goat
cheese, figs, pomegranates and saffron. “I really like
the combination of raisins and capers or olives and
citrus,” he says. “That balance of sweet and tart is where
you create excitement.” The effect is most visible in
dishes such as smoky grilled eggplant topped with rich
manchego, sweet saffron honey and briny capers. A plate
of tuna carpaccio dotted with olives, drizzled with blood
orange aioli and sprinkled with smoked sea salt delivers
a different constellation of flavors in every bite.
By concentrating his menu mostly on tapas, Campbell
Caruso taps into the small plates trend, but by keeping
those dishes tightly focused on Spain, he satisfies the
desire for authenticity. “I’ve fallen into the trap of being
the young guy who wants to put everything into one dish
and it just doesn’t work,” he confesses. “If there are three
ingredients that fit together right, you can almost hear
it click together. Something
happens, some kind of
alignment. I’m trying to
strip everything down to
three main ingredients,
to keep it simple so you
can taste everything.” The
strategy is working. Fennel-
Manny Suarez sets a table (above)
and the chef gets into the swing of
things (left) while Jim Burklo and
Roberta Maran settle in for lunch
at La Boca (below).
Santa Fe Reporter
•
55
PHOTOS: COLLEEN HAYES
studded pork sausages
are served naked but for
a drizzle of pomegranate
syrup. A mouthful is
meaty, spicy, sweet and
tart all at once. After
devouring a plate of fried
egg with chorizo and
potatoes, one is sure that
it could not possibly
be improved by the
addition of another
ingredient.
The food at La Boca is
simple in an honest way,
not the way something
tremendously difficult
Beef tenderloin is a generously-sized tapa.
is made to seem simple.
The chef’s style hints at deconstruction without actually
going there. He succeeds in highlighting individual
flavors without succumbing to the most compelling food
movement of the day: the concept, most often associated
with Spain’s Ferran Adriá and Thomas Keller of The French
Laundry, that dining at a restaurant should be more
about having an “experience” than about “eating.” Hence,
there are no bite-size courses that arrive on spoons, no
shot glasses full of soup that must be drunk in one sip, no
foie gras foams or beet “textures.” Here simplicity means
pimientos de padrón (Spanish green chiles) fried in olive
oil and tossed with sea salt.
One of the most appealing things about La Boca is the
price. Because the plates are small, light eaters can order
just as much as they really want—instead of ordering a
$35 entrée and consoling themselves with the idea that
they’ll take home half and eat it for lunch the following
day. Big eaters can certainly run up a sizeable tab, but it
takes a little effort when the tapas start at $4 (for a bowl
of fried marcona almonds). During our most recent
visit, the most expensive tapa cost $17 (for grilled beef
tenderloin with smoked paprika and sea salt caramel)
but most offerings fell in the range of $6-$9. And they
are big enough to share. It may be tempting to hoard
a mini casserole full of canelones (seafood-filled pasta
La Boca’s extended family gathers in a quiet moment.
56
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Santa Fe Reporter
in an intoxicatingly rich manchego cream sauce), but
eventually guilt takes over and one feels compelled to
offer bites to everyone else at the table.
With so many ambitious restaurants competing for
our attention, it’s refreshing to find such satisfaction in
a small, comfortable restaurant where the atmosphere
is casual, the food fantastic and the chef humble. “I’ve
never considered [La Boca] fine dining. This is casual to
me,” Campbell Caruso says, and although it is undeniably
fine it does lack the napkin refolding, chair pulling and
exorbitant pricing that we’re used to at restaurants that
describe themselves as fine dining. And anyway, the
chef says, “you can have a great food experience almost
anywhere. On a good day it could be Bobcat Bite.”
Well, you already knew about Bobcat Bite. Now you
can add La Boca to your list of must-do restaurants in
Santa Fe.
La Boca is located at 72 W. Marcy St. Call 982-3433 for
reservations. From Monday through Saturday the restaurant
serves lunch and dinner, with tapas available between the two
meals. On Sunday it serves only dinner. $-$$
Grilled Eggplant with Melted Manchego, Saffron Honey
and Capers
This dish balances the sweetness of honey with the briny
acidity of capers. The unmistakable flavor of saffron ties
it all together.
Serves 6 as a first course
1 large eggplant
¼ cup olive oil
Coarse salt and freshly ground black pepper
¼ pound manchego cheese, shredded
2 tablespoons saffron honey (recipe follows)
2 teaspoons capers
• Preheat a gas or charcoal grill to medium.
• Brush the eggplant slices lightly with the olive
oil and sprinkle them
with salt and pepper,
then grill until tender,
about 5 minutes per
side.
• Transfer the eggplant
from the grill to a cookie sheet and reduce
the grill heat to low. (If
you’re using a charcoal
grill you can rake the
majority of the coals
to one side to create a
cooler area.)
The grilled eggplant is a delight.
COLLEEN HAYES
• Sprinkle each piece of eggplant with some manchego
then return the cookie sheet to the grill and lower the
lid for about 5 minutes, just long enough for the cheese
to melt.
• Equally divide the eggplant slices between 6 plates.
Drizzle each with saffron honey and sprinkle with
capers. Serve warm.
Saffron Honey
Stirring saffron threads into a little white wine helps to
distribute the color and flavor of the spice throughout
the honey.
Makes ½ cup
2 tablespoons white wine
½ teaspoon saffron threads
½ cup honey
• In a small pan, heat the wine until it bubbles then turn
off the heat and stir in the saffron, then the honey.
• Use a rubber spatula to scrape the mixture into a glass
jar and allow it to cool completely before putting on the
lid.
Garbanzo-Carrot Hummus with Grilled Yogurt Flatbread
Grilled yogurt flatbread, similar to the naan you find in
Indian restaurants, is one of the easiest breads you can
make.
Makes 2 cups
2 medium carrots, peeled and chopped
1 cup cooked garbanzo beans, drained
4 teaspoons plus 1 teaspoon chopped cilantro
2 tablespoons red onion, chopped
2½ teaspoons ground cumin
1½ teaspoons coriander
2 tablespoons lemon juice
4 teaspoons olive oil
2 teaspoons chile pequín flakes
2 teaspoons Moroccan Spice Blend (recipe follows)
1 batch Yogurt Flatbread (recipe follows)
• In a medium saucepan, combine the chopped carrots
with 2 quarts water and 2 teaspoons salt. Bring the mixture to a boil then reduce the heat and simmer for 8-10
minutes, until the carrots are tender.
• Remove the pan from the heat and allow the carrots to
drain and cool in a colander.
• Combine the carrots and remaining ingredients in the
work bowl of a food processor and puree until smooth.
Season to taste with salt and pepper and garnish with
the remaining cilantro.
• Serve with fresh, hot Yogurt Flatbread cut into wedges.
Spikes of flatbread emerge from a mound of hummus.
Moroccan Spice Blend
This is also a great spice rub for grilled shrimp or pork
skewers. Simply grind a few cloves of garlic in a mortar
and pestle and add the spice blend, a little salt, a splash
of lemon juice and 2 splashes of olive oil.
Makes about 2 tablespoons
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon saffron threads
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground smoked paprika
1 teaspoon finely grated lemon peel
• In a small resealable glass or plastic container, combine
all of the ingredients.
Yogurt flatbread
You can also top this bread with chorizo and manchego,
then bake it briefly to make Spanish pizza, known as
coca.
Makes 4
1 cup all-purpose flour
¼ teaspoon baking powder
1 teaspoon coarse salt
2½ cups plain yogurt
Olive oil
• Sift the flour, baking powder and salt into the work bowl
of a standing mixer fitted with the dough hook.
• Add the yogurt and mix at low speed (setting 2 on a
Kitchen-Aid) for 2 minutes.
Santa Fe Reporter
•
57
COLLEEN HAYES
• Cover the work bowl and allow the dough to rest at room temperature for 30 minutes.
• Preheat a gas or charcoal grill to medium.
• Scrape the dough from the work bowl and turn it out onto
a lightly floured surface. Roll the dough into a long log and
divide it into 12 equal pieces. Roll each piece into a ball and
use a rolling pin or tortilla press to flatten it into a ¼-inchthick “tortilla” shape.
• Brush each “tortilla” lightly with olive oil. Grill them for about
40 seconds then turn and cook 40 seconds more.
• Sprinkle the flatbreads with a little more salt as they come off
the grill. Serve hot.
New Mexican Lamb Chops with Chile-Mint Agridulce
Look for local, organic Shepherd’s lamb at La Montañita Co-op
and Kaune Foodtown.
Serves 4-6
4-6 lamb chops
Olive oil
Chile-Mint Agridulce (recipe follows)
A sweet/sour sauce complements perfectly grilled lamb chops.
58
•
Santa Fe Reporter
• Preheat a charcoal or gas grill to medium-high.
• Grill the lamb chops for about 5 minutes per side, or until it is
cooked to your preferred liking. (Use a thermometer to
be sure. Remove the meat from the grill when the interior reaches 130° F for rare or 140° F for medium rare.
1 cup powdered sugar
2½ tablespoons cornstarch
1 pinch saffron threads
4 teaspoons granulated sugar
Chile-Mint Agridulce
You can use this sweet and sour sauce on any kind of
grilled meat, even tuna or swordfish.
Makes 1 cup
½ cup lemon juice
½ cup honey
¼ cup chopped mint
3 tablespoons chile pequín flakes
1 teaspoon minced garlic
• In a small bowl combine all ingredients.
Cardamom Saffron Crema Catalan
This rich, creamy dessert is much more flavorful than its
better known relatives, crème brûlée and flan.
Makes 4
2 cups whole milk
¼ teaspoon ground cardamom
3 egg yolks
• In a saucepan, combine 1½ cups of the milk with the
saffron threads and ground cardamom. Bring the mixture to a boil then remove the pan from the heat.
• Using an electric mixer, beat together the egg yolks and
powdered sugar until the mixture is fluffy and light in
color.
• With the mixer running, slowly pour the hot milk into
the egg yolk mixture. Pour the mixture back into the
saucepan.
• In a small bowl, stir together the cornstarch and remaining ½ cup milk. Add this to the saucepan and turn the
heat to medium. Cook, stirring, until the mixture thickens enough to coat the back of a wooden spoon.
• Pour the hot mixture into 4 ramekins and sprinkle the
top of each custard with 1 teaspoon sugar. Arrange the
ramekins on a cookie sheet and put it under a broiler
just long enough for the sugar to caramelize. (If you
have a propane torch you can also use it to caramelize
the sugar.) Serve immediately.
A convenient and affordable, quality workout facility
created to address the various fitness needs
of the many residents of Eldorado and “The Corridor,”
with a primary focus on
overall health and physical well being.
Located in The Village at Eldorado
7 Caliente Rd., #B6
Santa Fe, NM 87508
5 am-9pm Monday-Friday
7 am-8 pm Saturday-Sunday
-PUTPGHSFBUOFJHICPSTIBWJOHGVOXJUImUOFTT
a
505-466-6GYM (6496)
thegymateldorado.com
Santa Fe Reporter
•
59
BIG ROCK CASINO, NORTH RIVERSIDE DRIVE, ESPAÑOLA, NEW MEXICO
" ) ' 2 / # + # ! 3 ) . / # / -
Where to Eat
•
What to Eat
Santa Fe Reporter
•
61
Where to Eat • What to Eat
CHELSEA FREEMAN
Restaurant Guide Key
$ . . . . . . . . Inexpensive; Most entrées under $10
$$ . . . . . . . Moderate; Most entrées under $20
$$$ . . . . . . Expensive; Most entrées under $30
$$$$ . . . . . Very expensive; Most entrées under $40
AMERICAN
E MB UDO
STATIO N
ATO M I C G RILL
Highway 68, Embudo,
505-852-4707
Steaks, barbecue and
New Mexican food at
an old railroad station
on the banks of the Rio
Grande. $
103 E. Water St., 820-2866
Get your late night cake fix while people-watching on the patio. $
B LUEB ER RY CAFÉ
3005 St. Francis Drive, 989-4050
Organic pancakes, waffles and sandwiches at breakfast and lunch. $
B O B CAT B I TE
420 Old Las Vegas Hwy., 983-5319
Outstanding hamburgers at a tiny, out-of-the-way diner. $
CATA M O U N T BAR & GRILLE
96-B Old Las Vegas
Hwy., 989-4629
Multicultural comfort
food (think lemon
ricotta pancakes,
The Pink Adobe
meatloaf sandwiches
and fish tacos) at SFR’s
2004 Restaurant of the Year. $$
125 E. Water St., 988-7222
Bar food, burgers and worthwhile specials from lunch until late. $
H IDDE N C H IC KE N C A F É
CHI CAG O DOG EX PRE SS
730 St. Michael’s Drive, 474-4424
Rotisserie chicken and other meats, pot pies, sandwiches and more. $
Coneys, Polish sausages, turkey dogs and even veggie dogs. $
J O E ’ S DIN E R
CLU B AT THE HOTEL ST. FRANCIS
2801 Rodeo Road, Suite A5, 471-3800
Deluxe diner food in a classic atmosphere. $
B R U MB Y’S PUB & GRILL
7 Caliente Place, 466-7333
A sports bar with familiar American food in Eldorado. $-$$
210 Don Gaspar Ave., 992-6343
Hotel dining on a gorgeous patio in the summer and by a cozy
fireplace in the winter. $-$$
CHELSEA FREEMAN
C OUNTER C ULT UR E
C AFÉ
930 Baca St., 995-1105
A favorite for breakfasts, lunches and dinners that are full of
global flavors. SFR’s 1999-2000
Restaurant of the Year. $-$$
DEL C H AR R O
SAL OON
•
Burgers made from freshly ground beef, turkey, tofu and more. $
T H E MIN E SH A F T TAV E R N
2846 Hwy. 14, Madrid, 473-0743
Cold beer and sizzling burgers in Madrid. $
T H E PIN K A DO B E
Newly reopened but with many familiar favorites. SFR’s 2003-2004
Restaurant of the Year. $$-$$$
PIC C O L O C A F É
E L DORAD O C O URT
& LOUNGE
PL A Z A C A F É
Joe’s Diner
L AT E N IT E B UR G E R
101 W. Alameda St., 954-0320
Inexpensive bar food—burgers,
nachos, and stuffed poblanos—
served late. $
309 W. San Francisco St.,
995-4558
This lunchtime spot at the
Eldorado Hotel becomes a bar
area at night. $
62
H A R RY ’ S
R OA DH O USE
Santa Fe Reporter
125 Lincoln Ave., Suite 117, 984-1709
Breakfast burritos, grilled sandwiches and New Mexican food downtown. $
A diner serving American, Greek and New Mexican food on the Plaza
since 1918. $
PL A Z A SO UT H SIDE C A F É
Plaza Café’s sister outpost on Cerrillos Road. $-$$
CHELSEA FREEMAN
Sleeping Dog Tavern
T H E R A I LYA RD RE STAURANT & SAL O O N
530. S. Guadalupe St., 989-3300
Classic, classy American food and cocktails. $$
R ED LO B S TER
4450 Rodeo Road, 473-1610
Crab leg fiesta! $-$$
S A L’S R ED SKYE GRILL
2239 Old Pecos Trail, 992-1810
Family-style steaks, seafood and pasta at the Pecos Trail Inn. $$
4IBETAN-ONGOLIAN&URNITURE
3ACRED!RT%XOTIC*EWELRY
S A N F R A NCI SC O STRE E T BAR & GRIL L
50 E. San Francisco St., 982-2044
Green chile cheeseburgers and a fun happy-hour crowd. $-$$
S A NTA F E A I RPORT GRILL
121 Aviation Drive, Suite 6, 471-5227
Breakfast and lunch are about to get busier at our little airport. $
S A NTA F E B AR & GRILL
187 Paseo de Peralta, (inside DeVargas Center), 982-3033
Same owners and eclectic American food as San Francisco Street Bar
& Grill. $-$$
S A NTA F E STEAMER
A locally owned seafood restaurant serving crab legs and more. $-$$
S ECO ND STR E E T BRE W E RY
1814 Second St., 982-3030
Microbrews, hearty beer-friendly food and live music. $
S LEEP I NG DOG TAV E RN
114 W. San Francisco St., 982-4335
Recently updated menu with Kobe beef burgers and duck confit. $$
-ONTEZUMA*USTOFF'UADALUPE
Santa Fe Reporter
•
63
TESUQUE V IL L AGE MARKET
8 1 5 E A R LY
NM 590 at Bishop’s Lodge Road, Tesuque, 988-8848
Small café and market in a gorgeous location. $-$$
815 Early St., Suite B, 820-2253
Simple but irresistible pastries and sandwiches on house-baked
sandwich bread. $
ZI A DI NER
326 S. Guadalupe St., 988-7008
Family-friendly diner fare in a renovated warehouse. $-$$
BAKERY/CAFÉ
PL A Z A B A KE RY /H Ä AG E N - DA Z S
56 E. San Francisco St., 988-3858
Espresso, pastries and ice cream on the Plaza. $
SAG E B A KE H O USE
CHO CO LATE MAV E N
821 W. San Mateo Road, Suite C, 984-1980
Delectable cakes and a showcase of pastries will soothe anyone’s
sweet tooth. Great lunch and brunch too! $
CLO UD CLIFF BAKERY, C AFÉ , ART SPAC E
1805 Second St., 983-6254
Artisan breads, baked goods and eclectic entrées in an open, airy
space. $
535 Cerrillos Road, Suite C, 820-7243
Freshly baked bread, pastries and ready-made sandwiches. $
SA N TA F E B A KIN G C O MPA N Y
504 W. Cordova Road, 988-4292
A huge breakfast menu, plus burgers, sandwiches, a juice bar and
free Wi-Fi. $
TA R A’ S O R G A N IC IC E C R E A M SHOP
DA I LY B A KERY & CAFÉ
1807 Second St., 216-9759
Housemade organic ice creams, floats and frappes in exotic flavors. $
Bagels, pastries, sandwiches, coffee and free Wi-Fi. $
T R E E H O USE PA ST RY SH O P & C A FÉ
3095 Agua Fria Road, 474-5543
Over 10,000
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worldwide.
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Local
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Local
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curves.com
Discover how 30 minutes is all it takes to reach your
goals. Come to Curves and get a total body workout
with our total support and proven results.
*Free week may be redeemed on first visit or exchanged for special membership discount. Not valid with
any other offer. Valid only at participating locations. New members only. ©2007 Curves International
64
•
Santa Fe Reporter
CHELSEA FREEMAN
Vegetarian and organic pastries, sandwiches and more at Plants
of the Southwest. $
L E ZO D I AC
French breads, quiches, desserts and sandwiches. $
BARBECUE
C OWG I R L B A R & GRILL
Barbecue, burgers and kid-friendly fare at a kitschy/cool watering
hole. $-$$
JO S H’S B A R BE C UE
3486 Zafarano Drive, Suite A, 474-6466
Killer ribs and other smoked meats with tasty sides and plenty of
queso. $
W HO LE HO G CAFÈ
Tender pulled pork, beef brisket, chicken and ribs with seven
sauces. $
Tree House Pastry Shop & Café
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Santa Fe Reporter
•
65
CAJUN/CREOLE
C A L L IE ’ S G A L L E Y
Old Las Vegas Highway, 438-7012
Takeout étouffée, gumbo and jambalaya from a mobile kitchen. $
CHINESE
C H IN A STA R
Santa Fe 's Premier Self Care Club
From cashew chicken to mini corn dogs, the huge buffet has
something for everyone. $
C H O PST IX
HEALTH
i
i
i
i
i
i
i
i
i
i
Cardio and Strength Training Center
20 yd. Heated Indoor & Outdoor Pools
Hot Tubs
Saunas and Steam Rooms
2 Racquetball/ Squash Courts
Group Exercise Studio
16 bike Cycling Studio
Child Care
7 Outdoor Tennis Courts
2 Indoor Climate-controlled Tennis Courts
ENERGY
i Certified Personal Fitness Trainers
i Swimming Instruction
SELF-ESTEEM
i Adult & Junior Tennis Programs
i USPTA Certified Tennis Instruction
i USTA Tennis Teams
CLARITY
i Massage Therapy
i Facials
i Microdermabrasion
Lighter Chinese food with an upscale aesthetic. $-$$
L IT T L E H O USE
Quick, easy, inexpensive. $
WOK
Run to Wok for a dependable dinner. $
Y IN YA N G
418 Cerrillos Road, (inside the Design Center), 986-9279
Good food at reasonable prices. $
COFFEEHOUSE
AZTEC CAFÉ
317 Aztec St., 820-0025
Kooky, cozy downtown coffeehouse with yummy snacks and free
Wi-Fi. $
DOW N TOW N SUB SC R IPT IO N
376 Garcia St., 983-3085
Coffee, snacks and a zillion magazines and newspapers,
off Canyon Road. $
ECCO
105 E. Marcy St., 986-9778
Coffee, gelato, pastries and snacks. With free Wi-Fi. $
Coffee and small meals at the Hilton. $-$$
505-988-5000
www.elgancho.com
C H OW ’ S C O N T E MPO R A RY C H IN ES E FOOD
EL CAÑON
104 Old Las Vegas Hwy
66
Chow mein and more for here or to go. $
•
Santa Fe Reporter
FAT H E R SKY MOT H E R E A RT H
124 Galisteo St., 988-5118
A new espresso bar at the corner of Galisteo and Water. $
2EGENERATE9OUR3KIN
CHELSEA FREEMAN
AT
PD Bean
G ELATO B ENISSIMO
328½ Montezuma Ave. (behind WilLee’s), 984-9104
Gelato, coffee, salads and sandwiches. $
J AVA J O E’S
2801 Rodeo Road, 474-5282
604 N Guadalupe St., 795-7775
Great java and free Wi-Fi in a relaxed environment. $
L AS CHI VA S COFFE E ROASTERS
7 Avenida Vista Grande, 466-1010
Handcrafted coffee in Eldorado. $
L UCK Y B EA N
55 Canada del Rancho, 438-8999
Organic, fair-trade coffee and snacks in Rancho Viejo. $
M ELLO CA F É
102 E. Water St. (enter on Shelby Street), 982-2807
Coffee, maps and more inside a bike shop. $
M ER I DI A N ESPRE SSO & NEWS
Enjoy coffee, pastries and sandwiches on a shady patio downtown. $
O HO R I ’S CO FFE E , TE A & C H OC OL ATE
1098½ S. St. Francis Drive, 982-9692
A huge selection of teas, yummy chocolates and coffee roasted in
small batches. $
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A mellow coffeehouse with breakfast burritos, sandwiches and,
of course, coffee. $
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Santa Fe Reporter
•
67
S TA R B U CKS
A N A SA Z I R E STAUR A N T
3526 Zafarano Drive, 424-4662
Caramel macchiatos, pumpkin scones and Paul McCartney CDs. $
113 Washington Ave., 988-3236
A beautiful dining room and new patio showcase Chef Martin Rios’
Southwestern-influenced cuisine. $$$$
AQUA SA N TA
THE TEA HOUSE
A connoisseur’s selection of tea and delicious scones in a peaceful
setting on Canyon Road. $
TR AVEL B UG COFFEE SHOP
839 Paseo de Peralta, 992-0418
Coffee for the adventurous. $
B A L E E N SA N TA F E
Seafood, global tapas and a gorgeous patio at the Inn at Loretto. $$-$$$
B L UE H E R O N
TR I B ES COFFEEHOUSE
A favorite local hangout. $
Sunrise Springs, 242 Los Pinos Road, 428-3600
Cuisine made with vegetables and herbs from the resort’s organic,
biodynamic garden. $$
CONTINENTAL/NEW AMERICAN
T H E C O MPO UN D
A M AVI
Fine dining in a stunning location on Canyon Road. $$$
221 Shelby St., 988-2355
Creative Italian, French and Spanish food by a former Santacafé chef
in the former Julian’s space. $$$
68
451 W. Alameda St., 982-6297
An exciting and ever-changing experience true foodies will appreciate.
$$$
•
Santa Fe Reporter
DIN N E R F O R T W O
A friendly, comfortable spot with seriously good food. $$
FILE PHOTO
G E R O NI M O
Well-executed cuisine and finely honed service in a beautiful Canyon
Road adobe. $$$$
L A CA SA SEN A
125 E. Palace Ave., 988-9232
Intriguing Southwestern food and an excellent wine list in Santa Fe’s
prettiest courtyard. $$$$
L A M A NCHA AT GAL ISTEO INN
9 La Vega Road, Galisteo, 466-8200
High-quality ingredients are brought together with a slight Mexican
accent in a 1705 hacienda. $$$
L A S F U ENTES AT BISH OP’ S L ODGE
1297 Bishop’s Lodge Road, 819-4035
A beautiful destination for a dinner of fine meats and elegant sides. $$$
O ’ K EEF F E CAFÉ
Back Street Bistro
SA N TAC A F É
American food with Southwestern and Asian elements in a shady
courtyard. $$$
T UL IPS
Intimate dining in an old house downtown. $$$
217 Johnson St., 946-1065
A superior restaurant for wine and food pairings. $$$
DELI
T HE O LD HO USE
B AC K ST R E E T B IST R O
513 Camino de los Marquez, 982-3500
Famous for a wide selection of hot and cold soups. $
Fine dining in the Eldorado Hotel. $$$
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Santa Fe Reporter
•
"%%27).%
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69
CHELSEA FREEMAN
Bagelmania
B AG E L MA N IA
420 Catron St., 982-8900
Bagels, egg salad, smoked salmon schmear, whitefish spread and
more. $
C A F É DE S A RT IST E S
223 Canyon Road, Suite B, 820-2535
Deli sandwiches at the base of Canyon Road. $
C A R L O S’ G O SP’ L C A F É
418 Cerrillos Road, (inside the Design Center), 983-1841
Lunchtime sandwiches just like Mom used to make. $
DISH A N D SPO O N
Sandwiches and gifts. $
MUC H O G O UR ME T SA N DW IC H S HOP P E
1711 Llano St., Suite G, 473-7703
One of the city’s most popular sandwich destinations. $
N E W YO R K DE L I
All the ingredients of a real New York deli. $
R A MB L IN ’ C A F É
1420 Second St., 989-1272
New Mexican food and made-to-order sandwiches. $
SAV E UR
204 Montezuma Ave., 989-4200
A European-inspired hot buffet and salad bar priced by the pound. $
SO UPE R SA L A D
An affordable and family-friendly soup and salad buffet chain. $
70
•
Santa Fe Reporter
ZANE FISCHER
Café Paris
FRENCH
C AF É PA R I S
31 Burro Alley, 986-9162
A charming sidewalk café with simple fare and excellent pastries. $$
F UEG O
La Posada, 330 E. Palace Ave., 986-0000
Ambitious cuisine in lavish surroundings. Splurge on the grand
tasting menu. $$$$
F RENCH PA STRY SH OP
100 E. San Francisco St. (in La Fonda), 983-6697
Known for its crêpes and irresistible baked goods. $
R I S TR A
548 Agua Fria St., 982-8608
French food with Southwestern ingredients in an old house with a
lovely patio and elegant bar. $$$
315
Country French food and fabulous wine in a pretty, cozy setting.
SFR’s 2002-2003 Restaurant of the Year. $$$
INDIAN & HIMALAYAN
H IMA LAYA N CUISINE
Indian and Nepalese food from a menu or buffet. $-$$
I NDI A HO U SE
An affordable buffet and more extensive menu. $-$$
I NDI A PA LAC E
An intimate setting and a variety of exotic spices in every dish.
Buffet and menu. $$
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Saturday appointments available when
scheduled a week in advance
Santa Fe Reporter
•
71
CHELSEA FREEMAN
ITALIAN
A L DI L A
227 Galisteo St., 983-6766
Wood oven pizzas, pastas and salads. $-$$
A N DIA MO !
322 Garfield St., 995-9595
A cozy neighborhood restaurant serving dishes such as lamb sausage
pizza and fettuccine with asparagus. $$
CAFE CAFE
500 Sandoval St., 466-1391
A new restaurant serving pizzas, pastas, sub sandwiches and more. $
FAT SO ’ S AT W IL L E E ’ S
Pizza and belly-busting bowls of pasta. $
F E R R AG A MO ’ S
954 W. Alameda St., 629-4500
Inspires loyalty with authentic Neapolitan pizza. $-$$
Pranzo Italian Grill
Introducing
CURIOSA
COME AND SATISFY YOURS
romantic jewelry
whimsical home accents
birds, bees and butterflies
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718 CANYON ROAD • NEXT TO GERONIMO
505-988-2420 10-5 MON-SAT
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72
•
Santa Fe Reporter
I L P I ATTO
95 W. Marcy St., 984-1091
Housemade pastas and enticing daily specials. $-$$
JAPANESE
IZ MI SUSH I
I L VI CI NO
720 St. Michael’s Drive, Suite I, 424-1311
Sushi, tempura and shabu-shabu! $-$$
Thin-crusted wood oven pizzas and house-brewed beer. $-$$
KO H N A MI
O STER I A D ’A SSISI
Quick, friendly and affordable sushi. $
58 S. Federal Place, 986-5858
Underrated northern Italian. $$$
MA KI YA KI
PI CCO LI NO
3003 S. St. Francis Drive, Suite C, 820-1930
Fast-service sushi and more. $-$$
2890 Agua Fria St., 471-1480
Satisfying southern Italian. $
MA SA SUSH I
PR A NZO I TA L IAN GRIL L
927 W. Alameda St., 982-3334
A homey Japanese restaurant with a tiny sushi bar. $-$$
540 Montezuma Ave., (inside Sanbusco Market Center), 984-2645
A perfect spot for a bowl of pasta and a nice glass of wine. $-$$
O SA KA
T R ATTO R I A N OSTRANI
Sushi and a teppan grill. $-$$
304 Johnson St., 983-3800
Northern Italian cuisine near the Georgia O’Keeffe Museum. $$$$
SH O H KO C A F É
321 Johnson St., 982-9708
Beautiful, delicious sushi in a lovely downtown adobe. $$
Santa Fe Reporter
•
73
T E R IYA KI B OW L
Teriyaki chicken with a side of green chile, anyone? $
TO KYO C A F É
4HE&INESTIN
&EMININE&ASHIONS
Lunchtime destination for Japanese cuisine. $-$$
MEDITERRANEAN/MIDDLE
EASTERN
C L E O PAT R A C A F É
Design Center, 418 Cerrillos Road, 820-7381
Casual Greek and Egyptian restaurant with plenty of vegetarian
options. $
PY R A MID C A F É
%7ATER
/LD3ANTA&E4RAIL
751 Central Ave. (inside the Mari Mac Village Shopping Center in
Los Alamos), 661-1717
Community hangout with Greek and North African food. $
MEXICAN
B E RT ’ S L A TAQUE R ÍA
416 Agua Fria St., 474-0791
A variety of simple and exotic Mexican food, plus a nice selection of
mezcal. $-$$
B UMB L E B E E ’ S B A J A G R IL L
301 Jefferson St., 820-2862
Burritos, salads, soft tacos and rotisserie chicken; the Jefferson
location has a drive-up window. $
C A F É PA SQUA L’ S
Very creative interpretations of Mexican, New Mexican and Asian
dishes using all-organic ingredients served at a colorful and
charming spot near the Plaza. $$$
C O PA DE O R O
7 Avenida Vista Grande, 466-8668
Mexican and New Mexican in Eldorado. $
C OYOT E C A F É /L A C A N T IN A
132 W. Water St., 983-1615
With New Mexican and Central American influences. The rooftop
bar is a popular gathering place. $$$
E L PA L E N QUE
4350 Airport Road, 473-3836
Great tacos and breakfast burritos. $
F E L IPE ’ S TAC O S
1711 Llano St., 473-9397
The tacos are just a vehicle for Felipe’s mouth-watering salsas. $
74
•
Santa Fe Reporter
CHELSEA FREEMAN
NEW MEXICAN
A DE L ITA’ S
A mom ’n’ pop restaurant popular with neighborhood residents. $
B E RT ’ S B UR G E R B OW L
Classic green chile cheeseburgers and Frito pies, plus Mexican
favorites. $
B L UE C O R N C A F É & B R E W E RY
133 W. Water St., (inside Plaza Mercado), 984-1800
4056 Cerrillos Road, Suite G, 438-1800
Blue corn enchiladas, burgers and house-brewed beers. $-$$
T H E B UR R ITO C O MPA N Y
Fast and affordable counter service with great breakfast burritos. $
La Plazuela
C A F É DO MIN IC
L O S MAYA S
Especially popular for breakfast, it also serves soups, salads and pastas. $
409 W. Water St., 986-9930
Try the chile en nogada in the quiet courtyard. $-$$
C A F É SA N E ST E VA N
MUCHO G U STO
839 Paseo de Peralta, 955-8402
Soft tacos, fajitas, flautas and real chimichangas. $-$$
L A P LA ZUELA
100 E. San Francisco St., (inside La Fonda Hotel), 995-2334
A Mexican-inspired menu inside La Fonda’s gorgeous enclosed
courtyard. $
428 Agua Fria St., 995-1996
Traditional New Mexican food in a sophisticated setting near the
Santuario de Guadalupe. SFR’s 1998-1999 Restaurant of the Year $$
C A ST R O ’ S
3904 Rodeo Road, 438-0146
A south side favorite for real New Mexican food. $
C O R DE L IA’ S
1601 Berry Ave., 988-1303
Homestyle cooking in a renovated house off Cerrillos Road. $
Some of the finest Mexican food in town, with dishes representing
many regions. $$
DAV E ’ S N OT H E R E
MA R I SCO S COSTA AZUL
1115 Hickox St., 983-7060
Excellent hamburgers, handcut fries and chocolate cake. $
Scrumptious Mexican seafood in a colorful dining room. $$
DIE G O ’ S C A F É
Beloved seafood hut near Trader Joe’s. $$
193 Paseo de Peralta, (inside
DeVargas Center), 983-5101
A fun place for an authentic
meal and a margarita. $
SA N MI G U EL
E L C O MA L
Upscale Mexican food served in a very pretty restored adobe. $
Northern New Mexican with
an inviting atmosphere. $
MA R I SCO S “ LA PL AYA”
NATIVE AMERICAN
AMAYA
1501 Paseo de Peralta, (inside Hotel Santa Fe), 982-1200
Hotel Santa Fe’s feted Native cuisine. $$
CHELSEA FREEMAN
L O S P OTR I LLOS
E L PA R AG UA
603 Santa Cruz Road, Española,
505-753-3211
Excellent New Mexican food
in the founding family’s
former tack rooms. $
Santa Fe Reporter
Bert’s Burger Bowl
•
75
EL PA R A S OL
H O R SE MA N ’ S H AV E N
A take-out only restaurant by the owners of El Paragua. Very popular
with locals. $
Crazy hot chile slathered over enchiladas, breakfast burritos and
everything else. $
EL TES O R O
LA CHOZA
500 Montezuma Ave., Suite 104, (inside Sanbusco Market Center), 988-3886
New Mexican, Mexican and Central American food in the courtyard
of the mall. $
905 Alarid St., 982-0909
Railyard-area restaurant serving up New Mexican faves since 1953.
With red chile from The Shed. $
F LYI NG TO RTILLA
L A S MA Ñ A N ITA S
Generous portions of no-fuss food on the south side. $
750 N. St. Francis Drive, 992-5800
Inside The Lodge at Santa Fe Hotel. $$
G A B R I EL’S
MA R IA’ S N E W ME XIC A N KIT C H E N
Highway 84/285 (exit 176), 455-7000
An out-of-town destination famous for its tableside guacamole service. $$
Affordable, dependable food and the city’s best selection of tequilas
and margaritas. $$
G R EEN O NION SPORTS PUB
Burgers, fries and New Mexican food in a sports bar. $
G UA DA LUPE C AFÉ
A popular and affordable lunchtime spot next to the Roundhouse. $-$$
MO L LY ’ S KIT C H E N & L O UN G E
1611 Calle Lorca, 983-7577
A spare restaurant with great green chile and a colorful bar. $
OV E R E A SY C A F É
2801 Rodeo Road, 474-6336
Try the tortilla hash, also known as “Breakfast Frito Pie.” $
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T HE PA NTRY
Serving great New Mexican and diner favorites for nearly 60 years. $
PC’S R ESTAURANT & L OUNGE
As popular for the bar as for the stuffed sopaipillas. $
PO S A’S / EL MERENDERO
1514 Rodeo Road, 820-7672
Famous for its awesome homemade tamales. $
R ANCHO DE CHIMAYÓ
County Road 98, Chimayó, 984-2100
This northern New Mexico treasure is worth the trip to Chimayó. $$
R OCKY’S B A R & GRIL L
Burgers, bar food and pool tables. $
S AN MA R CO S C AFÉ
3877 Hwy. 14, 471-9298
A cute and tidy restaurant on the way to Cerrillos. $
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•
77
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Good, old-fashioned New Mexican food. $
T H E SH E D
113½ E. Palace Ave., 982-9030
Award-winning red chile at a historic downtown location. $
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New Mexican food plus treats like chocolate chip pancakes and
eggs benedict. $
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Giada de Laurentiis featured its breakfast burritos on her show. $
T IN Y ’ S
1015 Pen Road, 983-9817
Come for dinner, stay for the dancing. $
TO MA SITA’ S
Eternally popular restaurant in a converted railroad station.
Serves vegetarian chile. $
TO RT IL L A F L AT S
Known for its unique quesadillas. $
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135 W. Palace Ave., 955-0400
Sushi and eclectic Asian dishes in a gorgeous white dining room. $$
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•
Santa Fe Reporter
510 N. Guadalupe St., Suite P, 982-4321
A sophisticated Asian menu with something for everyone. $$
CHELSEA FREEMAN
32 Stairs
M U D U NO O DL E S
Creative, vegetarian-friendly Asian dishes in cozy dining rooms or a
pretty patio. $$
WI LD WI LD WOK
3470 Zafarano Dr., Suite C, 466-8111
Chinese, Thai and light selections. Relocated from Eldorado. $
PIZZA
B ACK R OA D PIZZA
1807 Second St., Bldg. No. 1, 955-9055
Dependably good pies at a community hub. $
C HI CAG O P I ZZA AND PASTA
Deep-dish pizza and hearty southern Italian favorites. $-$$
I L VI CI NO
Gourmet wood oven pizzas and microbrews downtown. $
P IZZA , ETC.
Pizza and subs across from the movie theater. $
Santa Fe Reporter
•
79
ERIN EINBENDER
P I ZZER I A ESPIRITU
1722 St. Michael’s Drive, Suite A, 424-8000
Divine gourmet pizzas in an elegant dining room. Delivery is
available. $
R O O F TO P PIZZE RIA
Santa Fe Arcade, 60 E. San Francisco St., Suite 301, 984-0008
Very fancy pies heaped with blue cheese, smoked duck and lobster,
among other things. $$
U P P ER CR UST PIZZA
A popular downtown lunch spot with a latilla-shaded front patio. $
SPANISH/LATIN AMERICAN
EL FA R O L
ST E A KSMIT H
Tapas and Spanish-influenced food in a beautiful, historic building
on Canyon Road. The lively bar offers live music. $$
104 Old Las Vegas Hwy., Suite B, 988-3333
Classic steakhouse with a comfy lounge at El Gancho fitness club. $$
EL M ES Ó N AND ¡C H ISPA! TAPAS B A R
Spanish tapas and flamenco performances in the bar. $$
Juicy steaks in the high-ceilinged restaurant and cocktails in the
lively piano bar. $$-$$$
LA B O CA
THAI
72 W. Marcy St., 982-3433
Extraordinary, adventurous tapas and entrées in an intimate space
downtown. $-$$
DA R A T H A I
R ED ENCHIL ADA RESTAURANT
1310 Osage Ave., 820-6552
New Mexican and El Salvadoran cuisine at reasonable prices. $
STEAK
VA N E SSIE O F SA N TA F E
Affordable and tasty curries and more. $
THAI CAFÉ
Known for taking “spicy” to the next level. $
VEGETARIAN
THE B ULL RING
Juicy steaks, big martinis and dim lights. Just like we like it. $$$
EL NI D O
A N N A PUR N A
905 W. Alameda St., 988-9688
A popular favorite, with vegan choices as well. $
1591 Bishop’s Lodge Road, 988-4340
Steaks and seafood in a beloved historic building just outside of
town. $$
B O DY C A F É
THE O R E HOUSE
G R E E N PA L AC E T E A H O USE
Steaks and a wide selection of tequilas on a second-floor space
overlooking the Plaza. $$
209 E. Palace Ave., 983-2239
Vegetarian and organic food eaten from cushy floor pillows. $
SA IG O N C A F É
The Hilton Hotel’s steakhouse. $$
A casual spot for spring rolls and pho. $
R I O CHA MA
A steakhouse with a private dining room and incredible wine list.
$$-$$$
Serving veggie sushi and raw lasagna. $
VIETNAMESE
P I ÑO N G R ILL
80
Rio Chama
•
Santa Fe Reporter
XIC L O V IE T N A ME SE R E STAUR A N T
919 W. Alameda St., 820-6777
An attractive, veggie-friendly café in the Solana Center. $
Restaurant Guide 2007-2008
Advertiser Index
P
A
ABSOLUTE NIRVANA SPA ……………………… 16
FERRAGAMO’S PIZZERIA NAPOLITANA ………… 76
PET SUITES ………………………………… 52
ACT 2 ……………………………………… 36
FIREBIRD …………………………………… 27
PINK ADOBE, THE …………………………… 49
AL DI LA
FORM + FUNCTION …………………………… 46
PLAZA REAL HOTEL …………………………… 71
FUSION ………………………………………
POEMA ……………………………………… 73
…………………………………… 49
ALLURE ……………………………………… 48
ANDIAMO …………………………………… 44
ARK BOOKSTORE, THE ………………………… 77
AZTEC CAFÉ ………………………………… 78
B
…………………………… 31
BLUEBERRY CAFÉ …………………………… 84
BONITA MEDICAL CENTER …………………… 18
BOOKS AND MORE BOOKS …………………… 69
5
C
CAFE CAFE
………………………… 34
DR. HALEY RITCHEY
7
ROASTED CLOVE, THE ………………………… 29
………………………… 32
ROWAN’S LEAF HERBAL ……………………… 45
HOTEL ST. FRANCIS
I
………………………… 45
S
IL PIATTO RESTAURANT ……………………… 35
SAN FRANCISCO ST. BAR & GRILL
INDIA PALACE
SANDIA CASINO ……………………………… 83
……………………………… 30
SANTA ANA SKIN CARE
J
JACKALOPE
CG HIGGINS CONFECTIONS …………………… 42
JUSTIN’S FRAME DESIGNS …………………… 58
………………………… 72
K
KAKAWA CHOCOLATE HOUSE
……………………… 59
SANTA FE BAR & GRILL ……………………… 81
SANTA FE GREENHOUSES INC. ………………… 21
SANTA FE TEQUILA CO.
………………………
3
SANTACAFÉ ………………………………… 70
SHERI MANN’S CHEF WORKSHOP ……………… 52
………………… 30
SIGN OF THE PAMPERED MAIDEN ……………… 74
SILVER SAGE STUCCO ………………………… 26
L
………………………… 48
…………… 81
SANTA FE BAKING CO. ………………………… 19
………………………………… 17
CLARK REALTY ……………………………… 79
COWGIRL BAR & GRILL ……………………… 23
LA MONTANITA CO-OP ………………………… 52
T
CURIOSA …………………………………… 72
LINSON’S …………………………………… 41
TARA’S ORGANIC ICE CREAM ………………… 73
CURVES FOR WOMEN ………………………… 64
LOS POTRILLOS ……………………………… 26
LELAND TITUS
LUCCHESE …………………………………… 32
TOMASITA’S ………………………………… 25
M
TREE HOUSE BAKERY & CAFÉ ………………… 38
D
DESERT SON OF SANTA FE …………………… 38
DIRECT SALES OF SANTA FE
………………… 34
MARISCOS “LA PLAYA” RESTAURANT
DIVA HAIR SALON …………………………… 74
BARBARA ANN MICHAEL, ATTY. ………………… 71
E
MOON RABBIT TOYS
EL PARASOL ………………………………… 36
N
OHORI’S COFFEE, TEA & CHOCOLATE
F
………… 39
6
OSTERIA D’ASSISI …………………………… 22
Santa Fe Reporter
2
WINDS OF CHOICE CHIROPRACTIC …………… 28
OSAKA ………………………………………
•
WHOLE FOODS MARKET ………………………
WINK SALON & DAY SPA ……………………… 18
O
EMERALD EARTH SHOP ……………………… 65
FELIPE’S TACOS ……………………………… 40
W
WEAR ABOUTS ……………………………… 39
WHOLE HOG CAFÉ …………………………… 43
NANCY BROWN JEWELERS …………………… 16
ELDORADO HOTEL AND SPA …………………… 20
………………………… 76
……………………… 22
TULIPS ……………………………………… 28
………… 15
STEPHEN MULLER …………………………… 40
EL GANCHO FITNESS CLUB …………………… 66
……………………………… 77
TRIBES COFFEEHOUSE
MARIA’S NEW MEXICAN KITCHEN ……………… 35
DISH N’ SPOON ……………………………… 29
EL FAROL …………………………………… 43
82
………………… 69
HONEY DO ……………………………………
JINJA BAR & BISTRO ………………………… 31
COUNTER CULTURE
REALBURGER/MOONGAZERZ
HIGH DESERT DETOX ………………………… 24
…………………………… 65
7
4
REMEDIES …………………………………… 67
CATAMOUNT BAR
………………………………
Q
QUEEN’S RANSOM ……………………………
HEART OF THE LOTUS ………………………… 63
JAVA JOE’S …………………………………… 52
CLOSETS TOO
……………………………… 44
R
………………………… 78
CASA DE ESTRELLAS ………………………… 64
CHOCOLATE MAVEN
PURPLE SAGE
H
HARRY’S CLOTHING
………………………………… 42
CAFÉ SAN ESTEVAN
……………………………… 10
RICK GREEN ………………………………… 58
BULLDOG GYM ……………………………… 50
BUMBLE BEE’S BAJA GRILL ……………………
POP GALLERY
GALISTEO INN/LA MANCHA …………………… 37
41
………………………… 68
BIG ROCK CASINO …………………………… 60
BISHOP’S LODGE
G
GYM AT ELDORADO, THE ……………………… 59
BACKROAD PIZZA ……………………………
BEAT GOES ON, THE
6
Y
YOURCAFEIMAGE.COM
……………………… 33