This place is perfect when you're seeking a restaurant with very good New Mexican and Continental fare, all of it prepared simply but with ultrafresh, in many cases organic, ingredients and superb presentation. The small and rather noisy dining room is charming nonetheless, with some tables facing a corner fireplace. The poblano chiles rellenos here are superb, stuffed with cheese and onions and served with rice and calabacitas (a kind of squash). Also top-notch is the New Mexico organic lamb loin chops with a rosemary demi-glace and sautéed green beans. Chef-owner Estevan Garcia puts on a great show.
Reviewed by TRAVELERlacali from LA, California on 1/15/08
This small restaurant was recommended to me by some friends, I think they were trying to kill me. I had a tomato salad (drowning in oil) and tasted soggy and old. My friend had a cabbage salad that appeared to be good, but again tasted like it was made yesterday or the day before then microwaved. Then came our main entres. I had duck and my friend the quail. Disgusting! My duck was so over cooked a steak knife could not break into the secret of its inside. Basic vegetables killed by over cooking completed the horror. The quail was so over cooked the bones were literally charred black and disentergrated with the lightest touch. Corked wine and a bill which resembled a down payment on a car completed the worst experience we have ever had at a restaurant. Save yourself, and go anywhere else. There are many incredible restaurants in Santa Fe, this is not one of them!
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