One of the better hotel restaurants in town, this handsome space inside the Hotel Santa Fe serves first-rate contemporary Southwestern fare. Consider a starter of panko-crusted calamari with jicama slaw, tequila-lime aioli, and balsamic syrup. Among main courses, try venison osso buco with quinoa risotto, root veggies, and a port wine reduction, or oven-roasted game hen with red-chile-honey glaze and apple-sage stuffing. Amaya also presents several Native American-inspired dishes, including a mixed grill platter featuring marinated elk loin, mint-crusted lamb chop, buffalo sausage, and orange-ginger duck. Dine on the shaded patio in warm weather.
Reviewed by agmeek from New York on 9/7/09
The menu has recently changed from that described above; great value prix fixe menu featuring buffalo and Colorado rack of lamb; Friday and Saturday evenings Ronald Roybal plays excellent Native American flute and lute guitar (no cover).
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