After cooking at some of the best restaurants in town (Geronimo, the Old House, Anasazi), acclaimed chef Martin Rios now flexes his culinary muscles in his own place, a simple, elegant restaurant with a gorgeous patio. Martin prepares progressive American cuisine which is heavily influenced by his French culinary training. Lunch favorites include his superb Cobb salad, and a deftly prepared Atlantic salmon BLT sandwich. Dinner entrées include a delicious vegetarian tasting
plate that might feature a butternut squash Napoleon, curried quinoa–French lentil salad, and garlic-spinach tempura Jasmine rice, and a grilled Kurobuta pork striploin with guajillo chile–and–plum glaze with sweet potato and crispy young vegetables. The Sunday brunch menu includes classic huevos rancheros prepared with typical Martin flair, and crispy Alaskan halibut Baja fish tacos.
Mar 18, 2014
Early choice for dinner. Small intimate dining, great service and excellent food. Butternut Squash Bisque was tremendous with the added shrimp/cornbread etc. Unexpected but as good or better than any spot I've been before. Beef filet was extremely tender and deep flavor which was accented by the sauce and tender vegetables. The sauce, a deep dark rich slightly sweet sauce was over the top. Chef consented to provide us with the recipes for his
dishes by email. Very unusual but extremely valuable. Wine selection was very good as well as we had a Spanish wine with the meal, both rich and light. No doubt, best meal we had in Santa Fe and surprising for such a small unexpected venue.