Chef and proprietor Jake Politte creates dishes to rival any big-city restaurant. His menu changes constantly, based on what's available and what he feels like cooking. Asia and the Pacific Rim are clearly passions, and Politte manages to mix flavors of Italy or Mexico with Malaysian ones as if they were long-lost cousins. He uses only fresh, hand-selected ingredients, makes all his own sauces (no bottled pastes here), and his attention to detail is clear from your first bite. Giant prawns in a rich but delicate red curry on a bed of fresh spinach next to perfectly savory rice, and Khmer Krom spiced roasted pork with mild lemongrass, curried rice noodles, and fresh wok-fried vegetables are only two of the creations to emerge from his kitchen. The menu usually consists of two appetizers, three entrées, and one perfectly paired dessert. The dining room has a half-dozen tables and a big canvas theater sign from Jakarta on one wall. It's an airy, comfortable room where the food is the star—and how.
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