The folks who frequent this upscale bar and eatery tend to be hip and sophisticated—just like the artful, Southwestern-based but cross-cultural food served in this minimalist environment. Local, seasonal produce, cage-free chickens, and homemade stocks are key to the fresh flavors and creative combinations prepared by chef Leslie Fay, a long-time Taos restaurateur. Small plates worth sampling include mac-and-cheese with mild green chiles and hickory-smoked bacon, duck-breast
flatbread with orange-charmoula sauce, and black bean soup with a touch of cumin. The buffalo-brisket sandwich is a winner at lunch. Main courses range from blue corn–crusted red trout with cilantro-lime butter to hearty tamale pies. Worthy desserts include a coconut cake with mango cream and a lemon-and-piñon pound cake with blueberry coulis. There's a memorable Sunday brunch.