Travel Reference
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restaurant.com), which still defines the casual sophistication of Santa Fe-style
cuisine at its height. The menu here puts a southwestern spin on dishes like
grilled mahimahi pineapple salad, the peppery elk tenderloin, or mesquite-
grilled lobster tails.
At jovial
Café Pasqual's
(121 Don Gaspar St.;
&
505/983-9340;
www.
pasquals.com), diners tuck into dishes like grilled chipotle prawn tostadas, Thai
green curry, or grilled lamb chop with pomegranate molasses, all made with
organic ingredients. Colorful folkloric Mexican murals set the festive mood;
there's a communal table for those who'd like to meet new people over a meal.
Run by the same family since 1953, the
Shed
(113
1
/
2
E. Palace Ave.;
&
505/
982-9030;
www.sfshed.com) occupies nine tiny rooms around a vine-shaded
courtyard; it's famous for its spicy chilies, locally grown exclusively for the
Shed. Sample the heat in dishes like chili verde con papas, green chili chicken
corn chowder, or the red chili enchilada plate topped with a fried egg.
And when you've had your fill of high-end
dining rooms, hike over to Guadalupe Street to
the roadside stand
Bert's Burger Bowl
(235 N. Guadalupe St.;
&
505/982-0215
), in
business since 1954. Bert's lays claim to having
invented the green chili cheeseburger; they
serve a powerfully meaty slab of burger, topped
with all the right fresh fixings and delicately
golden onion rings on the side. Bert's also does
a pretty good job with Santa Fe's other beloved
road food, the Fritos pie: a mound of chili with
cheese, sour cream, and jalapeños, loaded on
top of a bagful of Fritos corn chips.
(
Albuquerque (60 miles/96km).
L
$$
Hacienda Nicholas,
320 E. Marcy St.
(
&
888/284-3170
or 505/992-8385; www.hacienda
nicholas.com). $
Santa Fe Motel and Inn,
510 Cer-
rillos Rd. (
&
800/930-5002
or 505/982-1039; www.
santafemotel.com).
The scene at Trattoria Nostrani.
