Travel Reference
In-Depth Information
156
Expensive
Aqua Santa
Finds
NEW AMERICAN This is one of my favorite Santa Fe
restaurants. Tucked into a little nook along the Santa Fe River, it could easily go unno-
ticed, but it already has a strong following of locals who enjoy the serene environment
and fresh artesanal food. The atmosphere is like a quaint country hacienda with a touch
of elegance created by hardwood floors, a kiva fireplace, cream-colored walls, and fine art.
Service is excellent, though cooking times run a little long. The chef employs organic
meats and seasonal vegetables. At lunch, I've enjoyed the local lamb braised with rapini
greens and pistachios. At dinner, a great start is the escarole salad with feta and grapefruit,
and one of many exquisite entrees is the sautéed sea scallops in duck fat with shitake
mushrooms and lemon. For dessert, try the buttermilk panna cotta or espresso mascar-
pone parfait. A carefully chosen beer and wine list compliments the menu. In warmer
months, you might want to request a table on the patio, where you can sit under a cherry
tree. If you want a peaceful and delectable meal out, this is the spot to have it.
451 W. Alameda St.
&
505/982-6297.
Reservations recommended. Main courses $10-$15 lunch, $11-
$29 dinner. AE, MC, V. Wed-Fri noon-2pm; Tues-Sat 5:30-9pm.
Cafe Pasqual's
SOUTHWESTERN/MEXICAN “You have to become the
food, erase the line between it as an object and you,” says Pasqual's owner Katharine
Kagel, who uses mostly organic ingredients in her dishes. Her attitude is apparent in this
restaurant, where the walls are lined with murals depicting voluptuous villagers playing
guitars, drinking, and even flying. Needless to say, it's a festive place, though it's also
excellent for a romantic dinner. Service is jovial and professional. My favorite dish for
breakfast or lunch is the
huevos motuleños
(two eggs, over easy, on blue-corn tortillas, and
black beans topped with sautéed bananas, feta cheese, salsa, and green chile). Soups and
salads are also served for lunch, and there's a delectable grilled-salmon burrito with her-
bed goat cheese and cucumber salsa. The frequently changing dinner menu offers grilled
meats and seafood, plus vegetarian specials. Start with the Mexican prawn cocktail with
lime, tomato, and avocado, and move on to the chicken mole enchiladas with cilantro
rice and orange-jicama salad or “flame-kissed” ahi tuna with caramelized onions and
sautéed spinach. There's a communal table for those who would like to meet new people
over a meal. Pasqual's offers imported beers and wine by the bottle or glass. Try to go at
an odd hour—late morning or afternoon—or make a reservation for dinner; otherwise,
you'll have to wait.
121 Don Gaspar Ave.
&
505/983-9340.
www.pasquals.com. Reservations recommended for dinner.
Main courses $8-$15 breakfast, $9-$17 lunch, $19-$39 dinner. AE, MC, V. Mon-Sat 7am-3pm; Sun-Thurs
5:30-9:30pm; Fri-Sat 5:30-10pm; summer daily 5:30-10:30pm. Brunch Sun 8am-2pm.
The Compound
NEW AMERICAN This reincarnation of one of Santa Fe's
classic restaurants serves some of the most flavorful and daring food in the Southwest.
Inside, it's an elegant old adobe with white walls often offset by bold splashes of flowers.
Outside, during warm months, a broad patio shelters diners from the city bustle. With
friendly, efficient service, this is an excellent place for a romantic dinner or a relaxing
lunch. Chef and owner Mark Kiffin (a James Beard award winner and the former chef at
Coyote Café; see below), lets his creativity soar. For lunch, monkfish chorizo with water-
cress is outrageously tasty. At dinner, you might start off with tuna tartare topped with
Osetra caviar. For an entree, a signature dish is the grilled beef tenderloin with Italian
potatoes and foie gras hollandaise, the beef so tender you won't quite believe it. Finish
with a warm bittersweet liquid chocolate cake. A carefully selected beer and wine list
accompanies the menu.
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