Taos - American Southwest - page 213

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“Best New Chefs” in America by Food & Wine Magazine ) creates such delicacies as a juicy
green-chile buffalo cheeseburger served with a mixed green salad for lunch. Dinner is
equally inventive. It might start with mussels and move on to pepper-crusted beef ten-
derloin over butter mashed potatoes or a soy-cured duck breast with a sweet potato
tamal. There's typically a vegetarian option as well. Be aware that Wrede likes complex
flavors, so those who prefer more conservative food might opt for the Stakeout (see
below). The friendly and attentive servers can help guide you through the menu, so be
sure to ask. An eclectic selection of beers and wines by the bottle and glass is available.
In the Hotel La Fonda de Taos (p. 207), 108-A S. Taos Plaza. & 575/751-4512. www.josephstable.com.
Reservations recommended. Main courses $8-$18 lunch, $18-$35 dinner. AE, DISC, MC, V. May-Aug
Mon-Sat 11:30am-2:30pm and daily 5:30-10pm; Sun brunch 10:30am-2:30pm. Hours are abbreviated in
winter; call first.

Lambert's of Taos CONTINENTAL Set in the historic Randall Home, this
restaurant offers the fine touch of new owner Joseph Wrede (see above review for Joseph's
Table), while maintaining a more continental tradition reminiscent of its founder, Zeke
Lambert. It's a sparsely decorated hacienda with wood floors and lacy curtains—a nice
spot for a romantic evening. The service is good. You might start with roasted rock
shrimp dusted with red chile, or the spinach salad with sautéed mushrooms and bacon
in a walnut raspberry dressing, which is excellent. For an entree, the pepper-crusted
lamb—very peppery—served with garlic pasta is a signature dish, but you might opt for
one of the fresh fish specials, such as seared ahi tuna, or a game special such as buffalo
tenderloin. A full bar, with an interesting wine and beer list and espresso coffee, is avail-
able. The restaurant also has a cozy lounge with its own menu.
309 Paseo del Pueblo Sur. & 575/758-1009. www.lambertsoftaos.com. Reservations recommended.
Main courses $15-$35. AE, DC, DISC, MC, V. Daily 5pm-closing, usually 9pm or so.
Stakeout Grill & Bar CONTINENTAL/STEAKS/SEAFOOD This is one of
northern New Mexico's most adventurous dining experiences. You drive about a mile up
a dirt road toward the base of the Sangre de Cristo Mountains to reach the restaurant,
and dine looking down on the Taos gorge while the sun sets over the Jemez Range. The
warm, rustic decor of this sprawling hacienda with a broad patio (a great place to sit in
summer) includes creaking hardwood floors—and a crackling fireplace in the winter. The
fare, which focuses on steak and seafood, is fresh and thoughtfully prepared. Start with
baked brie with sliced almonds and apples, or green-chile crab cakes with citrus aioli.
Move on to a filet mignon served with béarnaise sauce, or sample one of the chef 's excel-
lent pasta specials. Recently, I had shrimp over linguini with goat cheese that was a bowl
of pure joy. This is also the place to come if you have a craving for lobster. Try to time
your reservation so you can see the sunset. A full bar, an extensive wine list, and cigars
are available.
101 Stakeout Dr. (9 miles south of Taos, just off Hwy. 68). & 575/758-2042. www.stakeoutrestaurant.
com. Reservations recommended. Main courses $20-$70. AE, DC, DISC, MC, V. Daily 5-9:30pm.

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MODERATE
Graham's Grille NEW AMERICAN This restaurant opened in 2007 and offers
comfort food with a Southwestern flair. It's set in a long, narrow space just off the plaza,
a cozy urban atmosphere with hanging halogen lamps and a long bench along one wall.
Meals might start with delectable flour tortilla crisps. The must-have appetizer is the
baked mac and cheese with green chile and bacon, but if that sounds too rich, the grilled
artichokes served with lemon aioli will also please. Lunches offer soup, salad, and