Santa Fe Restaurants

Santa Fe is a special place. It has a unique aura, an atmosphere of its own, and it chock-full of incredible galleries and amazing artwork. It also has restaurants that complement the richness of the environment.

Inn of the Anasazi, the best hotel in town, boasts an amazing, pleasingly plump shrimp napped in mild adobe sauce. It is paired with corn and plantain pancakes, which match it perfectly, and jicama and carrot slaw peppered with parsley flakes. The buffalo burger is another satisfying offering, offered with the half-sour pickles that tickle your taste buds without being too garlicky (yes, there IS such a thing…). The peach and frangipagne tart is outstanding, especially when slathered with the home-made whipped cream, which is lighter than most domestic whipped creams and perfectly sweetened.

Geronimo, the most celebrated restaurant in town, is also the dressiest. The food certainly warrants that sense of self-importance, and is taken seriously by both chef and patrons. The lobster bisque was creamy, its seasoning well-balanced and the lobster unmistakenly dominated the dish. Crab cakes in Beurre Blanc chive sauce were acceptable, but the grilled elk tenderloin and the side order of giosha beets were outstanding, as was the halibut. The steak didn't disappoint either. Desserts appeared so appetizing we ordered every single dessert offered by the house, and this time looks were not deceiving. The flourless chocolate cake garnished with strawberry ice cream and chocolate mousse was a home run. Pam Thomas, a banana cream pie expert, certified that Geronimo's version is among the best she has tasted, including the caramelized bananas which garnished the cake. The coconut-pineapple composition was delectable and not cloyingly sweet, a danger many such combinations do not avoid. All seven desserts were good or better. Geronimo delivered on the food. I only wish it lightened up a bit, and that the wine list offered a wider price selection.

The Compound gives Geronimo a run for its money. The restaurant is located on the same street, Canyon Road, one block closer to town, but you would think it was miles away. This is a place to let your hair down, sip some brilliant Rieslings and enjoy very good food. While The Compound may lag Geronimo slightly in the food department, it offers a more comfortable dining environment with a welcoming, down-to-earth staff and a "can do" attitude. The food was fresh, imaginative and solid. Salads excelled especially. They also make a perfect non-fat decaf latte, in case you're interested...

Pasquale's is a Santa fe institution, so I won't write about it, but an unsung hero is hidden at the corner of the Square, right by the Five and Dime store. You'll recognize it by the smell of yummy pastries emanating from the door, and the huge cakes rotating, diner-style, in a glass case. This is not a gourmet place. This is a "joint" that serves good beverages, large and often tasty pastries, and perfectly acceptable sandwiches and light meals. It's fun, air-conditioned and the selection of ice-creams doesn't hurt either.

Santa Fe is a great place for al fresco dining. The crown jewel of outdoor dining is La Casa Sena, whose tables roost among tall palm trees and foliage of all kinds. Folks enjoy the loud live music outside, and people like me elect to sit in the comfy chairs inside. The food is comfortingly tasty, from the pulled pork sandwich at lunch (the jicama slaw that accompanies it is outstanding), huevos rancheros and other typical southwestern fare to more elegant dinner offerings such as duck and elk tenderloin (can you tell that quail, elk and buffalo are "big" in Santa Fe?). The service is proficient and attentive, and when pesky customers such as myself ask for two extra servings of Savoy cabbage slaw and mango salsa, they are happily accommodated.

This list will not be complete without Coyote Café and its famed chef, Mark Miller. This is a fun place of the first degree. The food is taken seriously, but the prickly pear margaritas (Linda Wedeen's recommendation) and the general atmosphere belie any pretense of "cuisine". This is good food, but jeans are totally welcome as well. I loved the rabbit tenderloin in adobe sauce, the pea shoot tendrils sautéed in butter, and the sea scallops wrapped in bacon and served with tomato-onion marmalade. Lunch at the Cantina outside is also fun, and the tacos and salads are tasty, reasonably priced and go very well with bear of all kinds.

To sum, there are lots of places to have good food in Santa Fe, from the most upscale to the most laid back. For the best food, Geronimo and Anasazi go neck to neck, but many other restaurants offer a great combination of food and fun that appeals to all.