Restaurant Martin is a progressive american restaurant in Downtown, Santa Fe.
Chef Martin Rios, a ten-time James Beard nominee, cooks seasonal progressive-American tasting menus at Restaurant Martin, in a quiet downtown garden.
Signature dishes: Tea-smoked Peking duck breast, Wagyu beef tartare, Roasted pheasant
Address: 526 Galisteo Street, Santa Fe, NM 87501
Coyote Cafe pioneered modern Southwestern under Mark Miller in 1987; today the downtown room serves elk and tellicherry ribeye, with a rooftop cantina.
Signature: Elk tenderloin with huitlacoche, Tellicherry-crusted ribeye, Buttermilk pecan pie
Chef James Campbell Caruso, an eight-time James Beard nominee, opened La Boca in 2006; modern Spanish tapas, an all-Spanish wine list and deep sherries.
Signature: Jamon Iberico de bellota, Patatas bravas, Gambas al ajillo
Cristian Pontiggia, 2023 New Mexico Chef of the Year, leads the Anasazi kitchen at Rosewood with a contemporary-American menu on Washington Avenue.
Signature: Wagyu beef carpaccio, Hand-rolled cavatelli, Tea-smoked duck
Izanami serves elevated izakaya plates and one of North America's deepest premium-sake lists inside the Ten Thousand Waves spa, off Hyde Park Road.
Signature: Nami burger with wagyu, Black sesame noodles, Robata-grilled skewers
Coyote Cafe pioneered modern Southwestern under Mark Miller in 1987; today the downtown room serves elk and tellicherry ribeye, with a rooftop cantina.
Signature: Elk tenderloin with huitlacoche, Tellicherry-crusted ribeye, Buttermilk pecan pie
Chef Joseph Wrede, Food and Wine Best New Chef and multiple AAA Four Diamond winner, runs this 2013-opened pub-meets-fine-dining adobe on Agua Fria.
Signature: Duck-fat fries with truffle salt, Pork cheeks with mole, Lamb posole
Chef James Campbell Caruso, an eight-time James Beard nominee, opened La Boca in 2006; modern Spanish tapas, an all-Spanish wine list and deep sherries.
Signature: Jamon Iberico de bellota, Patatas bravas, Gambas al ajillo
Cristian Pontiggia, 2023 New Mexico Chef of the Year, leads the Anasazi kitchen at Rosewood with a contemporary-American menu on Washington Avenue.
Signature: Wagyu beef carpaccio, Hand-rolled cavatelli, Tea-smoked duck
Arroyo Vino pairs a 600-bottle wine shop with a Contemporary American kitchen ten minutes west of the Plaza; bottles are retail-plus-$20 corkage.
Signature: Housemade spaghetti al Amatriciana, Stracciatella with pickled strawberries and prosciutto, Classic meatballs with grilled focaccia
