From Taos: 3-Day E-Bike Journey to Santa Fe
Explore Northern New Mexico on a 3-day e-bike tour from Taos to Santa Fe. Enjoy premium e-bikes, full logistical support, and comfortable lodging as you ride through s...
The Compound is a contemporary american restaurant in Canyon Road, Santa Fe.
Editorially verified May 31, 2026 by Elliot Marsh, TableJourney editor. Source.
Signature dishes: Tuna tartare, Roasted chicken with foie gras, Liquid-centre chocolate cake
Explore Northern New Mexico on a 3-day e-bike tour from Taos to Santa Fe. Enjoy premium e-bikes, full logistical support, and comfortable lodging as you ride through s...
Experience the eerie side of Santa Fe on a VIP walking tour, blending chilling ghost stories with tantalizing cocktails. Explore haunted locales and savor unique drink...
Explore the Allan Houser Sculpture Garden on a guided tour from Santa Fe. Discover the garden, gallery, and exhibits, and hear personal stories from Allan's grandson, ...
Address: 653 Canyon Road, Santa Fe, NM 87501
Fernando Olea, 2022 James Beard Best Chef Southwest, has cooked in Santa Fe since 1991; Sazon opened on Shelby Street in 2015 with a Degustacion menu.
Signature: Chef's Degustacion nine-course menu, Seabass in mole verde, Duck with mole poblano
Chef Martin Rios, a ten-time James Beard nominee, cooks seasonal progressive-American tasting menus at Restaurant Martin, in a quiet downtown garden.
Signature: Tea-smoked Peking duck breast, Wagyu beef tartare, Roasted pheasant
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