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315
Chef and owner Louis Moskow’s obsessive devotion to keeping things local, simple and varied is profound enough to draw comparison to Chez Panisse.
Amavi
Creative Italian, French and Spanish food with a specific wine tailored for each meal.
Aqua Santa
There are two kinds of going out to eat in the United States: There is the casual, fast, obesity-epidemic eating that makes us ugly Americans and then there is the earnest cuisine born from a melange of Old World know-how and New World optimism that makes us the envy of the globe. Fortunately, Brian Knox, chef and owner of Aqua Santa, is a specialist in the latter.
Back Road Pizza
Pizza, pool and punk rock: It’s a hard triumvirate to beat, and an even harder one to find in Santa Fe, at least all in one place. Back Road doesn’t consistently provide the punk rock part of the equation—sometimes it’s folk or rock or hip-hop—but it is the best place to grab a slice, hear some music—sometimes local bands, sometimes touring acts—and shoot a game of pool.
Bert's La Taqueria
Chef Fernando Olea’s father-daughter operation (his daughter, Samantha, who works the front of the house, lays down a sauce of charm and hustle as thick as her father’s), is as hospitable as it is delicious, and when a table is in the mood to celebrate, the staff is in accompaniment.
Bobcat Bite
What if John and Bonnie Eckre hadn’t taken over the Bobcat Bite in 2001? What if the 55-year-old patina on the cast iron griddle used to cook hulking, 10-ounce chuck and sirloin burgers was replaced with chintzy stainless steel? Where else would the beefy rapture of a real hamburger still exist?
Body Café
Body isn’t a place that limits itself to serving the ailing, the dietarily delicate and the yoga-obsessed, though it’s impressive that anyone following raw, gluten-free or vegan nutritional lifestyles managed to eat out regularly before Body came along.
Bumblebee's Baja Grill
This small, Santa-Fe-owned chain of restaurants (there are now two in Albuquerque as well) has become a local favorite by serving large portions of well-made, high-quality Mexican food in lively, friendly surroundings.
Café Pasqual's
If you consider reveling in crisp flavors and sumptuous sauces until your toes curl and your eyes roll back in your head unbecoming of the fine dining experience, do us a favor and stay away from Pasqual’s—the rest of us want to remain free to moan out loud with the arrival of each new dish.
Clafoutis
Forget Atkins, or whatever the fad diet of the week is, and devour some delectable treats from Clafoutis’ pastry case. The chocolate and raspberry ganache melts onto the tongue almost before it even gets there. And the croissants—oh, the croissants
