Bear with me through this metaphor: Editing SFR’s annual Restaurant Guide is torture.

Just imagine, for a moment, that you are a person who defines “lunch break” as a cup of coffee and some almonds, consumed as quickly as possible while frantically replying to emails and building campaign-finance spreadsheets. Imagine that, after said break, you must read pages upon pages of mouthwatering details about the pâtés, short ribs, chocolate mousses, bellinis, green chile cheeseburgers, breakfast burritos, seared scallops, fried pork bellies and vegan sandwiches that comprise Santa Fe’s rich, diverse, inventive food scene.

See? Torture.