April 18, 2014

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Global Martinizing

Martín Rios finds a restaurant that suits him—his own

Food Writing Martín Rios—steeped in Southwestern tradition, trained in French technique, given to Asian flair, as capable with pastry and dessert as he is with entrées ranging from Old World to New, and ...

Wednesday, October 7, 2009 Zane Fischer

Irregular Joe

A seasonal shift is captured with surprising grace

Food Writing One of these years, I am going to rock the Santa Fe Wine & Chile Fiesta. I am going to hit the tastings, the luncheons, the tours—you name it and I will be there, and whatever is being served will be ...

Wednesday, September 30, 2009 Zane Fischer

Farmwashing?

Local food should be more than window dressing

Food Writing In Santa Fe, where the locavore scene has been spreading like monkeys without a chaperone for several years, touting ingredients as “local” no longer cuts it: You’ve got to name specific farme...

Wednesday, September 23, 2009 Zane Fischer

Natural Selection

Choosing a steak is a meaty question

Food Writing The USDA definition of "natural" means a so-labelled steak not only can legally come from a penned-in, grain-fed, cannibalistic steer pumped up on antibiotics and freaky hormones, it most likely does.

Wednesday, September 16, 2009 Zane Fischer

Newcomer

La Lucciola don’t need no stinkin’ restaurant

Food Writing At a technically illegal, kind of racy, strangely elegant, more-or-less underground supper club, a prominent local chef sitting next to me had this to say on tasting the rack of lamb with rosemary-salt-dusted p...

Wednesday, September 9, 2009 Zane Fischer

Buen Sabor

Celebrate 400 years—and then some—of food

Food Writing Among a slew of allegedly cultural events, the Santa Fe School of Cooking has collaborated with Santa Fe 400th organizers to create Sabores de Santa Fe: A Tapestry of Taste. Ten Santa Fe chefs and food gurus wi...

Wednesday, September 2, 2009 Zane Fischer

Rooting

A new book profiles farmers who refuse to fit the agribusiness mold

Food Writing Even against the monochromatic face of agribusiness, there are thousands and thousands of small, independent, innovative, hard-headed, charismatic, off-beat—unconventional, even—farmers who are doin...

Wednesday, August 26, 2009 Zane Fischer

Dissociative Dinner Disorder

Dinner at Chocolate Maven makes no sense, but feels so right

Food Writing If the Chocolate Maven were a person, instead of a bakery and restaurant, this is how it would go: an involuntary 72-hour psych evaluation followed by heavy medication for the foreseeable future. The place is, ...

Wednesday, August 19, 2009 Zane Fischer

Bull Markets

Sunflower Farmers Market wants to bust prices amid a grocery boom

Food Writing Economic optimists may be hallucinating out of sheer desperation, but if there’s one market that is truly bullish in bear times, it’s the supermarket. Especially niche markets: Check out Sunflower F...

Tuesday, August 11, 2009 Zane Fischer

Crossroads

Between highbrow and lowbrow, Atrisco is a place for people

Food Writing These are the paths that converge at Atrisco: the fresh, local ingredients that have become synonymous with expensive “food snobbery” and the down-home, reliable menu that has always meant friends, ...

Wednesday, August 5, 2009 Zane Fischer
 
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