July 29, 2014

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Home / Articles / Food /  Food Writing

Cold Snack!

Try gray weather gastronomy for winter sustenance

Food Writing The dark, chilly days of winter and the often attendant desire to remain inside belong to those of us who know that settling in with a good book or staying in bed are the best plans. Of course, those leisurely,...

Wednesday, November 11, 2009 Zane Fischer

Slaughterhouse 505

Food for idiots: Meat comes from cute, fuzzy animals

Food Writing A lot of people are up in arms, having recently realized, through Jonathan Safran Foer’s book, Eating Animals, that factory-farmed meat is the nastiest possible activity. But hough Safran Foer himself is ...

Wednesday, November 11, 2009 Zane Fischer

Metamorphosis

Louie’s Corner Café is a game-changer for downtown eats

Food Writing The elegant little building, situated at the corner of Alameda and Galisteo streets, once contained the fledgling promise of the Mediterranean Café. It has spent the last several years drooping from a ge...

Wednesday, November 4, 2009 Zane Fischer

Going Local Means Getting Large

Scaling up the local food economy depends on finding regular buyers

Food Writing Hand me a sealed plastic bag of so-called “food” on an airplane and my instinct instinct is to say, “If any portion of the high cost of my airplane ticket is justified by the expense of this n...

Wednesday, October 28, 2009 Zane Fischer

Colterís Ghost

La Plazuela manages a perfect renovation and one hell of a posole

Food Writing Remember when La Plazuela restaurant—the house eatery for La Fonda hotel—was like an all-terrain skate bowl? Stepping from the lobby into the dining room was like entering a lopsided universe of chu...

Wednesday, October 21, 2009 Zane Fischer

Corner Clash

Casual cafés offer catty-corner confrontation and controversial coinage

Food Writing Red patio umbrellas face yellow patio umbrellas across Old Santa Fe Trail and on opposite sides of the Santa Fe River. The colorful umbrellas on sturdy, upright poles are not exactly flags flying from pikes, bu...

Wednesday, October 14, 2009 Zane Fischer

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
 
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