While Santa Fe diners wait for Joseph Wrede to reinvigorate the Palace Restaurant, Wrede sat down with SFR in that restaurant’s glamorous yet dusty dining room to talk food and cooking.

As a south side resident, I don’t take the same dim view of the city’s left-of-downtown amenities as some among us.

Young men are jealous of each other’s muscles, cars, athleticism, girlfriends, etc.—almost everything superficial when it comes to evaluating real pride and self-worth. Now that I’m no longer so young, I wonder if it can be considered a sign of maturity that I covet another man’s garden.

Heritage Hotels and Resorts, the hospitality company with an addiction to stretching the bounds of history and culture in its boutique properties, has opened a Chimayó-themed hotel in downtown Santa Fe, complete with a complementary restaurant and a lowrider bar.

My thoughts about Santa Fe’s newest vegetarian and vegan lunch spot have to begin with a list of complaints. Mostly, though, I just wish they were open more often.

When the first group of my friends told me about their rabid fandom for HBO’s Game of Thrones, I didn’t hesitate to condemn them: I thought them cable whores and TV bitches and proclaimed without hesitation that I would not be party to their madness.

“Kitchen, Cocktails, Sports” is the tagline being employed by Junction, the new effort from the owners of Catamount Bar & Grille and Amavi Restaurant and chef Megan Tucker, and the latest venture to hit the Railyard. That’s a junction for sure: a trio of themes and circumstances that’s a collision for some and a smooth cloverleaf interchange for others.

Most New Mexico and southern Colorado ranches are too small to provide a consistent supply to major grocery chains or busy restaurants, but Sweet Grass represents a group of ranchers bound by similar pasture, principles and practices.

The patio of Las Fuentes Restaurant & Bar at Bishop’s Lodge Ranch Resort & Spa is as fine a place to sit in the cool evening air as Santa Fe has to offer. Every Thursday night, from 6-9, the restaurant becomes a churrascaria, a Brazilian-style protein-fest, during which meats and fish are sliced from skewers onto charred cutting boards.

David Chang’s Lucky Peach quarterly, published and distributed by McSweeney’s Insatiables, is self-indulgent, ego-driven, masturbatory food hipsterism at its worst—but, adhering to the fundamental contradiction that follows Chang around like the scent of donuts and booze, also at its best.