Santa Fe Reporter - Top Ten <![CDATA[Taberna La Boca - ]]>
By: Alexa Schirtzinger
La Boca chef-owner James Campbell Caruso made waves in 2012 with the opening of Taberna, a more casual, nightlife-oriented take on his highly successful Spanish restaurant. At Taberna, a mid-afternoon]]>
<![CDATA[315 Restaurant - ]]>
By: Mia Rose Carbone
To both pedestrians wandering past the small adobe—which seems to disappear into a secret garden of flowers and vines—and to diners who invariably return again and again, 315 exists in its own bea]]>
<![CDATA[Bouche - ]]>
By: Alexa Schirtzinger
Bouche, in French, means “mouth,” and that pretty much encapsulates this new restaurant’s raison d’être: Bouche (capital B) exists because of, and for, your mouth. Lest that launch us into we]]>
<![CDATA[Dr. Field Good's - ]]>
By: Corey Johnson
Dr. Field Good’s Kitchen presents a hip and beautiful paradox: fancy comfort food. It indulges both the decadent and refined halves of any good food brain. It’s a perilous tightrope to walk, but c]]>
<![CDATA[Omira Grill - ]]>
By: Enrique Limón
Oh the perils of that great American pastime known as the all-you-can-eat buffet! The white socks and sandals-donning patrons; the lack of excitement over stale, lamp-heated prime rib; and the fistfig]]>
<![CDATA[Restaurant Martín - ]]>
By: Alexa Schirtzinger
The food at award-winning chef Martín Rios’ eponymous restaurant would be enough to land it on this list even if he served it from the back of a VW van—but, of course, he doesn’t. Restaurant Ma]]>
<![CDATA[Santa Fe Bite - ]]>
It came as a shock to many when John and Bonnie Eckre, who for years ran famed Santa Fe burger joint Bobcat Bite, shut their restaurant down earlier this year after disputes with the landlord over the]]>
<![CDATA[Shohko Café - ]]>
By: Alexa Schirtzinger
If you’re going to whine about how you can’t get sushi in the desert, we don’t want to hear it. Clearly, you haven’t been to Shohko Café, which Hiro Fukuda and his wife, Shohko, founded more ]]>
<![CDATA[SweetWater Harvest Kitchen - ]]>
By: Enrique Limón
When it comes to the concept of “honest food,” SweetWater Harvest Kitchen isn’t messing around. Ingredients are locally sourced—down to their mead made with New Mexico wildflower honey and the]]>
<![CDATA[Vinaigrette - ]]>
By: Alexa Schirtzinger
Don’t be fooled by Vinaigrette’s focus on fresh, local, organic salads: There’s much more to this local favorite, both in terms of what’s on the menu (fantastic sandwiches, desserts, wine and ]]>