Bright, vivacious and fun, this Pacheco Street institution serves delicious food that can be really good for you in an open space that's trendy without being pretentious. Created by Soma Franks and Fiona Wong, Sweetwater boasts an eclectic menu available with counter service during the day and tableside waitstaff in the evenings and for Sunday brunch. The breakfast burrito, stuffed with sweet potatoes, black beans, green chile and fried eggs and smothered with Monterey jack cheese, is craveable ($8-$11.50). Lunch and dinner menus have plenty of vegetarian, vegan or gluten-free options. Highlights include a salmon donburi bowl ($15), with grilled fish served on top of brown rice with crisp peas and an egg, punctuated with scallions and pickled watermelon radish. The tri-color quinoa cakes ($12) are both artful and tasty. The house-made veggie burger ($12) does its own thing without attempting to be meat, and comes with a salad or cup of soup—Sweetwater regularly competes quite well at the annual Souper Bowl, so consider slurping some goodness as you sit in your green Navy chair and sip on a Bhakti chai latte ($4.50-$5.50) or hibiscus lemon cooler ($3). Gluten-free dessert options abound, such as a dense, flavorful carrot cake ($7).

Breakfast and Lunch



Sweetwater Harvest Kitchen
1512 Pacheco St., Building B,


Instagram: @sweetwatersantafe