It’s Thursday night and I am not inspired to cook.
For a few years, the Saffron Cafe on Cornell just south of the University of New Mexico served delightful Persian foods to anyone willing to take a chance on the relaxed (read: slow) pace of the service and frequently unavailable menu items.
Geronimo makes nearly every list of what I call “destination restaurants,” places that foodies from elsewhere add to their itineraries.
What makes a great green chile?
When I’m looking for a reliable meal in a pleasant environment, maybe with TV and a beer on the side, I often head for Santa Fe Bar and Grill.
Surveying the restaurant landscape in Albuquerque, you can find many nods to Greece.
Hannah and Nate’s opened near Coors and Montaño way back in 2002 (in restaurant years, this is a long time), serving country-style food without any pretense or hurry.
In some towns, hotel restaurants don’t have to do anything special to bring in customers because they have a built-in constituency.
His pressed white chef’s coat is easy to spot in the glimmering morning light at the Santa Fe Farmers’ Market.
For years and years and years, the round yellow sign on Juan Tabo was there, unchanging, marking the location of a long-standing Chinese restaurant named Lin’s.