Temperatures are dropping, and patio dining might seem less appealing, but Sawmill Market is making sure diners are comfortable outdoors and indoors.
The market, which houses a number of food vendors and some retail shops, took into mind colder weather when it built its facility at 1909 Bellamah NW.
“All of our patio spaces around the market already have built-in heaters,” said Mark Montoya, general manager of Sawmill Market. “They’re awesome. You just switch them on, and it feels like it’s 80 degrees out there. Sometimes I sit out there, and I’m, like, it’s even too warm. They’re really nice heaters that were built into the market.”
The Yard, a large patio area that is part of the Sawmill Market, features about 25 umbrella heaters, with almost one per table. The Shed, which is connected to The Yard, features “giant heaters” as well.
“We’re definitely excited to have a lot of outdoor space, and we’re going to continue to do everything we can to keep people outside and enjoying either a latte from Plata (Coffee) or a beer and relax and cuddle up next to a heater and enjoy being outdoors.”
Sawmill Market is making it simple to order from its numerous food vendors. Guests can use a QR code that can be scanned by any smartphone. The code brings up all of the menus for each vendor. Most of the Sawmill Market tenants have the ability to take mobile orders. There are plans for the public to be able to be order from all of the market’s eateries and have their orders delivered to their homes.
“You can order from your table or from your house or from anywhere, and the order goes directly to the kitchen and they prepare your food,” Montoya said. “You pay through the app, and we’ll text you once your food is ready.”
Guests can now order traditional New Mexican food from new vendor, Red & Green.
“The menu is amazing,” Montoya said. “People really love our red and green chile sauce. Chef Estevan (Garcia) from Estevan Restaurante in Santa Fe assisted. He kind of collaborated with Chef Christian (Monchâtre), who’s our corporate chef, and put together some killer northern New Mexican ingredients and ideas.”
All the items are homemade fresh, including using chile pods rather than chile powder to create its red and green sauces.
“Growing up in New Mexico, it’s just that kind of soul food that you need,” Montoya said. “Now that the weather is getting a little bit cooler, the green chile stew also the Frito pies are killer, and anything you put the red or green chile on, from enchiladas to huevos rancheros, hits the spot.”
Patrons who prefer restaurant-style dining can make reservations at Flora Mexican Restaurant through the Yelp Waitlist app.
“It’s a beautiful space,” Montoya said. “It’s a full-service restaurant. We have two bars. We have a hostess that will take good care of you and seat you at a nice table, either inside or outside. We have awesome servers that really do a great job and know their menus.”