He told me, “At first I was shocked at the price. But after I started eating I realized it was worth it. The food was great.”
I tend to be skeptical of new restaurants, and Omira just opened earlier this summer. But I figured I’d stop by and check it out. I loved it! And I thought the price, $27.95 for all you can eat, was appropriate considering the quality of the food.
Omira is Santa Fe’s only Churasco-style Brazilian steakhouse where, for a fixed price, one receives samples of various meats, all you want until you signal “enough.” The maitre’ d asks your preferences: beef, pork, chicken, lamb or all of the above, and what temperature you prefer. Selections arrive on skewers, served tableside by staff members who slice the meat with long knives or, in the case of Omira’s current operation, slide pieces of steak, roast lamb or other choices off the skewer onto your plate. The meat is hand-cut and New Mexico-grown. If you happen to be dining with a vegetarian, your guest can enjoy the meatless buffet for less.
I sat at a comfortable booth in the large main dining room. Tables are set with cloth napkins and a fancy light tower. Light on means “bring meat.” Off means, “We’re taking a break,” or possibly, “We are full!” The beautifully arranged buffet, with a section for warm food as well as salads, occupies the center of the dining room. Omira impressed me with the freshness and presentation of perhaps 20 salads in addition to rice, beans, two kinds of soup and chicken curry. I especially enjoyed the kale salads, a sweet one with mango and raisins and a savory creation with sliced roasted beets, feta cheese and a balsamic dressing. The Asian slaw, colorful shredded cabbage with black sesame seeds tossed in a slightly creamy, subtly spicy dressing, was great, too.
I loved the fresh chard and walnut salad with pomegranate dressing and the petite cubes of watermelon and cantaloupe. The Farmer’s Market salad, with mint and cucumbers, was a bit wilted but still tasted good. A bland sweet potato soup and hard vegetable fritters were the only missteps I noticed. Considering how much food this kitchen creates, the high quality is remarkable.
Then I turned on the light and the meat started to arrive. My favorite was the lamb, marinated in yogurt, mint and spices – tender, juicy and fabulous. After that, it’s hard to say what I liked best. The prime rib had a lovely crust on the outside, tender within. The filet mignon and sirloin were also first rate. The juicy roasted chicken leg had a wonderful Jamaican jerk-type seasoning. Bacon came with two of the selections, a tender bit of chicken breast in salsa verde, and pork loin finished with panko crumbs. I was offered perhaps a dozen meat choices, each one just a bite or two. Together, the samples make a more than ample meal, and if you want more, just ask.