Dr. Field Goods hitting goals in new space

If you blinked, you may have missed the recent passing of the torch in Santa Fe’s robust restaurant scene. Dr. Field Goods, which opened in 2013 and was featured on “Diners, Drive-Ins and Dives” in 2019, assumed ownership of the iconic Santa Fe Bar & Grill late last year. Located in the DeVargas Mall, the Santa Fe Bar & Grill is a long-standing local favorite eatery for whatever you might be hungry — or thirsty for, as the bar is a big draw.

The plans are to marry the two restaurants and, after a recent visit, it’s clear that Josh Gerwin, chef and owner of Dr. Field Goods is taking measured steps to maintain the integrity of the Santa Fe Bar & Grill by slowly sprinkling in some of his most popular Dr. Field Goods dishes. To be frank, it was a relief to see the menu lies largely intact but with the addition of the famous Carne Adovada Eggrolls ($10) along with four classic Dr. Field Goods sandwiches such as the Bad Ass BLT ($16.95) — which is not at all what you expect — and the Cubano, Reuben and the New Mexican, which is pulled pork that has been rubbed with green chile and smoked.

Breaking expectations is where Gerwin and his team shine. It’s this personality that attracted Guy Fieri to the restaurant and what has propelled Dr. Field Goods to take a leap into a bigger space, move the butcher shop on Cerrilllos (which opened in 2015), and maintain a food stall at the highly popular Sawmill Market in Albuquerque, which opened in 2020.

This expansion for Dr. Field Goods feels like a natural next step in the journey. And what a delicious journey has been. Gerwin says, “I was looking at a new location and had a few opportunities fall apart before I set my sights on this. I am really happy to be at the Santa Fe Bar & Grill. It’s a great location.”

Of the take-over, Gerwin says, “I don’t want to remove the regular dishes from Santa Fe Bar & Grill, and so I am slowly integrating the Field Goods essence. Santa Fe Bar & Grill is a tradition, and I will constantly be morphing the menu because that is what I do.”

He admitted that while the menu changes have been minimal, he has done some tweaking so the food tastes better. For example, he says, “We only order fresh fish, not frozen. The very popular Reuben sandwich ($15.95) now features either my homemade pastrami or corned beef rather than store bought. And I incorporated my all-around seasoning spice, which we put on the french fries. I call it my ‘casa spice blend’ that can be added to anything.” He also told me that, like he did at the original Dr. Field Goods location, he is working to incorporate local products and produce as much as he can.

On a recent visit to the new Dr. Field Goods, which still has the Santa Fe Bar & Grill signage out front, I took a few dining companions with me on a Friday night. We were intrigued with the Greek Style Calamari with Tzatziki Sauce ($12.95). This totally novel approach to the same ol’ same ol’ features uber crispy calamari rings that were a bit chewier than I like, but the tzatziki sauce is a refreshing approach that makes this a perfect summer starter.

One of my dining companions thoroughly enjoyed the Grilled Shrimp Salad ($16.95). Fresh spring greens are topped with marinated and grilled shrimp, avocado, mango slices, candied pecans and cherry tomatoes. The Roasted Poblano Pepper dressing and the Southwest Ranch won her over.

My other dining companion, a self-proclaimed meatloaf aficionado, was smitten with the Santa Fe Meat Loaf ($14.95). Using a combo of local beef, pork and bacon, this meatloaf also includes green chile and asadero cheese for a satisfyingly savory meal. Slathered in mushroom cream gravy, the plate includes mashed potatoes and a vegetable, which, on the night we visited, was three spears of asparagus.

I had the serious Bad Ass BLT. And it lives up to its name. Served on a housemade toasted potato roll, a 9-ounce bacon patty is the main attraction with lettuce, tomato and mayo and I had a side of the apple-jicama slaw which combined beautifully to offset the heaviness of the bacon patty. While this Bad Ass BLT eats like a burger, this BLT is unlike anything you have ever had. It’s hearty and filling, and you will never look at a traditional BLT the same way.

One of the hits of the former Dr. Field Goods on Cerrillos were the onion rings. I have seen pictures of these hand-breaded O-rings and was dreaming of an order, but did not see them on the menu. When I inquired, Gerwin told me, the onion rings may “possibly be back.” He is looking for something that will work for both quality and volume, so time will tell.

And there are renovations, expansion and improvements on the way. Currently, they are renovating the adjacent suite that became available at the mall and turning that into the retail butcher shop, a cocktail lounge and a private dining room. Gerwin says, “We are renovating this area and then we will renovate the Santa Fe Bar & Grill to make it a bit more Dr. Field Goods. That’s the trajectory and wile we are ready for the renovations to be done yesterday, we are working as quickly as we can.”

The original butcher shop on Cerrillos will close operations on July 21, but Gerwin says they will reopen the new butcher shop at the DeVargas mall as soon as possible.

As for the future iteration of Dr. Field Goods, Gerwin says, “My amazing staff and I will keep doing our best to serve Santa Feans great food in a great location.”