Seared into memory: Albuquerque bistro puts a fresh twist on American cuisine

American cuisine with a fresh twist has new and loyal patrons returning to Seared Bistro.

Menu items remain consistent, with frequent specials being thrown into the mix to give guests something new to experience at its location at 119 San Pasquale Ave. SW. The bistro is open from 5 p.m. to 9 p.m. Tuesday through Thursday, and from 5 p.m. to 10 p.m. Friday and Saturday. Reservations are not required, but are recommended for Friday and Saturday.

The kitchen staff keeps the scallops entrée intriguing by continually changing its pairings and finishing sauces. It is one of the most requested items on the menu.

“We have a spicy scallop, which comes with a mushroom, Parmesan risotto, and then it’s finished with a spicy white wine butter sauce with capers and mushrooms,” said Jan Barringer, Seared Bistro owner. “It’s delicious.”

Diners looking to curb their surf and turf cravings seek out the Albuquerque Filet Oscar Medallions. It is served with seasonal vegetables and roasted redskin potatoes.

“It’s a filet and it comes with crab meat,” Barringer said of the course. “It has a béarnaise sauce on it, and it has green chile on it. So, we have a little bit of a New Mexico twist on that.”

Guests also lean toward the French-Cut Pork Chop consisting of a slow braised bone-in pork chop accompanied by potatoes au gratin, apple fennel salad, and served with a whole grain mustard sauce.

The kabobs can be prepared to satisfy carnivores and vegetarians. Meat lovers can have a choice of either steak or chicken kabobs. The dish is complemented by a red wine reduction and paired with roasted garlic vegetables and a choice of side. The vegetarian option is meatless.

Seared into memory: Albuquerque bistro puts a fresh twist on American cuisine

“We have kabobs that we can do as vegetarian with like a soybean-based patty and tofu on that,” Barringer explained. “You choose your side, and then we also have a vegetarian plate that has a veggie salad, and it has the tofu and the soybean based patty as well, and it’s finished with a sweet Thai chili sauce.”

A majority of Seared’s menu is gluten-free or can be made gluten-free.

“Nowadays everybody wants gluten-free and so we’re pretty big on having everything gluten-free,” Barringer said.

Patrons looking for smaller bites can find some the bistro bar. It is open from 4 p.m. to 9 p.m. Tuesday through Thursday, and from 4 p.m. to 10 p.m. Friday and Saturday, except for major holidays. It also hosts happy hour from 4 p.m. to 6 p.m. Tuesday through Saturday.

The happy hour menu offers the essentials that pair seamlessly with cocktails, wine or beer. The Salmon Crudo features citrus-cured salmon, pickled onions, carrot salad, cucumbers and a wasabi aioli. The hummus has a hint of chipotle peppers mixed in and is served with pita bread and fresh cut vegetables. Another shareable bite is the pine nut encrusted brie served with a balsamic reduction, fresh fruit, and bread. The full menu can be found at searedabq.com.

Seared frequently hosts wine dinners that offer its kitchen a chance to get creative with several courses that are each paired with spectacular wines. Beer pairings also are held at the bistro from time to time.

Its Wine & Dine Dinner will be held at 6 p.m. on Tuesday, Dec. 5. The dinner will showcase wines from Freemark Abbey based in Napa Valley, California. The event is $100 per person and reservations can be made by calling 505-999-8414.

The first course begins with Brie Gougères – French Cheese Puffs paired with Freemark Abbey Napa Valley Sauvignon Blanc followed by the second course made up of sea diver scallops with orange ginger butter sauce in fennel salad paired with Freemark Abbey Napa Valley Chardonnay. A duck prosciutto served with Freemark Abbey Napa Valley Merlot makes up the fourth course. The fifth course concludes the dinner with a chocolate ganache brownie and cheesecake cake paired with Twenty Year Tawny Port. The complete menu can be viewed at searedabq.com/general-8.

Numerous cooks from different backgrounds prepare menu items for Seared guests. It is also a team effort when developing a menu for the bistro, coming up with specials, and preparing for the wine dinner events.

“We all kind of come up with (menus),” Barringer explained. “We each kind of put our heads together and come up with specials.”

Barringer, who has been part of the culinary world for 14 years, said becoming a restaurateur was by chance. Barringer, who opened Seared in 2017, opened Cheese and Coffee in the same spot where Seared is located. Cheese and Coffee is open from 11 a.m. to 2 p.m. Monday-Friday and is closed on Saturday and Sunday. Cheese and Coffee serves soothing soups, crisp salads and freshly prepared sandwiches.

“It kind of just fell in my lap,” Barringer explained. “… I ended up opening the franchise Cheese and Coffee just from frequenting the other location … I just ended up falling in love with the restaurant stuff and doing all that kind of stuff. I love my customers. I love seeing the looks on their faces when they’re eating. It’s just nice.”