New Mexico Restaurant Week is back for its 8th year, running from Feb. 19 – March 12 across Northern New Mexico. The restaurants participating this year are pulling out some of their best dishes and beverages for the event.
We had a chance to taste a few of the offerings in Santa Fe’s Restaurant Week, which will be running from Feb. 19 – 26. Here’s a breakdown of where we went and what we had.
Our first stop of the night was Milad Bistro, which founder and chef Neema Sadeghi recently opened on Canyon Rd. This adobe bistro offers contemporary Persian cuisine and a truly Santa Fe atmosphere. We sampled some of the best dishes Chef Sadeghi has to offer for restaurant week. If you stop in try; their Kashk E Bademjan, a wonderful eggplant and walnut spread that pairs well with their house made pita; their Hummus plate; or their Kabob Sampler, which comes with buttered basmati saffron rice, a charred tomato and small shirazi salad. Finally, cap the meal off with a Turkish Coffee and Baklava.
Next, we stopped at the Amaya at Hotel Santa Fe and sampled every amazing dish that Chef de Cuisine Edwin Theodore has prepared for restaurant week. A few of the favorites we sampled were; their Chopped Kale Salad with Chipotle-Honey Vinaigrette; their Apple and Butternut Squash Bisque; their Stuffed Poblano with Roasted Red Pepper Cream Reduction; and their New Zealand Baby Lamb Chops with a Black Pepper Veal Reduction. And no meal is complete without an amazing dessert, such as their White Wine Poached Pears with Citrus Mascarpone.
Our next stop was Osteria d’ Assisi, where Chef Cristian Pontiggia prepared a few of the dishes they will be serving during restaurant week. We started the evening with; their Burrata Osteria; their Crispy
We made our fourth stop of the night at the Inn of the Anasazi and sampled their different offerings for Santa Fe’s Restaurant Week. We started the tasting with their Sandia Pepino Margaritas and quickly consumed these well-crafted drinks. We then tried Executive Chef Edgar Beas’ Cavatelli, a pasta dish with; Perigord truffle, poached farm egg yolk and ham hock. We rounded out our time spent at the inn with a tequila tasting, and a quick briefing on how different tequilas are made.