Restaurant Week in New Mexico is underway! For three wonderful weeks one can experience some of the greatest food in New Mexico. Best of all, you can reach all of these restaurants from the Sandhill Crane – tho the Taos group may be better as a lunch excursion to get you back to the inn by evening.
The schedule for New Mexico Restaurant Week is as follows:
- Santa Fe Restaurant Week 2017: February 19 – 26
- Taos Restaurant Week 2017: February 26 – March 5
- Albuquerque Restaurant Week 2017: March 5 – 12
Restaurant week showcases some of the best restaurants in the northern part of the state and features all kinds of cuisine. And no, everything is not covered in chile! The restaurants prepare special prix fixe menus showcasing their cuisine. Over the course of the three weeks you have the opportunity to sample French, Italian, Contemporary American, Fusion/Eclectic, Spanish, Brazilian, Greek, North African, Mediterranean, Cajun, Farm to Table, Latin American, Bistro, Mexican and last, but not least, Southwestern Cuisine. Some of the restaurants feature both lunch and dinner menus, allowing you to pack in a lot more eating by enjoying lunch at one place and dinner at a different venue!
Last week we kicked off Restaurant week by visiting Geronimo in Santa Fe. It is one of the great restaurants in Santa Fe and a THE place to go for a romantic dinner. The Restaurant Week Menu featured the following options:
- Wasabi Caesar — Organic Romaine Spears, Crispy Rice “Dice”, Japanese Horseradish Infused Caesar Dressing
- Wild Mushroom & Sherry Bisque — Asparagus, Shitake & Oyster Mushrooms
- Fujisaki Asian Pear Salad — Bleu d’Auvergne “Grilled Cheese”, Arugula, Watercress Cashews & Cider Honey Vinaigrette
- Maryland Blue Crab Cakes — Caviar Dill Sauce, Braised Leeks & Baby Watercress
- Durham Ranch Pan Roasted Organic Chicken — House-Made Cavatelli Pasta, Fontanini Fennel Italian Sausage, Fresh Wild Mushrooms & Sherry Chicken Au Jus
- Green Miso Sea Bass — Bok Choy, Scallions, Ramen Noodles, Truffle Essence, Lobster Miso & Citron Rouille
- Fiery Sweet Chile And Honey Grilled Mexican White Prawns — Jasmine Almond Rice Cakes, Frisee’ Red Onion Salad & Yuzu Basil Aioli
- Steak “Frites” — Prime Flat Iron Steak, Sautéed Organic Chard with Bacon, Hot & Spicy Hollandaise, Au Poivre Sauce, Horseradish, Caramelized Onion & Hand Cut Russet Potato Fries
- House Made Potato & Parmigiano Gnocchi — Chantrelle Mushrooms, Pistachio & Basil Pesto, Morney Sauce, Italian Truffles & Burrata Cheese
- Double Cut Port Chop – With fingerling potatoes, cippolini onions and a sweet pepper puree. This one wasn’t on the original menu but was added by the chef.
- Flourless German Chocolate Cake — Vanilla Bean Ice Cream and Smoked Seasalt Caramel Sauce
- Banana Cream Pie — Cinnamon Chocolate Ice Cream, Orange Chocolate Tuile & Coffee Anglaise
- Ice Cream And Sorbet Trio
So many choices. George and I usually order different things so we can sample more of the food and dinner that night was no different.
George started with the Crab cakes, I opted for the Wild Mushroom and Sherry Bisque. If I could have licked the bowl clean I would have. A wonderful earthy flavor with a nice crunch supplied by cut asparagus. I’m going to attempt making this soup for us in the near future.
Moving on to the entrees George opted for the Steak “Frites” with four different dipping sauces. I had thought about the steak until our waiter mentioned the pork chop that was not on the printed menu but had been added last minute by the chef. George’s steak was tender and cooked perfectly. Unfortunately the “Frites” were a huge disappointment – not at all crispy. We suspect they sat under a heat lamp too long. My pork chop was really delicious and very filling – I brought about half of it home and had it for lunch the next day.
Then it was time for dessert. George loves Flourless Chocolate cake so I let him have that (tho I really wanted it) and I ordered the Ice Cream and Sorbet trio. George’s dessert came with TWO slices of the cake! Guess who got one! One of my trio was a coconut sorbet. George got that all to himself as I am not a fan of coconut.
We had ordered a bottle of wine with dinner as Geronimo “corks” the unfinished bottle so you can take it home. We enjoyed the remaining bottle the next night with my home made spaghetti sauce. Great wines and comfort food pair very well, thank you!
Restaurant Week has moved to Taos for the next seven days. There are only a few restaurants included so we are taking a pass on the long ride. Next week it will be Albuquerque’s turn to open their restaurants to excited food lovers. We are going to try a new Brew Pub that is about 20 minutes from the house. Looking forward to that!
You will note there are no pictures of our dinner at Geronimo. I am not a big fan of taking pictures of food when I dine out. You’ll have to come stay with us and visit these restaurants to experience the food yourself!