“This restaurant has been a cornerstone of the Santa Fe community since the day we opened back in 1966. I always say I am just the caretaker of this place. Someday I will be gone, but this place will go on and on because the community demands it.”
Spring pea soup; cockle clam risotto; beef tenderloin with cepès and foie gras hollandaise.
This historic Santa Fe restaurant has been in business since 1966, but current owner, Chef Mark Kiffin, has been in the kitchen since 2018. Under Kiffin, the French menu was updated to feature lighter seasonal fare. Think of it as New Mexico’s answer to the California fresh ethos, with a touch of European influence. Kiffin and his team serve local beef and lamb, mushrooms from Taos, and as much produce from the Santa Fe farmers’ market as they can. “Sourcing organic, chemical-free, and humanely raised produce and animals is the only way to cook“, he says. But, perhaps, the most important aspect of their work is maintaining and evolving this cherished Santa Fe institution.