PRICE:
Frommer's Very Highly Recommended

World-renowned chef and cookbook author Mark Miller has been "charged with single-handedly elevating the chile to haute status." That statement from the New York Times Magazine sums up the experience of eating at this trendy nouveau Southwestern restaurant about a block from the plaza. The atmosphere is contemporary with an imaginative blend of warm colors and creative lighting. The waitstaff is efficient and friendly. It's the place to go for a fun night out, or you can sample the great food for lunch at a fraction of the price. The menu changes seasonally, so the specific dishes I mention may not be available. Start your meal with Coyote cocktails that might include a Brazilian daiquiri or margarita del Maguey. Then look for delights such as chipotle tiger prawns with griddled corn cakes or a duck tamale for appetizers. Move on to a braised-ancho lamb shank or horseradish-crusted Maine haddock. You can order drinks from the full bar or wine by the glass. Smoking is not allowed. Coyote Café has an adjunct establishment. In summer, the place to be seen is the Rooftop Cantina, where light Latino/Cuban fare and cocktails are served on a festively painted terrace. (Try the chicken skewers on sugar cane.)

Copyright: Excerpted from Frommer's Santa Fe, Taos & Albuquerque, 12th Edition, (c) 2008, Wiley Publishing, Inc.

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