PRICE:
Frommer's Very Highly Recommended

World-renowned chef and cookbook author Mark Miller put this place on the map decades ago. Now under new ownership, it has gained new popularity as a place for innovative food in a festive environment. The atmosphere blends warm colors and creative lighting to make for a memorable meal. The waitstaff is efficient and friendly. The menu changes seasonally, so the specific dishes I mention may not be available. Past favorites have included sautéed Italian porcinis or prawns over corn cakes with chipotle butter and guacamole. For a main course look for delights such as pan seared white miso halibut with roasted lobster jus, wasabi mashed potatoes, and braised baby bok choy, or the "Cowboy Cut," a rib-eye with "borracho" beans, red chile onion rings, and roasted fingerling potatoes. You can order drinks from the full bar or wine by the glass. Coyote Café has an adjunct establishment. In summer, the place to be seen is La Nueva Cantina, where light Mexican fare and cocktails are served on a festively painted terrace. Try the guacamole and chips, the crispy calamari strips, or the jalapeno rellenos with buttermilk roasted garlic sauce.

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

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