Get the list of your favorite restaurants ready, or the list of restaurants you've been dying to try! Make your dinner reservations today. Santa Feans are already calling for reservations because restaurant week can get very busy. In fact, visitors are flying and driving in to Santa Fe just to experience Restaurant Week!
Santa Fe Restaurant Week arrives February 24 - March 3, 2013. Feast on delicious, three-course meals at a fraction of the cost, $25 for two for casual-dining restaurants, and $20, $30 or $40 per person, depending on the restaurant. This year lunch options are offered as well as dinner.
When I came to Santa Fe, I arrived at the tail end of Santa Fe Restaurant Week and enjoyed Pizzaria da Lino. This time I'll be more prepared. I'll map out places I want to dine and ask friends to join me. And, of course I'll make reservations. It is expected that 60 restaurants will be participating and we only have a week! When you go to the Restaurant Week website you can sort by location and cuisine type to compare menus. I usually sort by restaurants that I can walk to... downtown.
One example of a marvelous Restaurant Week menu is that offered by the Anasazi Restaurant. This year, the Anasazi Restaurant is delivering Rosewood’s unique, personalized flair to their Restaurant Week offerings.
With special menus for both lunch and dinner, in addition to one-of-a-kind class offerings with the Restaurant’s Executive Chef Juan Bochenski and locally celebrated mixologist James Reis, there’s never been a better time to experience the restaurant that’s considered one of New Mexico's most highly acclaimed culinary destinations.
Menu highlights include Chef Bochenski’s famous Alcade Heirloom Tomato Salad (which was recently featured on KASA-TV’s New Mexico Style), Free Range Northern New Mexico Lamb Roast and Chef’s famous Duck “Salpicon”.
For guests who wish to extend their Restaurant Week experience and bring home more than just their leftovers, not to be missed is Chef Bochenski’s “The Art of Making Empanadas” class, held on Tuesday, February 26. The cost is $20. The 30-minute, hands-on, interactive session led by Chef Bochenski (a native of Argentina) will demonstrate his renowned empanada recipe, showcasing the fine art of combing the skills he learned from his mother (a talented pastry chef) with his own creative filling recipes, which include everything from savory meat and vegetables to huitlacoche and fruits and nuts.
On Thursday, February 28, James Reis, lead mixologist at the Bar at the Inn of the Anasazi will be shaking things up with his own cocktail tutorial. The hour-long class will cover the history of the cocktail as well as an in-depth exploration on how to use local, seasonal ingredients to make exceptional craft drinks. With one cocktail designed for each of the four seasons, Mr. Reis will highlight several of Santa Fe’s own spirits labels, including apple brandy, whiskey, vodka and gin.
Santa Fe Restaurant Week is part of a month of New Mexico dining opportunities. Santa Fe's week kicks off a month-long, statewide culinary celebration that continues in Taos March 3 - 10, 2013 and concludes in Albuquerque: March 10 -17, 2013.
Restaurant Week is an excellent excuse for getting out and experiencing the culinary delights of New Mexico at bargain prices.
More Information
http://santafe.restaurantweeknm.com/
Comments