anasazi restaurant

best food insantafe!. the highlight of our recent visit to beautifulsantafe was surely dinner at the amazing and rightfully acclaimed inn of the anasazi. located in the heart of downtownsantafe, just steps from the historic plaza, this boutique hotel elegantly reflects southwestern style with massive hand-carved doors, sandstone walls, and authentic artwork from the region's diverse heritage. the inn is warm, welcoming and wonderful.

as for dinner it was absolute perfection, thanks to a luxe setting, impeccable service and the genius of executive chef juan bochenski. along with his culinary team chef bochenski presents a menu that not only heralds his global sophistication but celebrates fresh seasonal ingredients and the abundance of local produce.

how could we possibly choose between grilled elk tenderloin with baby root vegetables, goat cheese dumplings, swiss chard and carmelized onion jus or achiote grilled atlantic salmon with vanilla-sweet potato puree, spinach, chayote tempura, cilantro - lime sauce and other delectables? no way! we simply have to come back again, which we surely intend to do next time we're insantafe.

granted, my sweet tooth is overly active - i love desserts! and all of those offered at the inn of the anasazi were bits of heaven. my cloud 9 for that dinner is pictured here. it was served with a superb dessert wine - king estate 2007 vin glace oregon pinot gris. color me the happiest!

more about this unforgettable dinner later, but meanwhile 10 stars and a standing ovation for the restaurant at the inn of the anasazi.

you should go here. we were insantafe for five days. we came here twice. that should say it all – but it doesn’t exactly because, as far as we could glean from the local food press, this place goes mostly unnoticed.

it was only by accident we stumbled across it and, having tried a sublime pomegranate martini, were heartened to try the bar menu. six of the largest, juiciest scallops i’ve ever tasted – with pork belly – and a bunch of other good stuff i can’t recall because where we come from (australia) you’d be paying double for such quality. my partner had a steak and egg thing (more involved than it sounds) which was also excellent.

and now, to the reason why we returned – let’s just say another, more renowned restaurant proved underwhelming and, although we loved the local new mexican at places like la choza, all that chilli was proving a little too much for our inexperienced ‘down under’ bellies. ahem. we came here on the last night because we thought it would deliver. and it did. this time in the restaurant – where we found the service and ambiance to be exceptional (but why not more people?). and the food, it was just great. i could go on about it – but suffice to say, if you’re a visitor tosantafe, you should probably go here. and try the scallops.

in the anasazi restaurant and bar luxury travelers have a restaurant worthy of the stunning three-story inn. richly appointed with the tricultural art of new mexico, the restaurant is decidedly rich, tasteful and masculine in its furnishings. meals are as artistic as the ambiance with a healthful salute to the rich bounty of new mexico’s farms from where fresh produce is sourced at thesantafe farmer’s market. through asantafe purveyor, the anasazi procures elk from the rocky mountains and lamb from northern new mexico. the quality is very much in evidence.

in the top 3 of sf.. the anasazi is in what i consider to be the top 3 restaurants insantafe. the food, wine list, service and ambiance are all a+.

the place to stay!. the rosewood inn of the anasazi is the place to stay insantafe. the anasazi restaurant is an excellent restaurant. the duck enchilada molé is very good. rich and delicious. the lamb roast is simply perfect. do try the jalapeño-cheddar croquettes-superb. food: a+; service: a+; atmosphere: a+; hotel: a++

most people think of the inn of the anasazi as the top hotel to stay in while visitingsantafe. that it is. but i also love to eat there. whether enjoying tortilla soup and a tuna tostada at lunchtime, snacking on nachos and buffalo sliders with a beer o