Art, Flavor and Elegance at Restaurant Martin

It is my finale of Restaurant Week and art, flavor and elegance combine for a wonderful dining experience at Restaurant Martin.

Each dish is a still life. One almost hesitates to dive in.

Almost.

From the description of the dish on the menu, to the presentation at the table, Restaurant Martin dazzles.

If there is one word that captures the dining experience at Restaurant Martin it is passion. Passion for cooking, passion for the integrity of ingredients and passion for life. For life and food are inextricably intertwined in this adobe restaurant on the corner of Galisteo and Paseo de Peralta.

Art and a simple, clean decor welcome the diner at Restaurant Martin

Chef Martin attended the Culinary Institute of America and spent time in France. His quest for knowledge and inspiration is global and it’s reflected in his food.

Restaurant Martin opened in 2009 after the chef did stints in Europe and then in some of the best known restaurants in town: Geronimo’s, Inn of The Anasazi,  and The Old House Restaurant. His work has been nominated for numerous awards including the prestigious James Beard Award.

Restaurant Martin resides in an old adobe house, updated, with simple white walls hung with art. There is also a bar should you have to wait a bit or should you be traveling solo. They even offer blonde Lillet, one of my all time favorite aperitifs from Podensac. Eighty five percent of the wines that make Lillet are from Bordeaux (Semillon for the Lillet Blanc and Merlot and rose for the red version of the wine). The remainder are citrus liqueurs (sweet orange peels from Spain and Morocco) and bitter green orange peels from Haiti. The combination is aged like a Bordeaux wine, in oak vats. With a bit of lemon peel, it is a perfect way to start a meal. This attention to quality and detail are everywhere.

Restaurant Martin’s clean lines beckon from the Paseo de Peralta

For Restaurant Week, here is Restaurant Martin’s menu:

Dinner Menu

$45 per person

Appetizer

Caesar Salad  —  Hearts of Romaine, Lemon-Anchovy Dressing Shaved Pecorino Cheese, Sourdough Crisp

Leek Apple Parsnip Bisque  —  Gulf Shrimp Beignets, Apple-mustard Sunflower seed crumble. Shellfish Rouille, Succulent leaves

Charred Onion Ravioli  —  Filled with Duck Confit, Root Vegetables Toasted Faro, Tomato Concasse, Peccorino Toscano, Wild Blueberry – Duck Reduction

The charred onion ravioli was the hands down choice at the table

Entree

Pan Seared Salmon  —  Miso-Shoyu Glaze, Koshihikari Rice Dumplings, Charred Bok Choy Leaves, Sesame Pickled Ginger

Roasted Organic Chicken  —  Yukon Potato Gnocchi Parisienne,Winter Sqaush, Shitake Mushrooms, spinach puree, Roasted Garlic-Mustard Cream

Black Angus Beef Bavette  —  Duck Fat Roasted Fingerling Potatoes, Young Carrots, Red Wine Shallots, Gorgonzola Custard, Green Peppercorn

Vegetarian Tasting Plate  —  Chef’s Creation

Salmon a la Restaurant Martin

Duck Fat Roasted Fingerling Potatoes, Young Carrots, Red Wine Shallots, Gorgonzola Custard, Green Peppercorn

Dessert

Caramelized Apple Mille Feuille  —  Honey-Cider Custard, Spiced Wafer, Passion Fruit-Caramel Syrup, Pepita-Maple Ice Cream

Assorted Housemade Ice Creams & Sorbets

Molten Bittersweet Chocolate Cake  —  Salted Caramel Sauce, Toasted Ice Cream