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.
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.
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.
For Restaurant Week, here is Restaurant Martin’s menu:
$45 per person
Of all the restaurants I was fortunate enough to visit this week, this was the standout.
Outside of Restaurant Week, if dinner seems a bit pricey, consider brunch or lunch. During good weather, patio dining offers the perfect opportunity to sample some of this amazing food en pleine air. Bring your iPhone, if not your paint brushes, because you will be inspired.
From Restaurant Martin’s website, meet the owners and get a behind the scenes glimpse of this much loved Santa Fe restaurant:
So it is that Restaurant Week comes to a close for another year.
Winter in Santa Fe is not crowded, and it can be cold and snowy. In my mind, it’s the perfect time to visit, to experience the magic of this adobe town nestled between two mountain ranges.
Good food knows no season, and I know no reason not to travel in winter.
Do put Restaurant Week in Santa Fe on your bucket list. I think you’ll be pleased you did.
(Restaurant week in Santa Fe is now past; but keep it in mind for your future travels. It’s a blast!)
Read more on my travels in and around Santa Fe:
Other Foodie Posts:
Ana Pacheco and Jambo Cafe Kick Off Restaurant Week in Santa Fe
Warming Up to Restaurant Week In Santa Fe
The Irish Food Movement in the Beara Peninsula
Culinary Travel Karma
Travel Lessons: Oysters and Whatnot
Foodie Forays 2017
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