Page 126 - WINE DINE AND TRAVEL FALL 2021 DISCOVERING SANTA FE

The building’s formerly dark interiors were up- and elegant, with hints of strawberries and citrus
dated to bring a sophisticated, almost dreamlike that contrasted with the yeasty house-made fo-
atmosphere to the rooms. Venetian masks from caccia and fruity imported olive oil. (Purchase it,
the couple’s collection and ornate gold-framed other Italian edibles, and more at Sassella’s Deli
mirrors added richness and depth, while bricks behind the restaurant.)
and rustic beams in the bar area were preserved to The salad was a Caesar with a Sassella twist. The
reflect the building’s roots. chef put it on the menu because customers ask for
The outdoor courtyard - ideal for alfresco it even though its origins are Mexican. But he
lunches and dinners on warm summer days - is made it his own: Sassella’s Caesar a Modo Mio is
magical in the evening when thousands of lights an artful rosette of romaine crowned with a
glistening in the tall trees. It’s where we joined the parmesan halo and served with focaccia crostini,
Becerras to dine just as the sun was going down. white anchovies, capers, and tonnato dressing.
The couple had huddled with the chef to plot out The Primi Piatti arrives under a glass dome atop
our menu, course-by-course, for a memorable din- a large black plate. With the flourish of a stage ma-
ing experience. They nailed it, as you will see. gician, the dome is lifted to free a cloud of white
We toasted to the pleasures ahead with a cele- smoke and reveal our elegant pasta course,
bratory Ferghettina 2014 Brut Rosé. It was bright Spaghetti Carbonara. Topped a perfectly cooked

126 WINE DINE & TRAVEL MAGAZINE FALL 2021