Page 146 - WINE DINE AND TRAVEL FALL 2021 DISCOVERING SANTA FE

The French-inspired menu offerings starred fan
favorites, some dating back to Chef DiStefano’s
days in the kitchen. During our first night here with
Carol, we were seated in the lively first room, un-
der Chris Harvey’s watchful eye. With her help, our
individual orders spanned the best of the best: Tel-
licherry-rubbed elk with smashed potatoes and
brandied mushroom sauce, Asia-inspired sea bass
with ramen noodles and lobster tinged miso, and
truffle flavored beef short ribs cooked sous vide
for 72 hours. Each course was expertly prepared
and plated, showcasing the quality ingredients. A
bottle of red from the extensive list carried us fes-
tively on into the evening.

146 WINE DINE & TRAVEL MAGAZINE FALL 2021