Terra

Frommer's Review

Those who live in Albuquerque's north valley are overjoyed to have fine dining within their midst (at the end of Rio Grande Blvd., about 15 min. from Old Town). Owner/chef Peter Lukes combines thoughtful flavors with imaginative presentation. The setting is comfortable, quiet, and relaxed. An exposed kitchen allows diners to watch the chef in action. The menu changes with the seasons. During lunch you can select from sandwiches, such as a BLT with salmon and smoked bacon, as well as a variety of salads and pasta dishes, such as a four-cheese and chicken ravioli served with baby spinach. Dinner might start with griddled blue crab and corn cakes and move on to hazelnut crusted tilapia with spaghetti squash. Vegetarian entrees are available, as are beer and wine. For dessert, try the warm chocolate Appaloosa cake.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.