Fuego

Frommer's Review

A revamp of this restaurant has made it one of Santa Fe's most stylish and sophisticated dining experiences, though the change comes at a price. The restaurant offers the ambience of a traditional Southwestern hacienda, accented with colorful paintings from local galleries, grand iron chandeliers hanging from high ceilings, and comfortable couches, along with a broad dining patio that's one of Santa Fe's best. Service is excellent.

Some locals consider the "Rancher's Brunch" one of the town's finest. Fusing traditional New Mexican ingredients with sophisticated elements, it includes some of Chef Rahm Fama's favorites from growing up in New Mexico. Try the Southwestern omelet, which melds creamy goat cheese with toasted chilies, sun-dried tomatoes, ham, and avocado. As for lunch or dinner, either should start with the pear-and-ginger consommé, a light broth with a wonton-like "purse" on top filled with duck and mascarpone cheese that breaks open to create a real flavor burst. The pan-seared fillet of black cod served over layered potato, fennel, and sunchoke with an anchovy-and-parsley sauce is a good choice, as is the Sika deer-loin medallions, served with buttermilk biscuits with caramelized onion-and-mole relish. The chef recommends a dinner tasting menu with three, five, or seven courses of petite portions. An example is a lobster menu that includes a lobster bake and foie gras and lobster tail "surf 'n' turf." For dessert, try selections from a world-class artisanal farmhouse cheese cart or the macaroon with pistachio and hazelnut ice cream. Bring your heaviest plastic; this is one of the most expensive spots in Santa Fe, but a well-worth-it, memorable choice for special occasions.

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.

Back to Top