Chimayo
Opening in 2012, the chefs at Chimayo prepare almost everything in a stone-fired oven, including pizzas, wood plank salmon, and steaks. (The kitchen does not even have a fryer.) Served in a contemporary setting with garage doors in lieu of front windows that open on to Main Avenue, the results are uniformly excellent, with creative, Southwestern-tinged small plates like stuffed poblano chiles and queso fundido for starters and a superlative banana tart for dessert. There are nicely chosen beer and wine lists as well as a selection of craft cocktails.
Opening in 2012, the chefs at Chimayo prepare almost everything in a stone-fired oven, including pizzas, wood plank salmon, and steaks. (The kitchen does not even have a fryer.) Served in a contemporary setting with garage doors in lieu of front windows that open on to Main Avenue, the results are uniformly excellent, with creative, Southwestern-tinged small plates like stuffed poblano chiles and queso fundido for starters and a superlative banana tart for dessert. There are nicely chosen beer and wine lists as well as a selection of craft cocktails.
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