The lost meals entries consist of meals that occurred at various times throughout 2012 which, for any number of reasons, escaped my documentation – some due to a cross country move and a new job, some due to the Los Angeles Kings run to the Stanley Cup, and some simply as a result of too much travel.
Enchilada and Taco Plate – One Rolled Blue Corn Enchilada filled with cheddar and onion, red chili and green chili. Arriving in Santa Fe well before our late reservation at Geronimo but with most of the local galleries and shops already closed for the day the decision was made to pop in at The Shed, a local favorite of tourists and locals alike, and reprimanded to sitting at the bar even though the restaurant never reached quarter capacity during our sixty minute visit we made the best of it, chatting with a friendly young bartender named Devon and a couple next to us while we waited.
Bearing in mind our dinner plans and opting to order lightly and share; the raspberry soup a definite highlight that was strongly recommended by Devon, and the Enchilada and Taco plate an impressive portion of very well prepared classics for a mere $12. Roof Top Pizzeria:  From the first bite of the thin crust gourmet pizza you will be one step closer in your quest for pizza perfection! Vinaigrettes:  Chic and green, this Santa Fe bistro raises the “salad bar” with bold and delicious entree salads.
Having enjoyed many of these meals with friends or family and with some of them amongst the year’s very best the reality is that with time my memory has deteriorated and as life moves forward I’ve realized there is little hope to ever “catch up” or document these experiences as well as I’d hope, yet in order to preserve them I present these pictures, notes, and thoughts on the experience.
Clearly as well regarded for its alcohol, vibe, and decor as for the food we started things off with robust yet fruity Sangria to pair with fresh chips and salsa being made to order as we browsed a menu of both typical and truly unique interpretations of Southwest cuisine. Fairing less well, largely because it was overcooked and underflavored, the souffle seemed an odd option for a Southwestern restaurant and were I to return I’d instead try some of the other savories and go with the Raspberry Soup for dessert.
Serving visitors to Santa Fe as well as locals great tasting foods prepared fresh with quality ingredients.
The contemporary dining bistro reminiscent of San Francisco or New York has a patio providing wonderful views to watch street life on Water Street, a gentle rain on the Sangre de Christos Mountains, or spectacular Santa Fe sunset.


Just around the corner of Paseo de Peralta from Pueblo Bonito bed and breakfast inn the Santa Fe Baking Company hosts KSFR’s daily talk show! Innovative flavor combinations and options can be added to provide savory protein accompaniments (I.e.
A warm and comfortable environment where friends and family can meet to enjoy the comforts of life for lunch or dinner.
The Shed originally occupied an old wood shed on Burro Alley in 1953, housing just 22 seats. A glorious view of the Sangre de Cristos provides a great atmosphere along with friendly service and affordable prices- the perfect compliment to world renown museum hopping! Conveniently located to Pueblo Bonito bed and breakfast inn, enjoy live music on Friday and Saturday nights as well as an outdoor dining patio during warmer months. The Folk Art Museum, Indian Cultural Museum, Wheelwright Museum and Spanish Colonial Museum are all nestled conveniently together on this hill – less than 1 mile from Pueblo Bonito Inn- Santa Fe.
Community-spirited, smart talk: From Presidential candidates, nationally known experts to local Santa Fe artists, authors, healers, and minor miscreants.
Hearty yet healthy lunch or dinner creations allow Pueblo Bonito Inn’s guests guiltless and delicious eating at the same time.
Over the years the Carswells embraced a deeper commitment to New Mexican cuisine.The Taste of Santa Fe publicist invited us to dine at the restaurant, which is now owned by the next generation.
Courtney Carswell and his wife Linnea oversee operations, and their children Josh and Sarah are key contributors.The space features low doors (people were shorter in 1692), thick walls (people were louder?) and an inviting courtyard patio that was just a wee bit too warm for a crew of fragile food bloggers.


The Carswell family’s personal paintings line the wall and ristras (strings) of dried red chilies hang from the ceiling. The vibrant sauce is crafted from red sandia chilies, which aren’t as spicy as the greenies, and worked well on the crunchy house-made tortilla chips. My golden-hued, somewhat hoppy pale ale (10 oz for $3.25) was refreshing on a hot summer day.
Green Chile Stew (cup $4.50) was probably the spiciest dish of the day, a hearty stew spiked with a prodigious amount of local sandias, firm chunks of potato and lean cubes of pork. My Carne Adovada Plate ($10.50) consisted of fork tender chunks of pork slow-roasted in a rich red chile, garlic and oregano sauce. Courtney Carswell said he prefers the sandia chile, a long Anaheim hybrid from Hatch, the chile capital of New Mexico. The plate came with a side salad, pinto beans, a chile-slathered cheddar enchilada and a clever “dry” posole with hominy kernels stewed with pulled pork, garlic, oregano and MORE red chile.



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