Santa Fe Reporter - Food Writing http://www.sfreporter.com/santafe/articles.sec-26-1-food-writing.html <![CDATA[So Close and Yet so Vara Way - Local guys make (not local) wine]]>
By: Gwyneth Doland
What makes something local? We think of green chile as being quintessentially New Mexican, and yet tons of the chile we eat is actually grown in California, Mexico and beyond. Is it the stuff or is it the people that’s important?]]>
<![CDATA[Sweet Goodbyes - Confectioner Chuck Higgins wants to move on, but not away]]>
By: Gwyneth Doland
I thought it was just a coincidence that two longtime Santa Fe foodies would announce their retirement at the same time.]]>
<![CDATA[Refuge on the Range - Alight for lunch at Ravens Rock Café]]>
By: Gwyneth Doland
On the day that I decided to try this new-ish café and barbecue joint, I had been running errands around town and was hot, tired and hungry by the time I got all the way out to this rustic outpost on the Turquoise Trail.
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<![CDATA[Everything Passes, Nothing Lasts - Mu Jing Lau looks back on 20 years of Mu Du Noodles]]>
By: Gwyneth Doland
After more than two decades as one of Santa Fe’s favorite Asian restaurants, Mu Du Noodles closed last weekend. I caught owner Mu Jing Lau in a philosophical mood a few days before the last night of service.]]>
<![CDATA[New Kid on the Block - Is it great? It’s in the neighborhood]]>
By: Gwyneth Doland
I give (and take) directions in Santa Fe based exclusively on restaurants, so when trying to explain to a girlfriend where to meet us for dinner at 401 Neighborhood Fine Dining (401 N Guadalupe, 989-3297), I told her, “Remember that place on Guadal]]>
<![CDATA[The Bitter Truth - Campari and its bitter relatives are grown-up fun]]>
By: Gwyneth Doland
Campari is like cilantro: If you’ve tried it, you either loved it or you hated it. But let me make a case for this bright red booze with the bracing bitter taste: Bitter things are for adults. Children don’t like bitter things because natural sel]]>
<![CDATA[Sweet Cherry Surprise - Summertime is cherry time!]]>
By: Gwyneth Doland
Midsummer is cherry season, when cherries fill the markets and humans wage war with birds over picking rights.
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<![CDATA[Georgia Blues - A former favorite tries a new concept and loses focus]]>
By: Gwyneth Doland
We were anxious when we heard that the owners of Georgia were remodeling the dining room to accommodate 30 beer taps and shifting to a more approachable focus. Taproom? Bar food?
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<![CDATA[Heat Wave Cocktails - ]]>
By: Gwyneth Doland
Bourbon Monsoon This is a riff on the whiskey smash, an old drink related to the mint julep and the mojito. If you have mint growing in your garden, this is a great way to use it.
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<![CDATA[Coffee Pops to the Rescue! - Upgrade your caffeine delivery mechanism]]>
By: Gwyneth Doland
There have been so many stories in here about drinks lately that you guys probably think SFR is on a liquid diet. Not true! We are voracious eaters.
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<![CDATA[Come to Mamou - A French café that delivers classics done well]]>
By: Gwyneth Doland
When food is very simple, it has to be very well executed, which is only one reason why this little French café is such a treat. ]]>
<![CDATA[Jambo, Santa Fe! - Chef Ahmed Obo’s new cookbook is an edible postcard from Kenya and beyond]]>
By: Gwyneth Doland
African spices are featured in the food at Jambo Café, which also has Caribbean flavors and an American twist. ]]>
<![CDATA[Sazòn: You’re Beautiful, But Are You Worth It? - We’re talkin’ tacos here, not solid gold]]>
By: Gwyneth Doland
Sazòn, chef Fernando Olea’s new place downtown (221 Shelby St., 983-8604), recently expanded its hours to offer a bar menu in the afternoons.
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<![CDATA[Coffee Crisis - How to get a great cup in a bad hotel room]]>
By: Gwyneth Doland
It was one of those work trips where you’re like, “OK, it’s not Paris, but at least I’ll get to see a little bit of some other city, eat some interesting food and drink some margaritas.”]]>
<![CDATA[Capital Idea - Stellar service and seriously fun food make this place a special treat]]>
By: Gwyneth Doland
People often ask food critics: What’s the best restaurant? It’s incredibly frustrating because this question is almost impossible to answer. It’s like asking someone to pick a favorite pair of shoes.
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<![CDATA[Past Repast - Dining into the future at the Inn of the Anasazi]]>
By: Gwyneth Doland
There’s a new chef at Anasazi Restaurant, you may have heard. Edgar Beas took over the Inn of the Anasazi’s kitchen earlier this year, and he’s just released new menus.
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<![CDATA[Pho in the Wall - Vietnamese fare at Saigon Café comes with a retro vibe]]>
By: Gwyneth Doland
The food and the atmosphere of Saigon Café (501 W Cordova Road, 988-4951) provide a cool respite on a blisteringly sunny Santa Fe day.
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<![CDATA[The Frugal Carnivore - Sharpen your knife and fill your freezer with filet mignon]]>
By: Gwyneth Doland
Last week in reviewing a new steakhouse, The Bourbon Grill at El Gancho, I mentioned that I like to buy nice cuts of beef and cook steaks at home. I do this because a) it’s cheaper and b) I think it’s fun.]]>
<![CDATA[Bourbon Grill at El Gancho - Set a course for adventure, your mind on a new romance]]>
By: Gwyneth Doland
Walking in from the street, the first aroma to hit you is, of course, chlorine. Yes, this is a restaurant attached to a fitness center, but the pool smell is a little disorienting for diners coming in from the street and not from aquarobics.
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<![CDATA[Matzo Fast - It’s Passover, so you should probably spend two days making chicken soup]]>
By: Gwyneth Doland
If your religion is food, then you should be thinking about how you can work chicken matzo ball soup into your schedule this week.
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