W hen it comes to the concept of “honest food,” SweetWater Harvest Kitchen isn’t messing around. Ingredients are locally sourced—down to their mead made with New Mexico wildflower honey and their onsite, freshly milled flour. Servings are hearty and get this—good for you. During a recent visit, feasting on one entrée alone was not enough. The savory Bánh mì Vietnamese chicken sandwich ($11.50) served with pickled radish and carrots was a meal in itself. Another standout is the Indonesian vegetable curry ($12) served on a stewy bed of brown rice. A yummy puzzle of cabbage, cauliflower and root vegetables bathed in lemon grass, tumeric, blue ginger and coconut milk, it’s enough for two, and perfect for a monsoon-drenched Santa Fe day. SweetWater’s world comfort food motif continues with options like the buttery Bubba Gump-approved shrimp and grits ($12), which come topped with a fried egg and caramelized bacon; and the man-sized sesame soba noodle and kale salad ($10). Room for dessert? Guilt-free offerings like the raw chocolate parfait ($5.50) are the perfect ending to your around-the-world-in-80-plates adventure. Thursday evenings are Taco Night.
1512 Pacheco St., Building B., 795-7383
