SantaFe.com

I don’t know many pizzerias that offer whole wheat crust with chorizo (spicy Spanish pork sausage), green chili, pine nuts and a number of other northern New Mexico toppings, as well as more traditional pies. The Upper Crust menu has been inventive, and its quality flawlessly consistent, since it first opened for business in 1979. Its downtown location draws tourists as well as locals. Sandwiches and calzones are also available.

Free delivery, dine in, take out. Hours: 11am – midnight. MC, VISA, DISCOVER, and LOCAL CHECKS. 505-982-0000.

Inside a former hacienda from the late 1700’s,...

Tuesday, January 15, 2008
by Tim French • SantaFe.com

Okay, I admit it. I like pavement. I like air conditioning and cold water. I also like adventure. If you can relate, Kasha-Katuwe is the outdoor adventure for you. Known in English as Tent Rocks, this national monument is an easy drive south of Santa Fe on Cochiti Pueblo land. The last segment of road is dirt washboard that makes pavement lovers like me feel as if they’ve really gone off to do something daring.

A one-mile trail loops through the park and is even and smooth. The day I visited there was a woman making the trek in stilettos (really) and while I wouldn’t necessarily recommend...

Tuesday, January 15, 2008
by AnnMarie McLaughlin • SantaFe.com

You wouldn’t close the door on your friends just because of a few feet of snow, would you? Neither would the Zia Diner–unlike other restaurants around town who canceled their New Year’s Eve parties because of the recent sudden winter storm paralysis–the Zia rocked on, celebrating their 20th anniversary with all and sundry who were lucky enough to be there, along with Busy McCarroll and her Ambassadors of Pleasure, welcoming in 2007.

That level of commitment is what we’ve come to expect from our erstwhile diner. And they continue to deliver. “We had linens on all the tables, we turned the...

Thursday, February 1, 2007
by Gail Snyder • localflavor magazine

One of Santa Fe’s hands-down absolute best, most popular and most genuinely-Mexican restaurants lives in what was obviously once a Pizza Hut. Los Potrillos definitely has that unabashed Cerrillos Road feeling, at least from the outside, but don’t be fooled–just step inside the door.

The general cacophony is tilted more toward Spanish than English, and that’s a good sign. Anglos are in the minority here, and that’s another good sign. Gone are the previous plastic booths, replaced by beautiful hand-painted wooden tables, each one a different scene of life in Mexico, and wooden chairs, each...

Tuesday, August 1, 2006
by Gail Snyder • localflavor magazine

Dear Barry,

Another story for you...Rooftop Pizzeria. Latest enterprise of the tireless Gerald Peters and Santa Fe Dining. Jeff Jinnett is the creative and strategic brains of the Santa Fe Dining enterprise...Tyler Carr is the General Manager of this restaurant, Russell Thornton is the Executive Chef (and pretty much developed the menu along with consulting chef Tom Kerpon), Nick Zocco is the chef de cuisine...I like their approach that “this is what Santa Fe needed” because I think they’re right on target. I really loved this place–I think the pizza is in a class by...

Thursday, June 1, 2006
by Barry Fields • localflavor magazine

On a recent sweltering midsummer’s afternoon, midweek, closer to dinner time than lunch, Santa Fe’s newest espresso joint, Ecco, is hoppin.’ And, although the bright, welcoming space is pumping out an intoxicating distillation of black caffeinated aromas, it isn’t just the java that’s packing ‘em in. The clientele is a widely varied crowd, from mothers with small children and whole families to tourist couples and packs of savvy teenagers, each holding a dish of what looks like ice cream. But it’s not.

It’s the low-fat gourmet Italian alternative, called gelato (meaning “frozen”) and,...

Monday, August 1, 2005
by Gail Snyder • localflavor magazine

At least that’s what occurred to Jason Aufrichtig nine years ago when he started what’s become a mainstay for Santa Fe locals. Serving only breakfast and lunch so he, his wife Elaine, and their daughter could “have a family life,” it became a hang-out for Baca Street artists. As Counter Culture’s notoriety grew, it attracted a more general Santa Fe crowd and, inevitably, tourists. Yet you still order at the counter, with its row of coffee pots and chalk menu on blackboards....

Monday, August 1, 2005
by Barry Fields • localflavor magazine