Gourmet Girl

- June 23, 2011

"...in recent months the restaurant scene has undergone some major changes..."

Santa Fe is famous for its restaurants, often staffed by James Beard Award-winning chefs who create culinary marvels with locally grown, organic ingredients. We are a food mecca for serious eaters, and in recent months the restaurant scene has undergone some major changes as chefs close some doors and open others.

Joel Coleman, whose Mauka earned major accolades before closing last year, has  quit Koi, the former Swig spot, to move on to another city. But as he was announcing his departure, another beloved chef was planning a move to Santa Fe. Joseph Wrede, formerly of Joseph's Table in Taos, will helm the new restaurant opening this summer at the old Palace Restaurant downtown. No word yet on the menu, but we can assume with Joseph in the kitchen that it will be a hit!

Santa Fe's got its own food truck scene going on, and the most recent addition is Slurp, which serves up delicious Thai butternut, gazpacho and other soups as well as sandwiches , paella, sesame noodles and other delights from an airstream eatery.

You've probably had their quiche, pies and other delectable baked goods at the Santa Fe Farmers' Market. But now Crumpackers Fresca! Baking and Catering has a restaurant at 25-D Bisbee Court, where you can enjoy salads, shepherd's pie, sandwiches and more. They use locally grown ingredients in all their handmade food.

Also on Bisbee Court is the new Bisbee Deli, which serves up hot and cold sandwiches, soups, salads, quesadillas and espresso drinks. Robin Hardy, formerly of Back Road Pizza, opened the deli to provide fresh, fast food.

Over at Mark Miller's Sage Restaurant in the Buffalo Thunder Resort & Casino, Michael Meisel has taken the reins, providing diners with a multi-culti fusion menu that focuses on Latin and Native American cuisines made with locally grown, sustainable and seasonal ingredients. Signature dishes include cast iron-seared organic salmon with Morita-spiced summer tomato sauce and green chile pork enchiladas with jalapeno bacon beans. Meisel has cooked at restaurants in Chicago as well as at Aqua Santa, the Pink Adobe and The Old House in Santa Fe and El Monte Sagrado resort in Taos.