Restaurant Martin - Santa Fe's newest gem
We went for dinner last night to celebrate my birthday. I made reservations via Opentable about 2 weeks ago. Originally made for 7 pm, we decided to eat earlier because we wanted to listen to a wonderful flute player, Ronald Roybal, who plays Fri and Sat nights from 7-9 in the lounge area of the Hotel Santa Fe. When I tried to change the time on OT, the only earlier time was 5:30. It was a bit earlier than we wanted, but took it. Turned out, that there were plenty of tables available between 6 and 7, but for some reason they must not have been released to Open Table. So call if you can't get the time you want. It ended up working out fine for us, so no harm. I also indicated on the OT reservation that it was a birthday celebration. We have always gotten something compted when we indicate that it is a birthdaym or anniversary, which I think is a nice touch. Usually desert, some times just an amusee bouche.
We sat outside, it was a perfect night for it. The garden area is comfortable and the tables all have huge umbrellas so you dont have to worry about sun. The only negative was that a few workers were still hosing down the patio when we got there [they start serving at 5:30] and then 2 men were digging/working on a raised flower bed not far from where we were sitting. Oh well.
DH had Lobster Bisque which was creamy smooth and wonderful. I had a roasted beet salad with goat cheese. For main course, DH had the evenings' special - soft shell crab and I had Halibut. Everything was excellent and service was nice, efficient and the patio was nice and quiet.
I was dissappointed that they did not offer any kind of "birthday" extra for me.
The meal came to $100 with my DH having a Belgian beer for $11; I drank Perrier Jouet that a friend had sent over for us. A lovely evening, we will return for sure.
526 Galisteo, Santa Fe, NM 87501
Nice write-up, glad you generally enjoyed your experience. The food there hasn't exactly wowed me with trailblazing originality (of course, can't really say this about anywhere else in town either), but the solid cooking technique and well-conceived dishes certainly offer plenty to like. I'm also impressed that it's a few ticks down in price from Geronimo or the Compound.
Did you happen to notice if they were still beer and wine only, versus full bar?
Just looking on the Reg./Licensing website - they're licensed for beer/wine only.
(Sorry to bring this topic back up - heading up there tonight and wanted to scope out friends' recs at the place.)
Finlero, if you ever want to know about they type of licensure (full liquor license vs. "restaurant" = beer/wine only), look here: