[Nine17]

My wife and I were in Santa Fe for a long weekend in March. We has no set plan and decided to just wander around.

Chef Estevan Garcia was catching some fresh air outside his Estevan on Washington Ave near the Plaza, and he talked us into dining at his place. Chef Estevan is classically trained -- he obtains an unexpected real depth of flavor from traditional chile dishes with the addition of slow-cooking and layering various reductions of meats and chile. Estevan drives up to get his chiles from old-school farmers up in Chimayo. We really enjoyed his place -- upstairs is a nice cozy dining room.

Another evening we went to Radish and Rye on Agua Fria Street by the Railyard. They specialize in fine American whiskies and big-flavored farm-to-table food that pairs with them. They have about 50 Kentucky whiskies available, as well as Tennessee and other regions. They select single-barrels of Buffalo Trace for their barrel-aged cocktails. Very urban hipster, but in a good way.

The other place we went was La Choza. Related to the Shed, but more a locals bar and hang-out. Excellent food and drink was worth the wait on a crowded weekend. Should have worn my cowboy boots.

-- David