Coyote Cafe in Santa Fe

Drink and Dine Divine

By Deborah Stone Photos Daniel Nadelbach

C

oyote Café has been a fixture in Santa Fe’s culinary scene for the past 27 years. The toprated restaurant is a favorite with locals and tourists alike, who have come to expect only the finest when it comes to food, libations, service and overall dining experience. Those who patron the famed establishment know they’ll have a memorable evening, whether they’re celebrating a special occasion or simply looking for an exceptional meal out on the town.

Executive Chef Eric DiStefano, who is also one of the restaurant’s partners, has earned many awards and accolades for his culinary talents and is regarded as one of the top chefs of the Southwest.

With a passion for using the freshest seasonal ingredients, many of which come directly from local farmers, purveyors and foragers, Chef DiStefano creates an eclectic menu showcasing global fusion cuisine.

Some of his signature items, such as the tellicherry pepper elk tenderloin, fiery hot and sweet tiger prawns, mesquite grilled Maine lobster tails and the legendary cowboy cut, are widely requested classics. For fish aficionados, the grilled Scottish salmon gets high marks, along with the olive-oil poached Chilean sea bass. An array of signature starters, including surf and turf tartare and the coyote Caesar salad, Eric’s futomaki twist, display the Chef’s innovative skills and nod to Asian influences. The tartare features ahi tuna and filet mignon paired with wasabi hotcakes and a quail egg, while the salad is a sensory explosion of romaine spears and Reggiano anchovy parmesan wrapped in rice paper with warm polenta croutons.

On the sweet side, the selection is equally impressive with an assortment of drool-worthy pies, cakes, truffles and house-made ice cream and sorbet. As for atmosphere, the restaurant boasts high ceilings and an open, contemporary kitchen within a formal dining room setting. Service, as you can imagine, is impeccable and attentive, though never stuffy. “Our guests often tell me that although the menu is fine dining and the wine list extensive, the ambiance and service bring a casual elegance to their experience they really enjoy,” comments Quinn Stephenson, one of the café’s partners, as well as its beverage director.

“They love the energy of the place and the modern fun feel to it,” he adds.

Stephenson takes particular pride in the inventive cocktails he enjoys creating, which have helped establish the restaurant as one of the best bars in town. Each specially crafted concoction has its own catchy name, like the agave flip (patron reposado, malmsey madeira, egg whites, lemon and maple syrup) and the Kentucky breakfast (small batch basil Hayden bourbon seduced by smoked bacon). And then there’s the house famous $100 Margarita with its 100-year-old grand marnier and edible gold flakes!

For those seeking to dine or drink in a more casual and alfresco environment, Coyote Café’s cantina is the place to be.

You can watch the sun go down while listening to sizzling Latin music and dining on traditional southwestern delights from this colorful rooftop locale.

Coyote Café 132 West Water Street 505.983.1615 www.coyotecafe.com