For Alfresco Dining at its Finest, Head to Midtown Bistro

For Alfresco Dining at its Finest,

Head to Midtown Bistro

By Deborah Stone Photos Carolyn Wright

With the warm weather finally here, everyone wants to eat outside.

It’s a quintessential Santa Fe experience both locals and visitors enjoy.

Midtown Bistro’s patio has become a magnet for diners seeking exceptionally fine food served in an alfresco setting.

Angel Estrada

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ith native plants, a lovely rock garden and soothing tableside fountains, the place has a Zen-like aura.

And at night all lit up, it’s a sight of beauty.

It’s not all about good looks though at Midtown Bistro. Food takes center stage and shines under the highly capable helm of executive chef Angel Estrada.

Estrada is also co-owner of the restaurant with longtime Santa Fe restaurateur, Edmund Catanach.

whatever was fresh from the farm,” says Estrada. “My father is a farmer so that’s how I learned about the importance of using locally sourced products. I work with the local farmers here and my menu is all about using what’s in season.” Estrada describes Midtown Bistro’s cuisine as “American food with a Southwest flair.”

The men opened the bistro two and a half years ago, and it has quickly gained recognition as one of the top eateries in the city. Estrada, who spent 18 years at Santacafé, the last six as its executive chef, views himself as eclectic in his approach to food. He draws from a variety of different cuisines including Italian, Mexican and American. The oldest of eight kids, he initially learned how to cook from his mother before moving, at the age of 16, to the U.S. from Mexico.

His dishes are inventive combinations with delightful flavors, crafted for his customers’ tasting pleasure. There’s always a soup of the day, made fresh, followed by an array of appetizers including such specialties as crispy calamari with citrus chipotle aioli and habanero pineapple sauces, roasted pork or chicken taquitos and spring vegetable tempura with sweet and sour sauce. A selection of creative salads pair ingredients like watercress, shaved fennel, pink grapefruit, oranges and avocado together or baby arugula, Belgian endive, apples and Spanish goat cheese.

“I learned how to make everything from scratch, using whatever was available,

At lunch, the grilled bistro steak salad with baby bok choy is a consistent winner,

as is the salad nicoise with either seared rare ahi tuna or grilled shrimp. Sandwich entrées are also popular, particularly the reuben, roasted pork loin and A.B.L.T. “I added avocado to the B.L.T.,” explains Estrada, “and people seem to really like it.

I use smoked bacon with it, too. They also love our homemade lemon pepper potato chips. We’ve actually become famous for them.”

When evening rolls around, diners have their pick of a number of delectable entrées from the surf, including seared New Zealand bluenose sea bass and achiote marinated grilled Scottish salmon. Meat eaters can opt for the grilled farm fresh rib eye, grilled New Zealand rack of lamb or grilled French cut pork chop among other offerings from the turf. If you’re a vegetarian, chef Estrada’s got you covered, too. “Try the quinoa and black bean pilaf with sautéed spring vegetables,” he says. “It’s been very popular, even among non-vegetarians.”

The restaurant has made a definite mark in the fine dinner category, but

it also does a brisk lunchtime business according to Catanach. He says, “We were voted Best Business Lunch for 2014 by the Santa Fe Reporter,” which gave us some nice recognition.” He notes the restaurant’s location in the city’s midtown area attracts local business folks and docs from the hospital. Locals make up a sizeable portion of the establishment’s clientele.

Slowly but surely, tourists are also making their way to the restaurant. “They’re beginning to find us now that we’ve been around a few years, but we’re a little off of the beaten track for them,” adds Catanach. “The locals, though, have supported us from day one.”

Brunch, a favorite meal among Santa Fe residents, is another draw at Midtown Bistro. You’ll find a variety of egg dishes, pancakes, sandwiches, salads and soups on the menu. Take note of the French toast. It’s named after Estrada’s daughter, Ilsse, and it’s stuffed with mascarpone cheese, accompanied by fresh berries and smoked bacon. Future plans for Midtown Bistro include an extended private dining area with a sit-down bar, which will be adjacent to the restaurant. “This is an upcoming development for us, and we’re very excited about it,” comments Catanach. “Stay tuned for more news.”

Midtown Bistro 901 W. San Mateo Rd. 505.820.3121 MidtownBistroSF.com