A LOCAL FAVORITE

A LOCAL FAVORITE

By Carolyn Patten Photos Kara Duval

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ocated in the eclectic, bustling San Mateo/Second Street/ Pacheco triangle just a mile or so from the Plaza in Santa Fe, Midtown Bistro offers up fine dining with a Southwestern flair in a warmly sophisticated atmosphere. Executive chef Angel Estrada, a veteran of Santa Fe’s fine dining scene, is co-owner of the restaurant with longtime Santa Fe restaurateur Edmund Catanach. “Locals tells us they are so happy to have a fine dining spot in midtown,” Estrada says.

“Visitors to Santa Fe have discovered us

too, and the restaurant is very busy every day of the week.”

With polished concrete floors, a soaring ceiling and cream-colored walls that set off the cherry and chocolate hues of the comfortable leather chairs, the open dining room is a favorite for the midtown lunch crowd, which often spills out onto the adjacent plant-filled patio.

At night, the glow of candles and twinkle lights on the patio are just the touch of glamour called for on special occasions and celebrations.

Estrada grew up in a farming family and places a high premium on fresh, locally sourced and seasonal ingredients, using free-range eggs from Abiquiu, seasonal vegetables from the Santa Fe Farmers Market for his popular vegetable tempura and New Mexico beef for the signature rib eye steak. “When you’re a chef,” Estrada says, “you put your own touches on everything,” tweaking classic dishes to produce memorable tastes. Many of those classics have become signatures at Midtown Bistro, including the Cobb salad, which Estrada prepares with

The dinner menu highlights top quality meats such as grilled French cut pork chops with roasted sweet potato puree, baby bok choy and habanero pineapple sauce, and filet mignon with roasted poblano gratin, asparagus and red wine demi glaze. Achiote marinated, grilled Scottish salmon is accompanied by fingerling potatoes, broccolini and Tabiko caviar buerre blanc. The freerange chicken breast is prepared with a stuffing of Spanish goat cheese served with buttermilk polenta cake, sautéed vegetables, capers, pancetta and balsamic butter pan sauce. A wellcurated wine selection pairs elegantly with each menu choice, from the bluenose sea bass to the rack of New Zealand lamb and the vegetarian black bean and quinoa pilaf.

Saturday and Sunday brunch menus feature the popular pork and chicken taquitos, house-made soup and pasta of the day, a wide selection of entrée salads, fluffy waffles, eggs served any

spinach instead of the usual iceberg or romaine lettuce, and tops with buttermilk dressing made only at Midtown. The roasted pork taquitos are an elegant twist on a Southwestern favorite, served with generous sides of guacamole, housemade salsa and sour cream. Served with citrus chipotle aioli and habanero pineapple sauce, the calamari appetizer is crispy and succulent inside a special gluten-free batter.

Estrada always reserves room on the menu for seasonal specials throughout the year, relying on local farmers to supply the best of the changing harvests, such as squash blossoms in the summer months and winter vegetables for tempura later in the fall. The pasta of the day and the daily fresh-made soups and sandwiches — favorite lunch choices — also showcase the best of freshly harvested farmer’s market produce, along with elegant cheeses and meats.

style, omelettes, burgers, Pacific blue crab cakes and the signature grilled chicken sandwich with bacon, avocado, mozzarella and house-made lemon pepper potato chips.

Classics also take high place at dessert, including chocolate layer cake with Chantilly cream and fresh berries, key lime pie, cheesecake with caramel sauce, crème brule, chocolate mousse, carrot cake, a light and fluffy tres leches cake with strawberry sauce, and an artisanal cheese plate.

On the horizon for this fall is an expansion that will add a wine bar and more seating to accommodate the many discriminating diners — local and out of town — who now have Midtown Bistro high on their list of beloved fine dining spots in Santa Fe. “We’re very excited about being able to do this,” Estrada says. “It will give us more seating and give our customers another choice for seating.” The wine bar, which will offer the same menu as the large dining room, will also expand the choices for wine by the glass and is likely to become a favorite stop for early diners on their way to events around town.

Midtown Bistro 901 W. San Mateo Rd. 505.820.3121 Midtownbistrosf.com PHOTO TOP LEFT Angel Estrada, Executive chef