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O C TO B E R 2 02 6

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LIFESTYLE LETTER

Beyond Red or Green: Exploring Albuquerque’s Award-Winning Dining

October 2026 PUBLISHER

Rich Ringrose | rich.ringrose@citylifestyle.com E D I TO R

Richard Lakin | richard.lakin@citylifestyle.com STAF F W R I T E R S

Jill Robbins, Keri Bridgwater

Albuquerque’s food and drink landscape is a vibrant tapestry where centuries of Native American and Hispanic culinary traditions merge seamlessly with cutting-edge modern gastronomy. Centered around the unmistakable aroma of roasting red and green chiles every autumn, the Duke City’s dining scene has expanded into a sophisticated, multi-faceted destination that offers far more than traditional Southwestern staples. The city's rising national profile is anchored by its celebrated James Beard finalists and nominees. Visionary local chefs continuously push creative boundaries by elevating land-to-table dining, transforming hyper-local ingredients like harvested piñon, blue corn, and native botanicals into inventive, world-class culinary art. Beyond regional comfort food, Albuquerque showcases incredible breadth across fine dining and specialized culinary craft. Hidden behind an unmarked door in the North Valley, Vernon’s Speakeasy offers an intimate, Prohibitionstyle retreat complete with prime steaks, dark-velvet ambiance, and masterfully crafted vintage cocktails. Tucked into Los Ranchos, The Butcher runs on one principle: the best cuts, cooked with respect, served with a little swagger. This culinary richness is matched by a thriving beverage culture. Albuquerque boasts one of the country's most decorated craft brewing scenes, complemented by historic wineries winding along the Rio Grande Valley, modern spirit distilleries, and artisanal coffee roasters. From James Beard-recognized fine dining to hidden subterranean lounges, Albuquerque provides an endlessly diverse, flavor-packed adventure for every palate. Please enjoy our annual "Food and Drink" issue.

STAF F P H OTO G R AP H E R

Autumn Ogelsby CONTRIBUTING WRITERS

Keri Bridgwater, Jill Robbins, Richard Lakin C O N T R I B U T I N G P H OTO G R AP H E R S

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

10 Featured

Fine Dining and Intriguing Ambience

George R.R. Martin’s Santa Fe Bar Milk of the Poppy Brings Old-World Spirits to Santa Fe

Bourbon

A uniquely American spirit

On the Cover Photography: Vernon’s Speakeasy and The Butcher

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Vernon’s Speakeasy and The Butcher

Print Prestige Meets Digital Power.

Lifestyle Letter

Culinary Creations FOOD + BEVERAGE

Travel Journal FOOD + BEVERAGE

Must See FOOD + BEVERAGE

Happy Hour FOOD + BEVERAGE

Trend Setter FOOD + BEVERAGE

Chef ’s Selection FOOD + BEVERAGE

Decor Trends HOME + DESIGN

Locally Sourced FOOD + BEVERAGE

Artist’s Palette ARTS + CULTURE

Eat Right FOOD + BEVERAGE

Healthy Lifestyle FOOD + BEVERAGE

How To ENTERTAINMENT

Kids Menu FOOD + BEVERAGE

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FINE DINING AND Intriguing Ambience

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

VERNON’S SPEAKEASY AND THE BUTCHER

ARTICLE BY RICHARD LAKIN PHOTOGRAPHY BY DEVON BAIRD

Devon Baird is the CEO of two family owned restaurants in Los Ranchos De Albuquerque that specialize in premium cuts of meat and seafood, served with a dramatic atmosphere. They have won numerous culinary awards and have garnered exceptional reviews. Featuring gangster-themed motifs, The Butcher and Vernon’s Speakeasy both offer an experience that is unique in the Albuquerque area. Devon tells us, “The Butcher is a brunch restaurant, serving from 8:00 AM to 2:00 PM on Saturday and Sunday, and 10:00 AM to 2:00 Wednesday through Friday. Vernon’s Speakeasy is a reservations-only fine dining restaurant, Wednesday through Sunday from 5-10 PM. Both offer a roaring twenties theme in their presentation and dining events. It's a family business. My dad built the shopping center that the restaurants are in, and I took over in 2024 as the CEO.” The Butcher serves a hardy breakfast and brunch with many of their premium beef cuts on the menu. Devon says, “The Butcher is a rebranding of Café 6855. We wanted to create something that connects to Vernon’s a little bit more and the theme and the experience that you can have at Vernon’s, but in a more approachable environment and price point, so really high-quality foods and really delicious foods with great service.” Both restaurants stage events that feature a gangster motif with a dedicated events team. Vernon’s Speakeasy has no signage other than a red light. They call their location “hidden in plain sight.” Customers knock on the door and are asked for the password by a “mobster.” The password is sent to you when you make a reservation. The somewhat secretive nature of the entrance immediately adds to the ambience. Additionally, both restaurants focus on the theme experience and the connection of a shared meal with friends and family. Devon tells us, “With both Vernon’s and The Butcher, we're very focused on connection, and one of the ways that we see connecting people is through events. Whether that's connecting with a loved one, your spouse, your significant other, or friends and family, we're really wanting to bring people together over a shared meal with good food and good service, and that's where our events come in. We're very interested in how events can be an opportunity for people to meet new people and go out and celebrate in different ways with their friends and family.” CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/A L BUQ UE R Q UE

Chef Tyler Townsley

The chef for both restaurants is Tyler Townsley, who talked to us about the theme and the password. “We get a little bit of exclusivity from that. I think that makes it a fun destination. You come here for your birthdays, your anniversaries, things of that nature, and it really makes the experience. I think anyone who's ever eaten out, after a time, they can't remember what they ate or drank but they remember the experience that they had, and I think that's what's special about our restaurants.” Tyler says, “There was just a bit of stagnation in the Albuquerque food scene that we wanted to break up. It seemed that everybody was doing the same thing, so we're trying to not only offer seasonal menus but expand into different opportunities like a tasting menu, different events, things of that nature. Having full creative reign over the menu has been a blessing. The owner and I have a wonderful working relationship. My menus are derived mainly from a French and Italian training, and I was classically trained in French cooking, but I've really fallen in love with the global techniques of things, so I like to refer to my cooking style as global, where I use local ingredients with global techniques from across the world. I've really fallen in love with Japanese cuisine. It has been a big influence on me.” One of the things the two restaurants are known for is their quality cuts of meat. CEO Devon says, “We use Native American beef. All of that meat is sourced in New Mexico, Arizona, Colorado, and Texas, and it's born and raised on Native American land tended

by Native American people, and it gives a lot back to the Native American community as well as provides phenomenal beef.” Chef Tyler concurs. “The product is absolutely outstanding. It’s grassfed. It's a phenomenal product. It's amazing.” Another appeal is the exclusivity of the restaurants. Tyler says, “We have the VIP club, and being a VIP member grants you a multitude of different things, such as early access to the events that we do. The events are a big passion project of mine.” They have “experiences”- wine dinners, comedy nights, and live music under low lights. Vernon’s Speakeasy has three private banquet rooms, and custom menus can be built around an occasion with up to 150 guests. They are also developing a curated guest list to launch in 2027. Guests can join a “curation pool” and attend invitation-only events. The intent is to gather people for a social event. They describe it as “Vernon's Curated Socials are inviteonly evenings where we build the guest list with intention — selecting for curiosity, warmth, and the kind of energy that makes strangers feel like old friends by dessert.” Both The Butcher and Vernon’s Speakeasy are very special dining experiences. Just be prepared to be asked, “You Gotta Password?” The restaurants are located at 6855 4th Street NW in Los Ranchos De Albuquerque at the Village Shops. The Butcher’s phone number is 505.594.2442. Vernon’s Speakeasy’s number is 505.341.0831. You can book reservations at https://yougottapassword.com/ or through OpenTable. CONTINUED >

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

“With both Vernon’s and The Butcher, we’re very focused on connection, and one of the ways that we see connecting people is through events.”

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/A L BUQ UE R Q UE

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FA L L F L AV OR S IN C O L O R A D O W I N E C O U N T RY THIS GRAND JUNCTION-PALISADE GETAWAY PAIRS VINEYARD TASTINGS AND FARM-SHOP FINDS WITH SPECTACULAR SCENERY.

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T R AV E L J OU R N A L | FO OD + BE VE RAGE

Cliff Dweller Wine Co.

From Albuquerque, the drive to Colorado Wine Country is all part of the appeal. In roughly seven hours, the road winds through northern New Mexico and the San Juan Mountains before dropping onto Colorado’s Western Slope. Here, Grand Junction and Palisade anchor the Grand Valley, where orchards and vineyards spread out along the Fruit & Wine Byway. October brings cooler days, grape crush at local wineries and ideal weather for exploring by bike. This year, Colorado’s 150th anniversary offers another reason to celebrate the region’s long agricultural history.

Cycling the Fruit and Wine Byway

“From Albuquerque, the drive to Colorado Wine Country is all part of the appeal.”

CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/A L BUQ UE R Q UE

Grand Mesa

START IN GRAND JUNCTION After a day on the road, Grand Junction makes an ideal first-night stop. The former 1880s railroad hub has grown into the Western Slope’s largest city, with a walkable downtown of charming brick storefronts, independent shops and one of the country’s earliest outdoor sculpture programs, Art on the Corner. Check into The Hotel Melrose, a 16-suite historic hotel reinvented with modern-Western style, then head downstairs to Melrose Spirit Co., its tiki-inspired cocktail lounge, for a pre-dinner drink. A couple of blocks away,

T R AV E L J OU R N A L | FO OD + BE VE RAGE

Bin 707 Foodbar offers a fitting introduction to seasonal Colorado cuisine. Chef-owner Josh Niernberg (a two-time James Beard Outstanding Chef nominee) has long championed the region’s growers and producers; noteworthy dishes include the elk tartare, sunchoke hushpuppies and Palisade peach pizza. Next morning, detour to Colorado National Monument for red-rock scenery and sweeping Grand Valley views along Rim Rock Drive. Back in town, grab lunch at WestCo Brewing, a newcomer near the Colorado River pairing house-brewed beer with an Asian-meets-Southwest menu.

TAKE THE FRUIT & WINE BYWAY From Grand Junction, trace the Fruit & Wine Byway toward Palisade. Its three scenic loops range from an easy five-mile riverside ride to a hillier 25-mile route through orchards and vineyards, while the seven-mile West Cruiser Loop passes the greatest concentration of wineries. By October, peach season and U-pick operations are largely over, with seventh-generation Clark Family Orchards among those closed for the year. At Palisade Peach Shack, however, the valley’s fruit finds its way into peach butter, plum jam and preserves, while

Spoke and Vine Motel

“After a day on the road, Grand Junction makes an ideal first-night stop.”

a horse-drawn hayride at Studt’s Pumpkin Patch and Corn Maze adds a decidedly autumnal stop. Meanwhile, grape crush is well underway, with freshly harvested fruit entering the first stages of winemaking. With more than 30 wineries in and around the Byway, tasting rooms and patios pour regional signatures like Cabernet Franc, Syrah and Viognier. “Biking to wineries, enjoying a glass with the Bookcliff Mountain Range framed by fall colors is really something,” says Jessica Burford, president and CEO of the Palisade Chamber of Commerce. “October is perfect for that.” SLOW DOWN IN PALISADE Once in Palisade, settle in for two nights at Spoke & Vine Motel, a 1955 motor lodge revived in 2019 and within easy walking distance of downtown. Spend the next day exploring wine country on an e-bike or cruiser from Palisade Cycle & Shuttle, whose downtown shop sits right at the start of the Fruit & Wine Byway. Prefer to let someone else take the wheel? Palisade Trolley runs four-hour wine

tours ($85 per person), while its livelier Trolley Hop makes multiple tasting stops on Saturdays through October ($30 per person). Either way, make time for a couple of standouts. Colterris Winery at the Overlook pairs estate-grown wine with panoramic Colorado River views and a tasting room surrounded by vineyards and orchards. Nearby, Cliff Dweller Wine Co. pours Palisade-grown Malbec and its Ghostdance Rosé from a patio overlooking Mount Garfield. Back downtown, The Milky Way is a popular stop for coffee and gelato, while dinner calls for a reservation at Pêche Restaurant. Husband-and-wife team Matt and Ashley Fees Chasseur have made it a Palisade dining destination, with a tightly edited menu that puts produce from local farms and ranches front and center. Their second concept, Tiki Bird, a globally inspired street-food spot, opened in downtown Grand Junction this summer. Before packing up the car, make room for some Colorado wine, peach butter, and whatever else proved too tempting to leave behind. CONTINUED >

Clark Family Orchards OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/A L BUQ UE R Q UE

Palisade Trolley

Cycling the Fruit and Wine Byway

T R AV E L J OU R N A L | FO OD + BE VE RAGE

Studt's Pumpkin Patch

Farmers Market, Grand Junction

The Hotel Melrose Guest Room

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/A L BUQ UE R Q UE

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GEORGE R.R. MARTIN’S SANTA FE BAR

George R.R. Martin, the author of A Song of Ice and Fire, the book series that inspired Game of Thrones, is behind Santa Fe’s Milk of the Poppy bar, but you won’t find dragons on the walls or a menu built around Game of Thrones. Opened in March 2025 in the Railyard District, the bar describes itself as a “Medieval Apothecary Bar and Event Space,” with a beverage program built around old-world spirits, fresh ingredients and bartender interaction. Martin, a longtime Santa Fe resident, is also behind the nearby Jean Cocteau Cinema and Beastly Books and has backed Meow Wolf, making Milk of the Poppy another addition to his collection of Santa Fe projects.

M UST SE E | FO O D + BEVE RAGE

ARTICLE BY JILL ROBBINS | PHOTOGRAPHY COURTESY MILK OF THE POPPY

MILK OF THE POPPY BRINGS OLD-WORLD SPIRITS TO SANTA FE

THE DRINKS LOOK BACKWARD

The beverage program leans into what Pollack calls old-world spirits, including aquavit, cachaça, arrack and genever. His point is that traditional spirits often developed around what was available locally, whether that meant sugar cane, grapes or other regional ingredients. Rather than trying to recreate medieval drinks exactly, the concept looks at how spirits developed in different places using the ingredients available there. Pollack points to arrack as one example, noting that the spirit varies by region and can reflect local ingredients such as dates, grapes, mangoes and sugar cane. The Amsterdam Sling puts that idea into a more approachable format. It’s Milk of the Poppy’s take on a Singapore Sling, made with Dutch gin, cherry, sweet vermouth, pineapple, passionfruit, lime and carbonation. Genever, a Dutch spirit and precursor to modern gin, is malted-grain-based and generally less juniper-forward than the London dry style. Another popular choice is the Carrot & Stick, created by head bartender Cable Jackson. It combines tarragon-infused tequila, sweet carrot and blanc quinquina. The bar also serves European beers, including Kölsch and Weihenstephaner wheat beer, along with wild-fermented sours. The point isn't to recreate a medieval drinking experience. As Pollack put it, “No meads in a mug.” CONTINUED >

IT’S NOT A GAME OF THRONES BAR

The name is a nod to Martin’s fictional world. Milk of the Poppy is the pain-relieving drink referenced in Martin’s A Song of Ice and Fire books and the television adaptations, so fans will recognize it. But Andy Pollack, the bar’s manager and creative director, was emphatic that the fantasy connection isn’t the point. Instead, he describes the concept as an apothecary-inspired approach to cocktails. The historical connection lies in mixing botanicals and other ingredients into concoctions, much as a modern bartender does. Fernet-Branca and other amari, for example, fit the concept because of their botanical ingredients and traditional use as aperitifs or digestifs. The bar also commissioned local artists for handcrafted metalwork and other decor inspired by the medieval period. Pollack’s description is less “medieval tavern” than a contemporary bar borrowing from an older visual and drinking vocabulary.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/A L BUQ UE R Q UE

YOU DON’T NEED A SPIRITS DEGREE TO DRINK HERE

The goal is to make the drinks approachable, even when the ingredients or techniques may be unfamiliar. Drinks may require some explanation, but that’s intended to get customers talking with the bartenders rather than make the menu feel inaccessible. That conversation can also make it easier to try something new, while helping you feel comfortable ordering something familiar if that's what you prefer. If you want a Lemon Drop Martini, Pollack says, the bar can make one. The bar also takes its hospitality approach to mocktails, giving people who aren't drinking alcohol thoughtful options beyond the usual sweet, alcohol-free drinks. The Dear Doctor combines beet juice, Urfa honey, balsamic vinegar and fresh

M UST SE E | FO O D + BEVE RAGE

ginger syrup for a drink that’s savory and slightly spicy. Nonalcoholic beer is also available.

THERE’S FOOD, TOO

Chef Aaron Daniels oversees a food menu with Eastern European influences, including scratch-made pierogies served with kielbasa, along with Milk of the Poppy’s take on a muffuletta, cured meats and chicken liver mousse. The kitchen stays open late, which Pollack says fills a gap in the area for people looking for something more substantial than latenight fast food. The bar seats about 55 people, with everything ordered through the bartenders rather than table service. That setup is

intentional: here’s a place where people can linger, talk and develop a relationship with the person making their drinks.

KNOW BEFORE YOU GO • • • •

• • • •

Milk of the Poppy is in Santa Fe’s Railyard District. Expect bar service rather than table service. The bar seats about 55 people. There’s a VIP area behind a chain-mail curtain, where Martin sometimes has a drink. If you’re lucky, you might catch a glimpse of him. Milk of the Poppy is open Wednesday through Saturday from 6 p.m. to midnight and Sunday from 5 to 10 p.m. First come, first served; no reservations. Cocktails, beer and wine are available, along with mocktails and non-alcoholic beer. You don’t need to be a Game of Thrones fan to understand the concept or enjoy the drinks. CONTINUED >

“THE BAR ALSO TAKES ITS HOSPITALITY APPROACH TO MOCKTAILS, GIVING PEOPLE WHO AREN’T DRINKING ALCOHOL THOUGHTFUL OPTIONS BEYOND THE USUAL SWEET, ALCOHOL-FREE DRINKS.” OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/A L BUQ UE R Q UE

M UST SE E | FO O D + BEVE RAGE

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BOURBON

A UNIQUELY AMERICAN SPIRIT

ARTICLE BY RICHARD LAKIN PHOTOGRAPHY BY ISRAEL HENRICKS

H AP PY H OU R | FO O D + BE VE RAGE

Bourbon aficionado Israel Hendricks

“BOURBON IS TRULY AN AMERICAN SPIRIT THAT IS ENJOYED AROUND THE WORLD.”

Bourbon is an American barrel-aged whiskey that is legally required to be made with at least 51% corn and aged in new barrels of charred oak. While most people associate it with Kentucky distillers, it can be produced anywhere in the U.S. There are several distillers here in New Mexico. It has, over time, transitioned to a premium export product. Trade agreements require that the name “bourbon” can only be applied to U.S. made products that pass the legal requirements of aging, grain content, and distillation, much in the same way tequila is protected as a Mexican spirit. Bourbon has no minimum specified duration for its aging period. Products aged for as little as three months are sold as bourbon. The exception is straight bourbon, which has a minimum aging requirement of two years. In addition, any bourbon aged less than four years must include an age statement on its label. CONTINUED >

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“WHEN YOU TAKE THAT FIRST SIP, YOU KNOW THAT IT’S WILDLY COMPLEX. THERE ARE LAYERS TO IT.”

We talked to Israel Hendricks, who operates the Whiskey One Channel with his wife Brenna. They describe their channel as, “A digital media platform and community guide dedicated to whiskey novices, the curious, and connoisseurs exploring the world of whiskey and barrel aging.” He tells us, “Bourbon is truly an American spirit that is enjoyed around the world. How I would define bourbon is uniquely American...distinctively American. It tastes different from any other whiskey that you will find anywhere else in the world.” He told us about the grain content, “It’s made from what's called a mash bill...different grains that are uniquely bourbon. At least 51% of that mash that is distilled must be made from corn. There could be a higher amount than 51%, but at least 51% has to be corn. You can have other grains such as rye, or you could throw in oats, although that's very rare. You can throw in malted barley, and you can throw in wheat, and any combination of those things is still considered bourbon as long as the predominant grain percentage is at least 51%. Bourbon with a large rye content is labeled

H AP PY H OU R | FO O D + BE VE RAGE

as a high-rye bourbon. Also, there are a variety of oaks that can be used for wooden aging barrels, but it must be virgin oak.” There is a wide range of quality and prices for bourbon, with special reserves and extended aging that can be extremely expensive. The brand Pappy Van Winkle, for example, has aging from ten to 23 years, and some of it sells for nearly $2,000 a bottle. A few of their special reserves are over $3,000 per bottle, and there are a select few that are around $7,000 a bottle. Whereas Jack Daniel's typically sells for $20 to $40 per bottle and is a popular good bourbon. Israel describes the high-end bourbons. “When you take that first sip, you know that It's wildly complex. There are layers to it. There's a depth to it that is unlike other whiskeys where they come off maybe as one note or simple...which can still be good.” He also tells us that bourbon makes a good mixed drink. “Bourbon is probably one of the easiest whiskeys to mix with anything. I feel like bourbon is very easy to mix and enjoy with things just because of the sweetness, and sometimes the earthiness.

There's this black tea thing in the taste. There's this caramel richness or coffee or brown sugar sweetness that comes with it. You can get some really dark bourbons that will add more like chocolate notes or even coffee notes. I mean the spectrum is very wide when it comes to bourbon. If you're going to do some mixing, bourbon is hands down one of the easiest things for people to mix with.” Of course, if you’re buying the really expensive bourbon, you might not tend to make a mixed drink with it. So, neat or on the rocks? Israel says, “I have always preferred my whiskey neat. However, I think there's something to be said about quality “craft ice.” Say you went to Japan, where the ice is especially shaped for presentation. People will pay a premium just to have ice in their whiskey.” If you have guests or business associates in town and want to make an impression, take them out to a place that has premium American bourbon...and maybe a prime cut of Southwest steak to go with it. Israel and Brenna’s website is https:// whiskeyonechannel.com/. Special thanks to Jubilation Wines, Spirits, and Beer for their valuable consultation. CONTINUED >

“BOURBON IS PROBABLY ONE OF THE EASIEST WHISKEYS TO MIX WITH ANYTHING.”

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H AP PY H OU R | FO O D + BE VE RAGE

“I HAVE ALWAYS PREFERRED MY WHISKEY NEAT. HOWEVER, I THINK THERE’S SOMETHING TO BE SAID ABOUT QUALITY “CRAFT ICE.”’

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T R E N D SE T T E R | FO O D + BE VE RAGE

TROPICAL-INSPIRED COCKTAILS AND CINEMATIC DESIGN HAVE DRAWN NATIONAL ATTENTION TO NOB HILL’S DAYDREAM RUM BAR

Some of Albuquerque’s most interesting nights out are happening below street level on Central Avenue. Tucked beneath Little Bear Coffee in Nob Hill, Daydream Rum Bar transports guests into a richly imagined world, where velvet seating, low lighting, and subtle maritime details set the scene for rum-forward cocktails and tropical escapism. Since opening last July, Daydream has earned two major national nods: a 2026 James Beard Award semifinalist spot for Best New Bar and the SevenRooms Best Bar Design Award from North America’s 50 Best Bars.

SETTING SAIL

Little Bear co-owner Isaac Fox saw potential in the building’s underused basement. Working with local architecture firm Formative and his own design-build studio, Fox MFG, he turned the space into something far more immersive: part midcentury rum lounge, part nautical fantasy, without going full Trader Vic’s. He wanted Daydream to feel timeless, “as if it had always been there,” taking cues from vintage hospitality design and filmmaker Wes Anderson’s cult favorite The Life Aquatic with Steve Zissou, whose meticulously styled world became a key influence. Described as a “Mediterranean cruise liner lost to time,” the room pairs mahogany walls with emerald and topaz velvet booths, while oyster-shaped lights glow overhead. Backlit plaster reliefs by local artist Josh Vaive depict stylized bird motifs, while a coastal scene painted by Fox’s mother forms the focal point behind the bar. For Fox, recognition from James Beard and 50 Best validate the work that went into creating an interior, cocktail program, and hospitality experience designed to hold its own on an international stage. CONTINUED >

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BEYOND THE MAI TAI

Rum might anchor the menu, but Daydream doesn’t stick rigidly to the tiki playbook. A classic Mai Tai sits alongside the Southwestern Sour, layered with rum, mezcal, tamarind and piñon orgeat. The Elevated Daiquiri brings La Cumbre’s Elevated IPA into the rum-and-lime equation. Kino’s Cannonball turns the cocktail into theater, drawing eyes from neighboring tables as cinnamon is set alight over a mix of rum, fruit, citrus and coconut. Its unusual profile and theatrical presentation haven’t deterred drinkers: it’s now one of Daydream’s three bestsellers, alongside the Mai Tai and Tropical Fashioned. “It’s exciting that our city has been so open to new flavors and fun experiences,” Fox says. Those skipping alcohol aren’t an afterthought either: Flightless Bird mixes nonalcoholic aperitivo with pineapple, lime, honey and baking spice, while the low-ABV Subtropical offers a lighter option. Behind the bar, Fox and his team also favor small, independently owned distilleries and consider producers’ farming and labor practices when choosing what to pour. Upstairs, the intimate Calypso Club doubles as Daydream’s rum library and a private-event space, with tastings and walk-ins offering another way to explore the bar’s deep rum selection. Daydream arrives amid a broader evolution of Nob Hill nightlife, where tuckedaway cocktail rooms like Teddy Roe’s and Fat Frank’s have made discovery part of the experience. Fox sees Albuquerque drinkers becoming more knowledgeable and increasingly eager to try something new, opening the door for fresher ideas in both drinks and design. After spotlighting Guyana in spring and Jamaica this summer, Daydream’s seasonal “Greetings From:” series heads somewhere new in October, exploring the spirits and flavors of another rum-producing country. The destination may change with each postcard, but Daydream makes a compelling case for traveling by way of Central Avenue—no passport required.

THREE MORE JAMES BEARD-RECOGNIZED NAMES TO KNOW

Albuquerque accounted for four of New Mexico’s six 2026 James Beard Award semifinalists, with three more local names joining Daydream on the list. Mesa Provisions — Best Chef: Southwest. Chef-owner Steve Riley’s Southwest-inspired cooking earned him a spot among five finalists nationally. His smoked half chicken with pinto beans and pillowy duck-fat flour tortillas is a year-round menu mainstay. The Burque Bakehouse — Outstanding Bakery. The South Broadway walk-up is known for handcrafted pastries, sourdough and its green chile croissant, filled with roasted local chile and Tucumcari Jack cheese. Bow & Arrow Brewing Co. — Outstanding Bar. The Wells Park favorite advanced to the final five nationally, with its crisp lagers and experimental wild ales featuring New Mexico blue corn, regional grains and other Southwestern ingredients. CONTINUED >

T R E N D SE T T E R | FO O D + BE VE RAGE

“A M E D I T E R R A N E A N CRU ISE LI N ER LOST T O T I M E .”

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T R E N D SE T T E R | FO O D + BE VE RAGE

CONTINUED >

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T R E N D SE T T E R | FO O D + BE VE RAGE

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maple pumpkin parfait

A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT ARTICLE BY ALYSSA LAVY, MS, RD, CDN, CPT

maple pumpkin granola

(Yields approximately 4.5 cups or 18 – ¼ C servings)

ingredients:

• 2 ½ C rolled oats • 1 C pumpkin seeds, hulled • ½ C unsalted walnuts, chopped • 2 Tbsp canned pumpkin puree (Note: the only ingredient should be pumpkin – this is different than pumpkin pie filling) • 1 Tbsp water • 2 Tbsp avocado oil or vegetable oil • ½ C pure maple syrup, divided into 2- ¼ C servings

• • • • •

2 tsp pure vanilla extract 1 tsp ground cinnamon 1 tsp pumpkin pie spice ¼ tsp salt Nonstick cooking oil spray

pumpkin yogurt

(Yields approximately 1 C yogurt)

ingredients:

• ¾ C plain Greek yogurt of choice • ¼ C canned pumpkin puree • ¼ tsp cinnamon • ¼ tsp pure vanilla extract • 1 ½ tsp honey

granola directions:

1. Preheat oven to 250 degrees Fahrenheit. 2. Combine canned pumpkin, water, oil, vanilla extract and ¼ C maple syrup and mix until well combined. 3. Add rolled oats and salt to wet ingredients and mix until oats are evenly coated. 4. Line a large baking sheet (9 x 13 inches works well) with parchment paper and spray with nonstick cooking oil spray. Transfer oats to baking sheet and spread in a thin, even layer. 5. Bake in oven for 1 hour, mixing at 30 minutes and 45 minutes. 6. Remove oats from oven briefly. Add pumpkin seeds, chopped

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

walnuts, cinnamon, pumpkin pie spice and remaining ¼ C pure maple syrup. Mix with a spatula and return to oven to bake for another 30 minutes, mixing halfway through. Remove from oven and allow to cool for 5 minutes before using a spatula to transfer to container. Do not wait too long to transfer granola as it can stick to the parchment paper as it cools.

yogurt

directions: 1. Combine all yogurt ingredients in a medium sized bowl. Top with a handful of the maple pumpkin granola, serve immediately and enjoy! Note: This granola can be stored in an airtight container and stored in a cool, dry place for up to 1 week. While this granola is made with gluten free ingredients, I recommend using certified gluten free ingredients if needed . Yogurt can be made with a suitable dairy-free alternative if you need this recipe to be dairy-free and the honey can be swapped for pure maple syrup to make the dairyfree yogurt recipe suitable for a vegan diet. The granola and the yogurt can each be enjoyed on their own, but they complement each other so nicely! This Maple Pumpkin Granola Parfait is a perfect way to celebrate autumn’s most famous flavors in a nutritious way! Pumpkin, maple syrup and warm spices, such as cinnamon and pumpkin pie spice, give cozy vibes that are traditionally found in baked goods this time of year. However, while pumpkin bread, muffins, cookies and other fall flavored baked goods are certainly delicious and should be enjoyed, this Maple Pumpkin Granola Parfait provides the satisfaction of those fall flavors in a lighter way, while providing ample protein and fiber. It is the perfect, slightly sweet and balanced way to start the day – or to enjoy anytime! Alyssa Lavy, MS, RD, CDN, CPT is a registered dietitian, personal trainer and mom of 2. She earned her Bachelor of Science in Exercise Science from The George Washington University and her Master of Science in Nutrition and Exercise Physiology from Teachers College Columbia University, where she also completed her dietetic internship. She has been an ACSM certified personal trainer for over a decade. Alyssa is the owner of Alyssa Lavy Nutrition & Wellness, a wellness brand offering nutrition communications, program development and consulting services for individuals and corporations. Website: alyssalavy.com Instagram: @alyssalavyrd

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Falling For Neutrals SEASONAL DECOR TIPS FOR KEEPING IT SIMPLE I love decorating for the holiday season, but it gets tough if trying to keep a home decor airy, light and neutral. My home is full of neutrals, such as linen, khaki, white and gray, so decorating for the holidays can be tricky with the bright and bold themes on display at the stores. Here are tips regarding how to achieve a festive look without going overboard.

ARTICLE BY MEL BOBAN

D E C OR T R E N D S | HO M E + D E SIGN

LESS IS MORE First, whenever decorating for the holiday season, I clear what's possible to make room for what's coming. I eliminate decor pieces that are displayed year-round to avoid adding clutter to rooms. Giving decor pieces or floral arrangements their own space to shine can pull the room together and make it feel very designed.

or evergreen branches with pine cones to fill vases. Add a battery-operated strand of lights and you’re looking just like a designer home magazine spread.

GO COZY Swapping out usual throw pillows and throw blankets for plushy, cuddly materials and seasonal prints are another simple way to add holiday spirit without being so literal. Opting for neutral plaids, cable knits, or sherpa materials add that feeling of fall and winter.

CATER TO ALL THE SENSES Don’t forget about the smell! Stocking up on candles that smell like the season is the last missing piece for a holiday vibe. The total sensory feeling of the holidays is what really brings a home to life, whether it's pumpkin spice burning for Thanksgiving or a fresh pine and cedar for Christmas.

STICK TO THE PALETTE As best as possible, I try to stick to each of the color palettes in my room. When it’s time to bring out pumpkins or holiday Santas, I stick to white and neutral or add in color pops of gold and silver to keep everything flowing. If I start to add too many primary colors, it ends up looking like a mash-up gone astray.

CELEBRATE MEMORIES The holidays are often bursting with family traditions and memories, and decor can reflect that, too. I have many items handed down over the years that I like admiring, but if they aren’t quite right for my room, there are options to bring the spirit of them to life. Framed holiday family photos in a black and white filter are an excellent way to tie in your history of celebrating in a subtle way.

LOOK TO NATURE Some of my favorite items to use for holiday decor come from a simple nature walk. Using actual items you find, or just getting inspiration from the outdoors is a great way to bring sights of the season indoors. For fall, elements such as branches, leaves and neutral gourds match with everything. For winter, I love using sticks with berries

If items aren’t working together, don’t be afraid to get crafty. Painting pumpkins with spray paint or tying some neutral ribbons around existing vases are an easy and affordable way to make them fit a specific aesthetic. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/A L BUQ UE R Q UE

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SAVORY SOURDOUGH SLICES ELEVATE YOUR FALL SOURDOUGH WITH THESE SIMPLE, SATISFYING TOPPINGS

ARTICLE BY KIT GARROTT PHOTOGRAPHY BY BONNER MORGAN Sourdough has seemingly taken over the world of bread. Those blessed with a family sourdough starter had a jump on the naturally fermented trend. For those still deciding whether to dive into the world of proofing and kneading, great sourdough loaves can be found at local bakeries. These shops may offer seasoned French bread toasts, a bagged and ready-to-eat option no toasting required. Here are two ways to serve your toasted sourdough slices this fall, but the options are endless!

PESTO PERFECTION INGREDIENTS • • • • •

Basil pesto Toasted pine nuts Shaved parmesan cheese Sliced cucumber EVOO

DIRECTIONS

After toasting your bread, spread pesto and sprinkle toasted pine nuts and cheese on your slice. Top with cucumber slices, salt and pepper to taste and drizzle with EVOO.

TOASTED MEDITERRANEAN INGREDIENTS

• Either homemade or store-bought roasted red pepper hummus - spicy hummus is a great option, too! • Feta cheese • Olives

DIRECTIONS

Spread your hummus, sprinkle with feta cheese and top with olives of your choice. Add salt, pepper and a squeeze of lemon to taste!

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

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ARTICLE BY NICOLETTE MARTIN

PU M PK I N PE R F E C T ION Put the carving tools down and check out how you can add some pizzazz to your pumpkins with just a paint brush.

For this design, you’ll need several pumpkins or gourds in various shapes and sizes, some white and metallic acrylic paint, hot glue and some fake creepy crawlers. Paint your “background” pumpkins in metallic colors. For your centerpiece, use white paint to cover the body, metallic paint for the stem and hot glue your creepy crawlers all around.

A RT IST ’S PA LE T T E | ARTS + CU LT U RE

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Fall Penne with Roasted Butternut Squash INGREDIENTS: Servings: 4 • 2 1/4 lbs. butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups) • 1/4 cup olive oil, divided • kosher salt • 1 pound penne pasta • 3 ounces pancetta, sliced 1/4-inch thick and cut into small dice • 2 shallots, thinly sliced crosswise • 1/4 teaspoon crushed red pepper flakes • 10 fresh sage leaves, coarsely chopped • 1/2 cup finely grated Pecorino Romano cheese • 1/2 teaspoon ground black pepper

M YG H O

DIRECTIONS: 1. Preheat oven to 400°F. 2. Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil. Season with salt. 3. Transfer to the oven and roast until the squash is browned and tender, for about 15 minutes. 4. Bring a pot of water to a boil. Generously salt the water. Add pasta and cook according to package directions. 5. Drain pasta, reserving up to 2 cups of cooking liquid. Set pasta and reserved cooking liquid aside. 6. Meanwhile, heat the remaining 3 tablespoons of olive oil in a large skillet over medium-low heat. Add pancetta and cook until just crisp, 4 to 5 minutes. Add shallots, crushed red pepper, and sage. Cook until shallots are soft, for 4 to 5 minutes. 7. Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten. 8. Add cheese and black pepper, and cook, tossing gently, until pasta and squash are heated through. 9. Serve immediately with more grated cheese, if desired.

R D! ROASTED BUTTERNUT SQUASH + PANCETTA AND SAGE + PENNE = PERFECT FALL PASTA .

ARTICLE BY PAULI REEP

EAT R IGH T | FO O D + BEVE RAGE

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M I X IN G H E A LT H A ND F L AV O R A Delicious Mocktail to Savor Without the Alcohol. ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES

ROSEMARY PEAR M O C K TA I L INGREDIENTS ROSEMARY SIMPLE SYRUP • 1 cup cane sugar • 1 cup water • 3 sprigs of fresh rosemary ROSEMARY PEAR MOCKTAIL • 5 tablespoon pear juice • 1 tablespoon rosemary simple syrup • 1 teaspoon lemon or lime juice • sparkling water to taste

INSTRUCTIONS HOW TO MAKE ROSEMARY SIMPLE SYRUP Combine sugar and water in a pot and cook over medium heat. Cook until sugar is completely dissolved. Turn off heat and toss in rosemary sprigs. Cool Completely. HOW TO MAKE ROSEMARY PEAR MOCKTAIL Pour pear juice, rosemary simple syrup, lemon juice, and sparkling water. Add ice and garnish if desired.

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Hosting the Perfect Dinner Party Your next event, served alfresco PHOTOGRAPHY BY JANIE JONES Catering experts Chef Kyle and Hannah Williams, owners of Savor & Swirl culinary company, create an outdoor dinner party with chef-driven perennial dishes served in beautiful seasonal settings. For this alfresco dinner party, Chef Kyle draws on his favorite recipes updated for a modern palate and paired with wine selections to complement the bountiful feast.

Insider Tips for Hosting: • Build a menu around the season. Start with what produce is available locally based on the season for the most authentic meal experience. For instance, Chef Kyle says “In November, people crave turkey, sage stuffing and cranberry sauce,” but that meal served in the heat of Summer wouldn’t hit the same. In-season fruits and vegetables will always be of highest quality and best taste. • Always greet guests with a beverage and appetizers. “Offer champagne for wine-lovers or a sparkling drink or signature cocktail. It’s all about serving guests to the highest caliber,” Kyle says. • Draw inspiration from the season’s colors and temperatures. For Spring and Summer, think flowers, fresh herbs and linens. For Fall, think flannel blankets, wooden tables, fire pits, open grills, string lights and candles to create a really cool environment you haven’t been able to do all summer.” For Winter, head indoors to create a cozy environment for guests to connect. • An easy but thoughtful detail is to put a simple menu at each place setting, so guests know what to expect. “Add a pen, so guests can jot tasting notes, especially for wine pairings or multiple courses,” Hannah says. “Guests can share comments, then take the menu home as a sweet reminder of the event.” •

H OW TO | ENTERTAI NME N T

As fun as it is to dine outside, always have an indoors back-up plan. “We’ve had to bring it indoors before,” Hannah says. “It’s still fun.” Insider Tips for Hosting: “Think flannel blankets, wooden tables, fire pits, open grills, string lights and candles to create a really cool environment you haven’t been able to do all summer.”

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T H E

P E R F E C T

F A L L

T R E A T

ACORN DONUT HOLES ARTICLE BY MADELINE LEBLANC As the vibrant colors of summer slowly yield to the warm and earthy hues of autumn, there’s a distinct charm in the air at the arrival of fall. It’s a season filled with the crisp rustling of leaves, cozy sweaters, and the promise of pumpkin-spiced everything. What better way to embrace the changing seasons than by indulging in a delightful treat that captures the essence of both summer’s sweetness and fall’s rich flavors? My recipe for “Acorn Donut Holes” combines the light, airy sweetness of summer donuts with the warm, comforting tones of fall. Grab your ingredients and let’s get started!

Ingredients:

Instructions:

• • • •

1. Pour your fall sprinkles into a small bowl for dipping. Lay wax paper down. 2. In a small microwave-safe bowl, melt the melting chocolates in the microwave, about 15-20 seconds. Carefully watch to ensure they don’t burn. 3. Dip the top of each donut hole into the melted chocolate, covering about halfway down the donut. 4. After dipping, immediately dip the chocolate-covered portion of the donut hole into the bowl of sprinkles, coating it with the fall sprinkles. 5. Insert a pretzel into the top of the “acorn” to create the acorn stem. 6. Carefully place the decorated acorn donut holes on the wax paper to let them cool and allow the chocolate to set. 7. Once the chocolate has hardened, your acorn donut holes are ready to enjoy!

Donut holes Melting chocolates Fall sprinkles Pretzels

These delightful treats are perfect for fall and make for a fun and tasty dessert or snack. Enjoy!

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