“Best Burger in New Mexico” USA Today
ABQ the Mag...Best of the City Best Gourmet Burger
Taos News
Best Happy Hour.
Albuquerque Journal
Burger joint will leave diners Starry Eyed
Alibi
Meat that’s bloody well done.
Santa Fe Reporter Cheeseburger Paradise
GOURMET BURGERS ENTREES - SANDWICHES - SALADS
HAPPY HOUR 4 - 6 pm DAILY
758-8484 5starburgers.com 1032 Paseo del Pueblo Sur 2
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Real Estate
We are pleased to announce that Taos Ski Valley Realty is now Engel & Völkers Taos Real Estate. In addition to our Taos Ski Valley office, we recently opened a brand new shop at 105 Paseo del Pueblo Norte - just off Taos Plaza. Founded in 1977, Engel & Völkers is a European-based real estate company that has shops in over 780 locations in 33 countries around the world and employs over 8,000 agents. The firm has been expanding rapidly in North America over the last 10 years initially focusing in second-home markets in ocean and mountain resorts, and more recently in larger markets such as Atlanta, Austin, Boston, New York City, and San Francisco, to name a few. To date, shops in US ski destinations can be found in Aspen, Bozeman, Eden, Lake Tahoe, Okemo-Woodstock, Park City, Sun Valley, Truckee and Vail. And now in Taos! Please stop by and see us. We would love to see how we can help you achieve your real estate goals.
Keith Dowell, Qualifying Broker Engel & Völkers Taos Real Estate Taos Location: 105 Paseo Del Pueblo Norte, Taos, NM 87571 Taos Ski Valley Location: 5 Ernie Blake Road, Taos Ski Valley, NM 87525 Phone +1-575-776-0600 Text TAOS to 21000 · www.taos.evusa.com © 2017 Engel & Völkers. All rights reserved. Engel & Völkers and its independent franchisees are Equal Opportunity Employers and fully support the principles of the Fair Housing Act. Each property shop is independently owned and operated. All information provided is deemed reliable but is not guaranteed and should be independently verified. If your property is currently represented by a real estate broker, this is not an attempt to solicit your listing.
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THE TAOS NEWS 6
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)ûƑ ÕÕƑ' îî·ÜõƑ
ÎʿŷƧ ϴ ¯̏ǐ
Premier Lodging, dining, & live music nightly
Lunch | Dinner | Saturday & Sunday Brunch Happy Hour Monday - Friday 4-6pm Voted by Locals “Best Bar” & “Best Margarita” Wine Spectator “Best of” Award Winner 30 Years Running The Historic Taos Inn | 125 Paseo Del Pueblo Norte 575.758.2233 | | taosinn.com TAO S M E N U S. C O M
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New Mexico Burger: open faced burger with beans, cheese, red/green chili & fries 8.49 Guacamole Burger: piled high with 2 golden brown onion rings and delicious Pepper Jack cheese, nestled in a bed of fresh guacamole 8.99 Navajo Taco: topped with ground beef, smothered with red/ green chili, with rice or posole 9.99 Frito Pie: w/beans, beef, cheese, red/green chili & garnish7.99 Chili Chops: (2) pork chops topped w/grilled onions, green chili, tomatoes with beans & rice or posole & a tortilla 10.99
(1) 2 pork chops, 2 eggs, hashbrowns, toast (2) Choice of meat, 2 eggs, hashbrowns, toast (3) Choice of 2meats, 3 eggs, hashbrowns, toast (4) 2 biscuits & sausage gravy
10.99 8.49 10.99 6.99
Nachos: w/lettuce & tomato garnish Cheese Beef .7.99 Grande (the works)
6.99 8.99
(3)Enchilada Plate: served with beans & rice or posole Cheese 7.99 Ground Beef or Chicken
8.99
Taco Plate: (3) beef (ground or shredded) or diced chicken tacos served with beans & rice or posole 8.49 Beef Burrito Plate: Shredded or ground beef with cheese in a flour tortilla smothered with red/green chili w/ beans & rice or posole 9.49
(5) Big Breakfast Burrito made with potato, egg and cheese plus choice of meat and red/green chili or gravy 9.99
Chicharrones Burrito Plate: Beans and Chicharrones with cheese in a flour tortilla smothered with red/green chili w/ beans & rice or posole 9.49
(6) Ultimate Burrito with bacon, ham, sausage, potato, egg, cheese and red/green chili or gravy 10.99
Chile Relleno: (2) cheese stuffed peppers breaded & fried, smothered w/ red or green chili, beans/rice or posole 10.49
(7) Chicken Fried Steak, eggs, hashbrowns, toast
Combo Plate: (2) enchiladas, taco, beans & rice or posole9.49
9.99
(8) Breakfast Enchiladas with choice of meat, beans and hashbrowns smothered in red or green chili 9.99 (9 ) 1 pancake, 2 eggs with choice of meat
7.99
(10 ) Cinnamon Swirl French Toast with two eggs and choice of meat 8.99 (11) Baker s Omelet with bacon, sausage, ham, bell pepper, onion, tomato, mushrooms and cheddar cheese with hashbrowns and toast 11.49
Fajitas: grilled with onion & bell peppers, served with shredded cheese, garnish, pico de gallo, guacamole, sour cream, beans & rice or posole and flour tortillas Beef ..11.99 Chicken 11.99 Combo .12.99 Huevos Rancheros with 2 eggs, papitas beans and red or green chile 9.99 Chicken Fried Steak: w/gravy, fries, toast & salad
9.99
(3)Chicken Strip Basket: w/gravy, fries, side salad
9.99
(12) Skillet Breakfast 2 eggs on pan fries with onions, bell peppers & cheese served with choice of meat and toast10.49 (13) Huevos Rancheros w/ 2 eggs, papitas, beans and red or green chile 9.99 (14) Migas - scrambled eggs with fried corn tortillas, onions, bell peppers & cheese with beans & a flour tortilla 9.99 (15) Veggie Omelet with onions, tomato, broccoli, cheddar, hashbrowns, toast 8.99 (16) Chorizo & Eggs served with beans, papitas and a flour tortilla 9.49 (17) Herman s Special - 2 eggs on top of pan fries and sausage with cheddar cheese, red or green chile and toast 10.49 (29)
Corned Beef Hash, 2 eggs, toast
8.49
6.99 (20) Oatmeal w/topping, toast (21) 2 eggs, hashbrowns, toast (22) Cheese Omelet, hashbrowns, toast (23‥) French Toast, bacon (24‥) 2 pancakes, bacon (26) 1 egg, choice of meat, toast, hashbrowns (27) 2 handheld burritos (1/2 order 3.99) (28) Sandwich with egg, cheese, choice of meat
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Chips & Salsa 2.99 Cheese Quesadilla Chips & Guacamole 6.49 Mozzarella Sticks (4) Chips & Queso 5.49 Onion Rings Sampler (2 ckn strips, 4 rings, 4 moz sticks)
4.49 3.99 3.99 9.99
Ruben (Turkey or Pastrami) Club Sandwich Chicken Fried Steak Sandwich Philly Steak Grilled Chicken Sandwich (35)BLT on Toast Chopped BBQ (31)Regular Burger Patty Melt W/ Grilled Onions (33)Grilled Ham & Cheese w/ lettuce & tomatoes (34)Chef Salad (turkey,ham or chicken) (32)Chicken Wrap (includes side) Taco Salad (Reg 7.99, Small 3.99) Fries (French, Sweet Potato, Waffle or Kettle) 2.99 Chili Cheese Fries 4.99 Onion Rings (4) 1.99 Taco 1.99 Enchilada 1.99 Corn og 1.99 Guacamole 1.25 Side Salad 1.99 Lays Chips 1.49 Tortilla, Flour (1) or Corn (2) 1.25 Sopapilla 2.00
TAO S M E N U S. C O M
OPEN DAILY 7:30AM - 2:30PM CLOSED TUESDAY SUNDAY BRUNCH 8AM - 2:30PM
BREAKFAST - LUNCH SUNDAY BRUNCH - BAKED GOODS
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ACEQ delivers on the fine tastes and hearty passions of restauranteur Michael Wagener By Yvonne Pesquera ACEQ is a flourishing and popular restaurant in Arroyo Seco. With such a sterling reputation for excellent cuisine and charming ambience, you might think the restaurant rests on its laurels. Instead, owner Michael Wagener and his team work hard every day to make it a new experience.
“I’m a sommelier,” says Wagener. “Here at ACEQ, I have a vision for the type of fare: it’s hyper-local. We change the menu all the time and source the produce locally when we can, using the best proteins we can find. For example, we use Above Sea Level in Santa Fe that flies in our seafood and delivers it to us daily.” With a whole lot of energy, ACEQ’s menu is powerful collaboration among Wagener, his experienced chef Andrew Horton, and cook David Ortega. “We are a small but busy operation. ‘Fun dining at its finest’ – that’s our mantra. We deliver super, high-quality food and a lively, hip atmosphere.” From Sunday to Thursday, devotees flock to ACEQ for their trademark chicken and waffle. On Friday night, the menu offers a fish fry with fresh Alaskan King Cod fish and chips. Weekend diners can find a prime rib dinner on Fridays and Saturdays. The menu is a panoply of regional favorites and international delights. As of press time, the menu included:
• CHIMAYO RED CHILE BISON TACOS, FRESH MASA TORTILLAS • LAMB RIBS, TZATZIKI, LENTILS, FLAT BREAD •MA-PO TOFU, JASMINE RICE, SQUASH, SZECHUAN, GINGER, PEANUTS
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Some of the farms Wagener sources from are Llanobilly Ranch, Chef’s Edition, Mer-Girl Gardens, Organic Lamb, and Living Light Farm – as well as the Taos Farmers Market. He serves local brew favorites from Taos Mesa Brewing. Wagener is accustomed to working hard. Since taking over ACEQ from its previous owners in 2015, his LinkedIn profile notes his role as “Head Dishwasher.” And rather than a buttoned-up, tieand-jacket profile photo, Wagener is pictured on his mountain bike riding a single track. Acknowledging his dynamic reputation as a skier and mountain bike racer, Wagener says with a chuckle, “I’ve been fortunate to win and hold the records for all the events up at Taos Ski Valley. And I am slightly kind of infamous for some antics.” Wagener pours his athleticism and pasvsion for life into making his diners’ experiences as first-rate as can be. He also physically renovated the place. “We opened up the kitchen and busted out some walls. In the inner room, it’s like a ‘dinner and a show.’ You can see the chef’s counter and the dishwasher is on display. There’s no hiding anywhere in my restaurant.” The vibe of the place resonates. ACEQ seats 60 and they can add seat more by moving tables around. “All of my tables – my father made with reclaimed from my grandfather’s granary in Wisconsin where I grew up. We use a number of local potters, such as Logan Wannamaker who hand-threw and hand-signed all of our plates. We also have Scott Rutherford of Rottenstone and Scott Carlson. I am big fans of these people and their work.” Wagener acknowledges that one-of-a-kind plates is not cost-effective. “But it’s an art, and an organic expression.”
while working on earning his business and communications degree from the University of Minnesota in Duluth. When asked how his path in life led him from the Midwest to the high mountains in the Southwest, Wagener says it’s like how buying ACEQ just naturally worked out. “The universe ebbs and flows and just guides you. I had always wanted to live in the mountains. Owning and working restaurants – it’s just become my life.” The restaurant is named ACEQ – as a shorthand for the word “acequia,” which is a traditional irrigation ditch dating back for millennia in Taos. “The acequias v– that’s what grows all of our food and feeds all of our animal. That’s the root of everything in the Southwest,” says Wagener. Wagener is a member of the esteemed Court of Mater Sommeliers – Americas. “Our wine list and beers – I say this with a big push of pride and love – is probably hands down the most esoteric on a number of levels. It is small craft and most of the wines are basically all sustainable and biodynamically farmed. They change quite often. There is always something new and fun.”
ACEQ Restaurant Open daily 5to 9 p.m.
480 State Road 150 Arroyo Seco, NM 87514 575.776.0900 http://aceqrestaurant.com/
Wagener arrived in Taos 11 years ago to assume the position of food and beverage director at El Monte Sagrado hotel. But Wagener’s culinary career dates back to his early youth when he was waiting tables at a local country club,
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Sabroso Restaurant & Bar 470 State Road 150 Arroyo Seco, NM 87514 575. 776. 3333
http://sabrosotaos.com/
Closed Tuesdays. Happy hour: 4 to 6 pm. Dinner service starts at 4:30 p.m.
2016, there are several aspects of Sabroso that he loves. Among them is the history of the building. It is 150-plus years old and was originally a place of worship. Indeed, the lounge area still has the former church’s original stained glass windows. Sabroso has an extensive award-winning wine list and four keg draft beers from Bosque Brewing in Albuquerque. “We have the best cocktails in town,” says Kostohryz. “The pour is good and it’s the ingredients. All of our margaritas use hand-squeezed fresh lime. Our ‘El Jefe’ is our high-end margarita.” If all of this good food and drink weren’t enough to draw you through Sabroso’s hand-carved wooden doors, there’s the added appeal of the live music acts. Every Wednesday night, local favorite Jimmy Stadler plays an enormous range of covers and original songs. “He’s a human jukebox,” says Rick Romancito, Tempo editor of The Taos News. Kostohryz says Stadler has been playing music at TAO S M E N U S. C O M
Sabroso for over 10 years. “He tells the crowd: ‘I’ll be here every Wednesday for the rest of my life.’ And we hope so. It’s so much fun. It’s his energy. I’ve never seen him stumped when people request a song from him.” On Fridays, Laura Bulkin plays mellow tunes on piano. On Saturdays, jazz pianist Bob Andrews plays more high-energy tunes from New Orleans. And on Sundays, singer/songwriter Charlie Bensusen charms the crowd by singing in different languages such as French and Spanish. The contours of the building are very organic and free-flowing; there’s not a lot of straight lines. The ceiling is paneled with wood planks and hand-hewn viga beams. There’s a lot of archways, custom furniture, sofas with pillows, and fabric lounge chairs. And original art decorates the walls; their new curator is Taos artist Pat Woodall. “Everybody loves how it feels in here,” says Kostohryz. “It’s a charming building with paintings and murals on the wall. But it’s my staff; we have one of the best in town. We make people feel at home.” DINING OUT WINTER/SPRING 2018
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DINE IN OR TAKE OUT
(575) 751 - 0474 www.HunanTaos.com
Lunch Specials
From 11am - 3 pm Served with Soup, Rice, Egg roll
1023 Paseo del Pueblo Sur next to Storyteller Theater Closed Tuesdays
BEER & WINE SOME OF OUR POPULAR DINNER ENTREES: ALL ENTREES SERVED WITH STEAMED OR FRIED RICE
SEAFOOD BIRD’S NEST Lobster, scallops, shrimp, crab and fish filet, sauteed in a delightful white wine sauce. Served in a flour basket. VOLCANO SHRIMP HOT! Dipped in a light tempura batter, then combined with ginger, crushed red peppers and scallions. Garnished over a bed of steamed broccoli. IMPERIAL SHRIMP Crispy Shrimp in a light tempura batter, glazed with sweet ginger sauce. Garnished over a bed of broccoli. Gotta try it! BLACK PEPPER SHRIMP Succulent tiger shrimp stir-fried with diced sweet onions, peppers, and a touch of black pepper. Garnished with steamed broccoli. SPRING ROLL (2) Vegetarian egg roll. POT STICKERS (6) Pan-fried dumplings with ground meat and vegetables. HOT & SOUR SOUP HOT! Spicy chicken broth with pork, bean curd and bamboo shoots. DRAGON PHOENIX SOUP Subtle flavors of chicken and crab compliment each other delicately. GENERAL TSO’S TOFU Vegetarian “General Tso’s Chicken” TA CHIEN GAI Sliced chicken with broccoli, snow peas, carrots, bamboo shoots, water chestnuts, etc. Sauteed in a spicy brown sauce. PEKING ROAST DUCK Roast boneless duck. Served with pancakes, scallions and Hoisin sauce. • LEMON CHICKEN • • TERIYAKI CHICKEN • • GENERAL TSO’S CHICKEN • • MOO-SHOO DUCK • PEPPER STEAK Beef tenderloin sauteed with fresh green peppers and onions in a brown sauce. GINGER LAMB Sliced lamb sauteed with sweet spicy ginger in a brown sauce. Garnished with steamed broccoli. ROYAL SHRIMP Shrimp with snow pea pods, water chestnuts, bamboo shoots, broccoli, carrot and mushrooms in a wine sauce. SESAME SHRIMP Lightly battered shrimp glazed with a sweet, spicy brown sauce. Sprinkled with sesame seeds. • STIR-FRIED RICE • PAN-FRIED NOODLES • • LO MEIN • SWEET & SOUR • • VEGETABLE ENTREES • Subject to change without notice.
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COLORADO NEW MEXICO
RED RIVER
QUESTA
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22
TAOS SKI VALLEY ARROYO HONDO
7
65
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14
67
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ARROYO SECO
48 29 55
TO TRES PIEDRAS, CHAMA & RIO GRANDE GORGE BRIDGE
8
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TAOS MUNICIPAL AIRPORT
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13 36a
MILLICENT ROGERS MUSEUM
TAOS PUEBLO
70
EL PRADO
37
27
71 49 20
OUR LADY OF GUADALUPE CHURCH
45 16 9 15 28 4 35
Blueber
ry Hill
Rd.
OJO CALIENTE
HISTORIC TAOS PLAZA
21 32 59 51 56
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Kit Ca rso n
43
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41 26 58 54 Sala
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RANCHOS DE TAOS
70 -5
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SAN FRANCISCO DE ASIS CHURCH
Valerie
CC Road
ESPANOLA
TALPA
TAO S M E N U S. C O M
TO SIPAPU
DIXON CHIMAYO
POJOAQUE
72
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LA HACIENDA DE LOS MARTINEZ
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ANGEL FIRE 11
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medley. is the last name of chef/owners Colleen & Wilks — it is also a philosophy. medley. offers something good, for everyone: try our new menu of snacks, small plates, and mains. meet friends & family in our dining room, bar or either of our two outdoor patios for a laid-back scene and spectacular views. take a look at all our menus—including wine, cocktails, kid’s and dessert—at medleytaos.com
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hours. dinner: tues-sun, 5:30-9p happy hour: tues-sun, 4-6p wine shop hours. mon-sat, 11-9p sun, 12-9p location. 100 state road 150 el prado, NM contact. hello@medleytaos.com (575) 776-8787
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Mrs. J, Welcoming You Home for More Than 50 Years!
Florence Jaramillo, Owner of Rancho de Chimayó Restaurante
Winner of the 2016 James Beard Foundation America’s Classics Award
300 Juan Medina Rd. Chimayó, New Mexico 505.351.4444 ranchodechimayo.com TAO S M E N U S. C O M
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inter nights are warmed by a visit to Pärcht. Located in the heart of the Historic Taos Plaza, Pärcht is a small, bistro-like setting offering seasonal bites of artisanal cheeses and sustainably grown charcuterie meats. “We call it the ‘wine cave,’” says manager Nicolette Casale. She and her life partner, Kevin Hunter, conceptualized and built Pärcht. The genial “cave” remark refers to the eatery’s location on the first floor of the building that houses its bigger sister restaurant, The Gorge Bar & Grill, upstairs. Pärcht and the Gorge are both owned by the Roessler family in Albuquerque. Pärcht is unique in Taos, offering a casual atmosphere where you can get a good glass of wine and boards filled with cheeses and meats. The ingredients are high quality. Chef John Lamendola sources high-quality ingredients and aims for local as much as possible. The cheeses, meats, vegetables, herbs and condiments selected are organic and/ or sustainably farmed. And the same is true for wines, when available. “This is how Kevin and I like to eat,” says Casale. “It’s about eating well without being filled up.” Diners are welcomed to “mix and match” their own boards. These can be all cheese, all meat or a “build your own board” option. The winter season menu includes charcuterie that ranges from “mellow to funky.” A Tanara Giancarlo Prosciutto from Parma, Italy anchors the mellow end of the 11-meats menu; a Fabrique Délices Duck Prosciutto from Hayward, California tops the end with a “funky and gamey” taste. The cheese menu is arranged from “soft to firm.” Jasper Hill Harbison is a soft cheese from Greensboro, Vermont. A hard Beemster XO Gouda from Holland, Netherlands is described as “crunchy.” Vegetarians are not excluded. A bites menu has offerings of marcona almonds, Castelvetrano olives, pears and blue cheese, and kale and beets – just to name a few a tasty, small plates. Chef Lamendola says, “We customcreate new pairings with different meats and cheeses.” Casale points out that an important thing to know about Pärcht is that “we are a full retail shop of cheeses, meats, wines and beers – you can buy anything here off the menu. We also
do catering for cheese boards and charcuterie boards.” Casale and Hunter change the wine list frequently. The wine list available at press time ranged with offerings priced from $8.50 to $15. These wine pairings are selected for the complementary flavors to the seasonal bites menu and charcuterie offerings. For example, the whites include a Grüner Veltliner from Austria and a Vouvray from France. The reds include a Rosso from Italy and a Tempranillo from Spain. Beer lovers are treated to a special rotating selection. About the brews, Casale notes, “We try to offer beers you can’t find around town.” Lucas Motsinger is the general manager of The Gorge Bar & Grill. “With Pärcht, we created something a little different for Taos. Also, the bottles we offer on our Gorge wine list are available for retail sale right here at Pärcht.” Pärcht is inviting. Since its opening in April 2015, food lovers have turned to making the light-bite eatery their chosen dinner place. Indeed, Pärcht has a strong reputation as a casual place to meet up with friends or just relax by yourself. Open Tuesday through Saturday from 2 to 9 p.m., Pärcht sees diners throughout the full spectrum of those hours. For example, many folks stop by to take a break from afternoon shopping. Co-workers head there after work. Arts patrons make it their go-to place before an event (say, a show at the Taos Community Auditorium) or stop by after an event is over. Then of course, there are those devotees who head straight to Pärcht as part of the thick of the action on Taos Plaza. For example, in September, the annual PASEO event occurred on the Plaza. “There are 32 seats in here total, which includes eight seats at the bar,” Casale explains. “During PASEO, we had as many as sixty people in here.” Indeed, right outside Pärcht’s front door is a mirthful Chihuahua painting by local artist El Moises – which illustrates the lively spirit and authenticity of Pärcht. “It’s a cozy, warm, and inviting place to hide out,” says Casale.
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meats, wines and beers – you can buy anything here off the menu. We also do catering for cheese boards and charcuterie boards.”
“We call it the ‘wine cave,’” says manager Nicolette Casale. She and her life partner, Kevin Hunter, conceptualized and built Pärcht.
Casale and Hunter change the wine list frequently. The wine list available at press time ranged with offerings priced from $8.50 to $15. These wine pairings are selected for the complementary flavors to the seasonal bites menu and charcuterie offerings.
inter nights are warmed by a visit to Pärcht. Located in the heart of the Historic Taos Plaza, Pärcht is a small, bistro-like setting offering seasonal bites of artisanal cheeses and sustainably grown charcuterie meats.
The genial “cave” remark refers to the eatery’s location on the first floor of the building that houses its bigger sister restaurant, The Gorge Bar & Grill, upstairs. Pärcht and the Gorge are both owned by the Roessler family in Albuquerque. Pärcht is unique in Taos, offering a casual atmosphere where you can get a good glass of wine and boards filled with cheeses and meats. The ingredients are high quality. Chef John Lamendola sources high-quality ingredients and aims for local as much as possible. The cheeses, meats, vegetables, herbs and condiments selected are organic and/ or sustainably farmed. And the same is true for wines, when available. “This is how Kevin and I like to eat,” says Casale. “It’s about eating well without being filled up.” Diners are welcomed to “mix and match” their own boards. These can be all cheese, all meat or a “build your own board” option. The winter season menu includes charcuterie that ranges from “mellow to funky.” A Tanara Giancarlo Prosciutto from Parma, Italy anchors the mellow end of the 11-meats menu; a Fabrique Délices Duck Prosciutto from Hayward, California tops the end with a “funky and gamey” taste. The cheese menu is arranged from “soft to firm.” Jasper Hill Harbison is a soft cheese from Greensboro, Vermont. A hard Beemster XO Gouda from Holland, Netherlands is described as “crunchy.” Vegetarians are not excluded. A bites menu has offerings of marcona almonds, Castelvetrano olives, pears and blue cheese, and kale and beets – just to name a few a tasty, small plates. Chef Lamendola says, “We custom-create new pairings with different meats and cheeses.” Casale points out that an important thing to know about Pärcht is that “we are a full retail shop of cheeses, 60
For example, the whites include a Grüner Veltliner from Austria and a Vouvray from France. The reds include a Rosso from Italy and a Tempranillo from Spain. Beer lovers are treated to a special rotating selection. About the brews, Casale notes, “We try to offer beers you can’t find around town.” Lucas Motsinger is the general manager of The Gorge Bar & Grill. “With Pärcht, we created something a little different for Taos. Also, the bottles we offer on our Gorge wine list are available for retail sale right here at Pärcht.”
It’s a cozy, wa and inviting place to hide ou
Pärcht is inviting. Since its opening in April 2015, food lovers have turned to making the light-bite eatery their chosen dinner place. Indeed, Pärcht has a strong reputation as a casual place to meet up with friends or just relax by yourself. Open Tuesday through Saturday from 2 to 9 p.m., Pärcht sees diners throughout the full spectrum of those hours. For example, many folks stop by to take a break from afternoon shopping. Co-workers head there after work. Arts patrons make it their go-to place before an event (say, a show at the Taos Community Auditorium) or stop by after an event is over. Then of course, there are those devotees who head straight to Pärcht as part of the thick of the action on Taos Plaza. For example, in September, the annual PASEO event occurred on the Plaza. “There are 32 seats in here total, which includes eight seats at the bar,” Casale explains. “During PASEO, we had as many as sixty people in here.” Indeed, right outside Pärcht’s front door is a mirthful Chihuahua painting by local artist El Moises – which illustrates the lively spirit and authenticity of Pärcht. “It’s a cozy, warm, and inviting place to hide out,” says Casale.
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warm,
ng e to out
Pärcht
Bottleshop + Bites
103 East Plaza Taos, NM 87571 575.758.1994 http://parcht.com/ Hours: Tuesday through Saturday 2 to 9 p.m. TAO S M E N U S. C O M
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“Hidden Gem”
review
Locally Sourced Meats • Fresh Squeezed Margs • Incredible Ambience
575.776.3333 Located on Ski Valley Road, 470 State Highway 150 in Arroyo Seco sabrosotaos.com TAO S M E N U S. C O M
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A TASTE OF TAOS FOR LESS Join us at Sagebrush Grill and Cantina for a relaxed dining experience. Savor authentic Southwest farm-to-table fare and the best Prime Rib in Taos, curated by Executive Chef Timothy Wooldridge. Live music Friday and Saturday nights | Daily Happy Hour $19.95 Prime Rib Dinner Sunday-Tuesday sagebrushinn.com/diningout 1508 Paseo Del Pueblo Sur Taos, New Mexico 87571
RECEIVE 10% OFF YOUR ENTIRE CHECK Valid Sunday-Thursday through 5/31/2018. Blackout dates apply. Cannot be combined with other discounts or offers. Present this coupon at time of redemption.
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“Top ten ice cream shops in the country.” –bon appétit
Come enjoy our locally made all Natural rBGH-Free Super Premium Ice Cream Breakfast & Lunch • Taos Roasters’ Locally Roasted Organic Fair Trade Coffee Full Espresso Bar • Home-Made Pastries • Daily Specials • Featuring Boar’s Head Deli Meats & Cheeses • Unique Line of Home-Made Pot Pies Odwalla Juices • All Natural Sodas • Wireless Internet Vegan/Vegetarian Options & Much More…
BREAKFAST
Breakfast Served Until 12:00 pm EVERYDAY Variety of Bagel Flavors Available Make Your Own Bagel “Sando” or Try One of Ours…Egg Sando • Greek • Lox • Veggie • Italian Cage-Free Eggs Breakfast Burrito House Breakfast, Green Eggs & Ham • Create Your Own Scramble • Huevos Guerreros (Traditional Breakfast Tacos) • Home Made Granola • Organic Oatmeal • Freshly Baked Croissants, Muffins & Other Baked Goods • Daily Specials
LUNCH
Served ALL Day - Going Hiking??? We’ll Pack Your Lunch - Just Call Hot Turkey & Brie • Pastrami or Turkey Ruben • Sauteed Portabella • Green Chile Philly • BLT Turkey Club • Mediterranean Gyro • Create Your Own Sandwich • Black Bean and Brown Rice Bowl Daily Specials! All Sandwiches are Served with Tortilla Chips and a Pickle or Upgrade to Traditional Potato Salad, Thai Coleslaw, or Green Salad Homemade Soups and Salads Come To Where It’s Made In The Shade & You’re Greeted With a Smile Every Time !!
TAOS COW ICE CREAM CO. CAFÉ & DELI
776-5640
Open at 7am, 7 Days a Week Winter Hours 7am to 6pm Located in Downtown Arroyo Seco
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