eGift Cards towards Landry's Restaurants, Corso's Cookies, and Wine Insiders
Gift Cards to Landry's Restaurants & More
Landry's and Corso's Cookies or Landry's and Wine Insiders (depending on option purchased)
Helmed by the former general manager of Gruet Steakhouse, The Black Olive Wine Bar & Grill offers a menu full of elegant, Italian-inspired fare for lunch and dinner daily. Start with an order of house-marinated olives ($5), savoring the succulent lemon- and herb-soaked spheres before plunging into the New Mexico green-chile stew ($8), loaded with spuds and ground sirloin. Entree selections feature hearty, hand-held sandwiches and burgers (starting at $7) and authentic Italian pastas (starting at $12) alongside a mouthwatering collection of meats and succulent seafare. When a vitamin-D deficiency gets you down, opt for a 10-ounce filet mignon ($24) topped with bleu-cheese butter or green-peppercorn sauce (each $1 extra), or indulge an aquatic craving with an order of the Australian lobster tail (market price). The Black Olive's savory sides, such as mascarpone polenta ($7) or creamed spinach ($7), offer accompaniments for any stomach-bound supper, while ricotta and chocolate-chip-filled cannoli ($7) promise enough meal-concluding sweetness to soften even the most sour-faced.
Named Best New Restaurant in 2010 and Best Fusion Restaurant in 2013 by Alibi, CoolWater puts a spin on traditional recipes with a menu full of creative flavors and plating techniques, leading to upscale American-inspired dishes nuanced by French and Italian flavors. They also serve New Mexican favorites such as enchiladas grande and a New Mexican smothered burrito. Alibi recommends CoolWater's "scrumptious" boneless short ribs, which braise their protein with a mix of red wine, chilis, and plums, and Albuquerque Magazine touts the well-blended flavors of the rainbow trout. Lunches star five sandwich plates and London-style fish 'n' chips, a tilapia battered in the English tabloids but comforted by red-cabbage coleslaw and house-made potato chips.
Seated in cozy booths that are softly lit by dangling light fixtures, patrons can enjoy occasional live music or hone their x-ray vision by staring intently at the brightly colored walls.
Pasión Latin Fusion chef Elvis Bencomo blends flavors from across South America into plates of contemporary fusion fare. Small creative touches showcase the extent of his culinary skill; the breading on the fish tacos incorporates banana chips for extra crunch, and a hint of red chili enlivens the specialty bread pudding. In the colorful dining room, waiters wend their way between tomato-red balustrades to fill patrons' goblets with beer and wine or check the anti-gravity generators that keep cast-iron stoves floating above the floor.
O'Niell's sports all the usual accoutrements of Irish pub¬–Celtic culture, like open-mic events, dark and mysterious pints, and trivia nights, and a few unusual ones as well, such as works from local artists dotting the walls, a modest gluten-free menu, bartenders in druidic robes, and a few actual Irish car bombs here and there to keep things exciting.
Start your gustatorial voyage by sinking enamel into a double green-chile cheeseburger ($9.25), a half pound of meat heaped with more chile and cheese than a chili-cookoff runoff pond. The menu is stocked with classic bar bites such as mountainous nachos ($6.50), hand-cut New York strip steaks ($17), and flocks of buffalo-chicken sandwiches ($9). There are creative dishes too; try carne adovada egg rolls ($7.50) or a warm garlic-herb tortilla wrap with avocado, sprouts, cucumbers, and mozzarella cheese ($7.50). Cleanse your esophagus with a Stone (Arrogant Bastard, $6.75) or Rogue (Dead Guy Ale, $3.75) frothy brew from the beer menu, which has 20 draft beers and another dozen or two bottled brews.
Zea’s menu offers classic American and multicultural sandwiches, seafood, salads, and grilled and rotisserie fare. Begin the bustle in your belly with spinach dip topped with feta ($8.95). Then set your senses afloat with a light Asian tuna salad with crispy noodles, sesame seeds, almonds, and peanut vinaigrette ($13.95), or an almond chicken salad ($9.95). Seafood entrees, including balsamic salmon ($18.95) and pesto-crusted trout ($18.95), pair swimmingly with sides such as buttered sweet potatoes and vegetable de jour. Twice-cooked crispy duck is slow roasted with herbs and honey soy sauce before it is crisped ($19.95). Zea's signature rotisserie ribeye steak is also doubly heat-handled, first on the rotisserie, then on the grill, before being topped with a horseradish tiger sauce ($27.50). To get grabbers on grilled goodies without getting burned, opt for a hickory-grilled chicken sandwich with jack cheese and one side ($12.50), or a portobello veggie panini ($9.95). In addition to its menu of hearty fare, Zea Rotisserie & Grill serves a full list of beer selections and wines by the glass ($5–$9).
In appearance, noise, and flavor, Uptown is the platonic ideal of a sports bar, replete with darts, pool, and trivia nights. But when it comes to the games themselves, the relationship is brazenly amorous. Big-screen TVs stay tuned to worldwide athletic matchups, while theme rooms such as Lobo Land and 19th Hole keep you in the zone for the extreme exertion of focusing your eyes.
Located on the original Route 66 and with 45 years of restaurant experience between its owners, the Calico Cantina satisfies satiation seekers with hearty helpings of rustic comfort foods and swift, friendly service. Famished farmhands and ravenous ranchers can take a seat and scour the menu of southwestern standbys available to meet any omnivore's needs. Rev eating engines with a preliminary plate of sliders topped with cheddar and grilled onions ($7.99) or beef taco fingers, corn tortillas wrapped around taco filling and cheese ($6.99). Diners try their hand at culinary construction with customizable burgers ($7.99), made from Vernon's prime beef and outfitted with their choice of edible accessories such as smothered chili, bacon, or guacamole ($0.50 to $0.95 each). Placate vocal stomachs with comfort-food platters, such as battered pork chops with mushroom gravy ($9.99) or New Orleans–style grilled catfish and vegetables ($12.79), the meal General Andrew Jackson ate before defeating the French Canadians in Super Bowl XLIV.
Marcello's Chophouse started as the shared vision of four longtime friends who were discussing the superb food and wine they'd tasted during their business travels around the globe. As they finished a leisurely round of golf, the UNM grads hatched the beginnings of a plan to recreate their fine-dining experiences for friends, family, and local residents. According to Gayot, they've succeeded—the website named their restaurant one of the Top 10 Steak Houses in Albuquerque, calling it "a beacon of luxury" where "posh dining destinations are few and far between."
The menu boasts not only a petite filet mignon that Gil Garduño of Gil’s Thrilling (And Filling) Blog found to have a "crusty exterior redolent with herbs and spices and seared to perfection," but also a large assortment of fine wines. These wines earned a 2012 Restaurant Wine List Award of Excellence from Wine Spectator, and are stored within a central cellar that is elegantly decorated with iridescent pastel tiles. Diners can put their name or gamertag on personalized wine lockers, where the bottles maintain an ideal temperature.
The sophisticated ambiance is enhanced by framed black-and-white pictures of Marlon Brando and Frank Sinatra and music emanating from the black-and-white keys in the piano lounge. The private, white-cushioned booths are the ideal spot for a romantic date night or a superhero quick-change.
When people think of the cowboy lifestyle, fine dining might not be the first thing that comes to mind. But the Ranchers Club of New Mexico sends the mesquite and hickory smoke of an open-range cookout drifting through a room that feels like a grand lodge tucked away off a rustic road. In the kitchen, french ovens topped with gridirons sear exotic game, seafood, and dry-aged chops
over the embers of all-natural wood. The wait staff carves porterhouse steaks tableside as diners sink into leather armchairs beneath a vaulted wood-beamed ceiling with a formidable steer-horn chandelier at its center. They’re also glad to show off deep knowledge of a 200-strong wine list that has won Wine Spectator's Award of Excellence. Area ranchers and rebellious cattle donated many of the saddles, ranching artifacts, and artwork on the walls.
Originally opened in 1963, Town House Restaurant closed its doors in 2007 after 44 years of serving satisfied diners. Nearly half a decade later, they're back, and though the location is new—just east of the original—the menu has remained largely the same, chock-full of American comfort food. Seafood entrees include broiled fish and shrimp scampi, and the broiler also sears chicken or sirloin shish kebabs marinated in a top-secret blend of spices. Steaks of certified prime Angus beef are wet-aged for 28 days before being grilled and served. Instead of fast-food burgers or vending-machine salads,
lunchtime visitors find a heartier alternative with the restaurant's homestyle sandwiches such as the Reuben or the chicken patty melt.
Though he opened the first Garcia's Kitchen more than 40 years ago, each one of the seven present-day locations smacks of founder Andy Garcia’s lively personality. His portraits beam down from the walls among festive Mexican decor, while vibrant spices characterize his menu of Mexican and New Mexican cuisine. Within kitchens, chefs craft tacos, burritos, enchiladas, and all-day breakfast specialties, arranging them onto colorful plates before sousing them in homemade red and green chili. Jars of the signature Garcia's Kitchen chilies and salsas can be found at any of the restaurant locations, as well as on display in local grocery aisles, supermarkets, and the trench-coat linings of shady black-market salsa dealers.
Netting hangs from the ceiling above the sushi bar at Nippon Sushi, suspending plastic fish against the backdrop of a bright yellow wall. Diners can slide onto the sleek black chairs below or settle into green booths nearby to begin plucking carefully packed sushi rolls from plates. The skilled hands of sushi chefs produce artful arrangements of diamond rolls or patterned cross rolls, and cooks in the kitchen prepare teppanyaki fare on an iron griddle.
A native of Santa Fe, Chef Charles Thompson shares his passion for traditional native cuisine with visitors. At Tabla de Los Santos, located in the Hotel St. Francis, he puts an elegant spin on traditional northern New Mexican cuisine using organic and local farm-to-table ingredients and French cooking techniques. Starting at 7 a.m., the restaurant fills with spicy aromas as his kitchen staff prepares breakfast, lunch, and Sunday brunch entrees. For dinner, they fire up the grill to prepare Angus rib-eye steak that has been aged 21 days as well as lamb chops accompanied by peppercorn demi-glace spinach, which the wait staff brings to indoor fireside tables or a secluded outdoor patio. For dessert his signature organic flan is made with goat’s milk from Sweetwoods Creamery.
When it comes to pairing the perfect sherry with Spanish tapas and pintxos, Chef James of Taberna is the man to talk to. The five-time James Beard Award nominee competed in the Sherry Council of America’s “Copa Jerez International Food and Sherry Pairing Competition" last year, one of only four chefs to do so. His in-depth knowledge also carries over to Spanish wine, port, and beers, all of which complement a dinner menu of shareable small plates. Dig into a paella dish that melds saffron rice with sweet peas, clams, shrimp, chorizo, and chicken, or indulge on sautéed baby squid with smoky, spicy pineapple aioli. The three-course lunch menu offers a light midday meal composed of soup or salad, a choice of pintxo, and dessert.