Back in the '80s, winemaking was just a hobby for artist and wine enthusiast Jim Fish. Today, some of his original hobby casks still serve as a reminder of how far he's come, as they stand surrounded by hundreds of gallons of newer wines. At Anasazi Fields Winery, Fish focuses on table wines made from locally-sourced fruits and berries such as plum, apricot, blackberry, and peach. And despite being fruit wines, they're dry and multi-faceted, a far cry from the sweet varietals some might imagine when they hear fruit wine.
The winery is open throughout the year, beckoning visitors inside for tastes and tours, events, or to buy a bottle, sold on the premises. Orchards and vineyards surround the property, all watered by a spring-fed irrigation system that dates back more 1000 years when Anasazi people farmed the valley.
At Pho Bar, chefs master the spicy, savory flavors of the Vietnamese soup called pho with an authentic touch. The menu boasts large bowls of pho with filet mignon, beef meatballs, chicken, and more. Each bowl is served with bean sprouts, basil, cilantro, sliced jalapeño, and lime on the side, so guests can customize the steamy entree. Alongside the genuine Vietnamese tastes of pho are plates of grilled meats, rice-paper-wrapped spring rolls, tofu and veggie soups, and banh mi, a Vietnamese–style sandwich served on a flaky 12-inch french baguette with fresh cilantro, cucumber, and carrots. To complement each dish, the restaurant serves beer and wine.:m]]At Pho Bar, chefs master the spicy, savory flavors of the Vietnamese soup called pho with an authentic touch. The menu boasts large bowls of pho with filet mignon, beef meatballs, chicken, and more. Each bowl is served with bean sprouts, basil, cilantro, sliced jalapeño, and lime on the side, so guests can customize the steamy entree. Alongside the genuine Vietnamese tastes of pho are plates of grilled meats, rice-paper-wrapped spring rolls, tofu and veggie soups, and banh mi, a Vietnamese–style sandwich served on a flaky 12-inch french baguette with fresh cilantro, cucumber, and carrots. To complement each dish, the restaurant serves beer and wine.
Pizza 9 is the brainchild of Hasan A. Aslami and Behrad Etemadi—aka Hass and Rod. The pair opened the first Pizza 9 in 2008, and then the combination of Rod's business know-how and Hass's more than 20 years of experience with Chicago--style pizzas helped to scatter franchise locations like pepperonis throughout New Mexico.
Chicago--style deep-dish and thin-crust pizzas emerge from each Pizza 9’s ovens with traditional and gluten-free bases, as well as with the aromas of ingredients such as pepperoni, artichokes, and green chilies. Signature calzones disguise warm centers of bacon, eggplant, and spicy giardiniera, and hearty nests of pasta hide beneath plump meatballs and ladles of shiny marinara.
Maria Venturino moved from Italy to the United States in 1964, and her love of the old country shows in every dish she creates. She still makes her own marinara sauce the old-fashioned way—from scratch—in addition to whipping up homemade Italian staples such as lasagna, baked ziti, and meatballs that crown plates of spaghetti. Aldo's main dish, however, is pizza. Maria, along with her two sons and a bunch of elves in chef's hats, bake classic cheese and pepperoni pies, as well as specialty pizzas including artichoke hearts and minced garlic.
Unlike shady sports scalpers, this deal gives you full and legitimate access to The Sports Clubs, including group fitness classes, all workout equipment, and locker-room amenities, as well as a one-on-one personal-training session. The Sports Clubs offers 20+ fitness classes with flexible schedules, including Yoga, Pilates, Yogalates, Salsa, Core Mania, and Cardio Jam. Try the nationally renowned Turbo Kick, an effective cardiovascular class that can burn up to 1,000 calories per hour while you kick and punch imaginary coworkers to a thinner waistline. If you’re training for the annual grocery-line dance off, sculpt and tone your body with Zumba, a fusion dance class that combines fast and slow Latin dance steps. Fitness beginners can use their personal-training session to kick start their 30 days with professional muscle knowledge and injury-prevention techniques, while professional boulder throwers can use theirs to target specific areas without endangering fellow gym rats with heavy projectiles.
A two-time winner of the James Beard award, Big Mike's executive chef pulls from 36 years of culinary experience to appease appetites with a menu of sandwiches, salads, and Mexican dishes. Mouths grapple with sub selections made on freshly baked croissants, ryes, hoagies, and gluten-free breads, such as the Thanksgiving, in which turkey, provolone, cranberry, and mayonnaise congregate for autumnal flavors ($5.95–$8.95). The tube shape of a third-pound beef Rail Runner Dog ($4.50) makes it ideal for scarfing, and a Donovan's grilled PB&J ($4.50) evokes fond memories of third-grade lunches without summoning less fond memories of third-grade doctoral-thesis reviews. Diners can graze the greens of a protein-packed Big Mike's salad, with hard-boiled eggs, ham, turkey, and roast beef ($5.95), or dabble in foreign culinary affairs with three tacos in a choice of meats ($3.99). Juvenile nibblers can nosh on plates from a menu of kid-friendly cuisines or use their youthful charm to cajole parents for their pickles.