Fragrant piñon pines and vibrant yellow chamisal bushes rustle in the breeze on the slopes of the Little Tesuque Valley. Horses trot by, scaling both gentle and rugged territory. Bishop's Lodge Ranch Resort & Spa builds on a history stretching back to the early 1900s, when a French bishop erected the site's first lodge and planted its first fruit trees. Now the resort stretches out over 15 lodge buildings filled with deluxe and standard suites and those accessible to guests with disabilities. Many of the suites are named for local flora and freshwater marshes vital to the local ecosystem. The central lodge still shows its origins as an adobe carriage house, and the north and south lodges blend Southwestern and Midwestern with some rooms bedecked in crown molding and others with exposed ceiling beams. The resort's views and architecture even made it an appropriate setting for the film Crazy Heart.
Each day guests can take advantage of guided morning, afternoon, and sunset horseback rides along trails through the Sangre de Cristo mountains and lessons in Western riding style. Children of various ages also explore the outdoors in summer adventure camps. Therapists in an onsite spa slough off wilderness stressors, and a partnership with the Santa Fe Opera lets guests watch and listen as classical singers croon before lavish sets in an outdoor amphitheater. Onsite restaurants contribute to the hotel's environmentally friendly mission as culinary crews prepare their dishes using ranch-grown fruits and vegetables, practice water conservation, and let spatulas roam free-range.
Housing nearly 3,000 works, including approximately 1,150 O'Keeffe originals, the museum invites art-hungry viewers to sample the finest in American modernist art. With a membership, patrons can sop up a year's worth of art and history through unlimited admission (normally up to $10 for adults, free for youth 18 and younger), free or discounted lectures, a subscription to the museum’s Member News quarterly, and the right to use 12-inch voices while others are only allowed 10-inches. Members also enjoy 10% off sweets and savories at the O'Keeffe Café and a 10% discount at the museum shop, enabling guests to leave with more than just a full mind. See the full list of benefits here.
Osteria d’ Assisi's chef and owner Lino Pertusini learned the dark, delicious magicks of Italian cooking from his chef father in Lake Como, infusing his passion for gourmet flavors and presentation into every dish on his menu. Guests can begin weighing down their linen-draped table with baby shrimp and crisp, golden calamari rings dipped in a spicy tomato sauce ($10.95). The fettuccine verdi alla Carolina ($18.95) dresses its chicken breast in a summery sundress of spinach, sun-dried tomatoes, and a cream sauce, and the agnello al rosmarino con mostarda ($34.95) spices a grilled rack of lamb with rosemary, mustard, and thyme, then bathes it in a red-wine sauce. Osteria d' Assisi can finish on a decadent note with the tiramisu dei dolgi ($7.50) and a chaser of Frangelico-infused cappuccino ($8.50).
In his kitchen, chef Charles Thompson grasps a chimayo, a small heirloom chili found throughout the region yet rarely in restaurant cooking. Hotel Chimayo commissioned a local grower to supply the freshest chimayo chilies for Tia’s Cocina in order to add an authentic, robust flavor to the homestyle recipes. The recipes themselves are about as authentically New Mexican and homey as you can get—most of them were donated by the local families in Chimayo.
The fare forgers at Aztec Cafe craft fresh international lunch dishes, Boar's Head sandwiches, and a variety of organic café drinks to sate stomachs and fuel conversation. Plate pilers stack doughy foundations with Boar's Head meats, cheeses, and fresh vegetables in a variety of hot and cold sandwiches, such as the italian turkey sandwich, with roasted red peppers, pesto, and provolone cheese, and the smoked turkey with muenster, which stacks green chile, thinly sliced red onions, sunflower sprouts, lettuce, mayonnaise, and mustard. Vegetarian options are also on hand to give meat and dairy the day off. Diners can moisten mouths and amp up energy levels without swallowing bottled lightning by sipping a variety of organic, fair-trade coffees and teas, a hand-crafted organic chai, or a fresh-fruit smoothie. Opt for a cone of organic ice cream ($3.75), available in flavors such as espresso and mint chip.
Pranzo's kitchen staff tosses, sautes, and grills authentic Italian fare for lunch, dinner, and late-night meals, often amidst live performances by praised Broadway pianist David Geist. Pasta selections wrap around menus and include spaghetti con polpette di carne, whose meatballs are rolled from grass-fed, daisy-tickled beef and tucked in a marinara-mixed bed of the eponymous noodle ($12.95 for a half order; $18.95 for a full order). Mezzaluna con anatra ($21.95) stuffs house-made red-chili pasta with goat cheese and pine nuts before drizzling it with duck confit and a shallot-truffle cream. After basking under the sun of the roaster, the osso buco d'agnello—a house specialty starring lamb shank ($32.95)—takes a dip in a leisure pool of red-wine reduction with polenta floaties. Chefs also slide eight pizzas in and out of a bicycle-powered oven; pies range from the classic margherita ($12.95) to the mushroom-, artichoke-, and truffle-oil-strewn pizza con funghi ($14.95).