At Revolution Bakery, desserts and baked goods such as bundt cakes, whoopee pies, and focaccia undergo gluten-free makeovers amid the scenic vistas of Santa Fe’s Railyard district. Treat you and your future self to a pair of peanut-butter-swirl brownies ($5/2) or make gourmet s'mores with a dozen decadent marshmallows ($10/bag) infused with notes of cinnamon, vanilla, and cocoa. Not to be outdone by their sweet kitchen compatriots, savory fare such as artisan loaves of challah and pizza dough (market price) beg to be brought home and transformed into sandwiches and pies.
Pizzeria Espiritu's founding chef Tom Berkes formulated his pizza dough recipe around Santa Fe's unique altitude, tweaking each thin crust and thick crust pie to cook just right. In addition to specialty pies and calzones brimming with fresh toppings, Pizzeria Espiritu plates old world favorites including pastas drenched in cream sauce and oven-baked salmon. At lunchtime, sandwiches and individually sized pies make for more satisfying midday meals than anything you could find under your car seat.
Pranzo Italian Grill treats lunchers and diners to authentic Italian fare. Lunch offers pizza pepperoni with marinara, mozzarella, and pepperoni ($14.45), which can be paired with insalata mista, whose green mixture is decked out with toasted pine nuts, tomato, and sweet red onion ($7.95). For dinner, sip a mochaccino ($4.25) while snacking on cozze con finocchio, an antipasto dish of black Mediterranean mussels soaking in a saffron-garlic broth ($10.95). Lasagna Bolognese keeps guests satisfied with layers of pasta, ricotta, mozzarella, meatballs, Bolognese, and marinara ($16.95), and gnocchi astice fills stomachs with house-made gnocchi and lobster among bacon, chili flakes, garlic, peas, and saffron cream ($25.95).