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).
In the heart of the Railyard District, Junction harnesses fresh, local ingredients to populate an eclectic menu where Frito pie and baby back ribs are equally at home—making for "better food than any other sports bar in town," according to the Santa Fe Reporter. New Mexico grass-fed beef stampedes through gourmet burger toppings such as green chili, New Mexico cheddar, and jalapeño rajas. Bartenders garnish boutique liquors such as Hendrick's gin with orange-blossom water, maple cherries, and fresh juices and herbs, High ceilings angle above a bright, minimalistic interior set up for communal revelry and hung with nine flat-screen HDTVs, including a massive central 83-inch screen constantly endangered by passing basketball players trying to join the action.