A Santa Fe landmark, the Inn and Spa at Loretto is steeped in an atmosphere that befits a place where the coyotes don bandanas, the tumbleweeds wear turquoise, and the sunset has been stuck on "stunning" since 927 BC. The Loretto is an architectural recreation of the Taos pueblo, right down to the haute restaurant, galleries, gardens, and wooden ladders in place of stairs. Georgia O'Keeffe famously painted the hotel in 1932, accurately depicting the enormous cow skull that perpetually hovers above the roof as well as the huge pink lily whose delicate, puffy folds form the hotel's entrance.
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 restaurant Amavi was in a rough spot. It was in serious need of new ownership and quickly found a savior in Rick Smith, who bought the restaurant within 10 minutes of stepping inside. Over five weeks, Rick and his team renovated the 100-year-old adobe hacienda's interior, as he told the Santa Fe Reporter, creating brand-new bar and restaurant menus. He added atmospheric touches and rebranded the eatery Tanti Luce 221. Along with the new look and menu came a new executive chef, Tom Kerpon, who adds a regional influence to classic Italian, French, and Spanish small plates and entrees. In the kitchen, he directs the careful construction of inventive dishes such as the housemade ravioli stuffed with beer short rib and the gorgonzola crusted petite filet served with almond green beans. Over in the adjoining Bar 221, barkeeps fill patrons' glasses with 100 wines and specialty cocktails, including the Salad in a Glass, which imbues imbibers with a spa-like feeling using the flavors of cucumber vodka, far preferable to clods of alcohol-infused soil.
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.
Inn of the Governors is Santa Fe's downtown value hotel. We provide world-class service, a beautiful downtown location, complimentary Mountain Sunrise full breakfast, free parking and complimentary Tea and Sherry served daily in our lobby.
Wine Spectator magazine awarded O'Keeffe Café their "Award of Excellence" for its well-chosen selection of quality wine producers (wine is not included in today's Groupon). It was also featured on the Food Network show Rachael Ray's Tasty Travels. Frommer's very highly recommends the restaurant. TripAdvisors give O'Keeffe Café an average of four owl eyes. OpenTable reviewers give the restaurant an average of 4.1 stars.