Florent and Hervé Lescombes carry on winemaking traditions created by six generations of vintners in the Lescombes family. The winery’s 120 acres of vineyards stretch across the high desert, where the temperate climate and fertile soil help produce 7–10 tons of grapes per acre. After maturing, the grapes travel back to the winery, where state-of-the-art equipment transforms them into more than 70 different wines, including Blue Teal and DH Lescombes. On weekends, live jazz acts play at St. Clair’s four local bistros, which serve French country dishes and gourmet fare. St. Clair's wine festivals invite patrons to crush grapes between their toes and try to catch falling sparks on their tongues at fireworks shows.
Scented smoke wafts through the air of the casual Terrene Hookah lounge. Like at a buffet, patrons choose what the like from a bottomless menu of various tobacco flavors. Upgrades make the experience extra luxurious, including supplemental ice that fills hookahs to create thick billows of chilled smoke, and premium flavors from shisha tobacco brands such as Fantasia that go down smoother than a fistful of buttery marbles. Terrene also sells hookahs and hookah accessories including steam stones and coals.
O'Niell's sports all the usual accoutrements of Irish pub¬–Celtic culture, like open-mic events, dark and mysterious pints, and trivia nights, and a few unusual ones as well, such as works from local artists dotting the walls, a modest gluten-free menu, bartenders in druidic robes, and a few actual Irish car bombs here and there to keep things exciting.
Featured in the Albuquerque Journal, Allure Bar & Grill houses American eats, a variety of brews, and a wealth of evening entertainment in its 5,000-square-foot space. Imbibers belly up to a 43-foot granite bar to swig one of 30 bottled brews, with bartenders pouring 13 beers on tap. The daytime menu brims with wraps and sandwiches such as the Monte Cristo, layered with turkey, ham, and cheddar atop texas toast before chefs dunk it in batter, deep-fry it, sprinkle it with powdered sugar, anoint it during an elaborate knighting ceremony, and serve the savory-and-sweet eat with a raspberry-jelly mélange ($6.95). The patty melt piles oozy swiss cheese and grilled onions atop a house-made patty enclosed in sourdough bread ($6.95), and, like all entrees, comes with a salad or fries in a choice of regular, sweet-potato, curly seasoned, or glow-in-the-dark varieties. The appetizer-heavy late-night menu spotlights queso dip served with house-made tricolored chips ideal for excavating cheesy caverns ($7.50). Nighttime diners can also get a head start on breakfast with scrambled eggs, hash browns, meat, and shredded cheddar stuffed inside a breakfast burrito's supple suitcase ($4.95).
Knuckeheads features a menu that delivers massive flavors to stomachs that are trying to watch a game on TV. Try an appetizer of jalapeño or regular cheese sticks to set the pub-grub mood ($5.95) before ordering a knuckle sandwich, heaping with fist-free flavors of turkey, ham, bacon, American, Swiss, avocado, lettuce, tomato, green chile, and mayo ($8.95). For a quick cram during a commercial break, devour an all-beef hot dog ($2.50), or if you want a culinary companion for an entire boxing match, opt for the hickory-barbecue St. Louis–style pork ribs, with your choice of sides (half rack, $9.95; full rack, $13.95).