Last night we dined downtown at COYOTE CAFE which was a huge hit when it first opened in the last millennia. It's been years since we went, and the place looks better than ever and the food is still fabulous.
The setting is really beautiful with the giant Chihouly Chile pepper glass candelabra right over our heads, beautiful grey velvet chairs and banquettes and what has to be the best service around. We ordered Norteño Margaritas made from Silver tequila, Hrach Green Chili and a glass rimmed with spicy Chapulin(chile) salt. Our wine was suggested by the server and was a superb full bodied 2021 Saint Cosme red blend (mostly Syrah) from Sain Joseph in the Northern Rhone, one of our favorite wine regions. I was also surprised to see wines on the menu as low as $50, as so often the upscale dining spots here have wines starting at close to double that price! Warm corn bread sticks arrived with whipped butter which were yummy, but a tad of chile in the corn bread would have made them perfect.
We started with Tempura Squash Blossoms filled with Cotija & Goat Cheese with a Green Chili Aioli and citrus salad as well as a Market lettuce Salad with peppered Bacon, Betts & Radish, Bayley Hazen Blue Cheese and a yogurt dressing. My Chile Moritz Mexican White Prawns came with Crispy Grit cakes, Green Chile Aioli and a citrus salad as well. The dish was superb with a kick of spice but served in a deep bowl that made it hard to cut the shrimp and cakes and eat them easily. I managed and then of course, the utensils kept falling off the dish as I laid them on the side! Our friend, Sara, brought her 9-year-old (whose birthday it was!!) and he seemed to enjoy the Bacon Mac and Cheese a lot as well.
Mains were all top notch with Will & I loving our perfectly cooked Tellicherry Peppered Elk Tenderloin(all fotos on FB as always) served with a beautifully constructed Potato Nest filled with Roasted Garlic Mash, Smoked Bacon, Mushrooms and Snap Peas.
Seared Diver Scallops were also magnificent with Mascarpone Arboria Rice, seasonal veggies and a slightly spiced Calabrian Chile-Passionfruit Butter.
We opted to share some desserts: Pinon Buttercakes with Mascarpone Mousse came with Pineapple Brulee and Pinon Brittle. There were bite size cakes that were rich but tempered by the pineapple and quite yummy, even for someone like me who is not a buttercream frosting person. The Mesilla Pecan Pie was superb and came with Bourbon Brown Sugar Ice Cream and Ginger Compote.
We loved everything and will definitely return again when next in Santa Fe!!
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