city of chefs
outcome by acquiring Lambert’s as
part of Taos Restaurant Group.
When Zeke and Tina left in October of 2008, former Zeke protégé,
Taoseno Ky Quintanilla, became Lambert’s new Executive Chef. He shared
management with former Lambert’s
maitre d’ and waiter, Tom Rogers.
In October 2012, Tom switched jobs
with Sara Draim and she stepped into
managing the dining room.
In January 2013, Lambert’s had
outgrown its location. 123 Bent Street
became available and was a perfect
fit for the growing needs. With ample room for lunch, a beautiful patio
shaded by the apple tree and remodeled dining rooms. The upstairs with
treetop views is the perfect new home
to our expanded Treehouse Bar &
Lounge with Nova Sheppard on board
as bar manager.
James Beard Best Chef semifinalist, Frederick Muller of El Meze
Restaurant, is a culinary artist who
creates regionally inspired rustic
comfort food or “la comida de las Sierras” (food of the mountains), as he
calls it. Muller’s take on traditional
New Mexican foods like tamales
(cornmeal rolled around red chile and
meat) comes with a creative, unique
flair such as Tamales de Cardenas
(buffalo tamales, green chile, and
Feta). For those who are still new to
the chile craze, Truchas Yerba Buena
is a tasty option, which is grilled New
Mexico trout complemented with
lemon, spearmint, cilantro and garlic.
Like Taos, both the ambience of the
restored 1847 Spanish style Hacienda
and El Meze’s cuisine unite the exotic
with the familiar. Visit elmeze.com.
New Mexico is the oldest wine
producing region in the U.S., so it’s
no wonder that many of the state’s
wines are featured at Doc Martin’s
restaurant in the Historic Taos Inn,
which has topped Wine Spectator
Magazine’s “Best of” list each year for
22 straight years. Doc Martin’s Chef
Zippy White sources regional farms
and gardens for his tasty American
fare, which has received international
accolades. Visit www.taosinn.com.
Taos is unparalleled when it comes
to inspiring authentic creativity
whether through a paintbrush or on
a plate. Pack your bags and take your
taste buds on a journey they’ll never
forget. Visit taos.org for information
about Taos, NM.
HOT SPOTS
n Less than half a mile from El Meze
is The Love Apple, a sanctuary for
foodies, literally. Visit www.loveapple.com
n Another fine dining haven, Mosaic
Fine Dining, opened in May 2013 and
is located in Taos Plaza’s Hotel La
Fonda. Visit www.mosaicfinedining.com
MICHAEL DEYOUNG
n Also opened in May 2013, the
aroma of the scrumptious steaks at
Martyrs Steakhouse matched with the
visual elegance of the beautifully renovated adobe home and courtyard
is a sensory lure to those looking for
a delicious meal in good company.
Visit www.martyrs-steakhouse.com
n The charming village of Arroyo
Seco, just seven miles north of Taos,
is home to Sabroso Restaurant, which
means “delicious” in Spanish. Visit
www.sabrosotaos.com
n Anyone familiar with Taos knows
that one of the best places to get a
tasty New Mexican style breakfast
is Michael’s Kitchen. Visit
www.michaelskitchen.com.
WINTER 2013 | FOOD TRAVELER 73