Santa Fe diners are accustomed to the question, “Red or green?” but they will have many more delectable choices to ponder when Santa Fe Restaurant Week returns February 24th to March 3rd.
Now in its fourth year, Santa Fe Restaurant Week kicks off a 24-day culinary celebration that continues in Taos (March 3 - 10), and Albuquerque (March 10 - 17). In addition to value-priced dinners and lunches, people can expand their epicurean horizons through daytime cooking demonstrations, classes, and wine & spirits tastings. In addition to several chefs teaching how to make their signature dishes, classes will include “The ABC’s of Sake” by sake expert Ayame Fukada of Shohko Café, and a multiple-day “bartender series” of mixology classes featuring local bartenders.
Three-course, prix-fixe dinners will be offered in four categories: $25 for two for casual-dining restaurants, and $20, $30 or $40 per person, depending on the restaurant. Many restaurants also will be offering two- or three-course, value-priced lunches. Visit http://santafe.nmrestaurantweek.com/ to compare menus, sign up for daytime events, and register for the sweepstakes giveaways.
Reservations can be made through the website or by calling the restaurant directly and should be made as early as possible to ensure seating.
“Locals and visitors alike look forward all year to Restaurant Week in Santa Fe and the chance to savor the cuisine of our finest restaurants at prices that are significantly below normal,” said Michele Ostrove, president of Wings Media Network, the public relations and marketing firm that organized the promotion. “As always, the hard part is choosing where to eat.”