Very Nice Restaurant, delicious food.
We visited this wonderful restaurant during Sundance '08, and were very impressed. We arrived a bit early for our reservation, but were promptly seated by the fire at our request. The ambience was lovely, with the fire, candles, and the perfect amount of lighting. Our waiter arrived, and quickly proved himself to be knowledgable in every respect. He guided us through the ordering process, including some great wine recommendations. The food was incredible. We ordered the Goat Cheese and Mozzarella Chile Relleno and ate every last bit of it. Next I had the pumpkin bisque, which was very welcome on a freezing January evening - it was velvety and delicious. I had the Avocado salad, and couldn't have been happier with the fresh and beautiful flavor of the avocado offset by some kind of chile-vinaigrette, greens, and papaya. Finally, I had the Filet Mignon, which was out-of-this-world scrumptious - juicy, tender, flavorful, and seasoned uniquely. I had sorbet for dessert, which wasn't anything special, but it was a refreshing finish to an amazing meal. I definitely recommend this restaurant--you'll love it!
We had an incredible experience at Chimayo. It's expensive but worth every penny. I had the prime rib because of the accompanying potatoe stuffed with shrimp and spinach. It was simply amazing. The other member of my party had the elk, which was exquisite. We highly recommend it.
Had a group of 4 and the waitress wouldn't let us order appetizer seprately! She wanted the entire order at once then the food came out very quickly, entree out before appetizers 1/2 finished. We were treated like they couldn't wait to turn the table. Too expensive for such poor service. Food was good if you are allowed to enjoy it, which we weren't.
This was my first visit to Chimayo. It was very pleased. Order the elk, it was so so so so great! Everyone in my party absolutley loved their food. On the appetizers, they were great too, but they serve about 1 or 2 people, they are extremely small for their price.
Another jewel in Bill White's expanding culinary empire, Chimayo features Southwestern food that's exquisitely prepared and presented.. The Scene The terra-cotta tile, rough-hewn wood beams and punched-tin lanterns evoke Chimayo's namesake New Mexico mission. Subdued lighting and soothing music upstairs make for a romantic meal, while low ceilings and adjoining booths make the downstairs dining room particularly noisy.
The Food Soup-lovers should begin with the four-soup taster (corn chowder, pumpkin bisque, spicy Southwestern wild mushroom, tortilla), but shouldn't overlook other options, because Chimayo's sauces are exquisite. The corn-habañero sauce that accompanies the seared scallop appetizer and the ancho chili and Mexican oregano sauce served with the filet mignon entree are so good, you'll mop up every last drop. Sauce isn't all that's memorable about filet mignon: Rubbed with mole spices, it's fork-tender and cooked exactly to order. Among other entrees, crown roast of barbecued spareribs is equally delicious: pork falls off the bone, and chipotle and caramelized pineapple glaze is the perfect complement. But really, it's hard to go wrong with anything you order.
Mexican food in very nice atmosphere.
Great atmosphere, very good service. Very nice ambience. Unfortunately all the food was tainted with cilantro, which pungent smell none of 4 of us could tolerate. So, although we appreciated chef's creations mostly for visual qualities, and were pleased with great service, we could not really enjoy the food. This is a place for Mexican food affectionados only.
Southwestern flavors, mountain flair.
The atmosphere here is wonderful--it's warm and inviting and the service is attentive. The flavors here are bold and unusual as are the serving plates: Dishes are served on oversized stone dinnerware. It's got the feel of an upscale restaurant in the heart of Santa Fe.