I can I'm told , be overly critical when dining out. I expect at least that you try to pretend you care about the food and the customer. However, it's gotta be very good or really bad for me to review.
Ive been to Martyrs twice in the last few weeks, once for their new Sunday Brunch and once for a weekday lunch. Both times were so enjoyable, I was almost shocked -considering how low most restaurants have fallen in Taos. On Sunday, we had Steak and Eggs & Eggs Benedict Florentine and grapefruit/elderflower liquor infused margaritas. Everything was cooked perfectly, the steak was good quality, cooked rare like my friend likes, (harder to fake a lousy cut) . My eggs which I can't take runny we're poached through but not overdone, and despite not liking runny eggs, there was enough Hollandaise to compliment. The English muffin seemed to be home baked. The heirloom Asian baby spinach was a nice surprise as Florentine. The Chef Gabe came out to visit and asked about our meal.
At lunch it was a lady friend day and I was treating, so I want it to be special. Another lovely experience! Water was initially asked for in a paper cup for my dog outside who was a little overheated, and generously provided in a dog bowl without question. Able to relax, we had Vodka Tom Collin's, with little bottles of club soda to refresh the drink, very nice tangy with natural lemon, no funky sweet &sour. Then the special soup and open Prime Rib /hunter mushroom sandwich for me $7 and the Portobello vegetarian sandwich for my friend. I substituted lobster bisque for the days soup and it was nicely rich with chunks of real lobster. My friends Portobello , had that fire grilled taste, came with roasted red peppers / pesto and a beautiful salad. All of it presented gorgeously but without pretense, real food, done well, care obvious.
The decor itself is wood and white, 20's Speakeasy theme/music which is both romantic and fun. Price was very reasonable, portions adequate, taste tapestry exceptional with attention to detail, nice cocktail menu. I like the feeling that you're doing something special without the inflated cost.
They have a nice balance in this aspect. Chef Gabe is a 'young man' though He says he's not so young, this might be my reflection, I think he cares. It shows up here.
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