We had read a lot of complimentary things about the chef and restaurant before our trip to SW NM, so we knew this had to be one of our culinary stops. Glad we made the effort. Beer and wine selections are stellar, especially on the beer side, with quite a few Belgiums of epic stature. The restaurant is not fancy. In fact, it is a bit stark, but we found that we were the only non-locals eating there that Wednesday evening, and the chef & hostess/waitress knew everyone. The 5 course meal consisted of 3 first courses that were small, complex and delicious. These courses were vegetable based and included birch, parsnip, salt-cured beets, savory granola, fermented corn, farro and pinon, among others. The entree courses included duck, pecan salad, lamb, pork & rabbit. The rabbit is locally farm raised and the lamb & pork were local 4-H grown. Since one of us got the tasting menu & the other only the entree, we shared all courses, which was perfect, because I don't think we could have each eaten all of each course & had room for the fabulous dessert, which included chocolate, hazelnut and orange, and was a layered affair of a cakey/cookie layer and a ganache/mousse layer. Very satisfying. The chef delivered the last course to our table and spent a few minutes chatting about his cooking philosophies and life! A delightful evening and so totally unexpected in Silver City. And, if the 2 stoves aren't Kenmores, I apologize, for I only remember that the chef told us he was not cooking in a commercial kitchen, but got by with 2 (Sears, I think) stoves & a George Foreman grill. Admirable!
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