A SECRET PASSAGEWAY from the Inn of the Five Graces leads to the Dragon Room bar, a Santa Fe local’s hangout since 1944—or you can just slip in off Old Santa Fe Trail. A few of the famous creole and southwestern dishes served by spirited painter and chef Rosalea Murphy, who founded the Dragon Room and its adjacent sister restaurant, the Pink Adobe, are still on the menu. Snag a table by the fireplace for captivating people-watching over a bowl of green chile stew or the hearty Dobe Burger with green chile relish.
The funky Tesuque Village Market roadhouse is a magnet for locals and visitors who stop by to trade stories. A Tesuque gathering place since 1969, this rustic restaurant, general store, and bar all tucked into one cozy space is affectionately called a “golden oldie.” “We have a warm and unique atmosphere and a lively crew who are fun to chat with,” says cashier Emma Gravina. Take a seat near the fireplace by the front door, order the wood-fired pizza (and the made-fresh-daily green chile cheese bread to go), and watch the colorful village life stroll by.
Housed in a decommissioned 19th-century chapel in Taos, the Love Apple serves up an intimate and romantic experience. “In my opinion, it still holds the spirit of the church it once was,” says founder and owner Jennifer Hart, whose 13-table restaurant welcomes each guest with elegant chandeliers and fresh flowers. “We always have candles and a fire burning in the front when the temperatures drop.” Meanwhile, sumptuous seasonal dishes such as pan-seared organic duck breast and house-made potato gnocchi stir the soul.
Step back in time at Cervantes Restaurant & Lounge, in Albuquerque, where the split-level dining areas, wrought iron railings, and softly lit chandeliers lend a feeling of intimacy. “In the lounge, we’ve kept our 1950s-style booths with crushed velvet,” says owner Roberta Finley of the hacienda-style atmosphere. “We’ve got two fireplaces that are always burning.” Proudly serving New Mexico favorites since 1976, Cervantes lets diners order chile as mild or hot as they like, so everyone can enjoy the rellenos, slow-cooked carne adovada, and enchiladas. Save room for the rich, creamy, and perfect-for-the-holidays natillas for dessert.