If you're looking for a place with ambiance and character in Santa Fe, Galisteo Bistro is your place. With the open kitchen (who doesn't like that?!?) and the chef visiting each table to discuss the day's specials (who doesn't like that?!?), Galisteo Bistro welcomes you like no other restaurant in Santa Fe.
I began my meal with the "House Specialty," artisanal duck liver pate. I love pate, but had hit a streak of inconsistent and/or poor duck liver pates. Well, Galisteo Bistro's house specialty broke the run of bad duck liver pate. It would be safe to say that I was disappointed when it disappeared.
For my entree, I had the Pasta Al Forno with Veal Ricotta Meatballs. Having had the pasta at Galisteo Bistro recommended to me by my dining companions (although none had previously had the Pasta Al Forno), I was disappointed -- but probably because I anticipated a veal meatball with fresh ricotta melting atop the oven roasted pasta. Instead, the ricotta was blended with the veal IN the meatball. While okay for what it was, I would not order the dish again. I was certainly jealous of my other dining companions, who all LOVED their entrees.
The dessert, however, is another story. I enjoyed "Decadence" (their name, not mine) at the conclusion of my meal, a flourless bittersweet chocolate cake on an almond crust -- and it lived up to its name. I would be the first to acknolwedge that I am a sucker for flourless chocolate cakes, but this one may have been the best I ever had.
Needless to say, Decadence helped me forget my disappointment with the Pasta Al Forno and left me with nothing but positive vibes about Galisteo Bistro. I plan on returning.
No comments:
Post a Comment