WITH MORE THAN 200 restaurants packed into just 37 square miles, Santa Fe’s culinary scene is as varied and wondrous as its landscape. James Beard Award winners cozy up next to family-owned cafés, chile-fueled dynasties, and inventive bakeries, each one dishing out heaping helpings of the City Different’s creative spirit.
Since 2010, Santa Fe Restaurant Week has encouraged foodies to venture out, try new dishes, revisit old standbys, and gather around the table in support of the chefs, servers, hosts, bartenders, and everyone who makes the industry go. “It’s a win for everyone,” says Michele Ostrove, organizer and founder of Restaurant Week. “It gives diners an excuse to go out when they may normally be hibernating and gives restaurants a boost when they really need it.”
From February 17–26, participating restaurants offer special prix fixe meals, which range from $25 to $70 per person. More than 30 restaurants, including Restaurant Martín, Sazón, Palace Prime, and Joseph’s Culinary Pub, participated last year, and Ostrove expects a bigger cohort in 2025. “People are very excited about this year,” she says.
Be adventurous. “It’s a great time to try a place you’ve had your eye on,” Ostrove advises. “People use it as an excuse to try new places, get friends together, or go back to old favorites.”
Make midday special. Several spots, including Chocolate Maven Bakery & Cafe and Cafecito, participate with lunch specials. “It gives diners who want to experience the event and couldn’t otherwise—because of budget, child care, and other constraints—a chance to do so,” Ostrove says.
Hit the events. Several spots host wine tastings, cooking classes, and demonstrations to make the 10 days extra special. “Last year we had the Gruet Winery do an oysters and Champagne party,” she adds. “Ohori’s did a coffee-tasting afternoon.”
