Old Martina’s Hall

Party of 6. Great food! I had the quiche, which was delicious. My husband had the Chilaquiles which he said were very spicy, but he loved them!

Took my folks (they live in Valdez) here for breakfast — it was amazing! The place was pretty quiet — we almost had the whole dining room to ourselves on a Saturday morning. Food, service, and ambiance were perfect. We dined on crepes, eggs benedict, quiche, chilaquiles, and an omelet. We also wandered around the enormous hall, peeking into dance halls and banquet rooms. This is a charming venue and has been restored beautifully.

Excellent Sunday brunch! Husband and I both got the Chilaquiles special which we thought was PHENOMENAL! Came with eggs, spinach, guac, sour cream, tortilla strips, green chile sauce with a spicy kick, plus black beans and the most delicious crispy potatoes. Calm ambiance with great wait staff and trendy vintage style décor, with mostly all locals dining so you know it’s a good spot. We’ll definitely visit again next time we’re in Taos.

This is a wonderful place. The interior is beautiful, well lit (you can read the menu without needing a flashlight) and the sound control is super. Atmosphere is good so you can enjoy the great food. My braised buffalo ribs were meltingly tender and well paired with tasty vegetables. Our table also enjoyed an excellent cesar salad, spicy crab cake, all the way to a delicious cheesecake. Service was cheerful, helpful and welcoming.

In its current incarnation this is a very good place to eat. The new chefs style is excellent and the service is kind and professional. We really enjoyed their breakfast and lunch-​Staples with an interesting twist to them e.g. the tartar sauce with the fish and chips
And the ambience is lovely with the old adobe walls, great ceilings and the current wall art

Great place for breakfast. The servings are generous and the latte was really good – authentically European. The building itself has been so tastefully restored. I often recommend this restaurant to our out of town guests.

I just had the worst tea experience in my life. The waitress at the bar was constantly coughing. I ordered Chai late and it turned about to be some sort of coffee. The sweetness if Chocolate Dacadence were unbearable. I traveled from Thailand to visit Taos and was disappointed by the welcoming of this supposedly good place.; (

This restaurant gets 2 stars because the Bloody Mary’s were pretty darn good. And although the server was only on her second night she was very nice and wanted to learn, so we helped her!
The problem is the chef. I wondered what would happen to the restaurant when I heard that Chef Damon was now there. I live in Taos and I know that Chef Damon has a reputation for putting his food above his guest’s desires. He can be a very good chef (he was once nominated for a James Beard award) but that seldom translates to a good dining experience for his guests. I understand that he is a very nice person; however, he refuses to make substitutions or alter his food for his guests. That is possibly why his own restaurant was open for such a short time a few years ago; I know that I only went once after having decent food but a poor experience. Diners expect to be treated poorly in fast food restaurants, but fine dining should be an enjoyable experience, especially for the price.
On this night I was there with two friends. We asked for some substitutions, which the chef refused (the server checked with him) so we ordered from the menu. I ordered the French Onion Soup — advertised as being a classic style — and the only vegetarian item — creamy polenta with mushroom ragout. My friends had lamb chops and ribeye.
The soup was absolutely delicious but came out at the same time as the entrée so that by the time I got to it the polenta was no longer hot. I am not certain of the mushroom variety, possibly porcini because they were quite earthy tasting, but they were nearly inedible. very tough and difficult to chew. The polenta was just polenta. The problem was that the entire dish was totally unseasoned. no salt, no herbs, no nothing!
I called the server over and complained about the lack of seasoning. She went back to the chef and told him. His answer to me (through her) was a classic. «It is a vegetarian dish.» Really? Did he think I didn’t know that? It makes no difference what kind of dish it is, seasoning is Chef 101.
My friends said the ribeye was just ordinary and the lamb chops were fatty and filled with gristle.
I wish I could like this restaurant. We were so excited when it opened and much of the dining out community fought for the management to get their liquor license. But they have struggled to catch on in part because of their bad choice in chefs and odd menus. It is lovely inside; the building was carefully and expensively restored. It could be a real boon to our community and to the owners but so far it is just mediocre with regard to the food.

What a beautiful place! Lovingly restored, this is a must see in Taos. There was no music the night we dined but the music venue is beautiful. Adrian was our server. He was friendly, knowledgeable and attentive without being pushy. All the wait staff were friendly and eager to help. We had Crab cake for starter, it was delicious. I had the buffalo short ribs. Fork tender with a fabulous mole inspired BBQ sauce. My husband had the steak salad. He said it was delicious. We had two deserts made by the in house pastry chef. Apricot tart and chocolate mousse tulip. Both were fabulous. The cozy fresh décor, the excellent service and the yummy food made sure we will be back again. Hopefully catch some tunes next time. Adrian, keep up the good work. Your enthusiasm for your trade is refreshing!

The food is exceptional. American five star menue. Deserts all made in house. Gluten free options. Staff is very friendly. We went back several times. Music was questionable. Who turns off Otis Redding for Jon Meyer? And Dave Matthews is depressing dinner music.
The building itself has 300 years of incredible history. Accross the street from the most photographed church in the state.

Delicious and artistic food. Great service. The baked goods are as tasty as their looks. This building is beautiful and the deck on top would be a great place to dine at sunset.
I ordered the pecan encrusted relleno. Really good and the cheese is smooth and rich tasting. My daughter ordered her favorite dish, which I can’t remember what it is called. It is chicken with a white wine sauce and capers with asparagus and fries on the side. Everything was great tasting.
Desserts are the best. There is a wide selection of REAL eclairs, tortes, and other sweets to choose from.

Old Martina’s Hall is a beautiful renovation on an old historic building in Ranchos De Taos. I was taken there for brunch in early February 2014 and while walking around upstairs and in the dance hall behind the dining room I totally fell in love with the building. The food was amazing and while our server seemed new at her job it didn’t really distract from the great ambiance and food. When I got back to Albuquerque I told my fiancé that I’d found the place I wanted to have our October wedding. I emailed with Erica Miller who was the executive chef and (strangely) also in charge of planning events. On March 1^st we made the 3 hour drive to meet with her and discuss our options. During out 2 hour meeting she was incredibly helpful and we left there with a verbal agreement to rent the entire restaurant on our wedding date and what the approximate price and dinner menu would be. We ordered our invitations and told our families about the wedding venue. Then weeks started going by and I never heard from Erica. I started sending emails and leaving voice mails asking for her the draft up the contract so that we could pay our deposit. Nothing. I contacted her of Facebook. Nothing. She did leave me a voice mail in April explaining that she was very busy but she would get me a contract that week. Nothing. At the middle of May I sent a very desperate email and someone named Michelle contacted me and informed me that she was the new events manager. We had a long phone conversation in which I re-​explained everything we wanted and Michelle told me she would handle everything and get me a contract. At my insistence we booked a tasting for mid-​July. In June, Michelle emailed me a practically blank contract she got off the internet. I spent over an hour drafting a complete contract with specific language regarding our ceremony, cocktail hour, dinner and dance and emailed it back to her. She said that my contract would be fine. When we showed up for our tasting in July a man named Mato introduced himself as the GM and Executive Chef. Where’s Erica? She quit. Where’s Michelle? She quit too. Oh yay.
Mato had no idea who we were or what we wanted. It took me several minutes to collect my thoughts and not freak out. We sat down with Mato and explained what we wanted for the 3^rd time. While he was attentive and open he was also NOT an executive chef. I asked for a suggestion for canapés and he was at a loss (‘um, cheese and crackers?’) He was also very quirky guy and spent well over an hour relating his own personal life history to me, my mom and my fiancé. He assured us that we were in good hands and would get a contract to me on Monday, but I have to say we left feeling defeated. At this point I’d wasted 6 months on Old Martina’s and I had nothing to show for it besides frustration and disbelief. At some point the next day I confessed my fear that our wedding would be a total disaster to my mom and fiancé. They both confessed that they felt the same way. I thought we might have to cancel our wedding because it was only 3 months away and I wasn’t willing to throw between 6,000 to 8,000 dollars at a venue run by amateurs. My mom called El Monte Segrado and miracle of miracles they had our wedding date available. If you want to read my glowing review for El Monte Segrado you can look it up on Trip Advisor.
I expected a call from Mato any day where I would have to explain that we’d changed venues. But guess what? I never got a call from Mato. I never got an email from Mato. I never heard back from anyone at Old Martina’s ever again.
A month before my wedding my friend and I went to Taos to get a trial run on hair and make-​up at a salon. She wanted to see Old Martina’s so we popped in. There was Mato, at the bar talking up a couple having some beers. Otherwise the place was empty. Martina was actually there (I’d never seen her before) and helped us pick a dessert and brought it to our table. When Mato took my card to pay he never registered that he recognized me or my name.
I am 100% sure that if we’d gone through with having our wedding at this place it would have been a total disaster.

We have been going to OMH for years. It had excellent food until recently. Could not have 2 blue corn chicken enchiladas since they were all ready made up with one white corn and one blue corn. I almost didn’t order them and wish I hadn’t. The blue one was ok, but the «white corn» tortilla was stale. Another Taos restaurant on the way down. Much better food almost anywhere in Taos.

First and last, Meal was bland and should have been served in a Tea cup it would have fit with room to spare.

First time food undercooked & really poor service. Second time we went about 45 mins. before closing & after the wait person explained how limited the available dishes would be, etc. we went somewhere else. The third & final visit provided very greasy food & poor service. One wonders how it remains open or was named Best New Restaurant.

We had a great meal several weeks ago. We had to move away 5 years ago and your business was a delightful surprise for our return. Excellent presentation and flavors. Everything was perfect. I was delighted to see your pastry case and came back the next day for fresh croissants. Keep up the great work. ps. when someone leaves a large portion of their entrée on a plate, they may want to take it home with them. At my restaurant if the plate is not finished it is inspected rather than thrown away, or taken home by the busser or dishwasher. I would have given y’all a 5 star but the busser took my pork loin.

I loved Old Martina’s Hall when I lived in Taos a year ago, it had a distinctive German and Raw flavor. Today’s menu is rather blasé’ for my taste. However, the corn soup and beet salad were beyond flavorful and fresh, though a touch expensive for what they really were. The pastries are what still will keep me coming back. decadent. Good, but no longer great. sorry loves.

My wife and I went there for lunch. We were expecting a different menu. There is no Mexican other than bland quesadilla. Just cheese. My wife added chicken and her plate arrived with the chicken on the side, not in the quesadilla. I had a burger and fries. It was good although I wanted it cooked medium and it arrived medium rare. In the future it’s 5 Star Burgers for me. The fries were good though. We glanced at the dinner menu and we were not impressed. Your better off across the street at the Ranchos Plaza Grill.

I have no idea what Linda B is talking about. Sour grapes for some other reason other than the food and service? I am not going to take 4 long paragraphs to say anything. The only comments I have are pretty straight forward: this place is worth going to. After delivering the goods at Gutiz, Edouard still does. I dined at OMH (that sounds like it should be a texting abbreviation for something) on ²⁄₂ and the meal was extremely satisfying. Moules & Frites, a solid white bean soup, a decent salad, a truly unique and delicious pizza and 3 glasses of decent wine all coming in at less than $ 80 WITH tip??? There was no way 2 of us could finish! Count me in.

Wow!!! My wife and I have been to Old Martina’s five times since opening between the two of us. We have been living in Taos 3 ½ years and coming here for 40! Tonight we declared this restaurant the new «best of the best». In Taos. The building remodel is striking. This is a several hundred year old adobe. The ambience is great!
However, if the food isn’t good, it does not matter. The food tonight was fantastic. My wife had the quinoa stuffed poblano pepper, I had the seafood pasta with mussels, clams, shrimp and calamari. Both were amazing. We could not recommend this place more highly, and we eat out at least once per week, frequently more often.
There are several reviews that criticize the service, but I can tell you it is getting better with every visit. Martina made a point to hire locals and the training is paying off. If you haven’t been there lately, go back NOW!