Arroyo Vino

This place is great. Not only are the food and service outstanding but they are trying to do things responsibly. By this I mean that they are using as many organics as they can and they are serving sustainably raised meats which is really important to me. I love to sit down to dinner and know that I am about to treat my body to a lot of nutrition and not a lot of cancer causing pesticides, artificial growth hormones and unhealthy doses of antibiotics.
They have their own garden where they grow a lot of their produce. They compost their food waste instead of throwing it into landfill, in the process replenishing the soil with nutrients that get passed into the food. not to mention that they keep bees to pollinate the garden and produce their own honey.
Great wine list. Lovely atmosphere. Just an all-​around great restaurant. My lobster tail seemed slightly chewy but the flavor was delicious and everything else we had was outstanding.

Tonight I had my fourth meal at Arroyo Vino, and none of the food was less than excellent. Sweet potato and pear bisque with lobster. Sour cherry glazed quail with quinoa. Terrific. My wife had hazelnut mille feuille for dessert. It was supposed to have been served with caramel ice cream, but at first there was none. When this was pointed out, some was brought, and it was great. I ordered the mixed fruit dessert, which was listed as being served with chocolate mousse. It would be more accurate to have called it chocolate mousse taco, which worked better than chocolate mousse would have. It also came with Banyuls honey, the main reason I ordered this dessert since years ago a friend and I had a dessert at a restaurant in Aix-​en-​Provence, which was served with «miel amer». We searched later for «miel amer», being told each time, «Messieurs, en principe, le miel est sucre». In any case, the Banyuls honey was an example of «miel amer», and its subtlety was a nice touch to a brilliant dessert.
The restaurant has been closed for two weeks for refurbishing, one nice feature of which is that the new seats are much more comfortable than the old ones.
One feature I love about this restaurant is that there is always an interesting selection of wines by the glass. Tonight was no exception, and although I was happy with the two glasses I ordered, in retrospect, I wished I had ordered one of the night’s specials, 2009 Au Bön Climat Alexander Knox Pinot Noir. Two roads diverged… There are always wines at Arroyo Vino that I haven’t seen anywhere else in Santa Fe.
An examination of the bill revealed that I had only been charged for one glass of wine. As honesty is the best policy, I pointed this out, and the reward was some friandises, namely two white chocolate truffles with liquid blueberry interior. Pas trop shabby.
This remains my favorite restaurant in Santa Fe. I came here originally because Mark Connell was the chef. He has moved on, and now his sous-​chef, Colin Shane, is the chef. He has taken command nicely.

4 times for dinner. FOOD is amazing service poor, will be back.

I went again, for a Kermit Lynch wine tasting. You had to pay for the tasting and it was so worth it! So much GREAT, full spectrum style and range of wines to try. The folks there are friendly and helpful. The stuff they sell is great and, AND… they now have a restaurant! The Chef is really wonderful and at this tasting, they offered tastes of Mark Connell. Really wonderful environment for food and wine. I can’t wait to give their restaurant a spin soon.

Great neighborhood wine shop! Store sells a great assortment of wines along with beer & spirits. The owner is a great resource of information and was able to provide excellent suggestions. Great selection of origins /​varietals, good pricing and overall, professional and knowledgeable staff!
I visited Arroyo Vino while visiting Santa Fe this past year and it looks like they will be opening a restaurant soon. Can’t wait to return to try it out!