Sabroso Restaurant & Bar has introduced its new winter menu that features local bison, beef and vegetables. New dishes include a wild Patagonia shrimp cocktail with large shrimp almost the size of lobster tails and different cuts of New Mexico beef with finishing touches, such as the shitake brandy cream sauce. Braised buffalo short ribs are prepared carne adovada style, i.e., marinated in red chile.
Now is a great time to try out the new menu with a glass of wine or fresh-squeezed margarita while sitting near the fireplace in the cozy bar or in the elegant dining room. Sabroso is in Arroyo Seco, tucked away across the acequia from the Taos Ski Valley Road in an 150-year-old adobe.
It is full of colorful local art and a great place for making holiday memories. Christmas Eve and New Year’s Eve specials feature live lobster and roasted New York strip loin with local beef.
Chef Gabe Farkash is back
Chef Gabe Farkash returns to Sabroso to introduce the new menu. He says, “I’m glad to be back. The owners Mike and Donna Mellinger have always trusted in my palette and creativity. They give me a lot of creative legroom to make specials and the menu.”
The creativity shines through the new food choices and through the commitment to accommodate all tastes and budgets. Vegetarian options are on the menu, such as the tasty housemade black bean quinoa burger and the mezze plate with hummus and flatbread. Chef Farkash has introduced a daily vegan special, such as the acorn squash stuffed with wild mushroom quinoa, kale and heirloom tomato coulis topped with local microgreens.
“We work with special requests and dietary restrictions,” says Farkash. “We have a lot of gluten-free options. A lot of things don’t need to be made with flour, and we can substitute rice flour, so more people can enjoy calamari and other things made with rice flour beer batter.” He adds that an extensive wine list with glasses in all price ranges is also offered. Sabroso will continue its popular happy hour offering with specials on drinks and small plates. Sabroso classics, such as wood-grilled steak and salmon and crab cakes, are also on the menu, along with scallops prepared in a different way each day.
Look for Asian flavors, along with Mexican, Spanish and French-influenced dishes. New Mexico chile is featured in many of the sauces, such as the green chile bearnaise sauce served with the steak frites and the short ribs braised with Chimayo red chile.
Paella will be offered as a special. “I really like making paella,” says Farkash, who has won the annual paella cook-off more than once. His traditional paella Valencia includes marinated chicken, shellfish and chorizo.
Old friends and music
“I’m anticipating seeing lot of regulars come in and try some of the new fare,” says Farkash. He explains that Sabroso has a strong base among local families and also loves to welcome visitors and skiers to the restaurant.
Live music in the bar is scheduled throughout the winter months, including regular appearances by Brother Coyote, Bob Andrews and Charlie Bensusen who is also a bartender. Jimmy Stadler continues the tradition of singing and playing on Wednesday nights.
Come warm up with good food and drink at Sabroso in Arroyo Seco, just under five miles from the intersection of US 64 and State road 150 at 470 State Road 150. For information on the menu, visit sabrosotaos.com or call (575) 776-3333. Sabroso is open every day starting at 4 p,m., except Tuesdays and Christmas Day when it is closed.
In order to read our site, please exit private/incognito mode or log in to continue.