Terra at Four Seasons Resort Rancho Encantado
198 State Road 592, Santa Fe, NM, 87506
Terra at Four Seasons Resort Rancho Encantado Menu
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Visit below restaurant in Santa Fe for healthy meals suggestion.
Visit below restaurant in Santa Fe for healthy meals suggestion.
Visit below restaurant in Santa Fe for healthy meals suggestion.
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Address :
198 State Road 592
Santa Fe, NM, 87506 - Phone (505) 946-5830
- Website https://www.fourseasons.com/santafe/dining/restaurants/terra/
- Click To Get Directions
Opening Hours
- Mon :7:00 am - 10:00pm
Specialities
- Takes Reservations : Yes
Delivery : No
Take-out : No
Accepts Credit Cards : Yes
Good For : Dinner
Parking : Valet
Bike Parking : No
Wheelchair Accessible : Yes
Good for Kids : No
Good for Groups : Yes
Attire : Dressy
Ambience : Classy
Noise Level : Quiet
Alcohol : Full Bar
Outdoor Seating : Yes
Wi-Fi : Free
Has TV : No
Waiter Service : Yes
Caters : No
WE SERVE THE FOLLOWING STATES
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Debbie N.
Staying at a condo near by, we went over for lunch. Beautiful view but the highlight of our meal and the reason for the five stars was the cocktails, which we found out later were concocted especially to be in a contest. My smoked green chili martini was the absolute best drink I have ever tasted and now nothing will ever compare and I will be forever disappointed! Food was good - I had the crab stuffed chili relleno (delicious) and my BFF had the fish burger (she wasn't overwhelmed) and a specialty cocktail that she loved.
(5)Daniela T.
Amazing!!! Beyond words: loved everything. About it.!!!the food was excellent. The chillaquille was just sooo flavorful and all the ingredients were fresh and savory. I would love to be able to visit New Mexico again and come back to this place
(5)Adele F.
4.5 stars. Had brunch here yesterday morning (Sunday). We came early so we had the a la carte menu items; however, if you can make it for the famous 11-2pm brunch buffet, I hear it's great. Pros: - quite empty when we came at 10am. No resys but super easy to get a table. - excellent service; our server was especially quite attentive. The chef also came out to talk to us and gave us a few tips about the resort. - quite convenient if you are staying at the resort. We only had to walk about 3 minutes coming from our room. - really reasonable. I was actually surprised at the prices of both the restaurant and in-room dining at this specific Four Seasons resort. - the espresso-based drinks are quite good. Cons: - my bellini took a little bit longer than usual (though our server warned me about this); however, it wasn't worth the wait.
(5)Lorena E.
Great time her win the southwest. The four seasons is excellent and has the type of service that only four seasons can give you The units are private adobes with outside patios and the service is excellent.
(5)Karen P.
This relatively undiscovered gem with offerings of breakfast, lunch and dinner has absolutely fabulous food that is better than 99% of what you will eat in Santa Fe. Beautiful sunsets too. Highly recommend!
(5)Christian H.
Unfortunately, as amazing as this establishment is, after a fraudulent $178 charge on my Amex.....ONE WEEK LATER. After two days of contacting them and receiving apologies, but little action, I'm still at a loss as to why/how this could happen. I understand a "soft hold" for a day or two after our meal, but one whole week after we dined here? c'mon kids, what kind of clown show are you running up there? Really hate to do this review b/c the food & service is so good, but I'll never be going back after that experience. Buyer beware~
(1)Shawn F.
We came in on a Saturday just before noon and absolutely loved it. We had our puppy with us so we sat in the patio... The staff was very welcoming to our puppy(huge plus). The view from the patio was gorgeous. We started with the queso fundido which was excellent. My fiancé and I shared the terra burger and it was more than plenty. Without us even asking our waitress brought it out to us already divided and on two plates, way to go for being more on top of our needs than we were! We had the burger medium rare and it was perfect. I wish we could have checked out the Sunday brunch spread but we will have to give that one a try next time we are in town.
(5)Jason L.
Restaurant ambience was nice with a terrace and fireplace. Food is good. Great setting. I'd recommend this restaurant especially for an evening event.
(4)Whitney K.
Incredible food, wonderful service. An all around excellent evening! We will return. Sea Bass was great, Mac and cheese was the best ever and the kale salad was perfection! I loved it all.
(5)Langley M.
My boyfriend and I did a cooking class with Chef Marco at Terra restaurant. We enjoy hands on cooking classes and this was one of the best I've ever done - you are in the middle of their commercial kitchen where all the action is. Marco taught us to make chicken, incredible mole sauce, perfect rice, and homemade tortillas. He was so personable, inventive, fun, and patient. We had a blast and learned a great deal. We also really enjoyed our visit with their Executive Chef Andrew Cooper who was delightful. Check with the Four Seasons to see when they are doing the next one. We will certainly do this again and the price was more than half of what other cooking schools charge.
(5)Tony T.
My partner and I had thanksgiving dinner here the other night and the food was phenomenal! The decor of the restaurant was very posh and sexy. Our server Michael was great. He suggested several different places to check out in Santa Fe, NM. Highly recommend.
(5)Robert A.
We decided to use a Travelzoo voucher for the meal. It was a wise decision. The value for the meal was outstanding. We applied the wine allowance to a bottle of wine which was an excellent decision. The branzina was delicious, though I would have added a bit more spinach to the dish. My wife had the lamb chops which came out a little underdone, but were returned to the kitchen and came out perfect. We will be back!
(5)Chad N.
We ate here the night that of our wedding and it was delicious. Since it was New Year's Eve, there was a pre-set menu, but it was great. The service was exactly what you would expect from a top tier property. The dining room is amazing - warm and cozy. Although the resort is a bit out of town, it is well worth the short trip.
(4)Garett T.
While this restaurant (and the hotel) are sort of out in the boonies, it's actually a great getaway for a vacation, accompanied by an authentic sunset so vivid, you'd swear it was painted by Van Gogh, or to stay true to the locale, Georgia O'Keefe. The food and drinks were decent. I remember ordering a poblano chile crab cake appetizer, and the simply grilled beef tenderloin main dish, medium rare. Liked both, but the appetizer was the more flavorful one. Primarily, I was there visiting my mom, and her enjoyment of the evening was what mattered to me above all else. While I thought we were initially just coming for dinner for maybe an hour or so, my date and I conversationally helped my mom revel in her time so much, the hours flew by. Probably were there for closer to 4! But yea, the food itself is not the sole reason to visit; it is the social experience of getting away from the norm.
(4)E J.
My wife is a foodie. Terra went beyond her expectations. Service by Craig top notch. Lamb chops were excellent. Filet was perfect. Dessert was exquisite Appetizer crab cake was fresh and wonderful.
(5)Christine C.
It is so nice to get dressed up for dinner --at least once in awhile! Santa Fe as a rule is super casual, so I really relished getting dressed up for my Valentine's Day surprise. I had no idea I was going to The Four Seasons--heck, I didn't even know there was a Four Seasons in Santa Fe! Everything was beautiful! And since Shirley Temple had just died, I decided to have a "Shirley Temple." It was a yummy dark pink! Not the diluted pale pink standard! Our four course meal was also divine! I'm ready for another romantic rendezvous!
(5)Anthony R.
Food is incredible. Go for dinner. Everything is made fresh and local. They are exploratory in their use of different flavors, making the food incredible. The venison was incredible with a chocolate sauce and blackberries. Fried kale was a new twist that was very odd to me but my friend liked it. I applaud the creativity. Even the bread and flat-bread they give is amazing. They have cheddar cheese biscuits and a delicious crispy lavash. The wine list is very nice and they have everything from affordable to insane ($30-$10,000). The whole property is kept nicely, though you can never tell if that is the case because Santa Fe decoration is just weeds. They put a lot of care into this establishment and it really lives up to the Four Seasons name.
(5)Jess K.
The restaurant had four main areas, two outside overlooking the beautiful topography with great vantage points for sunsets. The interior had an ample bar and lounge area and then the main dining room. All the areas flowed nicely together and by 7 pm on a Tuesday even was pleasantly crowded, mostly with locals. The waiters were both attentive and friendly, making some excellent recommendations. I ordered the mint spiked lemonade, it was refreshing and perfect for the warm evening. I enjoyed chatting to our waiters, who offered great recommendations for our visit. We ordered from the bar menu, there were a lot of interesting choices. The trout and homemade chips were beyond my expectations, the portion was ample and there was plenty to share. The trout was prepared simply with s&p, not greasy at all and light and tasty served over perfectly crisp fries. We also ordered the nachos, which were good, though a little salty. The semifredo is the way to go for dessert, all local ingredients, the bananas with the chocolate was the perfect end to our meal.
(4)Matt B.
Chef Andrew and his team are delivering at the top of their game as evidenced by the recent recognition by the James Beard Foundation. If you want a truly unique experience, try the chef's table for a wonderful time.
(5)Rachael C.
Had a very romantic, quiet dinner with my boyfriend on our last night in Santa Fe. There weren't many other diners and we got a nice seat next to the fireplace. Staff was very polite, present, but didn't hover and gave us our privacy. Food was amazing! We had the tuna tartar, lamb, venison, sundae all washed down with some local Santa Fe Nutty Brown. Very good quality, great farm to table resourcing. I was impressed. The chef came by to ask us about our meal and tell us goodnight before we left - a really nice touch for nobody's like us! With drinks, 2 appetizers, 2 entrees and dessert the bill was around $120. Very reasonable for such a nice meal at such a nice place. Bonus: free valet.
(5)James C.
Very expensive for breakfast. Most restaurants in Santa Fe do both French Toast and Huevos Rancheros better, and charge a lot less. Don't know about lunch or dinner.
(2)Jay S.
We came here for drinks and appetizers and sat outside. The appetizers are more like a meal. We had....Chips and Dips piled high with Tomato Salsa and Guacamole..YUM, Terra Signature Burger - Grass-Fed Beef, with out of this world Chipotle-Infused Barbecue sauce and giant Onion Rings and of course my favorites... Mussels in saffron sauce.... Beautiful sunset in the background and a fire pit in the center... Delicious Food, Fabulous View and the guest here as so friendly.... Service... wonderful! So much fun!
(5)Mrs M.
When my family came in from Nevada, we took them to Terra for breakfast. The new chef has made great menu-improvements, nicely including what many visitors to this Four Seasons Rancho Encantado Resort expect to see in Santa Fe: LOCAL dishes and ingredients. Some local resorts act as if they had never heard of the health-benefits intrinsic in green and red chiles. Maybe they have been living under a rock. Speaking of rock, the dining room is made of it, and the grounds just outside the great portal entry feature some beautiful native ones. Visiting a spa-resort in New Mexico ought to be an experience that is representative of the local geography and culinary traditions. Everyone at our table of five enjoyed their breakfast immensely. The chef's salsa picante was adequately hot (not to beat a dead horse, but other local resorts and spas simply refuse to supply it), and since my sister and I insist on torrid sauce, it meant that we did not have to rely on Cholula, which the waiter cheerfully provided "just in-case". I had Betty's Benedict, which was superb, and is named after the original owner (see photos of Betty with celebrities in the olden days on the wall in Betty's Bar, which is just to your left as you enter Terra.) I must also point out that the guacamole was perfect and so were the tortilla chips. Here is a partial copy of the Terra breakfast menu (omitting the ordinary offerings of cereals and fruits): Blue Corn Pancakes - Plain or Blueberry, Warm Maple Syrup Belgium (sic: Belgian) Waffle - Berries, Warm Maple Syrup French Toast - Brioche Bread, Dark Rum and Banana Smoked Salmon Plate - Bagel, Capers, Sliced Tomato, Cream Cheese, Lemon Egg White Frittata - Spinach, Rajas, Tofu, Avocado, Pico de Gallo, Southwestern Potatoes Huevos Rancheros - Fried Eggs, Chorizo, Corn Tortilla, Pinto Beans, Cotija Cheese Avocado, Hatch Green Chile Sauce Santa Fe Style Chilaquiles - Eggs Any Style, Smoked Bacon, Onions , Cilantro, Tomato, Queso Fresco, Christmas Sauce Eggs Any Way You Like - Applewood Smoked Bacon or House-made Green Chile Sausage, Southwestern Potatoes, Choice Of Toast, Tortillas or English Muffin Choose Your Own Omelet - Bacon, Sausage, Ham, Tomatoes, Spinach, Onions, Peppers, Pico de Gallo, Queso Fresco, Pepper Jack Cheese, Cheddar Cheese, Southwestern Potatoes, Choice of Toast Betty's Benedict - Farm Eggs , Nueske's Canadian Bacon, Cheddar Biscuit, Green Chile Hollandaise ADD-ONS Croissant, Muffin, Scone Side of Mixed Berries Applewood Smoked Bacon Terra Green Chile Sausage Sliced Fruit Sliced Bananas Sliced Avocado
(5)Andrew M.
We have a lovely pre-opera dinner at Terra. The service was top-notch professional. The special pre-opera menu was reasonable, appropriately light, and delicious. I particularly admired the chef's way with risotto, which was perfectly al dente, and bok choy, which was soft (not chewy) and flavorful. We had been to Terra in previous years and not enjoyed it nearly as much. They are doing something right. Kudos.
(4)Matthew C.
We went to Terra as our grand finale for the weekend getaway to SF and it was wonderful. I got the short rib and my wife got the duck breast, both were outstanding. Even the bread before the meal is to die for. We also got the house made churro desert and it was the best churro I've ever had (grew up in southern cal). The only reason for 4 stars out of 5 is the service. We are younger (mid-late 20s) and weren't dressed in suits, so naturally the staff treated us as unimportant. We even called ahead to make sure we weren't under-dressed and they said it was "casual" and jeans were perfectly fine. We asked for more bread (they never brought more) and never refilled our water glasses. The kicker was that an older retired couple sitting at the table next to us was receiving wonderful service (of course!). Pretty disappointing, especially when we almost always tip over 20%. Also, although this place is in "Santa Fe" it is way out in the middle of nowhere. We were staying at a hotel downtown and drove 25 minutes each way to get there and back. The benefit to the location is if you get a seat next to a window you'll get a beautiful sunset view at dinner. All in all, drinking water, getting 2 entrees and a dessert we walked out dropping $100 including tip. I would highly recommend the food, and wear at least khakis and a dress shirt if you want to be treated well!
(4)Ashley T.
Best service, amazing food, gorgeous atmosphere. Met the chef and the drinks were awesome...completely in love with this restaurant!
(5)Bubba L.
An excellent dining experience. Many places in Santa Fe try their hand at seafood, but Terra delivered. The tuna tartar was excellent. We tried several different menu items and were pleased with each plate. Service was top notch as well. Don't let the casual attire fool you.
(5)Erik E.
Had dinner here last night as part of New Mexico's Restaurant Week (3 course meal for $40 -- Sweet!). As much as I enjoyed The Inn of the Anasazi the night before, I enjoyed this even more! The atmosphere here was more contemporary, but still very much Southwest elegant. The dining area has an all glass wall to the west making for fantastic sunset views. That is also the side of outdoor seating. Although, it was a little cold for that last night. The east side of the restaurant is also glass, but faces an interior courtyard with a fountain and long fireplace. There is also a stone fireplace at the north end of the dining room and the bar is to the south. Outside the bar is yet another fireplace, but this one is circular (see photo) with comfortable upholstered seating and candles all around. Dinner began with a visit from the sommelier who brought a complementary glass of champagne and very helpful discourse on the wine list. Bread and plenty of cold butter arrived (see photos). I really like good bread and was not disappointed here! There were several shards of a dark cracker. I'm guessing it was made with graham flour (there was a pleasant sweetness to it) and some herbs (sage?) as well. A very rich biscuit had some chili (jalapeno?) baked in, and then there was a ciabatta roll. Great start, I was thinking, when along comes the waitress with an amuse-bouche (see photo). A little avocado bite with BIG flavor. By the time the appetizer arrived, my wine had also arrived. As for the appetizer, I liked it: five butternut squash ravioli in a sage-poblano broth, some Parmesan shavings and topped with a Parmesan foam (foam seems to be the "in" thing these days). I've included a picture of this dish. The broth was slightly bitter and contrasted well with the sweet ravioli. The flavor of the foam was pretty subtle. But then it would be. It's foam. The entree was four slices of medium rare tri tip Kobe beef on a bed of pasta in a rich mushroom cream sauce with two perfectly cooked asparagus spears all surrounded by a pool of whiskey sauce (see picture). Awesome! It was how the cow herself would have wanted to be prepared had she only known how delicious she could have been subsequent to her own demise (to paraphrase Garrison Keillor). The beef was soooo tender, and perfectly cooked. The fresh asparagus was firm but not woody. The sauce was a little sweet and a lot complex. And the Cabernet that was recommended was great with this dish. No photo of the dessert, I'm afraid. It all happened so fast, there was no time! I ordered the Melting Chocolate Dome. It started with this perfect sphere of chocolate mousse with a strawberry ice cream center in a bowl filled with sliced strawberries. The chocolate was dusted in gold. Then the waitress brought out a pot of hot chocolate Grand Marnier sauce and poured in over the sphere as it melted over the strawberries. It was AWESOME, visually and in taste. C'mon, chocolate, strawberries, ice cream, and Grand Marnier. How could you go wrong? A fantastic meal, but Chef Dale couldn't leave it at that. With the check they brought out a small box of chocolates for my drive back to Albuquerque. Nice touch!
(5)Shawn B.
We were at the Four Seasons for a week, and got married there at the property. We ate at Terra a couple of times and loved it!!!! The bone in steak was out of this world! We invited friends who live in Santa Fe to come out and enjoy dinner with us one evening, they were impressed!
(5)Stewart A.
The restaurant at the new Encantado Resort just north of Santa Fe, NM is called Terra. The chef is Charles Dale, late of Aspen and New York. So one would have high expectations for the restaurant at a very fancy new resort. (Expectations ran even higher when we discovered the sommelier is Paul who I had met at Geronimo; He was the sommelier who, when he told me that Geronimo had run out of my then-favorite wine, Merry Edwards, introduced me to my now-favorite Pinot Noir, Domaine Serene! Full disclosure: Paul gave us each a glass of a really good champagne, which only made it more difficult to remember what we ate.) We moderated our expectations because the restaurant (and the resort) is still in its soft opening stage and had only started taking guests on August 7. The restaurant exceeded those modest expectations: It's still a hotel restaurant but a really good one with an interesting and creative menu and a great, mostly safe wine list. It's expensive, but you would expect that in an Auberge resort. We started with an aggressively named "Perfect Margarita", which had a splash of bourbon and was fairly perfect, and a Beauregard, a rum drink that wasn't so successful. With the meal, we got a 2006 Turley Old Vines Zinfandel. Along with that, we had these dishes: Amuse bouche of Peruvian chips with truffled cauliflower dip & chives: the truffled dip was outstanding and the purple chips as the dipping device was brilliant. Heirloom tomato salad: They say they pull their own mozzarella every day and it was delicious, but the tomatoes were sliced so thin that they couldn't stand up to the cheese. Duck tamale: It was hard to taste the duck against both the tamale and the foie gras, but it almost didn't matter since the seared foie gras mentioned in passing on the menu was a whole liver and delicious. Lamb two ways: according to the menu, the two ways were a date-baked rack & a "rogan josh" style braised shoulder. The should was well spiced and well cooked. The rack was great. Veal sous vide: I can't describe the preparation because this was the substitute for the promised veal on the menu, but it was prepared sous vide (not illegal in Santa Fe - yet) and the champagne messed with my memory of what Alex, our waiter and a very good one, described. And the only reason I got the veal was because they ran out of the New York strip that was supposed to be the meat part of the Steak Frites I had planned to order. So I felt compelled to order the truffled pommes frites (french fries) as a side dish -- nearly good enough to justify the drive out to the restaurant just for the fries! We couldn't even think about desert, but one of the best features of the restaurant is the portale (what New Mexicans call a porch). Most people stayed inside because the sun sets over the Jemez Mountains directly opposite (about 30 miles away) the portale and blinds you as it is getting low in the sky. But we ended up watching a spectacular sunset; then a killer cloudscape as the monsoon rolled by in front of us (but 30 miles away); and then the lights of Los Alamos while we took in a lightning show in the Jemez Mountains. Pretty spectacular setting for a good meal! Last note: The bar did not have Partida Elegante and the bartender was clearly weak in his knowledge of tequila, a definite miss in a New Mexico resort. I had a shot of Patron Platinum for $12 but the bar needs to work on its service and selection before you want to think about using it as a destination (although its portale is the equal of the restaurant's in its view).
(4)Kate P.
My husband and I ate at Terra on June 24, 2012 and had an amazing time. First, you can't beat the ambiance of this restaurant with its stunning views, particularly at sunset. It's a simple, no fuss decor, but elegant and relaxing at the same time. After watching the sunset while we ate, we enjoyed drinks outside by the fire pit afterwards and saw more stars then we've ever seen before! Second, the drinks and food were outstanding. There were vegan options already on the menu (love that!) and I didn't have to veganize anything. With the transition to the Four Seasons effective July 1, the menu isn't listed on their website right now (not that I could find at least) to look up and mention here specifically what we ate, unfortunately. The entree I had was just out of this world - it had some crispy kale and asparagus in it and it was amazing. Finally, our server, Craig, was terrific. We can't wait until we are in the Santa Fe area again to stay at the Encantado and enjoy meals again at the Terra!
(5)Morrissey J.
Very disappointing. Music so loud we couldn't have a conversation. We asked them to turn it down 4 times. Awful. Food was OK but you can get much better in town. It's certainly not up to Four Seasons usual standards.
(2)sue m.
Pretty TERRAble. Having made reservations on a Saturday night, prior to attending the opera, we three, including THE GIRL CHILD, were shown to a table on the patio. The patio, a very casual dining area and not nearly as nice as the dining room was clearly, as the night progressed, the assigned spot for those with dreaded CHILDREN. Fortunately, after having been told that they were fully booked for the evening, they were able to squeeze us into the dining room where the less savage, more refined ADULTS were allowed to dine. Funny but when we left, at about 8 pm, the dining room was perhaps 25% occupied?! We have encountered this type of behavior before but if the other components of the dining experience outweigh this small insult, we overlook it. Unfortunately, this did to happen. Onto the food... We each started with the equivalent of a Caesar salad that consisted of haphazardly thrown together chopped, wilted (old) greens, large anchovies, flavorless dressing, and topped with a nearly raw egg. It was difficult to understand what they were trying to achieve. I left most of it behind. Next, we both ordered dishes that were described as prepared in a cartouche (pouch), salmon and lamb. Although the individual ingredients in both dishes were fine, the combination of flavors was odd and puzzling. Combining the salmon and savory risotto with a sweet reduction did not work. Although the lamb dish had far more complementary flavors, but still a bit strange, it was pretty tasteless and hard to imagine that it had been cooked in a cartouche. It just wasn't that tender. We each finished with the panna cotta dessert which was fine, albeit not very interesting. The best part of the dinner was the cheese biscuit included in the bread basket. This was by far the worst meal that we've had on our visit to Santa Fe, especially given the cost. Clearly, Terra is trying to be inventive and cutting edge but the chef seems to be grasping for creativity outside of what actually works. He/she does not have a good or even basic understanding of combining flavors with winning results. Oftentimes, with good ingredients, simplicity is the best policy (Alice Waters' example). Terra just seems to be trying too hard.
(2)James S.
Hands-down some of the best food I've had anywhere in the US for its price. Could put it up next to many of the elite restaurants in New York or SF. Takes the elements of the southwest, such as green chiles, adobo, and buffalo meat, and incorporates them into some classic American cuisine. We ate there several times while staying at Encantado and if you can only get two things, you must absolutely try the buffalo tenderloin and the mac-and-cheese (perhaps together even!). One thing to note - if you do eat there, be prepared to take your time. The service is quite hands-off - fine if you want to enjoy your company but it definitely has the pace of a southern Mediterranean restaurant. Don't expect the meal to last only an hour! Had to take one star off unfortunately because of one meal we had, where my girlfriend received a cold plate and the other item she ordered came out incorrectly prepared. The maitre d' was very apologetic and reduced our bill, but for the price you pay at a place like Terra, you should expect flawless service. Still would be happy to dine there again though, if only for some more mac and cheese!
(4)Beth K.
Terra is an elegant and beautiful restaurant with delicious food and a wonderful staff. Dinner: Most of what we ordered was fabulous! I had the prix fixed "Opera Menu: Alceste" which was 3 courses for $48 (very good deal). The 3 courses were: grilled octopus salad, braised lamb, and pistachio baklava. Husband ordered the lobster risotto and the "3 Little Pigs." His dinner selections were much better than mine. If I could have a do-over (or the next time I'm at Terra), I would have chosen the soup and the swordfish on the prix fix menu. Dinner highlights: 1) the 3 Little Pigs entree is just brilliant: grilled tenderloin in adobo, crispy belly over edamame purée,and pork cheek casuela with pumpkin seed mole. 2) Truffled pommes frites, if your entree doesn't come with it, order as a side. 3) Pistachio baklava (which they graciously boxed up and delivered to our room so they we could enjoy it in bed with our pajamas!). A couple of minor disappointments: -the lobster risotto was a tad too soupy for my taste. -the grilled octopus salad: the octopus was overcooked and a bit tough and dry. It did have a nice grilled flavor, but probably could have used a bit more olive oil on it when grilling. -The braised lamb with orzo was slightly under-seasoned for my palate. Although on the plus side, they were very generous with the portions of lamb, and the lamb was cooked to falling-off-the-bone tender perfection. The service was excellent and impeccable. Paul, the sommelier ( I presume?), was a delight to meet and was so knowledgeable, as was the rest of the dining room staff. Bar/Lunch: Must try the Smoked Trout Nachos with the chipotle caviar and the Lamb Quesadilla. Breakfast: the Chilaquiles (scrambled eggs, corn tortillas, roasted tomatoes and grilled scallion with red chili sauce) are amazing. So are their omelet du jour and their house-made green chile sausage! Of course, Terra is a stellar dining establishment that comes with all the things you would expect with fine dining restaurants: gourmet artisan breads, extensive wine list, innovative amuse bouches, etc.
(4)Brooke L.
Simply amazing. Top quality restaurant. Absolutely amazing food. We were so enchanted after spending a weekend at Encantado, we had our wedding here. Everyone said it was the best wedding cuisine they'd ever experienced! Highly recommended. Try the pancakes for brunch, the fish or beef for dinner, and don't forget to order a "may" cocktail, to die for!
(5)Amy O.
My husband and I had a spectacular dinner and breakfast at Terra while we were staying at the resort. We are both relatively new vegans (although I have been vegetarian most of my life) and they didn't make us feel like we were a problem, rather they delighted in taking on the challenge of creating unbelievable tasting menus for us for both meals! We have eaten in many of the "top" restaurants around the world and have now added a new name to our list of the best. New Chef Andrew Cooper is not just a talent, he is a genuinely nice person. The Four Seasons is so lucky to have him and we can't wait to return to Santa Fe to eat more of his amazing food. We were especially impressed by his desire to use and grow local food. Terra is head and shoulders above the other fine dining restaurants we have tried in SF, we said when we come back, we might just eat all our meals at the resort!
(5)William P.
This place is as good as it gets, the service is not quite up to the experience and this slight is not fair but for those that expect service to equal food, be patient as it's a new place so this is really unfair, but the food is the best, even breakfast, the scrambled egg's were delicious, but the dinner was beyond expectation. and this place is new, I can only imagine once they get their rhythm going you better make reservations even if you are staying at the resort, the chef even come to check on your dining experience and the dining manager is a Santa Fe local but his qualification is worldly, beware though New mexico prohibits bringing your own wine, though there is a way around it, for guests only I suppose. I'm from california so we expect everything :))
(5)Lodia H.
We ate Thanksgiving Dinner here and had a great experience. We did have to wait about 15 minutes after our reservation time, but that was what the bar was for. service was great, attentive but not annoying. the food was excellent. I would go back if I am ever in Santa Fe again!
(5)Joe S.
Had Thanksgiving dinner here. This place is off the charts. 5 Star Food at a 5 Star resort. Traditional Thanksgiving Dinner with "seconds". Complimentary wine was served as table was a few minutes late. Great ambience. Good service and people nice and friendly. Nestled away from the main town this is a true dining experience. Great Bar with local art and menu items that you would never see. A must.
(5)