If I can give this restaurant more stars I would. They hit it out of the ball park in all fronts-- food, quality, service, and ambiance. I usually travel to Taos on business trips every two or three months, so I squeeze in dinner at El Meze whenever I can. I have tried some of the other fine dining options in town, but I realized that every time I did that, I chided myself for not eating at El Meze instead. I usually order way more food than is possible for one person and someone my size. I can never pass up the chicharrones. Apparently, they have dubbed me the "chicharrones girl". During this past summer, I tried the jamon serrano which has Spanish cured ham, ripe white nectarines and shavings of Manchego cheese drizzled with olive oil. The combination was wonderful and unexpected. Their chunky gazpacho with prickly pear granita in the middle was nothing short of genius. The frozen granita actually made the other flavors in the gazpacho pop. I sat out on the patio facing the mountains and it started to rain. With glass of Spanish wine in hand and awesome food, the experience was extraordinary. I was there again in October and tried their oxtail soup. It came in a savory but light broth with corn shoots and yellow corn. The corn shoots gave it an interesting flavor and the oxtail was super tender and meaty. I also had the grilled trout which was presented with salad greens and I think shaved Daikon radish (I love radish!). The fish came already deboned and perfectly grilled, so I ate everything--skin and all--well, except for the head and tail. Yes, it was that good. Finally, I decided to do something different from my usual lemon Mousse and raspberry napoleon. I tried the almond semifreddo, which was sort of a slice of ice cream with almonds in it, with a burnt sugar (sauce similar to caramel) and fresh berries. I was so glad I tried it because it was amazing. To top it off, they comped my dessert!!! I was shocked and grateful to say the least. The past two times my server was Kelly. She was professional, attentive and knew what she was talking about. I ordered sparkling wine in the beginning, but when it came to choosing a wine for my dinner, she knew exactly what I should have. Annette, as usual, was friendly, greeted me like family, and had my table by the fireplace ready when I came in. Toward the end of my meal, Chef Fred came out to say hello to me and other diners, as he has done other times before. What more can I say or do but sing praises about this restaurant. Their food is obviously prepared with care and artistry. It is clear to me that the whole staff takes pride in the restaurant. My only wish is that I lived nearby so I can visit more often.
(5)
Jennifer I.
Amazing! We had our New Year's Eve dinner at this restaurant, and it was amazing. The service was wonderful, and the fixed menu was incredible. The Spanish-influenced food items created a flavor explosion in my mouth, which felt really great on a cold Taos night. If you're planning on going here, especially on a weekend or holiday, make sure you call ahead and make reservations. It was clear that this is a happening place in Taos for both locals and travelers.
(5)
Jana D.
Great al fresco dining in summer. The food is high quality and the service on spot! I love they do small things like pour sparkling or flat water gratis. The decor & ambiance inside is warm and cozy very New Mexican design! Great place for high end meal.
(4)
Clara N.
We came here with the fiance's aunt and uncle. Our dinner was pretty darn good, however we killed over 5 mosquitos with our bare hands SITTING INSIDE. We were all bit multiple times. We made the server aware of the situation and he played it off as not a big deal, but it was not pleasant to be surrounded by buzzing vampire insects while trying to enjoy a meal. We got: - chimichangas - fried green olives with blue cheese (amazing and I HATE olives normally) - green beans with blue cheese - 2 x short ribs - 2 x green chile buffalo tamales I had the tamale and I thought it was VERY good--just spicy enough to get your sinuses going, and very very tasty. Good job chef! Their Thai iced tea, red wine selection and water service were also very good. Bottom line: if there were no mosquitos, this would have been at least 4 stars. Point of reference: for 4 people with 4 entrees, 3 appetizers, and 3 glasses of wine the total with tax and tip was $200.
(3)
Manal Y.
Great meal, went to about a dozen restaurants on our Albuquerque, Taos & Santa Fe tour and this was our favorite by far. Best tamale I've ever had, period. (I've had a lot of tamales). The watermelon salad and green beans were also great, as was the nectarine dessert. Don't hesitate, just go!
(5)
mister s.
when i'm going to spend $$$ on a great dinner I leave santa fe & come here. el meze is the best restaurant i've eaten at in new mexico & it's not even close. Menu is southwest rustic using super fresh locally sourced ingredients. The steak frites is as good as you will find anywhere: wonderfully seasoned, expertly grilled high quality beef + perfectly fried frites with fresh herb seasoning. the roasted poblano pepper & heirloom bean appetizers are the best expressions of regional sw food i've had in the five years i've spent in NM. trout entree is terrific & once again demonstrates the chef's superb use of fresh herbs. Excellent by-the-glass wines. i prefer the outside summer dining, inside in the winter is a little tight & decor, while charming in its way, is straight out of another era (possibly the 1980s?). wait staff is friendly & (crucial!) into it. nothing but love for this place, el meze i'm so glad you're here for me.
(5)
Jill B.
We had a truly exemplary meal at El Meze. The waiter was very professional and knowledgable about their wine list. Recommended an excellent bottle, which was helpful as we are not up on Spanish wines. We shared the buffalo short ribs. To die for! Husband had the buffalo tamale and I had the posole. Both were outstanding. The courtyard is beautiful with a great view of the mountains. Highly recommend.
(5)
Tiffany W.
This was the best meal I had in three days in Taos! My husband and I had a lovely dinner on the patio. The hostess graciously welcomed us and gave us blankets to enjoy the crisp evening air and beautiful view. The charred kale was delicious as was the green bean special. We had nectarines and vanilla ice cream for dessert that was fresh and truly delicious. The wine selection was sufficient and quite reasonably priced, including some nice dessert wines. Restaurant is vegetarian friendly.
(5)
Kazunori G.
!
(5)
Nat L.
This is a beautiful, intimate restaurant, with delicious food. That is all you need to know, go. Seriously, go. Why are you still here? You could be on your way already.
(5)
Lyssa D.
We went here with friends on Sat evening. We had the Chicharrones (bacon), Ejotes (green beans), Buffalo short ribs, and the Truchas Yerba Buena (Trout). It was all wonderful. The service was superior. The interior space is small, but lovely. There is also outdoor seating on the patio.
(5)
Meghan C.
Good quality food and wait staff. What more could you ask for?! I went with a group of people we had the Buffalo short ribs as an appetizer and I had the duck as my meal. Everyone was really happy with what they ordered and it was really interesting to hear the waiter tell us about the preparation of the food. Great experience!
(5)
Norman M.
What a wonderful evening and experience we had at El Meze. My wife and I enjoyed every aspect of this adventure. My preference is indoor vs outdoor dining but the beautiful view available from the tented patio was so spectacular it erased any doubts. The outdoor seating is only available during the warmer months of the year. Go before October if you want to enjoy the view. The food lived up to our expectations as we selected several different plates for sharing. Chunky gazpacho with a ball of prickly pear granita in the middle of the shallow bowl was so unexpectedly different that we proclaimed it the dish of the evening. The buffalo tamale was very tasty. The two cheeses accented the flavors. Grilled hearts of romaine fit nicely between Tim's trio of tapas and the gazpacho. Our lemon mousse and raspberry napoleon was an excellent ending. My experience in even the finest New Mexican restaurants has been both up and down. Service is a weak point at many despite excellent food. The waitstaff a El Meze are knowledgeable and very well trained. They accommodated several special requests. I was particularly pleased by the wine service and the parings. Our waiter allowed us to sample several of the selections before choosing a glass. Certainly a great evening in Taos.
(5)
T R.
There is absolutely a chef in the kitchen here--every bite was delicious. We tried the prix fixe menu--had the pasta e fagoli and the mussels. Both were excellent. The pasta was made in house--oh so good. We had GREAT service and would 100% go back again.
El Meze is definitely in a class of it's own in Taos. The food is lovely and exquisite and light and tasty. This restaurant would be awesome anywhere but the fact that it's in Taos in a new old hacienda makes it particularly special. We had the sweetbreads which were delicious, the hummus and olives with wonderful grilled flatbread, the oyster soup which was a good a soup as you can get anywhere and lastly the Chile Relleno, which was good but not as spectacular as the rest of the meal. For dessert we had the lemon curd with fillo pasty....light and a wonderful end to a completely delightful meal. This place and it's food shines. Don't miss it if you want a great dinner in Taos!
(5)
Mindy J.
This is one of my two favorite places to eat in Taos. We had the chicharones, tamale, and lamb chops and everything was perfect. I will be going back here soon.
(4)
Amy K.
The most superb meal we've had in 7 nights in New Mexico! We shared a starter, the rajas - slices of red and green peppers, marinated with olive oil and herbs (our charming server said it was Mexican oregano - ?) and with chunks of chèvre. Sounds good? Tasted even better, and served with small warm pita wedges. We are not vegetarians, but we do not eat beef, lamb, or pork, so our choices were limited to chicken, fish, or pasta, 1 choice of each (went on a Monday night, and there were no specials in addition to the regular menu). We both chose the trout, as it sounded different; half a roasted chicken, or pasta with veggies, we figured we could have almost anywhere that serves good food. Possibly we were mistaken about the chicken - the couple next to us came in expressly for it, so I'm guessing it's exceptional. But the trout was really out of this world! We were surprised to see a whole fish on the plate, and the server instructed us to "eat all the way to the skin, because that's where the most flavor is." So except for the head and the tail, we ate the entire fish, skin and all (yes, it had been filleted before serving). The fish as per the menu was cooked with Moroccan butter, whatever that is (okay, so I'm not a complete food sophisticate!). It was swimming in either the melted butter or olive oil and chopped herbs. So much of the herbs mixture, in fact, that you could pick up some on the fork with every bite. The is the most delicious fish I've ever eaten, and that's going some. We didn't feel like ordering drinks this evening, and I was so glad I hadn't! There were 2 very tempting desserts, and usually my husband and I share one appetizer and one dessert. But we hadn't had a drink, so I decided to splurge (hey, we're on vacation). OMG, the almond semifreddo with fresh berries was a perfect complement to the cardamom doughnut holes with chocolate sauce... I was in heaven! I don't think I'll ever come to Taos again, but I highly recommend El Meze if you are in the area!
(5)
John N.
A couple of things before we get to the amazing food at El Meze. This place is very dog friendly on the rear patio, which we really appreciate. Comfortable blankets were provided instantly when I said my chair was not comfortable for my bony frame. The view past the lovely garden over the fields to the mountain (see below) is lovely. But the south driveway entry is dangerous, with deep pits that are difficult to navigate in daylight and impossible in the dark. And idiotic percussive music was playing during our entire time here that took away from the sublime dining experience. We found a newsprint page advertisement in a small tourist publication for El Meze while standing in belching auto exhaust fumes just outside the NO DOGS plaza area. We were *not* going to eat just off the street in this part of Taos, just north of the central area. The hostess at El Meze welcomed us, and we drove there immediately. Service was impeccable. The menu is extremely limited. We were delighted to be able to order two dishes out of the five available: pasta and trout. Presentation was attractive. The tastes and flavors on my fish were world class. My wife's pasta was delicious. Constantly evolving sunset views enchanted us. Other guests were friendly for conversation. A bowl of water was provided for our appreciative pooch. This is a top quality establishment that can become a world-class destination for fine dining with only a couple of minor improvements. The food speaks for itself. We are not huge fans of Taos, but El Meze is worth the journey here. Get here early. It fills up quickly. And treat yourself to a short side trip to the Rio Grande Gorge Bridge. Wow.
(4)
David U.
Had a late dinner with family and we all agreed , some of the finest food we have ever had. The trout beyond praise, short ribs and kale , off the charts ... Followed by s homemade peach ice cream dish that will always be remembered !
Great View, Not Great Food There were lots of reviews raving about the food. Unfortunately, our experience was nothing to rave about. El Meze has a beautiful setting with magnificent views of the mountains. In the hour before sunset, it couldn't be beat. I wish that I could have eaten the sunset because the food didn't match up. We had the short rib appetizer. It was fatty and the sauce was heavy and dull. The tortillas that came with it were good. The kale salad was, after the view, the star of the evening. For entrees we had the trout and the posole. Both were only OK and we had had much better versions of both dishes at other Taos restaurants in the days before. Service was friendly and capable.
(2)
Michael K.
Phenomenal restaurant you would never think you'd find in a town like Taos New Mexico. From the beginning, with the collard greens and the fried olives with blue cheese inside, this place is amazing. As a jaded New Yorker, I must say El Meze was on-par with the finer, nouvelle cuisine restaurants I have ever been to in the US. The steak is amazing. One of the best. The trout delicious with side salad that will excite your taste buds. All in all, an absolute must when you come to Taos. Make El Meze the place you want to go to top off your Taos experience. AMAZING!!!!!!!
(5)
Benjamin P.
Amazing food, space, and staff. We came here on Thanksgiving and got to taste several things on the set menu. All were fantastic. The eggplant fries were light and the sauce was delicious. The kale salad was fresh and had just enough dressing and cheese. This salad was perfectly cut. I really don't like when the lettuce is large and they hit it right on the money. The space is small and cozy but it makes for a much more enjoyable dining experience. Our server was very friendly, and knew everything about the menu and the extensive wine menu. A note about the terrible review below from Richard W: It is total crap. This person is obviously bananas crazy and should not be heeded. Our experience at El Meze was nothing but delightful and the food was clearly well prepared by great staff. Don't give in to the temptation to take advice from this fool.
(5)
Alayna D.
The atmosphere, food and service at this restaurant were all excellent. The restaurant is housed in a traditional adobe establishment and it has a beautiful little courtyard out front. We did come on Thanksgiving and there was a limited set menu, but this did not hinder our eating experience one bit. There were two options for each course, so my boyfriend and I each ordered one so that we could try both. Every single thing that we had was amazing. Our waiter was so incredibly friendly, knowledgable, and pleasant. I cannot wait to come back to experience the full menu!! If you do not come here while you're in Taos then you are certainly missing out.
(5)
Dan G.
I couldn't think of a better way to introduce us to New Mexican cuisine than the first supper of our trip that we had at El Meze. It was spectacular and we loved the flavors of all the dishes we had. We sat out on their covered patio, overlooking their garden and the surrounding mountains. Our server was great in helping us with the unfamiliar preparations we were seeing and guiding us along. I recall his name was Michael to give him shout out props. He also reminded me of Hank Scorpio of Simpsons and World Domination fame. Well deserved props for that as well and allowing me to recall a great Simpsons quote "Mr. Scorpio says productivity is up 2%, and it's all because of my motivational techniques, like donuts and the possibility of more donuts to come." Watermelon & Feta salad-preserved lemon, white onion, kalamata olives & pomegranate syrup Buffalo short ribs adovada Tamale de cardenas-buffalo tamale, chile verde, Campo de Mantaban and Tucumcari feta Almond Semifreddo-with burnt sugar sauce and fresh berries Kris passed on the trout as it was a whole fish and got the chicken entree that turned out to be huge. She had a delicious salad to start, while I had the succulent short ribs. I guess I was in a carnivore mood, because I had the buffalo again for my entree. Just couldn't get enough of it. The short ribs had the smoky red chile sauce and my main had the far spicier chile verde that had me sweating by the end of it. Loved them both. Merry Christmas. With more expert guidance, we concluded our feast with the scrumptious semifreddo. They even called our hotel for a pick up as we wrapped up and arrived with boxed up leftovers just as the car pulled up. Stunning scenery, wonderful food, creative dishes and flawless service. Our journey through the Land of Enchantment was off to a fine start.
(5)
Wayne E.
Do yourself a favor and ask around...this place is the real deal. We had innkeepers, store owners, fellow travelers, and locals all tell us this was a great place. We were lucky to get a reservation and were treated to a very memorable dining experience. We were lucky to be seated in the open patio, at a table with perfect view of the garden and the mountains. We were greeted with enthusiasm, and our waiter had the polish and pizazz to start the evening off in a festive way and keep it going through the night. We were recommended a wonderful wine to start the night, and we raised our eyebrows a bit at the notion of deep fried olives, barbequed pork belly, and a kale appetizer...but all were delicious and visually interesting. The blue cheese stuffed olives were very rich but oh so delicious. Our entrees of a perfectly executed rib eye steak and a uniquely presented buffalo tamale over a rich green chili sauce was fantastic. As the sun set, the lamps were lit, and the festive lighting in the patio carried the night, we completed the night with a subtle lavender crème brulee that was the perfect end to the night. We would have been happy just taking in the beauty of the view and having an average meal, but nothing was average about El Meze.... I can't wait to get back to Taos and dine with the folks at El Meze!
(5)
Doug E.
The food here was very good, and the service very friendly. I had a very interesting buffalo tamale. My friend had an enormous steak. The reason why I'm not giving it 5 stars is because I didn't think the food was particularly innovative. But it was all incredibly well-prepared.
(4)
Bryan R.
The menu only has about 8 entrees on it. None are "Mexican'",asYelp has this restaurant categorized. The restaurant won't accommodate even simple off-menu requests for a small child. It's easy to see why the place was mostly empty on a Saturday night. If you want a real menu with Mexican food on it, and a better atmosphere, Orlandos New Mexican Cafe is 1/4 mile down the road. We dine out a lot, and this is the first time we've ever had to walk out of a restaurant without ordering.
(1)
Teresa S.
Best restaurant in New Mexico! The chicharonnes are insanely good as are the lavender frittes. The pasta and tamale main dishes were excellent. The creme brulee paired with the late harvest were the cap to an altogether outstanding meal.
(5)
Suzanne W.
Best place for dining outside. The view of the Sacred Mountain can't be beat. As for the food and wine, the wine list is a bit strange as the only white wines were Spanish with one French which they were out of. I ordered a French red from the Languedoc region which was delicious. The special veggie of the evening was green beans from Espanola with hazelnuts and blue cheese. I'll be dreaming about those for a long time. For our main dishes, we both ordered the trout. I was not prepared for how blackened it would be but it was delicious. It was served with a chilantro sauce and a delightful salad. Dogs are welcome on the patio.
(5)
Regina L.
I give El Meze 4 stars for the service and the food, which is what it's really all about. We had a reservation at 8, and although it was a busy Saturday night, the hostess did her best to get our table ready for us and make sure we were taken care of, very nice. Our server was knowledgeable, helpful and polite. The food was delicious. I had the Duck Confit - best I've ever had. The fried olives were explosive in flavor and the dessert donuts were awesome! I'm craving them now! They even gave us extras with a candle to celebrate our friends birthday which was really thoughtful. Everything each of us had was made perfectly and I would definitely recommend it to friends and family that are visiting the Taos area. It was unfortunate that our first experience here was tainted by an extremely rude and tacky patron. According to one of the waiters, they are regulars at El Meze. We had a larger group that was visiting Taos for a friends 30th birthday and thought it would be fun to dress up for the occasion. According to this patron we were 'idiotic 20 something's who were definitely not locals and had no idea what type of establishment they were in". She continued to mock each and every one of our outfits "this girl has heels on...in Taos, what an idiot" "Is he really wearing a blazer and tie", "That guy definitely isn't getting laid tonight" - drink orders - "these novices know absolutely nothing about wine' 'who orders an IPA at a place like this', what we probably did for work, etc etc. Because we didn't want to ruin our friends birthday or make a scene with other guests and because we're polite, we held our tongues and kept our thoughts to ourselves. They paid out after about 20 minutes of us being there, thank God because I'm not sure we could've taken much more abuse without saying something. I feel sorry for El Meze and it's staff that they have to deal with such bad-mannered and boorish customers.
(4)
Andrea L.
I was impressed with every aspect of my dinner at El Meze. We were three couples on a busy Saturday night. We enjoyed four courses, trying a bit of many offerings. We enjoyed drinks and wine and shared dessert. The service was anticipatory without being overbearing. The timing, something my husband and I usually attempt to control because no place can get it right, was just right, pauses between courses just long enough. My trout was cooked to perfection and melted in the mouth, as did a number of other morsels I tasted, from appetizer to dessert. We are experienced restaurant people from both the worker/management and dining side which makes us difficult to please. El Meze, in its unique and charming setting, was a delightful experience and offered reasonable value, not cheap but worth the money.
(5)
Steve G.
A flavor treat and impeccable wait staff. Buffalo short ribs, duck confit, duck pate and almonds semifreddo were all fantastic.
(5)
Dawn G.
We came here for the first time last year while on vacation and made another trip again this year and had a great time again this year. The appetizer of fried green olives stuffed with blue cheese is a favorite. The truchas were awesome. And we shared all of the desserts and I really can't say which was my favorite they were all delicious. Very interesting flavors with all of the dishes. We had the same waiter as last year ( he is from Wisconsin) so I think it speaks volumes about the friendly atmosphere, and he was very knowledgeable about the wines. The mint hot tea was a great ending. GO THERE WHEN IN TAOS!
(5)
Richard W.
This place blows and the owner is a douchebag. But beside that, all is great. First, the space is tight. Typically Taos tight. Which, considering that Taos is nothing but wide open spaces, makes no sense. Yet, almost all places in this town of space are cramped like this. I had made a reservation for a Friday on OpenTable two weeks in advance yet when I showed up,at 5:30 I had to wait 10 minutes AND got seated in a corner with a view out to the patio. Nice. I was with my wife so I did not complain but the staff did not seem to care or worry or anything. BTW, the management claims they had 3 waiters instead of 2 so I am wrong even though the service was bad with 3 and not 2. Get that! OK. On to the food, mi amigos... Well, it's lucky we ate there. Their website can't figure out to open the menu's tab with any sort of consistency or efficiency. So it makes it hard to reference what I ordered just the other day. But I have found a workaround! So, to start, they offer bottled water (nice!) either sparkling or not but without ice (not so nice-sorry, but we are very, very far from Europa, the land of no ice even where it is cold). To start, the menu is totally 21st century schizo, man. For starters, the following was great-the chicaronnes Spanish style-great execution-lots of flavor with the pork belly approach. But then the following, New Mexico heirloom bolita beans, (con Vermont sharp white cheddar, jalapenos, cilantro & green onion garnish)with grilled flat bread. This may have been the most horrible appetizer I have ever had, even at a reasonable price like it was and even at Chili's and I am admitting I have been at Chili's at least once. The beans seemed to come out of a can, I could barely discern any jalapenos, cilantro or green onion garnish and basically I was eating some canned style beans with some boring melted queso on top and no spices at all-I could do better at my stove at mi casa in a drunken stupor. Yes, it was that bad and then it gave me gas later, claro. Regarding the entrees, well again, a mixed bag. The buffalo tamale was "tasty" but why "drown" it in a swimming bowl of hatch chiles, etc. Again, overkill by the less than skilled chef-my tamale turned into a sorry soup of non-descript green chile and I am a uber Hatch chile fan-I freeze tons in my fridge every season. And my dining partner (actually my wife, but I say dining partner so as not to offend anyone who is not of the opposite gender-it just comes from that Big Ten education and affirmative action-oh, my wife is black, btw) had the trout with salad. Yes, a full trout with a salad. That's it. No carbs, no potato, no rice, no nothing. Utterly strange execution and the trout was overcooked and blackened. At least, the green salad was not overcooked. Natch. In conclusion, I never, ever expect much out of the cuisine in NM that is not New Mexican yet I am a proud resident of 7 years. But dang, when folks try to do reasonably decent high end cuisine, it mostly is a disaster in Taos, Santa Fe and ABQ. I lived in the hippie haven of PDX for 10 years prior and it has a population in the metro area twice the size of ABQ yet I can't get through my top 20 restaurants in that city before I find even 1 restaurant in NM that is even in the same vicinity taste-wise, price-wise and ambition-wise. Why is that? And while our server was uber Minnersoter charming, he was overmatched since he had more than 1/2 of the tables in the place (only 1 other server besides him) and no bus staff except for sad ownership staff so my Moroccan tea and water were hardly ever filled. Back in the day when I was a high school busboy at a nice restaurant, well, you got some actual table service-has that gone the way of Dennis Hopper as well?
(1)
Amy H.
I was looking forward to this meal a lot on my trip to Taos and Santa Fe, but it was somewhat disappointing. We tried the chicharrones, which were the biggest disappointment of the meal for my travelling companion. When we read chicharrones, we expected bits of meat with the fried rind/skin attached; that is what we have received elsewhere. However, the chicharrones served to us were pieces of pork meat like I typically encounter in a stew (i.e. all meat, none of the crispy skin goodness). The sauce was very good though, and it was one of my favorite dishes, once I pushed aside the surprise at how different it was from my expectation. The pita bread paired well with the chicharrones' sauce. My travelling companion liked the mushroom, greens, and blue cheese salad the best and also enjoyed the pate. Regarding the service, I appreciated how accommodating the waitress was with helping me pick the exact wine I wanted to pair with the meal. She made recommendations and let me taste the recommended wines to verify which one was best suited to what I was looking for. The waitress was very friendly and professional. They were not busy that night, and while the hostess was taking the time to interact with the locals that were eating there, she never said a word to my travelling companion and I other than greeting us when we arrived and saying goodbye. I think it would have been a more pleasant experience if she had engaged with us in some conversation; considering how quiet it was, and how relatively small the restaurant is, it stood out to me that we were the only two people in the restaurant that she was not talking to. We found almost everyone we spoke with in Taos to be very friendly and approachable, so her relative lack of warmth stood out to us. Overall, this meal did not meet the high expectations I had set based on the effusive reviews, and was one of the less memorable meals on our 10-day trip.
(3)
Coral C.
We were visiting from out of town, found this place by chance and are so glad we did. Ordered a bunch of dishes we'd never really had before and everything was delicious . Our server was gracious and helpful. We had an Albarino with our meal and it paired perfectly. Plus, if you get to sit outside, you have an amazing view of the Sangre de Cristo Mountains. Highly recommend this place.
Harley was our waiter--he's a really good one! Best Pozole of the whole trip, and I are it several times. Great ambience, small venue, and lovely outdoor patio with heaters!
Incredible food: we enjoyed buffalo tamale, pazole, and an amazing bean app. The wine list is diverse and filled with great options. Our server was amazing. Lovely, romantic ambiance. Go eat there !
Hands down, THE best restaurant in Taos. I refer anyone that asks ( and even when they don't!) to this place and they are never disappointed. Stellar food and stellar service every time. Absolute perfection from the romaine salad to the cardamom donuts .
(5)
Jeff K.
Wow, what a dinner! First off, we were a bit leery about going in....we went a bit early for dinner, 5:30ish...no one else in the parking lot, and the place has a "from dusk till dawn" sort of vibe....even their sign sort of looks like a blood spatter? We decided to brave it and go in.... Wonderful Spanish food with some Morroccan accents. Had the fried, stuffed green olives and herbed fries for appetizer; beet salad (with hazelnuts!), grilled romaine salad; mussels, tuna carpaccio, ribeye, and mike spare ribs. (ok, spare me the judging....we were 4 people!) All the food was absolutely wonderful. Based on the food, it would be a 5-star. However, the service was worthy of only 3 stars, so we averaged it to 4. Waiter: a bit brusque, and for God's sake -- write the order down!! I hate it when people try to memorize the order, then forget things. A lady I presume to be the owner was also brusque almost to the point of unfrendly. Hopefully they figure out the customer service thing.... Wonderful food, absolutely gorgeous, intimate locale!
(4)
Kevin M.
This is the top dinner restaurant in Taos. The menu is brief and inventive. The Chicharrones are the best I've ever had. The service is second to none. The view from the patio is amazing. If eating inside the rooms are colorful and cheerful. I reserve 5 stars for actual 5 stars. It's nice to use it here.
(5)
Brigitte B.
Lousy service, rude staff, mediocre food.
(1)
Jeremy B.
My wife and I ate dinner at El Meze on a visit to Taos in the fall of 2012. We had the buffalo short ribs, a small salad, and a buffalo tamale. We found the food to be exquisite. The short ribs, though a relatively small portion, we're falling off the bone -- soooo tender. The chile sauce they were cooked and served in was also delicious. The salad was fresh and dressed lightly. The tamale was one of the better tamales I have had in my life -- including home made. The atmosphere was nice, although when you first pull into the parking lot, you may wonder where to go exactly to get inside. Once you make it in, however, the dining room is exceptionally comfortable. Our waiter was so attentive, clearly well-versed in the menu, and funny. We would definitely go back when visiting Taos in the future.
(5)
Elizabeth K.
Exceptional food and service. Truly exceptional. Our server, Isaac, was wonderful, and our entrees, buffalo tamales in green chili and grass-fed ribeye w/ garlic-lavendar-thyme frites were delicious. Fresh cardamon donuts w/ chocolate caramel sauce to finish. Wine pairings were perfect. We will be back.
(5)
Jeb F.
Fantastic. Great food, cozy and warm atmosphere, and outstanding service. Highly recommended.
(5)
Candice C.
Wow - so quirky and unique! You cannot beat the view out on the patio. They allow dogs. Everything we ordered was sensational and just a little bit different. Tim's Trio of Tapas = boss Tamale de Cardenas - the best tamale ever had FRESH PASTA !!! and the gaspacho....the chinky gaspacho with prickly pear granita - who thought of this? It was out of sight and I thought about it for the rest of the week! We even ordered and shared three desserts, which may have been a mistake except they were all...yum! My favorite place to eat in Taos. So far.
(5)
Melie W.
We had the most amazing dinner here. After reading all the great reviews we had to try. This place did not dissappoint. The atmosphere was cozy and the service was excellent. We had the trout, tuna and chicken dinner. All were savory, unique and scrumptious. We also tried the doughnuts for dessert. Heavenly. We returned two nights later and our waitress not only remembered us but remembered what we ordered to drink. We chatted up sone locals who said the place is a regular for locals. Again, the food was amazing. Try the Napoleon for dessert! This was the best dinner we had in a long time. Make a reservation for big parties!
(5)
Tom R.
Literally great (no, not a typo) and inventive food. Try the chicharrones, trout and the duck. Even the steak has such an interesting rub that it stands apart. I was skeptical about collards cooked in Taos, but our waiter assured me they were the real deal. And he was spot on. Mezze would be successful in any city on earth. It is a gem in Northern New Mexico.
(5)
Karen M.
Wonderful New Mexican cuisine. Quaint artsy house. Gorgeous view of the mountains and sunset. What more can you want? The herb frites, pork, chile....all were fabulous. Ended the meal with a lemon mousse Napolean....ohmygoodness. Lusciousness that ended all too quickly. Prices are in the moderate range (~$15-20/entree), so not a place to go everyday (at least not for me, as I would become poor rather quickly)....but worth it. :)
(5)
My I.
Simply the most amazing meal we had during a ten day vacation in New Mexico. Our server did a great job pairing our dinner with a great wine. Our main course was the Truchas Yerba Buena, which is a grilled whole trout with preserved lemon, mint, cilantro and garlic. Wow, I wish I knew how the chef make that, and I would try it at home. If our travels take us back to Taos, this'll be the first (and last) place we eat.
(5)
carol B.
Well, Santa Fe restaurants can't hold a candle to this food!!! Extraordinary fun/knowledgable server...the farmer who grew the heirloom tomatoes was one of the servers. Really, I have NEVER had better tomatoes ...presented to perfection...I have lived in NM for over 40 yrs...how come I have never been here before??? Be prepared to eat more than you should...you will lick the plates...
(5)
Noah J.
Hands down the best restaurant in Taos and beyond! My wife and I are aspiring restauranteurs in the area with a good sense for quality food and dining. El Meze has always exceeded all of our expectations! Not only is Chef Fred cooking the best food in NM, but they have all their bases covered, from ambiance and location to fluid and polished service. The integrity and simplicity of the beer and wine list is refreshing and perfectly balanced. Though I must say the desserts may be the unsung hero of the whole operation. Flying under the radar, and sneaking in at the end, they let you find out for yourself just how important it is to stay for something sweet. Looking forward to next time! N and B Taos, NM
(5)
Steve B.
Thought we'd try new place when on short trip to Taos. What luck we came across El Meze. Everything we tried on the menu was first class. The red & the green chile sauces were fantastic as was the ambiance of outside patio. Service was exceptional. A definite find that we'll return to next trip.
(5)
Carol C.
Fabulous, creative food. Great chicharones and wonderful trout. (Crispy skin, perfectly cooked fish)
(5)
Gloria Z.
A gastronomical experience! My husband and I enjoyed the prix fix menu and each course got better and better. The grilled romaine anchovy dressing salad was a hit as was the perfectly cooked seared ahi tuna in a white bean cilantro broth. Our server Erica was very knowledgeable about the menu and wine pairing options and provided warm, friendly service. The desserts didn't disappoint either. The atmosphere is romantic and music selection very chill. We will be regulars of this place as we are fortunate enough to live part-time just down the street. We love El Mez!
(5)
Dave L.
Very good, interesting but limited menu. Buffalo short rib very good. My wife loved the trout. Service was strong, they held the table though we were late for our reservation.
(4)
Marcia S.
We had an amazing dining experience Sat night at El Meze. We sampled 3 different wines before making our choice. We had the Bread and tomato salad which was yummy and the trout was to die for. We also had the homeade pasta which we would order again. We had a wonderful waitress that filled our water glasses and brought coffee with refills often. Our dessert we had the chocolate mini donuts which were tantalizing and rich. We will most certainly be back
(4)
Ruki R.
Chef Fred is a genius! We were in Taos for four days and we ate here twice. We tried the fresh pasta, watermelon salad, pork chops, trout and espresso creme brulee. Everything was so fresh. The flavors were so well balanced and had a melt in your mouth effect. The plates are also a visual treat. This world-class restaurant is Taos' best kept secret. The restaurant has a great causal feel and took our taste buds on a journey we will never forget. Cant wait to come back for more.
(5)
Doug S.
Looks can be deceiving and so it is with El Meze. The name should be El Amazing. When we drove up, my first thought was why did I book this place? Our driver said, 'the menu is a little strange for me", but he was 21 years old and quite evidently not a foodie. I requested and got a patio spot. The waitress was attentive. She brought tastes of several wines to see which we would go with for the evening. The service continued to be outstanding as the evening went on. We liked the fact that Chef was focused on his menu and did it ALL well. Not thousands of choices. Check their website, but don't miss the Trout is you like fish and the steak was melt in your mouth. If you want intimate, adult, small, family owned and operated (owner is the Chef and he is there every night) with amazing food, don't miss El Meze. Our absolute best dinner on our 4 state vacation tour.
(5)
D I.
Stumbled into this little beauty while on a trip for work. It's in sort of strange location. Once you walk in there is a beautiful view of the nearby mountains on the patio, and the inside features some nice art. (Ambiance is pretty sparse on the patio, though the view makes up for it.) The food was great and moderately priced. It seemed to be an eclectic mix of Mediterranean, Spanish, and Mexican with other stuff thrown in. Everything we had was excellent- it seems that it would be hard to go wrong here. In all regards, it was a fantastic place to eat.
(5)
Sara N.
Absolutely wonderful dining experience. The ambiance, the service and of course the food was absolutely impeccable! Congrats! Our favorite dishes were the grilled romaine, the chile relleno and the humus plate., wow! Wonderful, what can I say.. You must eat here! We live in Indianapolis. In ten years of eating there I've never met a chef. Here we walked into the kitchen to thank the chef. And he was as delightful as the rest of the staff. There is something different going on here. Great vibe.
(5)
Thomas C.
My wife and I started our meal with 3 share plates. I realized that these would be smaller than the large plates but expected some flair and pop to win us over. To begin, though we ordered the Buffalo Short Ribs Adovada, the Fried Green Olives and the Chiles Rajas at the same time, our waiter brought out the Fried Green Olives first. There were about 10-12 with some unidentifiable green herb added as a garnish . And no, it wasn't cilantro. While a clever idea, the salt from the green olives started to pall after 2 or 3 olives and it became clear to me that these would have been effective as an amuse bouche much more so than an entree. Interestingly, the waiter then brought out the ribs and the Chiles Rajas together though of course on separate plates. Straight away, looking at the ribs, there were 3, about as small as a medium oxtail joint each. I don't know what Chef Mueller considers a share plate but 3 doesn't go into 2 very easily. None-the -less we expected taste and imagination to trump the meager quantities. The meat, though it did have some waste, was perfectly tender and sauced with a smoky but fairly run of the mill Salsa de Chile Colorado. I'm guessing the chef used Ancho chiles to account for the smoky quality. Unfortunately the sauce had little depth of flavor or very much heat for that matter. "It's the hottest thing on our menu" was the waiter's tout before we ordered. The 3 little ribs were accompanied by a sizable number of warm flat bread quarters which found their way into the sauce and gratefully provided the lion's share of anything that could be described as somewhat filling. In and of themselves like the rest of what we'd ordered, the flat breads were completely run of the mill. The rajas were nothing more than a half red sweet pepper grilled with a green pepper, though described as a roasted poblano chile which without the menu describing the dish as such, wouldn't have been identifiable as a poblano. Additionally, I discerned no oregano at all. It's a pretty difficult herb to miss unless you spend your waking hours puffing on cigars The roasted peppers were further attenuated with a dollop of creamy goat cheese that defied logic in it's incongruency as a pairing with the peppers. I have to think it was added to cover the embarrassment of the paucity in quantity and flavor of the dish. My thoughts at this point were the pairing of the short ribs with the peppers had to be deliberate simply because neither dish had enough going for it to stand alone. Earlier plans to try a large plate were abandoned and we ordered the Almond Semifreddo to finish this abbreviated visit. It was, as haute cuisine restaurants go, fairly generous, unevenly frozen (quite hard in the middle and strewn with a sweet syrupy sauce that had not a trace of the stated burnt sugar flavor as one would encounter with a creme brulee. I can't remotely begin to recommend this place unless perhaps one has more money than sense or palate.
(1)
Jim R.
Probably the best meal we have had all year. We started with the ejotes (locavore green beans with gorgonzola and hazelnuts) and a watermelon and feta salad.....both were fantastic. Equally great were our entrees: buffalo tamales and trout. The service made the evening even more enjoyable. The staff knew its offerings intimately and gave guidance without pretense. When in Taos be sure to stop in.....definitely worth the visit.
(5)
Jim L.
I was in taos on a business retreat and our whole group (of 17 people) came here for dinner on friday night. We had a reservation and when we arrived they were all set up and ready for us. The wait staff was very attentive, knowledgeable, and made sure we have everything we needed. Now the food. Since we were a big group, we have a pre fixe menu. We started with Hummus and marinated olives, Chicharrones (fried cubes of pork bellies with a cilantro/paprika sauce. It was cooked so it was crispy on the outside but soft on the inside. very good.), Jamon Serrano (Spanish cured ham with white nectarines and Manchego cheese. Eat all three parts together. So good.), and grilled flat bread. Its hard to say which was my favorite between the Chicharrones and the Jamon Serrano. So after a very appropriate amount of time, the main course came. Really it was perfect timing. We had a choice between a roasted chicken or the house made pasta. I had the house made pasta and it was really good. I first picked it because the chicken was made with fennel and I can't have fennel. I was expecting the pasta to be kinda bland but i was very wrong. The pasta was freshly made and had a light citrus sauce with a lot of roasted veggies and manchego cheese on top. Very tastey. Finally dessert. We had the option of the dark chocolate souffle and Almond Semifreddo. I had the semifreddo which was kind of an ice cream with almonds. It tasted a bit like an almond biscotti. So for this pre fixe our group was charged $40 a person which i think was a pretty good deal. Plus my boss loved it! When we come back to taos I am betting we will be having another group dinner here!
(5)
Maggie Y.
One of the best meals we had in NM. The place is small and popular so make a reservation. The small plates are pretty huge so don't over order like we did. We tried the chicharonnes which we actually found to be the most disappointing dish despite the raves by others. It was dry and not very flavorful. However, the serrano ham/mancheco cheese/fig plate was amazing..the ham hock w/ squash and spinach soup was delicious combination of flavors, the grilled ceasar was great. Service was excellent. Our waiter was knowledgeable but not snotty at all, he seemed to delight with our delight at each plate. I loved this place, a must do in Taos. Great gluten free options, nearly everything was gluten free!
(5)
Michelle H.
We ate here while on a ski vacation in Taos back in February. It was by far the best meal we ate all week. The atmosphere was cozy and the service was exceptional. Our waiter was extremely knowledgeable and gave us some great recommendations. Do not miss out on the chicharones and the chile relleno, the best I've ever had. Their flatbread and hummus was also a delicious appetizer. If we go back to Taos, I will definietly be coming back to El Meze.
(5)
Chris W.
Wow. Amazing food and great prices!
(5)
milissa g.
I just had the Catalan fisherman's stew at El Meze. It is a special dish and I hope it will stay on the menu. Fish in a light saffron broth with sausage, potatoes, tomatoes and chick peas. Loved it. B
(5)
Beth K.
El Meze is a perfect 10. Everything is amazing. Our party enjoyed the Bufallo short ribs, grilled romaine salads, Tuchas Yerba Buena, Tamale, and Pasta-all excellent. The atmoshpere is so nice and service excellent. Put El Meze on the must do list for your visit to Taos
(5)
Meta P.
Lovely romantic dinner. Great tapas. We had the jamon with white nectarine to start. I've never had a perfectly ripe white nectarine until El Meze. Yum. Great pairing. We also had the chicharon with chimichiri sauce. The husband loved it but I thought it was just ok. For entrees I had the watermelom & feta salad - fantastic. He had the lamb and loved it. Service was top notch. They change the silverware between courses, know their menu, and don't hover. Wine list is quite decent, says picky husband.
(5)
Mark C.
Our much anticipated visit to "El Meze Restaurant" and Chef "Fred" from Taos's old "Fred's' Place" was well worth the wait. First, the Historical Adobe compound was very cozy once we entered the warmly decorated dining room on a chilly spring evening. We ate a lot of food and enjoyed everything from presentation to the timing that each course was served. Scallops with wild mushrooms We started with small plate scallop and mushrooms on fried polenta in an earthy brown sauce which was a surprise taste. Buffalo short ribs I couldn't pass up the small plate Buffalo short ribs which were cooked in a red Chile sauce with some maybe some Chipotle peppers? The little green salad was a palate cleanser which was a small head of Bibb lettuce dressed simply with wonderful oil and balance vinegar presented as it was just picked. Tamale with de Gardenas The first entree was the Tamale which is a throwback to the old "Fred's", so if you were a fan it is a must. A very nice tamale in a chunky green chile sauce also very fresh and moist. Truchas with Green Sauce For the finale entree we enjoyed the Trout in green sauce which was very flavorful and the light green sauce abundantly covered the fish and was great. Sauce was a great complement to the fish and there were some nice greens also. Don't forget the wine pairings even with the dessert which that night was the Lemon Mouse and Raspberry Napoleon which I finished as my wife ate only a bite. And, yes we are going back to El Meze and this time to sit on the patio, watch the sun on Taos Mountain and see what Fred is cooking from the Taos Farmer's market!
(5)
Kathy W.
Wonderful meal, friendly and helpful staff, beautiful sunset. Hard to get better than that!
(5)
Cathy S.
It does look deserted when you drive in. Keep going. Service is friendly and goes over the menu with you. No kids menu but willing to give kid portions of things on the menu. The egg plant appatizer was great.
(4)
Paige H.
We made a reservation at El Meze and were very excited to try it. Unfortunately due to circumstances we were worried we would not make the reservation and decided to cancel to not hold up a table. I made the reservations on open table and canceled on open table. I received a confirmation so thought nothing else about it. I then received a nasty message from the restaurant about not showing. I promptly called the restaurant to let them know I had indeed canceled and was treated like a liar. Unfortunately we thought we were doing the right thing by canceling but the vibe I got from the call I'd not want to dine there.....
(1)
Elektra D.
You walk up to this joint and think its closed. You get closer and follow the many signs pointing to the entrance and think you've definitely watched too many Buffy the Vampire Episodes as you expect the undead to karate chop their way out of the seemingly abandoned adobe abode. You enter - there's the beautiful mountain in the background, a sunset, you sit, you order blackened Romaine salad and some stuffed Poblano concoction. Your day which was seemingly a-ok is now great. Go On - go to El Meze. It's wonderful.
(5)
George I.
I'm visiting Taos from Chicago. El Meze features serious regional/Mediterranean tapas and larger plates at fair prices in a shabby-chic atmosphere. We stopped here late last night to share a few plates after an enormous lunch earlier in the day. Big mistake, since we wanted to try everything we saw. The menu is small-ish, but every dish is unique and the good result of perfect, new, and exciting flavor combinations. There are great things going on here, and the chef uses fresh, locally-sourced ingredients. Casual and attentive servers make you feel at home. I was stunned at how simple they all made it look. Call ahead for a reservation to avoid a wait for one of the few tables, as diners like to linger here over one of the carefully selected Spanish-leaning wines or wonderfully balanced desserts; I really can't blame them.
(5)
Ken S.
Trout was outragious, tuna was excellent. Chile relleno was a highlight also. Desert next.
(4)
Laguna D.
the best food in taos and possibly NM. great service, interesting and textured menu, attentive hosts. the mussels are a mouth watering treat. it's expensive, but worth every penny. the food, atmosphere and quaintness of this restaurant make it not only relevant from a culinary perspective, but delightful as an overall experience. leagues beyond doc martins. we loved it and will return every time we're in taos. just downright yummy.
(5)
Gordon J.
I can not imagine a restaurant with better views, ambiance, cuisine, or service!
(5)
Milt M.
El Meze "the table" is absolutely one of the best finds for foodies in all of New Mexico, let alone Taos. Tucked in the El Torreon Hacienda with a spectacular view of TAOS mountain, you are treated to Northern New Mexico meets Spain. I can highly recommend the Gazpacho with the prickly pear granita.....it comes in a huge bowl big enough to share as are almost all of the "small plates". Try the amazing Tuna Carpaccio......a portion to share with locally grown greens with lip smacking good Spanish olive oil. The lump crab Salpicon was a tower of flavors featuring fresh feta from Tucumcari NM, pickled veges with avocado on freshly baked corn chips..pair it with the Shaya Old Vine ....100% Verdejo...don't leave without trying the Buffalo Short Ribs Adovada. Fall off the bone tender and a wonderful spice. Chef Fred gets kudos for his creative preparations and the wait staff knows the menu and the wine list to guarantee a memorable evening.
(5)
Bret I.
My wife and I stopped in for dinner when visiting Taos for the first time. It was a drive-by pick, but it worked out very, very well! We started off with the mussels, prepared with mint, which was new for us, but exquisite. To "balance" the mussels we also ordered the buffalo short ribs. Wow, they literally slipped off the bone. They were melt-in-your-mouth tender with no hint of gaminess. For our main course, we split the whole grilled trout. It was prepared with a pesto sauce and was perfectly cooked. We were glad that we didn't each order an entree, because we had room for DESERT! We ordered a lemon curd and rasberry Napolean made with filo dough and a peach and blueberry Crostata. Light, not too sweet with coffee ... YUM! We left very satisfied. Oh, and the wine selections were excellent: we tried 3 (glasses) and they were all great.
(5)
Jaime J.
Lived up to and even exceeded expectations. We arrived about 40 minutes before closing and were soon the only folks there, however we had wonderful, relaxed service and did not feel at all rushed. We started with the olives/almonds, which I expected to be just salty snacks to hold us over as we agonized over what "real" food to order, but they were AWESOME. The essence of what an almond and an olive should taste like. The rest of our meal was on par- tuna carpaccio was amazing (the fresh herbs just took it to a whole new level- tasted like it had been picked 30 seconds before it hit the plate), grilled romaine (meaty! cheesy! smoky!), mussels (unlike any I have ever had before and deliciously plump), and a lemon/raspberry desert (a neopolitan?) that was the perfect finish. Our favorite NM restaurant to date, and definitely in my top 5 overall. I thought the prices were extremely fair for the quality of food. And again, we really appreciated the lovely service. Very patient. Even brought us a taste of the (spicy) sauce for a dish we did not end up ordering (buffalo ribs). I feel our dining experience was really optimized and we will absolutely be back. If they weren't closed I would consider driving to Taos right now-- this post is making me hungry!
(5)
Ira S.
Our sixth dinner in Santa Fe and Taos turned into our greatest treat. A charming venue north of Taos in an historic building, El Meze was a comfortable quiet dinning experience, even with evey table taken. Our server's guidance helped us make excellent selections from a creative and well prepared small plates menu. Coming from Los Angeles we were surprised at both the quality and substantial size of the dishes that we had. The shared Sauteed Mushrooms with Chevre was first rate and, as the server warned, large and rich enough to limit the number of additional dishes ordered for two. At her suggestion the kitchen divided a bowl of the Tortilla soup (don't think of your standard fare) to allow us to have variety without filling up. The Roasted Beet Salad was also we ll prepared and presented and the Short Ribs came three on a plate(one became my lunch for the next day) and were braised in a sauce with a nice kick and the meat fell off the bone. The wine list was as creative and reasonably priced as the menu. After being visited by Chef Fred and his front of the house manager and pastry chef co-owner Annette, we were tempted into finishing our meal with her Lavender Creme Brulee. Excellent! With two glasses of wine our tariff was under $75. After living through the hype of a visit to the Napa Valley last month El Meze surpasses our experience there in terms of total dining experience. The owners and staff made us feel welcome and provided us with a first rate food experience that did not require a suspension of my sense of real value. Good creative dining does not have to be pretentious.
(5)
Roger K.
I had their pan-roasted jumbo sea scallop with wild mushrooms elephant ear mushrooms over polenta; salad of roasted beets with oranges and Spanish chevre & balsamic syrup; and lemon mousse and raspberry Napoleons and ice cream for dessert. My friend had freshly-made pasta with mushrooms, asparagus, garlic, olive oil and manchego cheese; and almond tart with caramel orange sauce and crème fraiche for dessert. The waiters were attentive without being intrusive and were great conversationalists, but only when we initiated the dialogue--they did not impose themselves on us. Everything was delicately prepared with attention to details and the presentation of the cuisine was art! This is not a place for infants and small children--the seating is intimate without being crowded. Definitely top of the line in all aspects.
(5)
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Address :1017 Paseo Del Pueblo Norte
Taos, NM, 87571
Takes Reservations : Yes Delivery : No Take-out : No Accepts Credit Cards : Yes Good For : Dinner Parking : Private Lot Bike Parking : Yes Wheelchair Accessible : Yes Good for Kids : No Good for Groups : Yes Attire : Casual Ambience : Romantic Noise Level : Average Alcohol : Beer & Wine Only Outdoor Seating : Yes Wi-Fi : No Has TV : No Waiter Service : Yes Caters : No
Tia R.
If I can give this restaurant more stars I would. They hit it out of the ball park in all fronts-- food, quality, service, and ambiance. I usually travel to Taos on business trips every two or three months, so I squeeze in dinner at El Meze whenever I can. I have tried some of the other fine dining options in town, but I realized that every time I did that, I chided myself for not eating at El Meze instead. I usually order way more food than is possible for one person and someone my size. I can never pass up the chicharrones. Apparently, they have dubbed me the "chicharrones girl". During this past summer, I tried the jamon serrano which has Spanish cured ham, ripe white nectarines and shavings of Manchego cheese drizzled with olive oil. The combination was wonderful and unexpected. Their chunky gazpacho with prickly pear granita in the middle was nothing short of genius. The frozen granita actually made the other flavors in the gazpacho pop. I sat out on the patio facing the mountains and it started to rain. With glass of Spanish wine in hand and awesome food, the experience was extraordinary. I was there again in October and tried their oxtail soup. It came in a savory but light broth with corn shoots and yellow corn. The corn shoots gave it an interesting flavor and the oxtail was super tender and meaty. I also had the grilled trout which was presented with salad greens and I think shaved Daikon radish (I love radish!). The fish came already deboned and perfectly grilled, so I ate everything--skin and all--well, except for the head and tail. Yes, it was that good. Finally, I decided to do something different from my usual lemon Mousse and raspberry napoleon. I tried the almond semifreddo, which was sort of a slice of ice cream with almonds in it, with a burnt sugar (sauce similar to caramel) and fresh berries. I was so glad I tried it because it was amazing. To top it off, they comped my dessert!!! I was shocked and grateful to say the least. The past two times my server was Kelly. She was professional, attentive and knew what she was talking about. I ordered sparkling wine in the beginning, but when it came to choosing a wine for my dinner, she knew exactly what I should have. Annette, as usual, was friendly, greeted me like family, and had my table by the fireplace ready when I came in. Toward the end of my meal, Chef Fred came out to say hello to me and other diners, as he has done other times before. What more can I say or do but sing praises about this restaurant. Their food is obviously prepared with care and artistry. It is clear to me that the whole staff takes pride in the restaurant. My only wish is that I lived nearby so I can visit more often.
(5)Jennifer I.
Amazing! We had our New Year's Eve dinner at this restaurant, and it was amazing. The service was wonderful, and the fixed menu was incredible. The Spanish-influenced food items created a flavor explosion in my mouth, which felt really great on a cold Taos night. If you're planning on going here, especially on a weekend or holiday, make sure you call ahead and make reservations. It was clear that this is a happening place in Taos for both locals and travelers.
(5)Jana D.
Great al fresco dining in summer. The food is high quality and the service on spot! I love they do small things like pour sparkling or flat water gratis. The decor & ambiance inside is warm and cozy very New Mexican design! Great place for high end meal.
(4)Clara N.
We came here with the fiance's aunt and uncle. Our dinner was pretty darn good, however we killed over 5 mosquitos with our bare hands SITTING INSIDE. We were all bit multiple times. We made the server aware of the situation and he played it off as not a big deal, but it was not pleasant to be surrounded by buzzing vampire insects while trying to enjoy a meal. We got: - chimichangas - fried green olives with blue cheese (amazing and I HATE olives normally) - green beans with blue cheese - 2 x short ribs - 2 x green chile buffalo tamales I had the tamale and I thought it was VERY good--just spicy enough to get your sinuses going, and very very tasty. Good job chef! Their Thai iced tea, red wine selection and water service were also very good. Bottom line: if there were no mosquitos, this would have been at least 4 stars. Point of reference: for 4 people with 4 entrees, 3 appetizers, and 3 glasses of wine the total with tax and tip was $200.
(3)Manal Y.
Great meal, went to about a dozen restaurants on our Albuquerque, Taos & Santa Fe tour and this was our favorite by far. Best tamale I've ever had, period. (I've had a lot of tamales). The watermelon salad and green beans were also great, as was the nectarine dessert. Don't hesitate, just go!
(5)mister s.
when i'm going to spend $$$ on a great dinner I leave santa fe & come here. el meze is the best restaurant i've eaten at in new mexico & it's not even close. Menu is southwest rustic using super fresh locally sourced ingredients. The steak frites is as good as you will find anywhere: wonderfully seasoned, expertly grilled high quality beef + perfectly fried frites with fresh herb seasoning. the roasted poblano pepper & heirloom bean appetizers are the best expressions of regional sw food i've had in the five years i've spent in NM. trout entree is terrific & once again demonstrates the chef's superb use of fresh herbs. Excellent by-the-glass wines. i prefer the outside summer dining, inside in the winter is a little tight & decor, while charming in its way, is straight out of another era (possibly the 1980s?). wait staff is friendly & (crucial!) into it. nothing but love for this place, el meze i'm so glad you're here for me.
(5)Jill B.
We had a truly exemplary meal at El Meze. The waiter was very professional and knowledgable about their wine list. Recommended an excellent bottle, which was helpful as we are not up on Spanish wines. We shared the buffalo short ribs. To die for! Husband had the buffalo tamale and I had the posole. Both were outstanding. The courtyard is beautiful with a great view of the mountains. Highly recommend.
(5)Tiffany W.
This was the best meal I had in three days in Taos! My husband and I had a lovely dinner on the patio. The hostess graciously welcomed us and gave us blankets to enjoy the crisp evening air and beautiful view. The charred kale was delicious as was the green bean special. We had nectarines and vanilla ice cream for dessert that was fresh and truly delicious. The wine selection was sufficient and quite reasonably priced, including some nice dessert wines. Restaurant is vegetarian friendly.
(5)Kazunori G.
!
(5)Nat L.
This is a beautiful, intimate restaurant, with delicious food. That is all you need to know, go. Seriously, go. Why are you still here? You could be on your way already.
(5)Lyssa D.
We went here with friends on Sat evening. We had the Chicharrones (bacon), Ejotes (green beans), Buffalo short ribs, and the Truchas Yerba Buena (Trout). It was all wonderful. The service was superior. The interior space is small, but lovely. There is also outdoor seating on the patio.
(5)Meghan C.
Good quality food and wait staff. What more could you ask for?! I went with a group of people we had the Buffalo short ribs as an appetizer and I had the duck as my meal. Everyone was really happy with what they ordered and it was really interesting to hear the waiter tell us about the preparation of the food. Great experience!
(5)Norman M.
What a wonderful evening and experience we had at El Meze. My wife and I enjoyed every aspect of this adventure. My preference is indoor vs outdoor dining but the beautiful view available from the tented patio was so spectacular it erased any doubts. The outdoor seating is only available during the warmer months of the year. Go before October if you want to enjoy the view. The food lived up to our expectations as we selected several different plates for sharing. Chunky gazpacho with a ball of prickly pear granita in the middle of the shallow bowl was so unexpectedly different that we proclaimed it the dish of the evening. The buffalo tamale was very tasty. The two cheeses accented the flavors. Grilled hearts of romaine fit nicely between Tim's trio of tapas and the gazpacho. Our lemon mousse and raspberry napoleon was an excellent ending. My experience in even the finest New Mexican restaurants has been both up and down. Service is a weak point at many despite excellent food. The waitstaff a El Meze are knowledgeable and very well trained. They accommodated several special requests. I was particularly pleased by the wine service and the parings. Our waiter allowed us to sample several of the selections before choosing a glass. Certainly a great evening in Taos.
(5)T R.
There is absolutely a chef in the kitchen here--every bite was delicious. We tried the prix fixe menu--had the pasta e fagoli and the mussels. Both were excellent. The pasta was made in house--oh so good. We had GREAT service and would 100% go back again.
(5)Sam Angel Y.
We eat out a great deal and this was the best food we've had in ages!! my ribeye was the best I've had in years and my wife's tuna was amazing. The espresso crème bruleé and almond semifreddo deserts were breathtaking! Do NOT pass up an opportunity to dine at El Meze... PS: Don't forget to call ahead for reservations!
(5)Rick S.
El Meze is definitely in a class of it's own in Taos. The food is lovely and exquisite and light and tasty. This restaurant would be awesome anywhere but the fact that it's in Taos in a new old hacienda makes it particularly special. We had the sweetbreads which were delicious, the hummus and olives with wonderful grilled flatbread, the oyster soup which was a good a soup as you can get anywhere and lastly the Chile Relleno, which was good but not as spectacular as the rest of the meal. For dessert we had the lemon curd with fillo pasty....light and a wonderful end to a completely delightful meal. This place and it's food shines. Don't miss it if you want a great dinner in Taos!
(5)Mindy J.
This is one of my two favorite places to eat in Taos. We had the chicharones, tamale, and lamb chops and everything was perfect. I will be going back here soon.
(4)Amy K.
The most superb meal we've had in 7 nights in New Mexico! We shared a starter, the rajas - slices of red and green peppers, marinated with olive oil and herbs (our charming server said it was Mexican oregano - ?) and with chunks of chèvre. Sounds good? Tasted even better, and served with small warm pita wedges. We are not vegetarians, but we do not eat beef, lamb, or pork, so our choices were limited to chicken, fish, or pasta, 1 choice of each (went on a Monday night, and there were no specials in addition to the regular menu). We both chose the trout, as it sounded different; half a roasted chicken, or pasta with veggies, we figured we could have almost anywhere that serves good food. Possibly we were mistaken about the chicken - the couple next to us came in expressly for it, so I'm guessing it's exceptional. But the trout was really out of this world! We were surprised to see a whole fish on the plate, and the server instructed us to "eat all the way to the skin, because that's where the most flavor is." So except for the head and the tail, we ate the entire fish, skin and all (yes, it had been filleted before serving). The fish as per the menu was cooked with Moroccan butter, whatever that is (okay, so I'm not a complete food sophisticate!). It was swimming in either the melted butter or olive oil and chopped herbs. So much of the herbs mixture, in fact, that you could pick up some on the fork with every bite. The is the most delicious fish I've ever eaten, and that's going some. We didn't feel like ordering drinks this evening, and I was so glad I hadn't! There were 2 very tempting desserts, and usually my husband and I share one appetizer and one dessert. But we hadn't had a drink, so I decided to splurge (hey, we're on vacation). OMG, the almond semifreddo with fresh berries was a perfect complement to the cardamom doughnut holes with chocolate sauce... I was in heaven! I don't think I'll ever come to Taos again, but I highly recommend El Meze if you are in the area!
(5)John N.
A couple of things before we get to the amazing food at El Meze. This place is very dog friendly on the rear patio, which we really appreciate. Comfortable blankets were provided instantly when I said my chair was not comfortable for my bony frame. The view past the lovely garden over the fields to the mountain (see below) is lovely. But the south driveway entry is dangerous, with deep pits that are difficult to navigate in daylight and impossible in the dark. And idiotic percussive music was playing during our entire time here that took away from the sublime dining experience. We found a newsprint page advertisement in a small tourist publication for El Meze while standing in belching auto exhaust fumes just outside the NO DOGS plaza area. We were *not* going to eat just off the street in this part of Taos, just north of the central area. The hostess at El Meze welcomed us, and we drove there immediately. Service was impeccable. The menu is extremely limited. We were delighted to be able to order two dishes out of the five available: pasta and trout. Presentation was attractive. The tastes and flavors on my fish were world class. My wife's pasta was delicious. Constantly evolving sunset views enchanted us. Other guests were friendly for conversation. A bowl of water was provided for our appreciative pooch. This is a top quality establishment that can become a world-class destination for fine dining with only a couple of minor improvements. The food speaks for itself. We are not huge fans of Taos, but El Meze is worth the journey here. Get here early. It fills up quickly. And treat yourself to a short side trip to the Rio Grande Gorge Bridge. Wow.
(4)David U.
Had a late dinner with family and we all agreed , some of the finest food we have ever had. The trout beyond praise, short ribs and kale , off the charts ... Followed by s homemade peach ice cream dish that will always be remembered !
(5)Kevin H.
What a great meal! We just got back from dinner at El Mez. Man... that was tasty. And what awesome decor! El Mez is tucked away in the back of the plaza, and while I'm no artist, I would say the style of the inside is a combination of traditional New Mexico with a splash of modernity. To start, we had the chicharrones. They were crispy on the outside and tender on the inside. Pretty delicious way for us to start the meal. Speaking of starting the meal, our service was top notch the entire time. I don't recall the name of our waiter, but he was very attentive and did a great job of pacing the meal. My wife isn't so good with the spicy stuff so she wasn't sure if the green chiles would be a good choice. Our waiter offered to bring out a small side of the green chiles so she could try them to test the spice level. He also kept our waters filled at all times and did a great job of explaining all the menu items. Top notch service. For our main courses, my wife had duck confit while I had the tamale. The duck confit was beautifully prepared on top of collared greens. While it was certainly tasty, I wouldn't call it remarkable by any stretch. I had the tamale, on the other hand, and I really just thought it was bursting with flavor. I believe it was actually buffalo meat on the inside, but the meat flavor was second to the sauce of green chiles, cilantro, and more that the tamale sat in. Really delicious. For dessert, we had the chocolate soufflé cake. It was thick, dark, and rich. When I hear soufflé, I typically picture something airy and light, which this the opposite of. Maybe I should have studied the word "cake" in the description a bit harder. In any case, while it wasn't what we were expecting, it was still delicious. We would definitely return to El Meze. It is reasonably priced for the white tablecloth environment, excellent service, and tasty food.
(5)Keith B.
Great View, Not Great Food There were lots of reviews raving about the food. Unfortunately, our experience was nothing to rave about. El Meze has a beautiful setting with magnificent views of the mountains. In the hour before sunset, it couldn't be beat. I wish that I could have eaten the sunset because the food didn't match up. We had the short rib appetizer. It was fatty and the sauce was heavy and dull. The tortillas that came with it were good. The kale salad was, after the view, the star of the evening. For entrees we had the trout and the posole. Both were only OK and we had had much better versions of both dishes at other Taos restaurants in the days before. Service was friendly and capable.
(2)Michael K.
Phenomenal restaurant you would never think you'd find in a town like Taos New Mexico. From the beginning, with the collard greens and the fried olives with blue cheese inside, this place is amazing. As a jaded New Yorker, I must say El Meze was on-par with the finer, nouvelle cuisine restaurants I have ever been to in the US. The steak is amazing. One of the best. The trout delicious with side salad that will excite your taste buds. All in all, an absolute must when you come to Taos. Make El Meze the place you want to go to top off your Taos experience. AMAZING!!!!!!!
(5)Benjamin P.
Amazing food, space, and staff. We came here on Thanksgiving and got to taste several things on the set menu. All were fantastic. The eggplant fries were light and the sauce was delicious. The kale salad was fresh and had just enough dressing and cheese. This salad was perfectly cut. I really don't like when the lettuce is large and they hit it right on the money. The space is small and cozy but it makes for a much more enjoyable dining experience. Our server was very friendly, and knew everything about the menu and the extensive wine menu. A note about the terrible review below from Richard W: It is total crap. This person is obviously bananas crazy and should not be heeded. Our experience at El Meze was nothing but delightful and the food was clearly well prepared by great staff. Don't give in to the temptation to take advice from this fool.
(5)Alayna D.
The atmosphere, food and service at this restaurant were all excellent. The restaurant is housed in a traditional adobe establishment and it has a beautiful little courtyard out front. We did come on Thanksgiving and there was a limited set menu, but this did not hinder our eating experience one bit. There were two options for each course, so my boyfriend and I each ordered one so that we could try both. Every single thing that we had was amazing. Our waiter was so incredibly friendly, knowledgable, and pleasant. I cannot wait to come back to experience the full menu!! If you do not come here while you're in Taos then you are certainly missing out.
(5)Dan G.
I couldn't think of a better way to introduce us to New Mexican cuisine than the first supper of our trip that we had at El Meze. It was spectacular and we loved the flavors of all the dishes we had. We sat out on their covered patio, overlooking their garden and the surrounding mountains. Our server was great in helping us with the unfamiliar preparations we were seeing and guiding us along. I recall his name was Michael to give him shout out props. He also reminded me of Hank Scorpio of Simpsons and World Domination fame. Well deserved props for that as well and allowing me to recall a great Simpsons quote "Mr. Scorpio says productivity is up 2%, and it's all because of my motivational techniques, like donuts and the possibility of more donuts to come." Watermelon & Feta salad-preserved lemon, white onion, kalamata olives & pomegranate syrup Buffalo short ribs adovada Tamale de cardenas-buffalo tamale, chile verde, Campo de Mantaban and Tucumcari feta Almond Semifreddo-with burnt sugar sauce and fresh berries Kris passed on the trout as it was a whole fish and got the chicken entree that turned out to be huge. She had a delicious salad to start, while I had the succulent short ribs. I guess I was in a carnivore mood, because I had the buffalo again for my entree. Just couldn't get enough of it. The short ribs had the smoky red chile sauce and my main had the far spicier chile verde that had me sweating by the end of it. Loved them both. Merry Christmas. With more expert guidance, we concluded our feast with the scrumptious semifreddo. They even called our hotel for a pick up as we wrapped up and arrived with boxed up leftovers just as the car pulled up. Stunning scenery, wonderful food, creative dishes and flawless service. Our journey through the Land of Enchantment was off to a fine start.
(5)Wayne E.
Do yourself a favor and ask around...this place is the real deal. We had innkeepers, store owners, fellow travelers, and locals all tell us this was a great place. We were lucky to get a reservation and were treated to a very memorable dining experience. We were lucky to be seated in the open patio, at a table with perfect view of the garden and the mountains. We were greeted with enthusiasm, and our waiter had the polish and pizazz to start the evening off in a festive way and keep it going through the night. We were recommended a wonderful wine to start the night, and we raised our eyebrows a bit at the notion of deep fried olives, barbequed pork belly, and a kale appetizer...but all were delicious and visually interesting. The blue cheese stuffed olives were very rich but oh so delicious. Our entrees of a perfectly executed rib eye steak and a uniquely presented buffalo tamale over a rich green chili sauce was fantastic. As the sun set, the lamps were lit, and the festive lighting in the patio carried the night, we completed the night with a subtle lavender crème brulee that was the perfect end to the night. We would have been happy just taking in the beauty of the view and having an average meal, but nothing was average about El Meze.... I can't wait to get back to Taos and dine with the folks at El Meze!
(5)Doug E.
The food here was very good, and the service very friendly. I had a very interesting buffalo tamale. My friend had an enormous steak. The reason why I'm not giving it 5 stars is because I didn't think the food was particularly innovative. But it was all incredibly well-prepared.
(4)Bryan R.
The menu only has about 8 entrees on it. None are "Mexican'",asYelp has this restaurant categorized. The restaurant won't accommodate even simple off-menu requests for a small child. It's easy to see why the place was mostly empty on a Saturday night. If you want a real menu with Mexican food on it, and a better atmosphere, Orlandos New Mexican Cafe is 1/4 mile down the road. We dine out a lot, and this is the first time we've ever had to walk out of a restaurant without ordering.
(1)Teresa S.
Best restaurant in New Mexico! The chicharonnes are insanely good as are the lavender frittes. The pasta and tamale main dishes were excellent. The creme brulee paired with the late harvest were the cap to an altogether outstanding meal.
(5)Suzanne W.
Best place for dining outside. The view of the Sacred Mountain can't be beat. As for the food and wine, the wine list is a bit strange as the only white wines were Spanish with one French which they were out of. I ordered a French red from the Languedoc region which was delicious. The special veggie of the evening was green beans from Espanola with hazelnuts and blue cheese. I'll be dreaming about those for a long time. For our main dishes, we both ordered the trout. I was not prepared for how blackened it would be but it was delicious. It was served with a chilantro sauce and a delightful salad. Dogs are welcome on the patio.
(5)Regina L.
I give El Meze 4 stars for the service and the food, which is what it's really all about. We had a reservation at 8, and although it was a busy Saturday night, the hostess did her best to get our table ready for us and make sure we were taken care of, very nice. Our server was knowledgeable, helpful and polite. The food was delicious. I had the Duck Confit - best I've ever had. The fried olives were explosive in flavor and the dessert donuts were awesome! I'm craving them now! They even gave us extras with a candle to celebrate our friends birthday which was really thoughtful. Everything each of us had was made perfectly and I would definitely recommend it to friends and family that are visiting the Taos area. It was unfortunate that our first experience here was tainted by an extremely rude and tacky patron. According to one of the waiters, they are regulars at El Meze. We had a larger group that was visiting Taos for a friends 30th birthday and thought it would be fun to dress up for the occasion. According to this patron we were 'idiotic 20 something's who were definitely not locals and had no idea what type of establishment they were in". She continued to mock each and every one of our outfits "this girl has heels on...in Taos, what an idiot" "Is he really wearing a blazer and tie", "That guy definitely isn't getting laid tonight" - drink orders - "these novices know absolutely nothing about wine' 'who orders an IPA at a place like this', what we probably did for work, etc etc. Because we didn't want to ruin our friends birthday or make a scene with other guests and because we're polite, we held our tongues and kept our thoughts to ourselves. They paid out after about 20 minutes of us being there, thank God because I'm not sure we could've taken much more abuse without saying something. I feel sorry for El Meze and it's staff that they have to deal with such bad-mannered and boorish customers.
(4)Andrea L.
I was impressed with every aspect of my dinner at El Meze. We were three couples on a busy Saturday night. We enjoyed four courses, trying a bit of many offerings. We enjoyed drinks and wine and shared dessert. The service was anticipatory without being overbearing. The timing, something my husband and I usually attempt to control because no place can get it right, was just right, pauses between courses just long enough. My trout was cooked to perfection and melted in the mouth, as did a number of other morsels I tasted, from appetizer to dessert. We are experienced restaurant people from both the worker/management and dining side which makes us difficult to please. El Meze, in its unique and charming setting, was a delightful experience and offered reasonable value, not cheap but worth the money.
(5)Steve G.
A flavor treat and impeccable wait staff. Buffalo short ribs, duck confit, duck pate and almonds semifreddo were all fantastic.
(5)Dawn G.
We came here for the first time last year while on vacation and made another trip again this year and had a great time again this year. The appetizer of fried green olives stuffed with blue cheese is a favorite. The truchas were awesome. And we shared all of the desserts and I really can't say which was my favorite they were all delicious. Very interesting flavors with all of the dishes. We had the same waiter as last year ( he is from Wisconsin) so I think it speaks volumes about the friendly atmosphere, and he was very knowledgeable about the wines. The mint hot tea was a great ending. GO THERE WHEN IN TAOS!
(5)Richard W.
This place blows and the owner is a douchebag. But beside that, all is great. First, the space is tight. Typically Taos tight. Which, considering that Taos is nothing but wide open spaces, makes no sense. Yet, almost all places in this town of space are cramped like this. I had made a reservation for a Friday on OpenTable two weeks in advance yet when I showed up,at 5:30 I had to wait 10 minutes AND got seated in a corner with a view out to the patio. Nice. I was with my wife so I did not complain but the staff did not seem to care or worry or anything. BTW, the management claims they had 3 waiters instead of 2 so I am wrong even though the service was bad with 3 and not 2. Get that! OK. On to the food, mi amigos... Well, it's lucky we ate there. Their website can't figure out to open the menu's tab with any sort of consistency or efficiency. So it makes it hard to reference what I ordered just the other day. But I have found a workaround! So, to start, they offer bottled water (nice!) either sparkling or not but without ice (not so nice-sorry, but we are very, very far from Europa, the land of no ice even where it is cold). To start, the menu is totally 21st century schizo, man. For starters, the following was great-the chicaronnes Spanish style-great execution-lots of flavor with the pork belly approach. But then the following, New Mexico heirloom bolita beans, (con Vermont sharp white cheddar, jalapenos, cilantro & green onion garnish)with grilled flat bread. This may have been the most horrible appetizer I have ever had, even at a reasonable price like it was and even at Chili's and I am admitting I have been at Chili's at least once. The beans seemed to come out of a can, I could barely discern any jalapenos, cilantro or green onion garnish and basically I was eating some canned style beans with some boring melted queso on top and no spices at all-I could do better at my stove at mi casa in a drunken stupor. Yes, it was that bad and then it gave me gas later, claro. Regarding the entrees, well again, a mixed bag. The buffalo tamale was "tasty" but why "drown" it in a swimming bowl of hatch chiles, etc. Again, overkill by the less than skilled chef-my tamale turned into a sorry soup of non-descript green chile and I am a uber Hatch chile fan-I freeze tons in my fridge every season. And my dining partner (actually my wife, but I say dining partner so as not to offend anyone who is not of the opposite gender-it just comes from that Big Ten education and affirmative action-oh, my wife is black, btw) had the trout with salad. Yes, a full trout with a salad. That's it. No carbs, no potato, no rice, no nothing. Utterly strange execution and the trout was overcooked and blackened. At least, the green salad was not overcooked. Natch. In conclusion, I never, ever expect much out of the cuisine in NM that is not New Mexican yet I am a proud resident of 7 years. But dang, when folks try to do reasonably decent high end cuisine, it mostly is a disaster in Taos, Santa Fe and ABQ. I lived in the hippie haven of PDX for 10 years prior and it has a population in the metro area twice the size of ABQ yet I can't get through my top 20 restaurants in that city before I find even 1 restaurant in NM that is even in the same vicinity taste-wise, price-wise and ambition-wise. Why is that? And while our server was uber Minnersoter charming, he was overmatched since he had more than 1/2 of the tables in the place (only 1 other server besides him) and no bus staff except for sad ownership staff so my Moroccan tea and water were hardly ever filled. Back in the day when I was a high school busboy at a nice restaurant, well, you got some actual table service-has that gone the way of Dennis Hopper as well?
(1)Amy H.
I was looking forward to this meal a lot on my trip to Taos and Santa Fe, but it was somewhat disappointing. We tried the chicharrones, which were the biggest disappointment of the meal for my travelling companion. When we read chicharrones, we expected bits of meat with the fried rind/skin attached; that is what we have received elsewhere. However, the chicharrones served to us were pieces of pork meat like I typically encounter in a stew (i.e. all meat, none of the crispy skin goodness). The sauce was very good though, and it was one of my favorite dishes, once I pushed aside the surprise at how different it was from my expectation. The pita bread paired well with the chicharrones' sauce. My travelling companion liked the mushroom, greens, and blue cheese salad the best and also enjoyed the pate. Regarding the service, I appreciated how accommodating the waitress was with helping me pick the exact wine I wanted to pair with the meal. She made recommendations and let me taste the recommended wines to verify which one was best suited to what I was looking for. The waitress was very friendly and professional. They were not busy that night, and while the hostess was taking the time to interact with the locals that were eating there, she never said a word to my travelling companion and I other than greeting us when we arrived and saying goodbye. I think it would have been a more pleasant experience if she had engaged with us in some conversation; considering how quiet it was, and how relatively small the restaurant is, it stood out to me that we were the only two people in the restaurant that she was not talking to. We found almost everyone we spoke with in Taos to be very friendly and approachable, so her relative lack of warmth stood out to us. Overall, this meal did not meet the high expectations I had set based on the effusive reviews, and was one of the less memorable meals on our 10-day trip.
(3)Coral C.
We were visiting from out of town, found this place by chance and are so glad we did. Ordered a bunch of dishes we'd never really had before and everything was delicious . Our server was gracious and helpful. We had an Albarino with our meal and it paired perfectly. Plus, if you get to sit outside, you have an amazing view of the Sangre de Cristo Mountains. Highly recommend this place.
(5)Charles V.
Disappointing. Easily the most average meal in Taos. I had the pâté, mussels and creme brûlée . All were nowhere close to my expectations. In addition, the meal was constantly disturbed by 3 loud conversations between the hostess and a patron at the next table. Will not return. Too many good restaurants in Taos!
(3)Bonnie B.
Harley was our waiter--he's a really good one! Best Pozole of the whole trip, and I are it several times. Great ambience, small venue, and lovely outdoor patio with heaters!
(5)Mare G.
Lavendar fries and lavendar creme brûlée. I loved this place. They give you blankets when you sit outside and the temp drops. Great service and yummy local food!
(5)blanca g.
Incredible food: we enjoyed buffalo tamale, pazole, and an amazing bean app. The wine list is diverse and filled with great options. Our server was amazing. Lovely, romantic ambiance. Go eat there !
(5)David B.
OUTSTANDING!! What a gem. One of the best meals I have ever had -- seriously. Went there in August, and unfortunately now it's late September, so I don't remember everything we had, but I did have the trout as a dinner entrée, and it was excellent. May not be warm enough to sit outside anymore, but when it is, you should do so - the view of the hills is striking. Inside looked very nice as well. Services is very professional and friendly. It's about a mile outside of town, but don't always trust your GPS or map app -- it's on the right, not the left.
(5)Yasmin H.
Hands down, THE best restaurant in Taos. I refer anyone that asks ( and even when they don't!) to this place and they are never disappointed. Stellar food and stellar service every time. Absolute perfection from the romaine salad to the cardamom donuts .
(5)Jeff K.
Wow, what a dinner! First off, we were a bit leery about going in....we went a bit early for dinner, 5:30ish...no one else in the parking lot, and the place has a "from dusk till dawn" sort of vibe....even their sign sort of looks like a blood spatter? We decided to brave it and go in.... Wonderful Spanish food with some Morroccan accents. Had the fried, stuffed green olives and herbed fries for appetizer; beet salad (with hazelnuts!), grilled romaine salad; mussels, tuna carpaccio, ribeye, and mike spare ribs. (ok, spare me the judging....we were 4 people!) All the food was absolutely wonderful. Based on the food, it would be a 5-star. However, the service was worthy of only 3 stars, so we averaged it to 4. Waiter: a bit brusque, and for God's sake -- write the order down!! I hate it when people try to memorize the order, then forget things. A lady I presume to be the owner was also brusque almost to the point of unfrendly. Hopefully they figure out the customer service thing.... Wonderful food, absolutely gorgeous, intimate locale!
(4)Kevin M.
This is the top dinner restaurant in Taos. The menu is brief and inventive. The Chicharrones are the best I've ever had. The service is second to none. The view from the patio is amazing. If eating inside the rooms are colorful and cheerful. I reserve 5 stars for actual 5 stars. It's nice to use it here.
(5)Brigitte B.
Lousy service, rude staff, mediocre food.
(1)Jeremy B.
My wife and I ate dinner at El Meze on a visit to Taos in the fall of 2012. We had the buffalo short ribs, a small salad, and a buffalo tamale. We found the food to be exquisite. The short ribs, though a relatively small portion, we're falling off the bone -- soooo tender. The chile sauce they were cooked and served in was also delicious. The salad was fresh and dressed lightly. The tamale was one of the better tamales I have had in my life -- including home made. The atmosphere was nice, although when you first pull into the parking lot, you may wonder where to go exactly to get inside. Once you make it in, however, the dining room is exceptionally comfortable. Our waiter was so attentive, clearly well-versed in the menu, and funny. We would definitely go back when visiting Taos in the future.
(5)Elizabeth K.
Exceptional food and service. Truly exceptional. Our server, Isaac, was wonderful, and our entrees, buffalo tamales in green chili and grass-fed ribeye w/ garlic-lavendar-thyme frites were delicious. Fresh cardamon donuts w/ chocolate caramel sauce to finish. Wine pairings were perfect. We will be back.
(5)Jeb F.
Fantastic. Great food, cozy and warm atmosphere, and outstanding service. Highly recommended.
(5)Candice C.
Wow - so quirky and unique! You cannot beat the view out on the patio. They allow dogs. Everything we ordered was sensational and just a little bit different. Tim's Trio of Tapas = boss Tamale de Cardenas - the best tamale ever had FRESH PASTA !!! and the gaspacho....the chinky gaspacho with prickly pear granita - who thought of this? It was out of sight and I thought about it for the rest of the week! We even ordered and shared three desserts, which may have been a mistake except they were all...yum! My favorite place to eat in Taos. So far.
(5)Melie W.
We had the most amazing dinner here. After reading all the great reviews we had to try. This place did not dissappoint. The atmosphere was cozy and the service was excellent. We had the trout, tuna and chicken dinner. All were savory, unique and scrumptious. We also tried the doughnuts for dessert. Heavenly. We returned two nights later and our waitress not only remembered us but remembered what we ordered to drink. We chatted up sone locals who said the place is a regular for locals. Again, the food was amazing. Try the Napoleon for dessert! This was the best dinner we had in a long time. Make a reservation for big parties!
(5)Tom R.
Literally great (no, not a typo) and inventive food. Try the chicharrones, trout and the duck. Even the steak has such an interesting rub that it stands apart. I was skeptical about collards cooked in Taos, but our waiter assured me they were the real deal. And he was spot on. Mezze would be successful in any city on earth. It is a gem in Northern New Mexico.
(5)Karen M.
Wonderful New Mexican cuisine. Quaint artsy house. Gorgeous view of the mountains and sunset. What more can you want? The herb frites, pork, chile....all were fabulous. Ended the meal with a lemon mousse Napolean....ohmygoodness. Lusciousness that ended all too quickly. Prices are in the moderate range (~$15-20/entree), so not a place to go everyday (at least not for me, as I would become poor rather quickly)....but worth it. :)
(5)My I.
Simply the most amazing meal we had during a ten day vacation in New Mexico. Our server did a great job pairing our dinner with a great wine. Our main course was the Truchas Yerba Buena, which is a grilled whole trout with preserved lemon, mint, cilantro and garlic. Wow, I wish I knew how the chef make that, and I would try it at home. If our travels take us back to Taos, this'll be the first (and last) place we eat.
(5)carol B.
Well, Santa Fe restaurants can't hold a candle to this food!!! Extraordinary fun/knowledgable server...the farmer who grew the heirloom tomatoes was one of the servers. Really, I have NEVER had better tomatoes ...presented to perfection...I have lived in NM for over 40 yrs...how come I have never been here before??? Be prepared to eat more than you should...you will lick the plates...
(5)Noah J.
Hands down the best restaurant in Taos and beyond! My wife and I are aspiring restauranteurs in the area with a good sense for quality food and dining. El Meze has always exceeded all of our expectations! Not only is Chef Fred cooking the best food in NM, but they have all their bases covered, from ambiance and location to fluid and polished service. The integrity and simplicity of the beer and wine list is refreshing and perfectly balanced. Though I must say the desserts may be the unsung hero of the whole operation. Flying under the radar, and sneaking in at the end, they let you find out for yourself just how important it is to stay for something sweet. Looking forward to next time! N and B Taos, NM
(5)Steve B.
Thought we'd try new place when on short trip to Taos. What luck we came across El Meze. Everything we tried on the menu was first class. The red & the green chile sauces were fantastic as was the ambiance of outside patio. Service was exceptional. A definite find that we'll return to next trip.
(5)Carol C.
Fabulous, creative food. Great chicharones and wonderful trout. (Crispy skin, perfectly cooked fish)
(5)Gloria Z.
A gastronomical experience! My husband and I enjoyed the prix fix menu and each course got better and better. The grilled romaine anchovy dressing salad was a hit as was the perfectly cooked seared ahi tuna in a white bean cilantro broth. Our server Erica was very knowledgeable about the menu and wine pairing options and provided warm, friendly service. The desserts didn't disappoint either. The atmosphere is romantic and music selection very chill. We will be regulars of this place as we are fortunate enough to live part-time just down the street. We love El Mez!
(5)Dave L.
Very good, interesting but limited menu. Buffalo short rib very good. My wife loved the trout. Service was strong, they held the table though we were late for our reservation.
(4)Marcia S.
We had an amazing dining experience Sat night at El Meze. We sampled 3 different wines before making our choice. We had the Bread and tomato salad which was yummy and the trout was to die for. We also had the homeade pasta which we would order again. We had a wonderful waitress that filled our water glasses and brought coffee with refills often. Our dessert we had the chocolate mini donuts which were tantalizing and rich. We will most certainly be back
(4)Ruki R.
Chef Fred is a genius! We were in Taos for four days and we ate here twice. We tried the fresh pasta, watermelon salad, pork chops, trout and espresso creme brulee. Everything was so fresh. The flavors were so well balanced and had a melt in your mouth effect. The plates are also a visual treat. This world-class restaurant is Taos' best kept secret. The restaurant has a great causal feel and took our taste buds on a journey we will never forget. Cant wait to come back for more.
(5)Doug S.
Looks can be deceiving and so it is with El Meze. The name should be El Amazing. When we drove up, my first thought was why did I book this place? Our driver said, 'the menu is a little strange for me", but he was 21 years old and quite evidently not a foodie. I requested and got a patio spot. The waitress was attentive. She brought tastes of several wines to see which we would go with for the evening. The service continued to be outstanding as the evening went on. We liked the fact that Chef was focused on his menu and did it ALL well. Not thousands of choices. Check their website, but don't miss the Trout is you like fish and the steak was melt in your mouth. If you want intimate, adult, small, family owned and operated (owner is the Chef and he is there every night) with amazing food, don't miss El Meze. Our absolute best dinner on our 4 state vacation tour.
(5)D I.
Stumbled into this little beauty while on a trip for work. It's in sort of strange location. Once you walk in there is a beautiful view of the nearby mountains on the patio, and the inside features some nice art. (Ambiance is pretty sparse on the patio, though the view makes up for it.) The food was great and moderately priced. It seemed to be an eclectic mix of Mediterranean, Spanish, and Mexican with other stuff thrown in. Everything we had was excellent- it seems that it would be hard to go wrong here. In all regards, it was a fantastic place to eat.
(5)Sara N.
Absolutely wonderful dining experience. The ambiance, the service and of course the food was absolutely impeccable! Congrats! Our favorite dishes were the grilled romaine, the chile relleno and the humus plate., wow! Wonderful, what can I say.. You must eat here! We live in Indianapolis. In ten years of eating there I've never met a chef. Here we walked into the kitchen to thank the chef. And he was as delightful as the rest of the staff. There is something different going on here. Great vibe.
(5)Thomas C.
My wife and I started our meal with 3 share plates. I realized that these would be smaller than the large plates but expected some flair and pop to win us over. To begin, though we ordered the Buffalo Short Ribs Adovada, the Fried Green Olives and the Chiles Rajas at the same time, our waiter brought out the Fried Green Olives first. There were about 10-12 with some unidentifiable green herb added as a garnish . And no, it wasn't cilantro. While a clever idea, the salt from the green olives started to pall after 2 or 3 olives and it became clear to me that these would have been effective as an amuse bouche much more so than an entree. Interestingly, the waiter then brought out the ribs and the Chiles Rajas together though of course on separate plates. Straight away, looking at the ribs, there were 3, about as small as a medium oxtail joint each. I don't know what Chef Mueller considers a share plate but 3 doesn't go into 2 very easily. None-the -less we expected taste and imagination to trump the meager quantities. The meat, though it did have some waste, was perfectly tender and sauced with a smoky but fairly run of the mill Salsa de Chile Colorado. I'm guessing the chef used Ancho chiles to account for the smoky quality. Unfortunately the sauce had little depth of flavor or very much heat for that matter. "It's the hottest thing on our menu" was the waiter's tout before we ordered. The 3 little ribs were accompanied by a sizable number of warm flat bread quarters which found their way into the sauce and gratefully provided the lion's share of anything that could be described as somewhat filling. In and of themselves like the rest of what we'd ordered, the flat breads were completely run of the mill. The rajas were nothing more than a half red sweet pepper grilled with a green pepper, though described as a roasted poblano chile which without the menu describing the dish as such, wouldn't have been identifiable as a poblano. Additionally, I discerned no oregano at all. It's a pretty difficult herb to miss unless you spend your waking hours puffing on cigars The roasted peppers were further attenuated with a dollop of creamy goat cheese that defied logic in it's incongruency as a pairing with the peppers. I have to think it was added to cover the embarrassment of the paucity in quantity and flavor of the dish. My thoughts at this point were the pairing of the short ribs with the peppers had to be deliberate simply because neither dish had enough going for it to stand alone. Earlier plans to try a large plate were abandoned and we ordered the Almond Semifreddo to finish this abbreviated visit. It was, as haute cuisine restaurants go, fairly generous, unevenly frozen (quite hard in the middle and strewn with a sweet syrupy sauce that had not a trace of the stated burnt sugar flavor as one would encounter with a creme brulee. I can't remotely begin to recommend this place unless perhaps one has more money than sense or palate.
(1)Jim R.
Probably the best meal we have had all year. We started with the ejotes (locavore green beans with gorgonzola and hazelnuts) and a watermelon and feta salad.....both were fantastic. Equally great were our entrees: buffalo tamales and trout. The service made the evening even more enjoyable. The staff knew its offerings intimately and gave guidance without pretense. When in Taos be sure to stop in.....definitely worth the visit.
(5)Jim L.
I was in taos on a business retreat and our whole group (of 17 people) came here for dinner on friday night. We had a reservation and when we arrived they were all set up and ready for us. The wait staff was very attentive, knowledgeable, and made sure we have everything we needed. Now the food. Since we were a big group, we have a pre fixe menu. We started with Hummus and marinated olives, Chicharrones (fried cubes of pork bellies with a cilantro/paprika sauce. It was cooked so it was crispy on the outside but soft on the inside. very good.), Jamon Serrano (Spanish cured ham with white nectarines and Manchego cheese. Eat all three parts together. So good.), and grilled flat bread. Its hard to say which was my favorite between the Chicharrones and the Jamon Serrano. So after a very appropriate amount of time, the main course came. Really it was perfect timing. We had a choice between a roasted chicken or the house made pasta. I had the house made pasta and it was really good. I first picked it because the chicken was made with fennel and I can't have fennel. I was expecting the pasta to be kinda bland but i was very wrong. The pasta was freshly made and had a light citrus sauce with a lot of roasted veggies and manchego cheese on top. Very tastey. Finally dessert. We had the option of the dark chocolate souffle and Almond Semifreddo. I had the semifreddo which was kind of an ice cream with almonds. It tasted a bit like an almond biscotti. So for this pre fixe our group was charged $40 a person which i think was a pretty good deal. Plus my boss loved it! When we come back to taos I am betting we will be having another group dinner here!
(5)Maggie Y.
One of the best meals we had in NM. The place is small and popular so make a reservation. The small plates are pretty huge so don't over order like we did. We tried the chicharonnes which we actually found to be the most disappointing dish despite the raves by others. It was dry and not very flavorful. However, the serrano ham/mancheco cheese/fig plate was amazing..the ham hock w/ squash and spinach soup was delicious combination of flavors, the grilled ceasar was great. Service was excellent. Our waiter was knowledgeable but not snotty at all, he seemed to delight with our delight at each plate. I loved this place, a must do in Taos. Great gluten free options, nearly everything was gluten free!
(5)Michelle H.
We ate here while on a ski vacation in Taos back in February. It was by far the best meal we ate all week. The atmosphere was cozy and the service was exceptional. Our waiter was extremely knowledgeable and gave us some great recommendations. Do not miss out on the chicharones and the chile relleno, the best I've ever had. Their flatbread and hummus was also a delicious appetizer. If we go back to Taos, I will definietly be coming back to El Meze.
(5)Chris W.
Wow. Amazing food and great prices!
(5)milissa g.
I just had the Catalan fisherman's stew at El Meze. It is a special dish and I hope it will stay on the menu. Fish in a light saffron broth with sausage, potatoes, tomatoes and chick peas. Loved it. B
(5)Beth K.
El Meze is a perfect 10. Everything is amazing. Our party enjoyed the Bufallo short ribs, grilled romaine salads, Tuchas Yerba Buena, Tamale, and Pasta-all excellent. The atmoshpere is so nice and service excellent. Put El Meze on the must do list for your visit to Taos
(5)Meta P.
Lovely romantic dinner. Great tapas. We had the jamon with white nectarine to start. I've never had a perfectly ripe white nectarine until El Meze. Yum. Great pairing. We also had the chicharon with chimichiri sauce. The husband loved it but I thought it was just ok. For entrees I had the watermelom & feta salad - fantastic. He had the lamb and loved it. Service was top notch. They change the silverware between courses, know their menu, and don't hover. Wine list is quite decent, says picky husband.
(5)Mark C.
Our much anticipated visit to "El Meze Restaurant" and Chef "Fred" from Taos's old "Fred's' Place" was well worth the wait. First, the Historical Adobe compound was very cozy once we entered the warmly decorated dining room on a chilly spring evening. We ate a lot of food and enjoyed everything from presentation to the timing that each course was served. Scallops with wild mushrooms We started with small plate scallop and mushrooms on fried polenta in an earthy brown sauce which was a surprise taste. Buffalo short ribs I couldn't pass up the small plate Buffalo short ribs which were cooked in a red Chile sauce with some maybe some Chipotle peppers? The little green salad was a palate cleanser which was a small head of Bibb lettuce dressed simply with wonderful oil and balance vinegar presented as it was just picked. Tamale with de Gardenas The first entree was the Tamale which is a throwback to the old "Fred's", so if you were a fan it is a must. A very nice tamale in a chunky green chile sauce also very fresh and moist. Truchas with Green Sauce For the finale entree we enjoyed the Trout in green sauce which was very flavorful and the light green sauce abundantly covered the fish and was great. Sauce was a great complement to the fish and there were some nice greens also. Don't forget the wine pairings even with the dessert which that night was the Lemon Mouse and Raspberry Napoleon which I finished as my wife ate only a bite. And, yes we are going back to El Meze and this time to sit on the patio, watch the sun on Taos Mountain and see what Fred is cooking from the Taos Farmer's market!
(5)Kathy W.
Wonderful meal, friendly and helpful staff, beautiful sunset. Hard to get better than that!
(5)Cathy S.
It does look deserted when you drive in. Keep going. Service is friendly and goes over the menu with you. No kids menu but willing to give kid portions of things on the menu. The egg plant appatizer was great.
(4)Paige H.
We made a reservation at El Meze and were very excited to try it. Unfortunately due to circumstances we were worried we would not make the reservation and decided to cancel to not hold up a table. I made the reservations on open table and canceled on open table. I received a confirmation so thought nothing else about it. I then received a nasty message from the restaurant about not showing. I promptly called the restaurant to let them know I had indeed canceled and was treated like a liar. Unfortunately we thought we were doing the right thing by canceling but the vibe I got from the call I'd not want to dine there.....
(1)Elektra D.
You walk up to this joint and think its closed. You get closer and follow the many signs pointing to the entrance and think you've definitely watched too many Buffy the Vampire Episodes as you expect the undead to karate chop their way out of the seemingly abandoned adobe abode. You enter - there's the beautiful mountain in the background, a sunset, you sit, you order blackened Romaine salad and some stuffed Poblano concoction. Your day which was seemingly a-ok is now great. Go On - go to El Meze. It's wonderful.
(5)George I.
I'm visiting Taos from Chicago. El Meze features serious regional/Mediterranean tapas and larger plates at fair prices in a shabby-chic atmosphere. We stopped here late last night to share a few plates after an enormous lunch earlier in the day. Big mistake, since we wanted to try everything we saw. The menu is small-ish, but every dish is unique and the good result of perfect, new, and exciting flavor combinations. There are great things going on here, and the chef uses fresh, locally-sourced ingredients. Casual and attentive servers make you feel at home. I was stunned at how simple they all made it look. Call ahead for a reservation to avoid a wait for one of the few tables, as diners like to linger here over one of the carefully selected Spanish-leaning wines or wonderfully balanced desserts; I really can't blame them.
(5)Ken S.
Trout was outragious, tuna was excellent. Chile relleno was a highlight also. Desert next.
(4)Laguna D.
the best food in taos and possibly NM. great service, interesting and textured menu, attentive hosts. the mussels are a mouth watering treat. it's expensive, but worth every penny. the food, atmosphere and quaintness of this restaurant make it not only relevant from a culinary perspective, but delightful as an overall experience. leagues beyond doc martins. we loved it and will return every time we're in taos. just downright yummy.
(5)Gordon J.
I can not imagine a restaurant with better views, ambiance, cuisine, or service!
(5)Milt M.
El Meze "the table" is absolutely one of the best finds for foodies in all of New Mexico, let alone Taos. Tucked in the El Torreon Hacienda with a spectacular view of TAOS mountain, you are treated to Northern New Mexico meets Spain. I can highly recommend the Gazpacho with the prickly pear granita.....it comes in a huge bowl big enough to share as are almost all of the "small plates". Try the amazing Tuna Carpaccio......a portion to share with locally grown greens with lip smacking good Spanish olive oil. The lump crab Salpicon was a tower of flavors featuring fresh feta from Tucumcari NM, pickled veges with avocado on freshly baked corn chips..pair it with the Shaya Old Vine ....100% Verdejo...don't leave without trying the Buffalo Short Ribs Adovada. Fall off the bone tender and a wonderful spice. Chef Fred gets kudos for his creative preparations and the wait staff knows the menu and the wine list to guarantee a memorable evening.
(5)Bret I.
My wife and I stopped in for dinner when visiting Taos for the first time. It was a drive-by pick, but it worked out very, very well! We started off with the mussels, prepared with mint, which was new for us, but exquisite. To "balance" the mussels we also ordered the buffalo short ribs. Wow, they literally slipped off the bone. They were melt-in-your-mouth tender with no hint of gaminess. For our main course, we split the whole grilled trout. It was prepared with a pesto sauce and was perfectly cooked. We were glad that we didn't each order an entree, because we had room for DESERT! We ordered a lemon curd and rasberry Napolean made with filo dough and a peach and blueberry Crostata. Light, not too sweet with coffee ... YUM! We left very satisfied. Oh, and the wine selections were excellent: we tried 3 (glasses) and they were all great.
(5)Jaime J.
Lived up to and even exceeded expectations. We arrived about 40 minutes before closing and were soon the only folks there, however we had wonderful, relaxed service and did not feel at all rushed. We started with the olives/almonds, which I expected to be just salty snacks to hold us over as we agonized over what "real" food to order, but they were AWESOME. The essence of what an almond and an olive should taste like. The rest of our meal was on par- tuna carpaccio was amazing (the fresh herbs just took it to a whole new level- tasted like it had been picked 30 seconds before it hit the plate), grilled romaine (meaty! cheesy! smoky!), mussels (unlike any I have ever had before and deliciously plump), and a lemon/raspberry desert (a neopolitan?) that was the perfect finish. Our favorite NM restaurant to date, and definitely in my top 5 overall. I thought the prices were extremely fair for the quality of food. And again, we really appreciated the lovely service. Very patient. Even brought us a taste of the (spicy) sauce for a dish we did not end up ordering (buffalo ribs). I feel our dining experience was really optimized and we will absolutely be back. If they weren't closed I would consider driving to Taos right now-- this post is making me hungry!
(5)Ira S.
Our sixth dinner in Santa Fe and Taos turned into our greatest treat. A charming venue north of Taos in an historic building, El Meze was a comfortable quiet dinning experience, even with evey table taken. Our server's guidance helped us make excellent selections from a creative and well prepared small plates menu. Coming from Los Angeles we were surprised at both the quality and substantial size of the dishes that we had. The shared Sauteed Mushrooms with Chevre was first rate and, as the server warned, large and rich enough to limit the number of additional dishes ordered for two. At her suggestion the kitchen divided a bowl of the Tortilla soup (don't think of your standard fare) to allow us to have variety without filling up. The Roasted Beet Salad was also we ll prepared and presented and the Short Ribs came three on a plate(one became my lunch for the next day) and were braised in a sauce with a nice kick and the meat fell off the bone. The wine list was as creative and reasonably priced as the menu. After being visited by Chef Fred and his front of the house manager and pastry chef co-owner Annette, we were tempted into finishing our meal with her Lavender Creme Brulee. Excellent! With two glasses of wine our tariff was under $75. After living through the hype of a visit to the Napa Valley last month El Meze surpasses our experience there in terms of total dining experience. The owners and staff made us feel welcome and provided us with a first rate food experience that did not require a suspension of my sense of real value. Good creative dining does not have to be pretentious.
(5)Roger K.
I had their pan-roasted jumbo sea scallop with wild mushrooms elephant ear mushrooms over polenta; salad of roasted beets with oranges and Spanish chevre & balsamic syrup; and lemon mousse and raspberry Napoleons and ice cream for dessert. My friend had freshly-made pasta with mushrooms, asparagus, garlic, olive oil and manchego cheese; and almond tart with caramel orange sauce and crème fraiche for dessert. The waiters were attentive without being intrusive and were great conversationalists, but only when we initiated the dialogue--they did not impose themselves on us. Everything was delicately prepared with attention to details and the presentation of the cuisine was art! This is not a place for infants and small children--the seating is intimate without being crowded. Definitely top of the line in all aspects.
(5)