CuisineSandwiches, soups, salads, and snacks, American
FeaturesGreat design, Foodie magnet, Local haunt, Casual
For the freshest greens in the desert, visit Erin Wade’s salad wonderland, where a humble handful of locally grown arugula is brightened with goat cheese, balsamic roasted pears, and duck confit. For something heartier, pair your salad with a decadent Reuben or Cuban sandwich with mustard-roasted pork. Wade, an expert gardener, aims for a closed ecological system for her produce, with the restaurant’s organic waste going back to her Nambe farm to serve as compost for the produce grown there.