the new york times > travel > santa fe guide > restaurant details country french cooking is the bill of fare at this intimate bistro with soft lighting and a pressed-tin ceiling. fresh ingredients are used for the provenaale specialties, including crayfish and escargots with a smoked-tomato saffron cream, and steak au poivre with spinach-mashed potatoes and roquef... travel2.nytimes.com
santa fe | dining | european | french | rociada | wcities this restaurant was one of the top 60 new places to dine in the world by condA nast traveller. this is a classic french country bistro with excellent food and an outstanding wine list. the atmosphere is calming and romantic... wcities.com