But this time, I opted for dinner and tried their new Fall menu, created by La Fonda Executive Chef Lane Warner. The Pork Belly appetizer beckoned...
It was smashing. Braised in Santa Fe Nut Brown Ale and served with spicy cranberry-green chile relish and cauliflower puree.
Next came the Felix River Ranch braised lamb shank with a wonderful white-bean-poblano succotash.
And a friend ordered a medium-rare Filet Mignon that arrived perfectly medium rare.
Clearly, a meat night out... and the dessert - a sensational warm Mexican chocolate cake with home-made roasted banana ice cream -finished it all off quite nicely.
And, if you'd like to delve into La Fonda's history a bit more, they
just published a small, delightful book - From Every Window - a Glimpse of the Past - available at their lobby gift shop.
LA FONDA ON THE PLAZA
100 East San Francisco Street
Santa Fe, NM