Cafe Pasqual's has been serving downtown Santa Fe since 1979, built around a simple idea: fresh food made from scratch, served in a festive, come-as-you-are room. Everything leaves the kitchen scratch-made, from daily baked goods to pasture-raised meats, with ingredients sourced from organic and sustainable farmers, ranchers, vintners, and fisheries.
The menu runs breakfast through dinner, and regulars point to dishes like huevos, chorizo, poached eggs, hash, trout, cornbread, and the Plato Supremo. Breakfast has built enough of a following that waits during peak hours are part of the routine, often worked through at the restaurant's communal table.
A chef here was named a James Beard Foundation Best Chef finalist in 1999.
Next door, Cafe Pasqual's runs its own art gallery, featuring more than two dozen artists working across painting, ceramics, sculpture, photography, and other media — extending the restaurant's identity beyond the dining room.
The menu runs breakfast through dinner, and regulars point to dishes like huevos, chorizo, poached eggs, hash, trout, cornbread, and the Plato Supremo. Breakfast has built enough of a following that waits during peak hours are part of the routine, often worked through at the restaurant's communal table.
A chef here was named a James Beard Foundation Best Chef finalist in 1999.
Next door, Cafe Pasqual's runs its own art gallery, featuring more than two dozen artists working across painting, ceramics, sculpture, photography, and other media — extending the restaurant's identity beyond the dining room.