Joseph's Culinary Pub sits in Santa Fe's Railyard District, run by chef and owner Joseph Wrede, who built it as a continuation of his original Joseph's Table, first opened in Taos in 1995. The menu pairs local ingredients with a range of world cuisines, changes seasonally, and carries a consistent thread of duck fat through dishes like the duck fat french fries, duck fat fried polenta, and duck confit pad thai.
Other dishes include the NM Lamb Lollipop with apple sage jam, Abuela Nora's Organic Chicken Posolé Verde, a Steak Au Poivre, and a Seared Duck Breast served over black wild rice. The wine list is built around small producers, natural winemakers, and organic and biodynamic bottles, with local craft beer and spirits from neighboring Altar Spirits rounding out the bar.
Santa Fe New Mexican has named it both a city-wide best and a local favorite, and Santa Fe Reporter included it on its 2025 best-of list. The James Beard Foundation named Wrede a 2025 semifinalist for Best Chef: Southwest, and Michelin selected the restaurant for its 2026 guide.
Other dishes include the NM Lamb Lollipop with apple sage jam, Abuela Nora's Organic Chicken Posolé Verde, a Steak Au Poivre, and a Seared Duck Breast served over black wild rice. The wine list is built around small producers, natural winemakers, and organic and biodynamic bottles, with local craft beer and spirits from neighboring Altar Spirits rounding out the bar.
Santa Fe New Mexican has named it both a city-wide best and a local favorite, and Santa Fe Reporter included it on its 2025 best-of list. The James Beard Foundation named Wrede a 2025 semifinalist for Best Chef: Southwest, and Michelin selected the restaurant for its 2026 guide.