Doc Martin's
Photo Courtesy Doc Martin's
Inside the dining room at the local Taos landmark, Doc Martin's
Wine enthusiasts—skiers or otherwise—should make fast tracks to downtown Taos and the historic Doc Martin’s restaurant, a Wine Spectator winner for 19 years and running.
The restaurant, just off the lobby in the historic Taos Inn, which first opened its doors in 1936, once housed the offices of Dr. Thomas Paul (Doc) Martin—hence the name. But the restaurant has also established a following for its diverse and affordable wine list, with more than 400 labels, many in consecutive vintages, and a by-the-glass choice of 18 varietals, making this an oenophile’s mecca.
Doc’s beverage director, Craig Dunn, who’s worked at the Inn for 22 years, takes great pride in researching and sourcing interesting and eclectic wines. But beyond his rare finds is an even better pricing policy: a straight 100 percent markup, a rarity in an industry that can triplea bottle’s cost for patrons.
Dunn’s user-friendly list is chock-full of popular vineyards such as Ridge, Heitz, Joseph Phelps, and Silver Oak, as well as lesser-known varieties like the scrumptious Arcadian Bien Nacido Vineyards Pinot Noir 2000 that paired perfectly with the beef and buffalo main courses my party of four enjoyed on a recent trip there.
The restaurant’s executive chef, Zippy White, has created a menu that celebrates world cuisine with touches of New Mexico here and there, like a crunchy queso-filled chile relleno topped with pumpkin seeds and goat cheese. Plump steamed black mussels are bathed in a broth of tomatoes, white wine, bacon, and spinach and topped with thick slices of grilled bread for dunking. A warm wild mushroom bread pudding appetizer put a savory spin on the comfort food dessert standard, dressed with a fresh tomato basil vinaigrette—it was worth every carb.
Cold weather and the terrific red-wine selection implored us to order red meats, and all were tasty, juicy, and expertly grilled, especially a pepper-crusted buffalo strip steak topped with caramelized onions and served atop horseradish mashed potatoes. Yet the chef doesn’t skimp on vegetarian options, including Thai noodles, a seasonal vegetable plate with quinoa, and a main-course version of the aforementioned rellenos.
The cozy dining room, with window tables that look out on Taos’s quiet main street, begs to be lingered in, finishing the last sips of wine over pastry chef Gayle Glanz’s homemade goodies like the killer Pumpkin Cheesecake with sweet gingersnap crust, or a dense Lemon Pound Cake swirled in a blueberry compote with homemade vanilla bean ice cream.
How happy I was that my hotel room was only steps away and my kiva fireplace had been set aglow by the Inn’s friendly staff.
Doc Martin’s Restaurant in the Taos Inn, 125 Paseo del Pueblo Norte, Taos, 575-758-2233; serving breakfast, lunch, and dinner every day, with brunch on Saturday and Sunday
Reader Comments:
Great article and review. Doc Martins Restaurant at The Historic Taos Inn is simply fantastic. The food, wines and dessert do not disappoint and the atmosphere is wonderful.
On a recent visit we discovered 2 things. They have great early bird special from 5-6:30 that include soup or salad and they have daily specials that are wonderful. The day we went they had southwestern beef tipped tacos and jumbo scallops on a bed of steamed spinach and basmatti rice. Delicious.
Highly recomend this place. They also have free live music in The Adobe Bar that sits adjacent to the restaurant. Blues, jazz, flamenco and Americana. Hard to beat the quality and carachter of this place. It is a legend in Taos and we love the glowing neon thunderbird sign on the main street.
Perfect location and terrific food!