The South Indian spot that opened its doors after a year of sold-out pop-ups is proof that Santa Fe’s food scene is moving beyond enchiladas. Mash-ups like a watermelon salad with paneer in lieu of the usual feta would be exciting even in a city known for its cross-cultural cooking; white truffle oil flavors one of the namesake flatbreads, which are golden, tissue-thin and more than a foot wide. 551 W. Cordova Rd.; paper-dosa.com.
Fire & Hops
This pub reflects the backgrounds of the two best friends who run it: Joel Coleman, a chef who lived in Hawaii for 14 years, and Josh Johns, the cofounder of a local hard cidery. Coleman’s Hawaiian-style pork tacos with kimchi pair nicely with one of the dozen or so hard ciders on Johns’s constantly evolving list, which usually includes a few New Mexican options. 222 N. Guadalupe St.; fireandhopsgastropub.com.