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Restaurants at Inn of the Anasazi

<p>In early 2006, <a href="/cityguides/santa-fe-new-mexico">Santa Fe</a>'s most celebrated chef, Martin Rios, left his post at the relatively prosaic Eldorado Hotel to take over the kitchen at the decidedly swankier <a href="/hotels/inn-of-the-anasazi-santa-fe">Inn of the Anasazi</a>. Since then, Rios has given gravitas to what had been an inconsistent restaurant: you'll see just how high the Anasazi's star has risen if you try snagging a weekend dinner reservation at the last minute. Rios adheres to classic French culinary techniques, but his ingredients draw heavily from <a href="/guides/asia">Asia</a>; his entrées include Hawaiian bigeye tuna lightly encrusted with a mix of shiso paste and mustard, and crispy pork belly with diver scallops in a silky almond-ancho chile mole. The dining room, with its high wood-beamed ceilings and thick adobe walls painted with abstract pictographs, reinforces the subdued, elegant vibe.</p> <p><strong>Tip:</strong> During warm-weather months, take an outdoor seat at The Patio, a laid-back spot overlooking historic Washington Avenue that serves a more casual menu of Rios's small-plate dishes. </p>