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Think hyperlocal at Farm & Table , which sources its 80 percent New Mexico–produced fare from more than 40 nearby vendors. A seasonally changing dinner menu is offered Wednesdays through Saturdays in F&T's wood-beamed dining room. At the moment, the operation's own grass-fed steak (market price), raised on the farm in back, and mushroom-and-kale empanadas ($8), made with roasted green chilies and local Tucumcari Cheddar cheese, are among the selections. The restaurant also serves Saturday and Sunday brunch, with dishes like eggs Benedict made with locally raised pork and bacon ($13), and hosts a farm stand on Saturdays from 9 a.m. to 2 p.m., peddling freshly harvested produce like kale, chard, and mustard greens.


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Published in Press
Thursday, 13 March 2014 12:08

USA Today Travel: 10 Best - March 2014

Cherie Montoya Austin, who grew up in the North Valley of Albuquerque, the greenest and most fertile part of the city, started Farm and Table restaurant, an obvious culmination and continuation of her values and traditions. Chefs prepare seasonal menus according to what the current fresh crop of the day is - a concept embraced by the environmentally conscious society of today. Farm and Table gets their food from local farms and elsewhere in New Mexico - corn from the Santa Ana Pueblo, beef from Los Lunas and potatoes from Santa Fe, for example. Local beers and wine accompany the scrumptious fresh meals such as Cider Glazed Pork Chop and Pan Seared Duck Breast. Fresh from the farm soups, salads and small plates area available too. Open for dinner only, Wednesday through Saturday and brunch on Saturday and Sunday.


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Published in Press