We are thrilled to be featured in an article by NYMag.com!
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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