 Joseph's Table features the culinary brilliance of chef Joseph Wrede, Joseph's Table offers award-winning cuisine, an extensive wine selection, and Taos's newest night spot, the Butterfly Bar - all awash in an elegant, artistically inspired ambience. Joseph's Table is an extremely fine restaurant with very fine and rich dining experience. "The most original restaurant in New Mexico." - Santa Fean Magazine, "Joseph Wrede, 2000 Best New Chef Award" - Food & Wine Magazine, "The future voice of modern American cuisine." - London Times, "The plates rival those in any of Manhattan's best restaurants." - The New York Times, "Serving some of the Southwest's best food." - Denver Post. Only Taos restaurant listed with Distinguished Restaurants of North America.
Joesph's Table was winner of 2 "People's Choice Awards" for the best of Taos County 2006, including: Best Restaurant - First Place, Best Fine Dining - Second Place.
Entree
Examples: Vegetarian Today, Llano Wedding Steak with Natural
Flank Steak, Red Chile, Corn Bread, Posole & Black Beans, Molasses Cured Hawaiian Yellow Fin Tuna with Organic Beets, Parsnips, Turnip Hash
Salt Cod Smashed Potatoes, Local Organic Duck Breast on French Lentils
with Onion Jam, Achiote Citrus Marinated Organic Grilled Quail on Pecan
Quinoa, American Steak au Poivre: Peppercorn Crusted Organic Beef
Tenderloin on Organic Smashed Potatoes with Madeira Mushroom Sauced to Order,
Grilled Petit Organic Beef Tenderloin on Smashed Sweet Potatoes
& Horseradish Sauce
with Onion Rings Chimayo.
Starters: Wild
Mushroom Local Duck Egg Flan with Pumpkin Seed Pesto &
Portobello Syrup, Risotto Cake with Parma Prosciutto &
Parmigiano Reggiano in Portobello Syrup, Tuscan Fried Shrimp, Organic
Steak Tartar with Sesame Fennel Tuile & Shirred Quail Egg,
Vodka Cured Wild Salmon on Corn Blinis with Canadian Caviar, Pan Seared
Foie Gras with Sun Dried Cherry Chutney, Lobster & Masa Bread
Pudding on Mexican Cream Corn.
Salads: Caesar: Romaine, Parmesan Reggiano Crisp
& Three Crustini:
Roasted Garlic, Anchovy Tapenade, & Sweet Tomato, Organic Mixed
Greens with Five Nuts, Manchego, Green Apples, and Tarragon
Vinaigrette, Last of the Season Local Roasted Beets with Gorgonzola
Dolce, Hawaiian Marlin Sashimi on Fried Kale with Orange Soy
Vinaigrette, Organic Mixed Greens with Local Goat Cheese and Bacon
Vinaigrette.
1030 Paseo del Pueblo Sur Taos 741-0587
Best Restaurant
First Place |
Best Fine Dining
Second Place |
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