Reservations at 505.930.5363 or online
Attention clients please read:
Newly enacted restrictions on indoor dinning have forced us to change our plans for the next two weeks, including Thanksgiving. We are now offering curbside pickup between 5:30 pm and 7:30 pm from Tuesday to Sunday. On Thanksgiving we will have a delicious, complete dinner available for pick up as well. Please look at our new menu for Thanksgiving under the Menu tab. Thank you for your understanding and continued support.
Executive Chef Estevan Garcia
Head Chef Jonathan Paczolt
Executive Chef Estevan Garcia started a career in the restaurant business at 18 years old. His first venture was the original Guadalupe Cafe on Guadalupe St. in Santa Fe, NM. His mother, Andrea Garcia, inspired his love of traditional New Mexican dishes. Garcia and his mother worked closely in the kitchen of Guadalupe Cafe creating a menu of the most beloved New Mexican dishes.
Garcia is a native Santa Fean and a graduate of St. Michael’s High School and The College of Santa Fe. In his early 20s he moved to Manhattan Beach, Ca. were he started the original Cafe San Estevan, hailed as a first class California restaurant. Years later he returned to his roots and reopened Cafe San Estevan in his hometown of Santa Fe. It was there that Jonathan Paczolt started working under his tutelage. Garcia and Paczolt together are the team behind Estevan Restaurante.
Estevan Restaurante is New Mexican fusion with a French flare. Garcia has created a menu using favorite traditional Northern New Mexico dishes including Chimayo red chile, chicos, posole, and calabacitas. All produce items are bought locally and are organic. Garcia visits the Santa Fe Farmers Market every Saturday morning to hand-pick the freshest and best ingredients. His poultry, beef and lamb are bought locally as well from Shepherd’s Lamb, in Española, NM.
Garcia is a true wine connoisseur. His wine list includes both domestic and imported red and white wines. Please ask him upon your restaurant visit for the perfect pairing with your meal. Wine is one of his specialities and he’ll be pleased to make your meal a memorable one.
Chicken or beef topped with Chimayo red or green chile with calabacitas, pinto beans, and chicos.
Creamy white cheese served with heirloom tomatoes, basil, and olive oil.
Anaheim Green Chile filled with mushrooms and served with pinto bean and garlic demi-glace.
Avocado mousse served with corn, tomato, and medley of tortilla chips.
Reviews & Press
“The Comeback Kid: Chef Estevan returns with
honest NM fare.”
Enrique Limon - Santa Fe Reporter: June 10, 2015
“Restaurant Review: Estevan”