Rosewood Inn of the Anasazi Unveils New Menus at The Anasazi Restaurant, Bar and Lounge

Executive Chef Edgar Beas of Rosewood Inn of the Anasazi, Santa Fe’s leading luxury boutique hotel, has officially launched his new menus at the Anasazi Restaurant, Bar and Lounge. The new menus are inspired by Santa Fe’s rich cultural history and fuse old world techniques with modern, innovative recipes and artful plating. Each dish fully embraces the Inn’s native heritage and will change seasonally to reflect the freshest, most seasonal ingredients found in and around Santa Fe.

“I believe that utilizing ingredients native to the Southwest is a beautiful way to celebrate the Inn’s Sense of Place and the Anasazi Restaurant’s reputation as the premier destination for fresh, locally-inspired cuisine,” “With my new menus, I aim to showcase native techniques and cooking styles, but in a modern, artistic and progressive way.”

Executive Chef Edgar Beas

With his new cooking philosophy, Chef Beas’ dishes pay homage to indigenous cooking practices that include the use of hot stones and branches from local trees and shrubs to infuse a smoky flavor into many of the Inn’s new meat dishes. To further reinforce the menus’ local flavors, Chef Beas’ dishes incorporate berries and herbs that he forages around Santa Fe.

Chef Beas’ new menus not only present his new culinary vision and techniques, but they also change the way that diners experience a traditional menu by introducing a new structure to the meal. Guests are presented five courses, which are organized by size and temperature of dish to create a seamless progression between each course. Appetizers include Young Beets with grated marcona almonds on sweetbreads poached in white wine and lemon and Charred Octopus served with potato polenta on garlic sheets topped with lime and verdolaga.

Another new menu highlight includes Seared Foie Gras which includes dehydrated red chile and dark chocolate both resting on top of toasted brioche served with a side of juniper berry cooked in gin and lavender and garnished with nasturtium flowers.

The new menus then graduate to hearty main courses such as Chef Beas’ signature duck entrée, which offers three different presentations of a whole duck. The dish includes seared duck breast with a crispy skin, a cured duck leg and handmade duck sausage filled with duck thigh, pork fat and coriander. This unique presentation is served with tamarind, which has been cooked down with honey, raw dates and artichokes and prepared with garlic, white wine and olive oil.

“The introduction of Chef’s new menus comes at a perfect time as we celebrate Rosewood Inn of the Anasazi’s landmark 25 th Anniversary,” “With our recent guestroom renovation, restaurant redesign and this year’s addition of a highly-anticipated fitness center, the introduction of Chef Beas’ menu completes the full revamp of one of Santa Fe’s most treasured establishments.”

Rosewood Inn of the Anasazi’s managing director Stephanie White

Chef Beas’ arrival and the launch of his new menus come on the heels of the Anasazi Restaurant, Bar and Lounge’s full redesign in 2015, which resulted in an expanded bar and lounge space and a modern, fresh aesthetic that celebrates Santa Fe’s artistic heritage.