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

April 20, 2016

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

New Executive Chef Edgar Beas showcases his culinary vision with new menus

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,” said Executive Chef Edgar Beas. “With my new menus, I aim to showcase native techniques and cooking styles, but in a modern, artistic and progressive way.”

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 25th Anniversary,” said Rosewood Inn of the Anasazi’s managing director Stephanie White. “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.”

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.

About Rosewood Inn of the Anasazi

Located in downtown Santa Fe, steps from the historic Santa Fe Plaza, Rosewood Inn of the Anasazi® is an intimate world-class vacation retreat and New Mexico’s most lauded hotel. Since it was established in 1991, the Inn has set the standard for luxury and service among small city hotels. The 58-room boutique hotel unveiled a full guestroom redesign in 2014 to embrace a more modern, sophisticated aesthetic, while still celebrating the enduring creative spirit of the region’s Native Americans. The guestroom design beautifully complements the Inn’s legendary décor and architecture, including works by local artisans, massive hand-carved doors, sculptured stairways and sandstone walls that whisper of prehistoric Pueblo living. The world-renowned Anasazi Restaurant, Bar and Lounge was reimagined in 2015 to boast a chic, new design as well as the addition of a new lounge area and a dedicated tequila table. Rosewood Inn of the Anasazi has been honored four times with the prestigious AAA Four-Diamond Award, the highest accolade presented by AAA to hotels and restaurants based on facilities, amenities and service. Among its other esteemed honors this year, Rosewood Inn of the Anasazi placed onto Condé Nast Traveler’s prestigious Gold List, received several accolades from Travel + Leisure’s 2013 World’s Best list and was named one of the “Best Hotels in the U.S.” by U.S. News & World Report.

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