Indigo Crow Cafe – Corrales, New Mexico

Majestic Trees Overhead Make a Wonderful Shaded Canopy for The Indigo Crow in Beautiful Downtown Corrales

Now I lay myself down to sleep
I pray oh lord my soul to keep
Cause if I should die before I wake
I hope up in Heaven they’ve got lobster and steak
It’s a sin if Heaven ain’t got an Indigo Crow
Best food down here up there they’ve gotta know.
A Sin if Heaven ain’t got an Indigo Crow
But if they don’t then why the hell should I go.

Now I’ve tried every joint around here
I’ve had green chile stew, I’ve had had my root beer
But when I want to treat my taste buds right
I know this place is drop-dead tight
It’s a sin if Heaven ain’t got an Indigo Crow
Best food down here up there they gotta know.

– Oscar Butler

What would possess troubadour Oscar Butler to rhapsodize in his inimitable melodious timbre about a charming rural retreat in Corrales, New Mexico which serves some of the very best food in the metropolitan Duke City area?  A native New Yorker now living in Albuquerque, Butler sums it up in four words, “Great food, great atmosphere!”

From the Parking Lot, It’s a Short Walk to The Indigo Crow

There’s a lot to love about the Indigo Crow and it starts with ambiance (atmosphere, if you prefer).  During a moonlit autumn or spring night, savvy diners will dine on the restaurant’s patio where very little light pollution interferes with the twinkling of celestial bodies punctuating the ebony night skies.  When spring is in the air and trees are starting to bloom, the melodic songs of birds provide nature’s most melodic entertainment (with apologies to Oscar Butler).  When the weather turns cold, a raised fire pit is set up on the patio and though plumes of smoke ascending toward the skies obscure the stars, the fragrant bouquet of piñon more than makes up for it.

Ambiance isn’t lost on the inside of the restaurant, especially on cold winter nights when the restaurant is dimly lit and the crackling firewood on the Kiva hearth provides a gavotte of light and shadows.  It’s especially memorable if you have the occasion to be seated across the restaurant from Marla Tellez, KOB’s pulchritudinous former morning anchor whose smiling countenance and beauty are accentuated by the undulating lights of the fireplace.  A January, 2010 visit to the Indigo Crow was made more memorable because I was fortunate enough to have been seated with just that perfect vantage point.

Grilled Ham and Smoke Gouda Sandwich

Ms. Tellez and the aforementioned Mr. Butler aren’t the only local celebrities who love the Indigo Crow.  KRQE’s manic meteorologist Mark Ronchetti revealed in the 2009 edition of Albuquerque The Magazine’s “Best of the City” magazine that his favorite restaurant is Indigo Crow.  Tending to be more star-struck by food than television personalities, I’d better not think much more about the beauteous Marla Tellez or I might never finish this review.

The Indigo Crow is nestled beneath towering deciduous trees in what was once a family home which also housed the Desert Rose, one of the village’s most popular restaurants back in the early to mid-1990s. The Indigo Crow has been wowing patrons for more than a decade now and despite the economic downturn, there appears to be no surcease to its popularity. This is a restaurant for which reservations are definitely recommended, particularly on Friday and Saturday nights, but even if you don’t make a reservation, the staff will do their best to accommodate you.

Brie En Croute

That may mean eating at the bar which is in close proximity to a kiva fireplace, something for which you might  be thankful on winter nights because most diners enter through the bar.  The bar is reputed to have a very good wine list, one worthy of the food destined to accompany the fruit of the vin.  During the summer, the Indigo Crow offers live music on the patio featuring local musicians like the aforementioned Oscar Butler.  During the winter, the restaurant features acoustic solo artists at the bar.

Most Recent Visit: 9 June 2019

There are few restaurants in the Albuquerque metropolitan area as popular for Sunday brunch as the Indigo Crow.  That may be especially true in spring and summer when, weather-permitting, the magnificent canopy of stately trees shades you from the sun’s torrid rays.  Ambiance aside, one of the other popular brunch draws is a pretty balanced menu that has at least as many lunch items as it does breakfast items…and that doesn’t include the seven salads.  There are also seven items on the burgers and sandwich menu as well as three appetizers.

Among the three starters is brie en croute (brie baked into a puff pastry and topped with cranberry-apple chutney).  While the dish is terrific, there’s just not much of it, especially if you’re sharing.  In France, it’s actually traditional to encase an entire wheel of brie in pastry dough, bake it in the oven, then slice and serve.  For those of us with a healthy appetite, the dainty, individual bite-sized  melted brie puffs are an abomination much like finger sandwiches and canapes.  Got that Indigo Crow! 

Mac & Cheese

And while we’re at it, if you’re not going to put more chile in the mac & cheese (smoked Gouda, Parmesan, ham, green chile), at least use chile with some bite.  This is New Mexico.  We can handle it.  Had the menu not listed green chile as one of this mac & cheese’s components, we would probably have been heralding this dish as an exemplar of comfort food deliciousness.  Because green chile was listed, our hopes were raised and expectations were heightened.  Gouda (sweet, slight fruity taste) and Parmesan (rich and sharp), by the way, are a natural pairing.  The ham was good, too.

While there are approximately 11,000 fish and chips shops throughout the United Kingdom and Ireland, the notion of a “Fishoteque” concept never caught on “across the pond” (unless you count the floundering Long John Silver’s).  It does seem, however, that every brew pub and American food eatery across the fruited plain offers fish and chips.  Invariably either my Kim or I will order them if only so we can complain that they’re not nearly as good as the fish and chips we had in England.  At least the Indigo Crow’s version (white fish, hush puppies, fries and tartar sauce) are better than some of the fish fry meals we’ve had across the Midwest.

Fish & Chips

Previous Visits

13 July 2008: Since the Crow’s menu tends to be seasonal, ingredients also tend to be incomparably fresh. No vegetable is served before or after its time; they’re all served at the optimum of in-season freshness. Even avowed vegetable haters can be converted at the Indigo Crow. Salad lovers will appreciate the nine salads on the menu, especially if you want a back to basics salad that doesn’t include every ingredient conceivable.  There’s plenty to love on the Gorgonzola Wedge (iceberg lettuce, bacon, tomatoes, marinated red onions and creamy Gorgonzola dressing).  On most restaurant’s menus, it would probably be the most popular salad, but at Indigo Crow, that honor goes to The Catalina (chopped romaine, tomatoes, eggs, bacon, avocado, Gorgonzola, Parmesan, Louie dressing), the chef’s unique interpretation of a Cobb salad.  It’s a beautifully presented masterpiece prepared in a large bowl then shaped in a circular timbale to give it a memorable and enticing appeal.  Half and full portions are available.

Our favorite appetizer when on the menu is the Crow’s rendition of satay, the popular Thai street food which is essentially marinated meat skewered onto bamboo sticks and grilled over an open flame.  At some local Thai restaurants, the grilled meat is so thin that the grilling dries it, leaving it chewy and tasteless.  The Crow’s satay is somewhat thicker and grilled to about medium, imparting it with a moist deliciousness.  A nearly as terrific lunch-time alternative sometimes on the menu is an orange glazed beef with sesame seeds and a tangy teriyaki sauce. 

Chefs Hobo Burger green chile cheddar cheese kaiser, portobello mushroom, bacon, smoked Gouda cheese and guacamole
Chefs Hobo Burger

The lunch menu showcases a number of sandwiches, wraps and burgers, none of which are the standard “you can make it at home” variety.  Most of us can craft a fairly decent  grilled ham and cheese sandwich.  It takes genius to craft something like the grilled ham and smoked Gouda sandwich (grilled ham, smoked Gouda, jalapeño mustard, lettuce and tomatoes on a French baguette).  The jalapeño mustard is nearly as incendiary as Chinese hot mustard, lending a delicious kick that counterbalances the saltiness of the grilled ham, the sweet creaminess of the Gouda and the acidity of the tomatoes.

28 April 2013: My friend Larry McGoldrick, the esteemed professor with the perspicacious palate, rates the Indigo Crow’s green chile cheeseburger as one of New Mexico’s top ten.  For uniformity of comparison, he orders his burgers “competition style” meaning bun, patty, cheese and green chile only; no adulterants or contaminants.  Alas, my good intentions to try a plain green chile cheeseburger were quashed by the Chefs Hobo Burger, the very antithesis of competition style.  The canvas for this behemoth burger is a thick green chile Cheddar cheese kaiser roll in which both green chile and Cheddar are baked right onto the bun (which would make a great dinner bread on its own).   As with Hobo stew which is made with virtually any ingredient you can find, the Hobo Burger is a virtual mishmash of ingredients inventively put together.  Standard offerings are portobello mushroom, bacon, smoked Gouda and guacamole.  Green chile isn’t a standard ingredient on the burger unless you request it.    It’s a unique take on a green chile cheeseburger and is large enough for two to share. 

The Indigo Crow’s version of Moules Frite (Mussels and Fries)

28 April 2013: The dinner menu  includes a surprising number of seafood items, the hallmark of each being uncommon freshness. You may forget you’re in land-locked New Mexico when your palate is luxuriating on some of the very best mussels anywhere in the Land of Enchantment.  There was a time, just a few years ago, in which a bowl of mussels at the Indigo Crow was big enough for a party of four to share.  During a visit in January, 2010, our serving of this magnificent mollusk was miniscule, a penurious portion of twelve mussels, just enough for three a piece among the four of us.  The mussels were submerged in a saffron and white wine sauce which by itself would have made a superb soup.

Though we felt deprived of the briny sweetness of the mussels, we indulged lustily in the perfume-like essence of fragrant saffron sauce which we sopped up with the Indigo Crow’s wonderful garlic-infused bread. Tiny cloves of roasted garlic were actually embedded in the yeasty, oven-warm bread, a perfect complement for the sauce. An olive oil dip resplendent with fresh herbs, red pepper flakes and garlic proved an excellent complement for the more tempered saffron sauce. The Crow’s bread is among the very best in New Mexico and it’s replenished faithfully by the always attentive wait staff.

Grilled rack of lamb
Grilled rack of lamb

The mussels are served with perfectly salted shoestring fries, perhaps an Indigo Crow tribute to the French favorite Moules Frites (mussels and fries).  The shoestring fries, as thin as the name suggests, straddle that fine line between crispy like a potato chip and just soft and pliable enough to be considered fries.  They are delicious, particularly when dipped in whatever saffron sauce you may want to allocate to these waifishly thin fries.

Another certain to satisfy seafood starter you will savor are the chipotle clams, delicious bivalved mollusks in a white wine, sun-dried tomato and chipotle broth.  As with the mussels, the bowl isn’t exactly brimming with a profusion of clams, but the flavor combinations–smoky and slightly piquant chipotle, acidic and rich tomato, sea-savory clams–go so well together, you’ll relish each and every bite, all the while wishing there were more.

Seared scallops and shrimp (herbed truffle butter)
Seared scallops and shrimp (herbed truffle butter)

The Indigo Crow incorporates seafood in several pasta entrees, one of our favorites being the lobster ravioli, an open face ravioli with a three cheese (Mascarpone, Asiago, Parmesan) triumvirate (four if you count the ricotta filling), spicy lobster cream sauce, fresh slipper lobster tail, and lobster claw meat. It’s a plate-licking concoction that melds piquant, sweet and creamy flavors and textures, not to mention the richness and utter sea spawned deliciousness of lobster. As much as you may want to ravage this ravioli, take your time because there’s not a lot of it.  (I have a theory that all my favorite Indigo Crow entrees are in smallish portions just to keep me wanting more.)

If your lobster lust isn’t sated by the lobster ravioli, Indigo Crow’ summer menu has offered a bucket of five slipper lobster tails served with garlic butter and spicy fries. Slipper lobster meat is almost pearly white in color and has a sweeter taste than regular rock lobsters.  Slipper lobsters are fairly uncommon, some say even rare, and tend to be used mostly in soups such as bouillabaisse.  Interestingly, the French refer to them as “sea cicadas” because the sound the slipper lobster makes when it cracks its claws sounds like the chirping of the cicada, an insect with which New Mexicans are well acquainted.

Bailey's Irish Cream - Milk Chocolate Mousse with Pretzel Crust
Bailey’s Irish Cream – Milk Chocolate Mousse with Pretzel Crust

Carnivorous types will love the Lolly Pop Pork Chops grilled and served with a raspberry chipotle sauce, garlic mashed potatoes and the sweetest snap peas you’ve ever had. Despite the name, those pork chops are formidable–almost an inch thick and as tender as any pork chops you’ll find anywhere.  The raspberry chipotle sauce imbues the chops with a smoky, sweet and slightly piquant flavor.  It’s an excellent entree.

The restaurant’s most expensive entree (and my favorite) is the grilled rack of lamb served with a roasted red pepper and cucumber mint relish, parmesan risotto and garlic sauteed baby spinach and carrots.  To me, this is the epitome of a fine-dining, gourmet entree and one of my very favorite meals.  Lamb is the Rodney Dangerfield of meats, not accorded with the respect it richly deserves.  Dissenters decry it as a gamy meat and while that may be the case with inferior lamb, it’s certainly not so at the Indigo Crow where the lamb is succulent and utterly delicious.

Three Berry Bread Pudding
Three Berry Bread Pudding

Desserts take a backseat to no restaurant in the Albuquerque area. In the summer, the epitome of seasonal freshness can be found in the Indigo Crow’s fruit pizza, a sugar cookie crust topped with cream cheese and a panoply of berries–raspberries, blackberries and blueberries. Not only is this dessert rich in antioxidants, it’s absolutely delicious, a melange of sweet and tangy flavors sure to please even the most discerning diners. The winter equivalent may be the Lemonberry cake, a rich white cake layered with mascarpone and imbued with berries. Oh, the delicious decadence. It’s almost sinful.

The chef’s creativity certainly extends to desserts.  A sliver of chocolate mousse pie certainly demonstrates this.  The chocolate mousse is a decadent combination of Bailey’s Irish Cream and milk chocolate.  The Bailey’s Irish Cream leaves a faint reminiscence of the cream-based liqueur and tempers the sweetness of the milk chocolate.  What makes this dessert special is the pretzel crust which lends just enough saltiness to balance the sweeter, creamier ingredients.  The pretzel crust also provides a delightful textural contrast. 

Rating number four (as of May 1st, 2013) on Larry McGoldrick’s bread pudding hall of fame is the Indigo Crow’s Tree Berry Bread Pudding.  It’s one of my very favorite bread puddings, too.  There are many elements that make this a very special bread pudding.  Texturally it is about as perfect as bread pudding can be and the tartness of the berries prevent it from being cloying, but one of my favorite elements is the dash of salt.

In its May, 2023 edition Albuquerque The Magazine awarded The Indigo Crow’s pork belly a”Hot Plate Award.”  This award is bestowed by the editors and staff of the Magazine “for dishes, drinks, concepts, ideas or persons who are doing amazing things in our local culinary scene.”  The pork belly was described as having “another unique element that truly makes it one-of-a-kind is the green chile soy sauce made with honey for a touch of sweetness.”

The Indigo Crow’s ambiance is hard to beat and it remains one of the most romantic restaurants in the Albuquerque area, particularly on nights when the moon is full.  In nearly two dozen visits over the years, we’ve sampled many menu items and have enjoyed almost everything we’ve had.  It’s so good we just might join Oscar Butler in a chorus or two of his Indigo Crow song.

Indigo Crow
4515 Corrales Road
Corrales, New Mexico
(505) 898-7000
Web Site | Facebook Page
LATEST VISIT: 9 June 2019
COST: $$ – $$$$
BEST BET: Mussels, Lobster Ravioli, Lolly Pop Pork Chops, Slipper Lobster Tails, Lemonberry Pie, Fruit Pizza, Grilled Rack of Lamb, The Catalina Salad, The Hobo Burger, Grilled Ham and Cheese Sandwich, Three Berry Bread Pudding

20 thoughts on “Indigo Crow Cafe – Corrales, New Mexico

  1. Alas, pardon for being repetitive, but shared as a note that consistency continues, i.e. another joyous evening gathering Familia for our 5th such “Christmas Eve” here at IC!This year, the table, besides it’s welcoming setting of white table cloth/sparkling wine glasses/silverware, was festively set with oil-feed, “votive” candles set in a wooden board, while sprigs of RoseMary were tied to the serviettes.All 9 of us gave Thumbs up to our plates which included a ‘so called’ Airline Chicken amongst the rest which were Filets grilled as perfect pinky medium that were served solo or with Shrimp or Scallops (aka The Poor Man’s Surf n Turf, albeit they do have lobster.) As always, service was excellent and thus reservations recommended. 
    [As an aside:
     ~ Well du-uh! Where IS the ham?  Why isn’t it Meat- or Beefburger or just Burger?
     ~ OMG! I know some of Y’all are into spreading the word about being Eco Friendly Foodies, so am hoping I might make a contribution, as small as it might be, as per this multipurposing (i.e. cooking and cleaning) as to wit:  %5D

  2. “We all endure hardships in the Southwest, large and small, whether we moved here from elsewhere or know no other region,” wrote Tom Miller, longtime Tucson resident, in his wonderful book, “Revenge of the Saguaro.”

    “Earnest assurances to the contrary,” added Miller, “a Chicago native will never be completely satisfied with the pizza here; likewise a New Yorker with the bagels.”

    Having grown up on the San Francisco peninsula my introduction to sourdough bread was in the Little Italy (now smaller Italy due to encroaching Chinatown) area of The City (yes, to smug San Franciscans the city is The City), and I have endured the hardship, as Tom Miller points out, of trying to find sourdough bread in ABQ that matches The City. I just can’t “taste the tang.” Folklore has it that the San Francisco sourdough “tang” comes from the sweat of Italian immigrant bakers hunched over profusely during kneading.

    Isn’t it pretty to think so, Hemingway said, about fanciful folklore. True or not, one hardship no New Mexican should have to endure is green chile miserly added and sporting a zero Scoville rating. I am not an advocate for more government intervention and regulation into the everyday lives of people, but served a parsimonious and denuded glop of heatless green chile should garner at least a 30-day jail sentence for the proprietor. Harsh, I know, but necessary.

  3. Well, once again we’re at IC for our 4th(!) annual family Christmas gathering last eve per my laziness of not wanting to clean up my place. In this warm/intimate setting , 4 of us 9 had the Filets…got one of my Daughters to “do” Medium instead of Well for which she gave a Thumbs Up. G-Son had a salad accompanied by the cranberry Brie; one G-Daughter had a hearty plate of seared shrimp n scallops and her BFF had, I thought it was called a “Gorham” Strip as did a Daughter. Whatever…everyone scarved everything up, albeit I once again took a quarter of my Filet home to have with an over-easy egg today.
    Alas, our WaitGal was the same as last year! and she implied she was an item with the now GM. As such, Kudos to Casey now being the GM! Since ’08, he was my FAV WaitGuy in all of MetroABQ, per his butler like* service at the former Fat Squirrel.
    * Having served you only twice, he would greet your return by asking “Will you be having your PBR or is it the Margarita tonight?” He didn’t intrusively try to sit in your lap. Otherwise, it almost seemed like he was not around, but immediately as you turn your head to get his attention, he is at your other side asking you, in hushed tones, how he may be of assistance. Seeing your silverware properly set into your plate, he ‘asks’ if he may remove it (so you don’t have to sit in front of now garbage as many places, lest you might linger awhile.) Best of all, he never asked if you want change if you pay in Cash, but proffers “Thank you; I’ll be right back with your change.”

  4. My “kids/G-kids” tell me I gotta get out more! I’m sorry! Am I missing something about this place, lest Folks go but just don’t comment? Family of 8, plus two new G-kids’ “friends” for our Christmas Gathering, experienced IC’s consistently gracious service. Mostly Filets, a Salmon, a Chicken Breast, and Salmon Salad preceded by some mega lemon garlic prawns in a sop-up worthy sauce and their ‘usual’ bite sized, bread clumps to sponge in the zingy-spiced oil, made up our table. Let me say this about the Filets…nice big chunks of tasty meat, buttery tender, with a delightful fire roasted green chile-gorgonzola cream sauce as a quiet, added accompaniment; no complaints about the variously requested degrees of doneness. Muy Sabrosa…per infused NM Chile flavorings. (Couldn’t resist…had to save a quarter to have with an over-easy egg on Monday night!)

  5. Another Holiday time, albeit a partial gathering, e.g. post Christmas. Am I missing something? A fireplace in a cozy SouthWestern setting of slump/adobe walls, brick floors etc? A Gentlemanly Server named Casey; a scarfed up table-salad and a great Filet and Salmons en sauce; wine; cheesecake/brule. Ok, prices have pumped up, but not in five(?) years.
    Sorry! Is it me causing Folks who “claim” to be Foodies, to not go here per lack of personal Comments of this AND other “fine dining” joynts, e.g. Le Troquet Bistro? the recently reviewed Artichoke Cafe? Scalo’s? Elaine’s? Frenchish? especially given ART? If You want “class” dining, please make a New Year’s Resolution to Support at least one place in ’17….your “bad” experience here and/or to a Manager on site is as vital to their existence/jobs/livelihood!
    Please tell me where my tirade is wrong!

  6. Alas, met up with my G-(Teen) Daughters for a Monthly Date-with-GPaw. This time we chose to do Lunch on the wonderful patio! Alas, menus were grossly misleading as we all pre-choose, sorta speak, via the e.g. website or on the actual paper menus, some form of “Breakfast” that are actually only on Sundays. Great service, but a disappointment in wheting appetites for certain dishes when an upscale place I’ve obviously enjoyed herein, doesnt’ have it together!

  7. Per Filets, Sea Basses, Salmons (nice cilantro/honey-sriracha glaze), a Duck Breast, a (spicy) Lobstah Ravioli, and a (tangy) Chipotle Shrimp Risotto, I got (an unearned…LOL) Thumbs UP from 17 through 86 year olds…OK, I did choose the setting for a Christmas Gathering of Families.
    While the floor to ceiling windows didn’t frame a dusting of snow on the patio this time, the flickering flames of the fireplace provided a subtle warmth while adding a touch to the SouthWest ambiance of brick floors, vega ceiling, and exposed adobe wall. As such, I highly recommend IC for Gatherings or tete-a-tete liaisons, especially if you relish cozy settings. There is just something about driving into the Village of Corrales that brings your daily level of angst of today’s world down a notch or two. Alas, while Casey was off, Cory also provided attentive wait-service! Bon Appetit/Feliz Navidad!

  8. To quell the pangs of sadness and embarrassment at having blown the date for not only a great chimichanga but some great foodie camaraderie per FOGgies meeting up at Papa Felipe’s, I got enough out of my slouch to drag myself over to Indigo Crow Saturday night. Alas, seated opposite me, like a poke in my eye, was a festive party of 10 or so. Be that as it may, a bit of sour mood was quickly dispelled when greeted by Clancy, a moderne day version of Downton Abbey’s Mr. Carson, appeared. Alas, don’t know what more I can extol beyond my 3/29 comment above, so as not to appear to be a shill, as the chunk of beef (Filet) was again…ex…quisite!, along with a Reisling and herbed-spiced dip for bread! Oh wait, a fine (grilled) asparagus has been subbed in, but, alas, the cream sauce continues to show little in the way of elan as a complimenting accompaniement…but Eh, maybe that’s the plan. In any event, the fireplace was lit which a brought out even more of the coziness of the inner room. As such, I can’t help but to say this is a THEE place to go for the Christmas/Holiday Season being in the aire of tradition…especially if the patio is dusted with a little snow! After 6, reservations indeed!
    (Lest I confess and be honest, I kept a smidgen of the chunk for dinner tonight and have been peeking at it all day long!)

  9. I’m taking a wild guess and thinking that a Press Pass, a coupon, a groupon, etc was the reason you liked the filletto at Scalos better than the steak at Indigo Crow.
    Just a guess.
    I have always said the Catalina Salad at IC was by far the best in the Duke City area.
    Hope you had a chance to try it.

  10. (Mitote for those of Y’all who e.g. go see the Cardinals play football or drop off money to your kids/G-kids at ASU, or stroll Tempe’s streets for its Spring/Fall Festival of Arts or sightsee Frank Lloyd Wright’s Taliesin West e.g. it was overheard that IC recently opened a venue near Scottsdale!)
    I chose inside last night as it seemed like it would get chillier from 5:30 on on the patio…duh-uh, it’s NM! Alas, I overheard I could not have so dined without a reservation and indeed it was full by 6!
    In any event, the expanse of windows brings the outside in and reminds me that a visit in the winter should always be a to-do per the coziness of the Southwest ambiance looking out, specially with a snow fall. The table stagings of cloth napkins, serving plates, and wine glasses against dark woods suggesting fine dining awaits, presents an inviting contrast indeed!
    Dining: a serving of herb infused and soft bread is offered with oil. (Thoughtfully, the bread is cut bite sized so one doesn’t have to pull it apart and thus get crumbs all over the place, albeit that may be embraced in even a fine Italian joynt! Alas, besides regular spices in the oil, a hint of chile flakes gives it a nice tang to whet one’s palate.)
    Yes I chose The Filet which was nicely staged as offset on a mound of smashed potatoes touched by white sauce and with julienned squash for a picturesque presentation. An exquisite, tasty chunk of beef that was skillfully cooked as asked and had that traditionally melt-in-your-mouth effect. Pardon less I missed something and not wishing to cast aspersions, but the juliened squash and potatoes were as they claimed to be and, as such, did not distract from the entree. On the other hand, “the fire roasted green chile and gorgonzola cream sauce” fell short for what I expected of these, some might say, strong flavors. As such, if my arm was twisted to compare, I’d have to…sorry… go with Scalo’s Filetto accompanied by its cambozola cheese, red wine reduction atop mushroom risotto.
    On the other hand, I’d like to give a High-Five for Indigo Crow’s preserving an era of Corrales being a loci of ABQ’s fine dining of the ’70s and spotlight it for rivaling Antiquity as a possible venue for romantic, fine dining.
    PS: When dining, ask for Casey as your server (formerly of years at Fat Squirrel) Also, despite opening another place, the excellent output/service/setting of IC, contradict any possible implication it has become a “Chain”!

  11. This is still my favorite for data night with my Bride, Senorena Plata. I have to say they have one of the best Rib Eye Steaks in NM. Charred and Crispy on the outside yet Medium is Medium and tender and juicy. comes with mashed potatoes and a vegetable. The ambience is great as the kiva fireplace roared when it was cold a few weeks back. The wedge is a must, great gorgonzola cheese makes the salad a must. The wait people are very nice and you feel at home there. Sorry Gil it took some time to write about the Crow again but this is a must for those wanting to travel to Corrales. There are very few good restaurants in my fair town but this is one of the best in Albuquerque…

  12. A very dear friend of mine took me to this place for a grown-up, baby-free lunch while I was back in Albuquerque for vacation. We shared the brie en croute appetizer, then I had the seared Ahi salad, with creme brulee for dessert. It was a perfect, relaxing lunch. Highly recommended!

  13. The Lemonberry Bread Pudding is still spectacular.

    Still number 5 on my Hall of Fame.

    And the BBQ Brisket Sandwich is better that most brisket served at stand-alone BBQ houses (With the notable exception of that at Gary West’s Smokehouse in Rio Rancho). I can walk to the Crow. Ad Crow.

  14. Lunch at Indigo Crow reconfirmed what I already knew.
    The Catalina Salad is as good as any salad in the ABQ area.
    Its presentation and its taste are top rate.
    Indigo Crow has hit a home run with the Catalina salad, a stand alone entree if there ever was one.

  15. We have been a few times.
    Pro’s – Great Chicken plate, perfevctly cooked. The fish & Chips were so greesy 🙁
    Con’s – Servers are very unprofessional they do not represent the Chef well.

  16. We tried the Indigo Crow for the first time last Saturday. I ordered the Chicken and Mushroom Cavatappi, described as “sauteed chicken with fresh basil, cherry tomatoes, wild mushrooms and spinach, tossed with garlic butter, white wine and tomato broth over cavatappi.” The dish arrived and had an overpowering herbal flavor which obscured the rest of the ingredients. I asked our server what the herbs were, and she inquired of the chef and reported that they were sage and oregano. Note that there was no mention of these herbs in the description. I was unable to eat much of the dish, as those strong flavors, in my opinion unsuitable choices for the chicken, basil, etc., where the only things I tasted.
    My husband, on the other hand, was very happy with his pork loin.

  17. Ah to be a Corraleno, Sr Plata went local for lunch yesterday at the Indigo Crow. Its so close to home but it has been a while since he frequented it. Senorena Plata had the Crab Cakes which seemed most people were ordering and I saw a mighty grin on her face when she had it. From what I see, Crab Cakes are a must have to those who enjoy it! She also had the 1/2 Catalina salad which she enjoyed. I had the fish and chips as I wasnt sure if I wanted breakfast or lunch and after a brief deliveration decided to go for the Cod. It was very good and between that, hush puppies and the fries (seasoned but not too salty), I was content. I think next time I will go for the breakfast and see if they can fry up turkey as a side as I don’t eat pork. What would be awesome is if they added Turkey Bacon or Sausage to their breakfast, that would be a good alternative. Also, would be nice to add pancakes to the Breakfast/Brunch menu, I seem to crave blueberry pancakes at that time of day and am always seeking to find the best. There were some youngsters there and pancakes would be a nice addition for them as well.

  18. Their bread is the roasted garlic Sysco bread….I bet most restaurant owners would let you buy some with their Sysco orders.

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