{"id":118,"date":"2007-11-14T16:15:07","date_gmt":"2007-11-14T15:15:07","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=118"},"modified":"2026-04-05T20:26:16","modified_gmt":"2026-04-06T02:26:16","slug":"315-restaurant-wine-bar-santa-fe-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=118","title":{"rendered":"315 Restaurant & Wine Bar – Santa Fe, New Mexico"},"content":{"rendered":"
\n
\"315
315 Restaurant and Wine Bar<\/span><\/figcaption><\/figure>\n

>Compared to the extraordinarily perceptive 19th-century detective Sherlock Holmes, his best friend and confidante Dr. John H. Watson was an ordinary man, a perfect “foil” for the brilliant Holmes.<\/span><\/p>\n

Though lacking his friend’s deductive abilities and almost prescient ability to solve problems, Dr. Watson was, however, prone to occasional observations of brilliance and statements of profound eloquence. <\/span><\/p>\n

For example, in the 2004 novel Sherlock Holmes and the Hapsburg Tiara<\/em>, Dr. Watson describes a three-hour French meal:<\/span><\/p>\n

“Each dish was more fantastical than the last. One can only conclude that it is the special purpose of French cookery to dissolve the entire substance of a dish into polish, so that no trace of the primeval beef, pork, or chicken remains, converting the whole into a sort of puree raisonne that can then be shaped and reshaped by an abstract and extravagant fancy far closer to architecture than cookery, a fancy whose sole intent is to remove from its creations all taint of the hearth and kitchen, not to mention pasture and field.\u201d<\/em><\/span><\/p>\n

Juxtaposed against the fluidity and clarity of Watson’s vivid appreciation for his meal, my review of 315 Restaurant & Wine Bar (formerly known as Bistro 315) may seem provincial and dare I say, elementary, my dear reader.\u00a0 That would be a shame because this is a restaurant worthy of more eloquence than perhaps I am able to express.\u00a0 Quite simply, it’s likely one of the two or three best French restaurants in New Mexico.<\/span><\/p>\n

\"Basil
Basil wrapped shrimp<\/span><\/figcaption><\/figure>\n

In its October, 2004 restaurant edition, Gourmet<\/em> magazine designated 315 as a “<\/span>Where to Eat Right Now in 30 American Cities”<\/em> dining destination.\u00a0 While 315 may be outstanding year round, there may be no better time to visit than when “right now” means Monday through Thursday in autumn and winter.<\/span><\/p>\n

That’s because the Bistro features a prix fixe menu–three courses, anything off the printed menu for $29 a person.\u00a0 Price differentials apply for nightly specials printed on a slate board.\u00a0 For example, if the special includes an entree priced at $30, the differential would be $10.\u00a0 At any rate, this is a delicious bargain aficionados of French culinary art should not pass up.<\/span><\/p>\n

315 boasts of one of the most extensive wine lists in Santa Fe with 250 wines by the bottle and 25 by the glass.\u00a0 It’s no wonder 315 has earned the coveted “Award of Excellence” from the Wine Spectator<\/em> since 2000. <\/span><\/p>\n

In addition to accolades from Zagat<\/em>, Bon Appetit<\/em>, Fodor’s,<\/em> Wine Spectator<\/em>, Gourmet<\/em>, Esquire<\/em> and other national publications, 315 is a perennial winner of “Best French Restaurant in Santa Fe” honors in annual polling of newspaper and magazine readers.\u00a0 In 2003, it earned the Santa Fe Reporter’s<\/em> “Best Restaurant of the Year.” <\/span><\/p>\n

\"Bibb
Bibb lettuce salad<\/span><\/figcaption><\/figure>\n

315 derives its name from its address on one of Santa Fe’s most famous and historically significant streets, the Old Santa Fe Trail.\u00a0 Once a transportation route connecting Missouri with Santa Fe, the Trail runs just in front of the restaurant–not that you’d notice.\u00a0 A former residence, 315’s foliage laden frontage keeps the traffic mayhem from view.<\/span><\/p>\n

I’ve heard 315 described as warm and cozy and while that may be true to an extent, it is also quite cramped, a restaurant in which close proximity to other diners makes true dining intimacy difficult.\u00a0 The tables are so close that even in hushed tones you can hear your neighbor’s conversations.<\/span><\/p>\n

That familiarity may be the restaurant’s sole foible because in every other respect, it executes to perfection.\u00a0 Service is attentive without being overbearing.\u00a0 Delivery is well-paced so that you have ample time to finish your appetizers before entrees are brought to your table. <\/span><\/p>\n

The menu is inspired by the culinary traditions of France’s Provence region where lively market stalls proffer fresh and colorful homegrown ingredients used in the preparation of cuisine said to have seductive properties capable of enticing even the most demanding palates.<\/span><\/p>\n

\"Pan
Pan seared mahi mahi and sea scallops<\/span><\/figcaption><\/figure>\n

The menu is graced by several standards while the specials, presented on a slate board, tend to be more seasonal and based on the availability of ingredients.\u00a0 Chef Louis Moskow is renown for his passion for fresh ingredients and he certainly uses them masterfully.<\/span><\/p>\n

Because of the restaurant’s specials, in addition to infinite variety, there are also infinite possibilities.\u00a0 Every meal can be a culinary adventure as your taste buds open up to the possibilities. <\/span><\/p>\n

The restaurant isn’t nearly big enough to bake its own bread on the premises.\u00a0 Outstanding bread, however, is still a hallmark of 315 because it features warm, crusty sourdough bread<\/em> baked by the Sage Bakehouse, a state treasure.\u00a0 This bread truly deserves the sobriquet “staff of life” as each and every loaf is baked to golden perfection using a natural leavening process free\u00a0of commercial yeast.<\/span><\/p>\n

I’ve always contented that there are two types of lovers of food.\u00a0 There are those who will quickly devour anything put in front of them and thoroughly appreciate their meals.\u00a0 There are other, more discerning diners who will savor each and every bite with a deliberate precision so they don’t miss anything.\u00a0 These are the true gastronomes.\u00a0 These are the culinary explorers who will derive the most pleasure from a meal at 315.<\/span><\/p>\n

\"Steak
Steak au Poivre<\/span><\/figcaption><\/figure>\n

A wonderful way to begin your culinary exploration is with 315’s basil wrapped shrimp<\/em> served over apricot chutney and Madras curry sauce.\u00a0 There are a lot of things going on with this appetizer and your taste buds and olfactory senses will be challenged to discern all of them. <\/span><\/p>\n

Flavors coalesce not so much in explosiveness, but in subtlety–from the sweet brininess of the shrimp to the delicate pungency of the curry to the spicy fruitiness of the chutney, all the flavors meld together in rapt deliciousness.\u00a0 In addition to multitudinous flavors, there is variety in this offering’s textures.\u00a0 In mere bites you traverse through the slight crunchiness of a light breading, the snap of fresh shrimp and the piquant crispness of chutney bits.<\/span><\/p>\n

Equally inspiring and adventurous is the grilled<\/em> Bibb lettuce salad<\/em>.\u00a0 Bibb lettuce is known for its crispy leaves and miraculously the lettuce retained some of its inherent crispness despite being grilled and topped with crispy bacon and warm Maytag blue cheese fondue.\u00a0 As with the basil wrapped shrimp, there was a lot taking place in this palate arousing appetizer.<\/span><\/p>\n

\"Tarte
Tarte Tartin<\/span><\/figcaption><\/figure>\n

315’s preparation of Steak Frittes<\/em> is classic, one of the best we’ve had anywhere.\u00a0 It’s available Au Poivre style with or sans sauce (a choice of B\u00e9arnaise or herb butter).\u00a0 At 315, Au Poivre means a New York strip coated on one side in loosely cracked peppercorns which adhere to the strip thanks to a basting in softened butter.<\/span><\/p>\n

This steak is fabulous with a pungent, nearly piquant counterpoint to a rich, flavorful beef with nary a hint of fat.\u00a0 It is seared at high temperature and served to your exacting specifications. <\/span><\/p>\n

A mountain of frites accompanies the steak.\u00a0 Though not traditional frites, the thin, crispy fries are quite good, inheriting the peppercorn properties of the steak.<\/span><\/p>\n

One entree special I hope makes it to the standard menu is mahi mahi and sea scallops<\/em> with root vegetable perogis, sauteed spinach and a Chardonnay Gastrique (a glaze by reduction).<\/span><\/p>\n

A sole mahi mahi filet was pan-seared to absolute perfection.\u00a0 Mahi mahi is a firm fish not prone to easy flakiness, but that doesn’t mean its flesh isn’t tender.\u00a0 The Chardonnay Gastrique, meanwhile, seemed to bring out, not mask, the mahi mahi’s inherent flavor, rendering this special one of a select list of outstanding fish entrees we’ve had.<\/span><\/p>\n

Each of the three accompanying scallops was easily two to two-and-a-half ounces of sweet, succulent deliciousness.\u00a0 Rarely have we had scallops quite as ethereal in their delicacy and flavor.<\/span><\/p>\n

The root vegetable perogis were phenomenal–two Polish dumplings engorged with fleshy underground roots and tubers. <\/span><\/p>\n

<The saut\u00e9ed spinach had that wonderful wild, slightly acidic aftertaste canned spinach and even most salad spinach don’t possess.\u00a0 This spinach triggered memories of the phenomenally delicious wild quelites we picked in Northern New Mexico during my youth.<\/span><\/p>\n

There is no surcease in quality when it comes to 315’s dessert repertoire.\u00a0 The dessert menu features seven sweet treats as well as a cheese plate.\u00a0 You may be tempted to order more than one dessert.<\/span><\/p>\n

A popular favorite is 315’s Pots de Cr\u00e8me<\/em> made not with the dairy chocolate variety for children, but with dark, rich chocolate worthy of an “R” rating for adults only.\u00a0 It is the essence of chocolate comfort, bathing your taste buds in a swathe of decadence and deliciousness.\u00a0 One taste and you’ll experience Nirvana. <\/span><\/p>\n

At another plain on the dessert scale is the Tarte Tatin<\/em> which is essentially an upside down apple pie.\u00a0 Because of the way it is baked, the apples are very soft and caramelized.\u00a0 The best Tarte Tatin retains much of the apple’s tartness and 315’s is one of the best we’ve had.\u00a0 Similar to our entrees and appetizers, it had a lot going on in terms of flavor richness and quality.<\/span><\/p>\n

315 may quite be at the end of the Trail, but if you want an outstanding French dining experience, it should definitely be on your roadmap.<\/span><\/p>\n

315 Restaurant & Wine Bar<\/strong>
\n315 Old Santa Fe Trail
\nSanta Fe, New Mexico<\/strong>
\n(505) 986-9190
\nWeb Site<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT:<\/strong> 14 November 2007
\n# OF VISITS:<\/strong> 1
\nRATING:<\/strong> N\/R
\nCOST:<\/strong> $$$$
\nBEST BET:<\/strong> Basil Wrapped Shrimp, Grilled Bibb Lettuce Salad, Pots de Cr\u00e8me, Tarte Tatin, Steak Frittes, Pan Seared Mahi Mahi & Sea Scallops<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

>Compared to the extraordinarily perceptive 19th-century detective Sherlock Holmes, his best friend and confidante Dr. John H. Watson was an ordinary man, a perfect “foil” for the brilliant Holmes. Though lacking his friend’s deductive abilities and almost prescient ability to solve problems, Dr. Watson was, however, prone to occasional observations of brilliance and statements of profound eloquence. For example, in the 2004 novel Sherlock Holmes and the Hapsburg Tiara, Dr. Watson describes a three-hour French meal: “Each dish was more fantastical than the last. One can only conclude that it is the special purpose of French cookery to dissolve the entire substance of a dish into polish, so that no trace of the primeval beef, pork, or chicken remains, converting…<\/p>\n","protected":false},"author":1,"featured_media":48798,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[250,141,5647,142],"tags":[],"class_list":["post-118","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-french","category-new-mexico","category-rating-n-r","category-santa-fe"],"yoast_head":"\n315 Restaurant & Wine Bar - Santa Fe, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=118\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"315 Restaurant & Wine Bar - Santa Fe, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\">Compared to the extraordinarily perceptive 19th-century detective Sherlock Holmes, his best friend and confidante Dr. John H. 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Watson was an ordinary man, a perfect “foil” for the brilliant Holmes. Though lacking his friend’s deductive abilities and almost prescient ability to solve problems, Dr. Watson was, however, prone to occasional observations of brilliance and statements of profound eloquence. For example, in the 2004 novel Sherlock Holmes and the Hapsburg Tiara, Dr. Watson describes a three-hour French meal: “Each dish was more fantastical than the last. 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