{"id":12592,"date":"2011-08-25T07:54:46","date_gmt":"2011-08-25T13:54:46","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=12592"},"modified":"2022-12-18T19:52:41","modified_gmt":"2022-12-19T01:52:41","slug":"zia-diner-santa-fe-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=12592","title":{"rendered":"Zia Diner – Santa Fe, New Mexico (CLOSED)"},"content":{"rendered":"
\n
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The Zia Diner in Santa Fe<\/span><\/figcaption><\/figure>\n

In the year 1880, La Villa Real de la Santa F\u00e9 de San Francisco de As\u00eds” (“The Royal Town of the Holy Faith of St. Francis of Assisi”) bore little semblance to the popular vacation destination and tourist town it is today.\u00a0 In fact, it was still pretty much a dusty frontier town of the old west with statehood more than a quarter century away.\u00a0 Despite a population growth of nearly forty percent over the previous decade, Santa Fe was hardly considered a burgeoning center for commerce, much less tourism.\u00a0 That would all change with the arrival <\/span>of the Atchison, Topeka and Santa Fe Railway Company, an event which heralded a new period of prosperity and growth.<\/span><\/span><\/p>\n

The railroad facilitated trade between the New Mexico territory and the United States.\u00a0 In addition to trade in dry goods, foodstuffs, clothing and books, the railroad ferried materials such as bricks and galvanized tin which paved the way for architectural diversity.\u00a0 The facade of the Santa Fe Plaza, for example, would be transformed from a Spanish-Pueblo architectural style to a hybrid Spanish-Pueblo-Territorial style that persists today.\u00a0 Victorian style brick buildings became very much in vogue throughout the town.\u00a0 The arrival of the railroad\u00a0 signaled the passing of the Santa Fe Trail as a front page epitaph in a Santa Fe newspaper declared: “The Old Santa Fe Trail Passes Into Oblivion<\/em>.”<\/span><\/p>\n

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The interior of Zia Diner<\/span><\/figcaption><\/figure>\n

The railroad also brought adventurous new residents and enthusiastic tourists enthralled by the exotic frontier west depicted by artists and photographers hired by the rail line.\u00a0 Local Native American and Hispanic arts and crafts were marketed to rail travelers, engendering artistic leanings which persist today.\u00a0\u00a0 New neighborhoods sprung up around the Railyard for workers and their families.\u00a0 The Railyard became a hub of activity.\u00a0 <\/span><\/p>\n

With advances in alternative transportation–primarily airlines and the interstate highway system–the railway system so instrumental in Santa Fe’s growth began a period of decline after World War II.\u00a0 By the mid 1980s, the area surrounding the Railyards was declared\u00a0 blighted and\u00a0 in dire need of redevelopment.\u00a0 The city’s plan called for developing new economic opportunities while insisting on the protection of the historical and cultural integrity of adjacent neighborhoods and retaining the original look and feel of the sprawling rail complex.\u00a0\u00a0 <\/span><\/p>\n

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Homemade potato chips with warm Wisconsin blue cheese<\/span><\/figcaption><\/figure>\n

Today the Santa Fe Railyard is home to a vibrant and diverse assemblage of tenants, an eclectic mix which includes art galleries, shops, performance art spaces, one of the country’s best farmers’ markets and several much acclaimed restaurants.\u00a0 Commuter services run again, regularly ferrying passengers to and from the historic depot.\u00a0 Since its grand reopening in September, 2008, the Railyard has once again become a center of activity, commerce and tourism.\u00a0 <\/span><\/p>\n

One of the early pioneers in the new Railyard era is the Zia Diner.\u00a0 Housed in a building originally built in 1880 as the railyard’s coal warehouse, a building now listed on the National Register of Historic Places, the diner has been one of the city’s most enduring and popular restaurants since it opened on December 31st, 1986.\u00a0 Locally owned and operated, the Zia is renowned for its refined down-home American and regional comfort food served in an art deco environment.<\/span><\/p>\n

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Zia’s Famous Meatloaf: Grass-fed beef with green chile and toasted pine nuts<\/span><\/figcaption><\/figure>\n

The diner is the antithesis of the traditional greasy spoon diner and in fact, defies dictionary definitions which would have you believe a diner has to be a prefabricated building.\u00a0 The Food Network’s megawatt star Guy Fieri astutely pointed out during his taping of a Diners, Drive Ins and Dives segment, “in Jersey, it’s all about the stainless steel diner.\u00a0 In Santa Fe, New Mexico, welcome to the adobe Diner<\/em>.”\u00a0 The sprawling multi-level dining room punctuated by large columns is the restaurant’s cynosure, moreso even than a semi-open kitchen.\u00a0 Despite the commodious accommodations, which also include a lunch counter and a separate bar area, the Zia can be a busy and bustling hub of activity during peak hours.\u00a0 <\/span><\/p>\n

The lively restaurant prides itself on serving high quality, fresh and wholesome ingredients, many of them organic and locally sourced with sustainability in mind. Zia uses only New Mexico grass-fed organic beef procured from the River Canyon Ranch in Watrous, New Mexico.\u00a0 Free-range and additive-free chicken and eggs (from Taos Farm) are a standard as is fair-trade coffee.\u00a0 The full bar offers beer, wine and cocktails.<\/span><\/p>\n

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Yankee Pot Roast: All natural, slow-braised beef, mashed potatoes and vegetables<\/span><\/figcaption><\/figure>\n

Perusing the diner’s offerings, Guy Fieri described it as “diner gone wild<\/em>.”\u00a0 The menu may include many traditional diner standards, but they’re given the Zia treatment which usually means New Mexico-inspired variations on the classic interpretation of diner favorites.\u00a0 Breakfast, lunch and dinner are served every day.\u00a0 The small plates and little snacks (appetizers) section of the lunch and dinner menu includes a smoked salmon quesadilla (with avocado, caramelized onions and Asadero cheese) which captivated the effusive Fieri.\u00a0 He described it as “a balance of flavors which complement each other so well<\/em>” and declared this starter as “really good<\/em>.”\u00a0 <\/span><\/p>\n

An appetizer not quite as daring, but very good nonetheless showcases homemade potato chips<\/em> studded with warm Wisconsin blue cheese.\u00a0 It’s an appetizer we’ve had at other restaurants, but none have done it quite as well.\u00a0 The chips are crispy and relatively low in salt.\u00a0 Fried to a dark golden hue, they’re substantial enough for scooping salsa, but not so thick as to be off-putting.\u00a0 A generous amount of wonderfully fetid and salty blue cheese provides a wonderful contrast.\u00a0 An order is large enough for a family of four.<\/span><\/p>\n

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Sticky Toffee Pudding<\/span><\/figcaption><\/figure>\n

The menu’s “Classic Comfort Entrees” are served in profuse portions.\u00a0 The entrees include American regional favorites such as Southern fried chicken, beef liver and onions (a rare diner offering nowadays) and Yankee pot roast as well as global comfort food fare such as English inspired fish and chips and shepherd’s pie and Mexican style Pescado Veracruz.\u00a0 A number of salads and sandwiches are available as are three burgers.\u00a0 Vegan and vegetarian-friendly entrees can also be found.\u00a0 <\/span><\/p>\n

Any word association exercise invoking the term “comfort food” would probably draw “meatloaf<\/em>” as its immediate response.\u00a0 The Zia Diner’s interpretation is very New Mexico-friendly.\u00a0 A large slab of grass-fed beef is made with both green chile and pi\u00f1on, two Land of Enchantment favorites.\u00a0 The meatloaf is easily two-inches thick and it’s moist throughout, but the addictive roasted flavor of the green chile could be more pronounced.\u00a0 There may be more “piquancy” from pepper and garlic than there is from the chile.\u00a0 The pi\u00f1on provides a nice textural contrast as well as its own unique “woodsy” flavor profile.\u00a0 The meatloaf is served with a mound (small mountain might be more accurate) of homemade mashed potatoes with a thick brown gravy.\u00a0 <\/span><\/p>\n

Another traditional comfort food favorite popular throughout the East Coast and Midwest is Yankee Pot Roast<\/em>, an entree my Chicago-born bride’s family had every Sunday.\u00a0 The Zia Diner’s rendition is made from all-natural, slow-braised beef.\u00a0 The slow braising renders it nearly fork tender, moist and succulent.\u00a0 It’s an entree which might just bring back memories of leisurely Sundays when family meals weren’t eaten in front of the television.\u00a0 <\/span><\/p>\n

The Zia Diner has long been recognized for its desserts, especially for its pies, though many eschew dessert altogether in favor of the diner’s hand-blended shakes and malts.\u00a0 While the dessert offerings include a custard-based bread pudding (my favorite), you can also have its British “cousin,” sticky toffee pudding<\/em>.\u00a0 Sticky toffee pudding is a light and very moist steamed cake drenched in a very sweet toffee sauce and covered with whipped cream or ice cream.\u00a0 It’s melt-in-your-mouth good, but oh so decadent and rich.\u00a0 As much as you’ll enjoy it, you may have to share it lest you watch your waist expand with every bite.\u00a0 <\/span><\/p>\n

After a quarter-century, the Zia Diner remains a formidable force in the Santa Fe dining scene with no surcease in its popularity despite fierce competition now even within its Railway environs.
\n<\/span><\/p>\n

Zia Diner<\/strong>
\n326 South Guadalupe Street
\nSanta Fe, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 25 August 2011
\n# OF VISITS<\/strong>: 1
\nCOST<\/strong>: $$
\nRATING<\/strong>: *
\nBEST BET<\/strong>: Sticky Toffee Pudding, Homemade Potato Chips with Warm Wisconsin Blue Cheese<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

In the year 1880, La Villa Real de la Santa F\u00e9 de San Francisco de As\u00eds” (“The Royal Town of the Holy Faith of St. Francis of Assisi”) bore little semblance to the popular vacation destination and tourist town it is today.\u00a0 In fact, it was still pretty much a dusty frontier town of the old west with statehood more than a quarter century away.\u00a0 Despite a population growth of nearly forty percent over the previous decade, Santa Fe was hardly considered a burgeoning center for commerce, much less tourism.\u00a0 That would all change with the arrival of the Atchison, Topeka and Santa Fe Railway Company, an event which heralded a new period of prosperity and growth. The railroad facilitated…<\/p>\n","protected":false},"author":1,"featured_media":47079,"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":[21,688,1762,544,262,142],"tags":[],"class_list":["post-12592","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-closed-in-2016","category-diners-drive-ins-and-dives","category-food-network-eats-new-mexico","category-closed","category-santa-fe"],"yoast_head":"\nZia Diner - Santa Fe, New Mexico (CLOSED) - 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=12592\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Zia Diner - Santa Fe, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"In the year 1880, La Villa Real de la Santa F\u00e9 de San Francisco de As\u00eds” (“The Royal Town of the Holy Faith of St. Francis of Assisi”) bore little semblance to the popular vacation destination and tourist town it is today.\u00a0 In fact, it was still pretty much a dusty frontier town of the old west with statehood more than a quarter century away.\u00a0 Despite a population growth of nearly forty percent over the previous decade, Santa Fe was hardly considered a burgeoning center for commerce, much less tourism.\u00a0 That would all change with the arrival of the Atchison, Topeka and Santa Fe Railway Company, an event which heralded a new period of prosperity and growth. 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