{"id":153,"date":"2019-06-09T23:55:11","date_gmt":"2019-06-10T05:55:11","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=153"},"modified":"2026-03-31T18:58:43","modified_gmt":"2026-04-01T00:58:43","slug":"indigo-crow-corrales-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=153","title":{"rendered":"Indigo Crow Cafe – Corrales, New Mexico"},"content":{"rendered":"
\n
\"\"
Majestic Trees Overhead Make a Wonderful Shaded Canopy for The Indigo Crow in Beautiful Downtown Corrales<\/figcaption><\/figure>\n

Now I lay myself down to sleep
\nI pray oh lord my soul to keep
\nCause if I should die before I wake
\nI hope up in Heaven they\u2019ve got lobster and steak
\nIt\u2019s a sin if Heaven ain\u2019t got an Indigo Crow
\nBest food down here up there they\u2019ve gotta know.
\nA Sin if Heaven ain\u2019t got an Indigo Crow
\nBut if they don\u2019t then why the hell should I go.<\/em><\/span><\/span><\/p>\n

Now I\u2019ve tried every joint around here
\nI\u2019ve had green chile stew, I\u2019ve had had my root beer
\nBut when I want to treat my taste buds right
\nI know this place is drop-dead tight
\nIt\u2019s a sin if Heaven ain\u2019t got an Indigo Crow
\nBest food down here up there they gotta know.<\/em><\/span><\/span><\/p>\n

– Oscar Butler<\/span><\/p>\n

What would possess troubadour Oscar Butler<\/a><\/strong> 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? \u00a0A native New Yorker now living in Albuquerque, Butler sums it up in four words, “Great food, great atmosphere<\/em>!” <\/span><\/p>\n

\"\"
From the Parking Lot, It’s a Short Walk to The Indigo Crow<\/figcaption><\/figure>\n

There’s a lot to love about the Indigo Crow and it starts with ambiance (atmosphere, if you prefer). \u00a0During 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. \u00a0When 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). \u00a0When 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 pi\u00f1on more than makes up for it.<\/span><\/p>\n

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. \u00a0It’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. \u00a0A 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.<\/span><\/p>\n

\"Indigo19\"<\/a>
Grilled Ham and Smoke Gouda Sandwich<\/span><\/figcaption><\/figure>\n

Ms. Tellez and the aforementioned Mr. Butler aren’t the only local celebrities who love the Indigo Crow. \u00a0KRQE’s manic meteorologist Mark Ronchetti revealed in the 2009 edition of Albuquerque The Magazine’s<\/a><\/strong> “Best of the City” magazine that his favorite restaurant is Indigo Crow. \u00a0Tending 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.<\/span><\/p>\n

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.<\/span><\/p>\n

\"\"
Brie En Croute<\/figcaption><\/figure>\n

That may mean eating at the bar which is in close proximity to a kiva fireplace, something for which you might\u00a0 be thankful on winter nights because most diners enter through the bar. \u00a0The bar is reputed to have a very good wine list, one worthy of the food destined to accompany the fruit of the vin.\u00a0 During the summer, the Indigo Crow offers live music on the patio featuring local musicians like the aforementioned Oscar Butler. \u00a0During the winter, the restaurant features acoustic solo artists at the bar.<\/span><\/p>\n

Most Recent Visit: 9 June 2019<\/strong><\/span><\/p>\n

There are few restaurants in the Albuquerque metropolitan area as popular for Sunday brunch<\/a><\/strong> as the Indigo Crow.\u00a0 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.\u00a0 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.\u00a0 There are also seven items on the burgers and sandwich menu as well as three appetizers.<\/span><\/p>\n

Among the three starters is brie en croute<\/strong><\/em> (brie baked into a puff pastry and topped with cranberry-apple chutney).\u00a0 While the dish is terrific, there’s just not much of it, especially if you’re sharing.\u00a0 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.\u00a0 For those of us with a healthy appetite, the dainty, individual bite-sized\u00a0 melted brie puffs are an abomination much like finger sandwiches and canapes.\u00a0 Got that Indigo Crow!\u00a0 <\/span><\/p>\n

\"\"
Mac & Cheese<\/figcaption><\/figure>\n

And while we’re at it, if you’re not going to put more chile in the mac & cheese<\/strong><\/em> (smoked Gouda, Parmesan, ham, green chile), at least use chile with some bite.\u00a0 This is New Mexico.\u00a0 We can handle it.\u00a0 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.\u00a0 Because green chile was<\/em> listed, our hopes were raised and expectations were heightened.\u00a0 Gouda (sweet, slight fruity taste) and Parmesan (rich and sharp), by the way, are a natural pairing.\u00a0 The ham was good, too.<\/span><\/p>\n

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).\u00a0 It does seem, however, that every brew pub and American food eatery across the fruited plain offers fish and chips.\u00a0<\/strong><\/em> 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.\u00a0 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.<\/span><\/p>\n

\"\"
Fish & Chips<\/figcaption><\/figure>\n

Previous Visits<\/strong><\/span><\/p>\n

13 July 2008<\/strong>: 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.\u00a0 There’s plenty to love on the Gorgonzola Wedge<\/strong> (<\/em>iceberg lettuce, bacon, tomatoes, marinated red onions and creamy Gorgonzola dressing).\u00a0 On most restaurant’s menus, it would probably be the most popular salad, but at Indigo Crow, that honor goes to The Catalina<\/em><\/strong> (chopped romaine, tomatoes, eggs, bacon, avocado, Gorgonzola, Parmesan, Louie dressing), the chef’s unique interpretation of a Cobb salad.\u00a0 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.\u00a0 Half and full portions are available.<\/span><\/p>\n

Our favorite appetizer when on the menu is the Crow’s rendition of satay<\/em><\/strong>, the popular Thai street food which is essentially marinated meat skewered onto bamboo sticks and grilled over an open flame. \u00a0At some local Thai restaurants, the grilled meat is so thin that the grilling dries it, leaving it chewy and tasteless. \u00a0The Crow’s satay is somewhat thicker and grilled to about medium, imparting it with a moist deliciousness. \u00a0A nearly as terrific lunch-time alternative sometimes on the menu is an orange glazed beef with sesame seeds and a tangy teriyaki sauce.\u00a0 <\/span><\/p>\n

\"Chefs<\/a>
Chefs Hobo Burger <\/span><\/figcaption><\/figure>\n

The lunch menu showcases a number of sandwiches, wraps and burgers, none of which are the standard “you can make it at home” variety.\u00a0 Most of us can craft a fairly decent\u00a0 grilled ham and cheese sandwich.\u00a0 It takes genius to craft something like the grilled ham and smoked Gouda sandwich <\/em><\/strong> (grilled ham, smoked Gouda, jalape\u00f1o mustard, lettuce and tomatoes on a French baguette).\u00a0 The jalape\u00f1o 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.<\/span><\/p>\n

28 April 2013<\/strong>: My friend Larry McGoldrick<\/a><\/strong>, the esteemed professor with the perspicacious palate, rates the Indigo Crow’s green chile cheeseburger as one of New Mexico’s top ten.\u00a0 For uniformity of comparison, he orders his burgers “competition style” meaning bun, patty, cheese and green chile only; no adulterants or contaminants.\u00a0 Alas, my good intentions to try a plain green chile cheeseburger were quashed by the Chefs Hobo Burger<\/em><\/strong>, the very antithesis of competition style.\u00a0 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).\u00a0\u00a0 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.\u00a0 Standard offerings are portobello mushroom, bacon, smoked Gouda and guacamole.\u00a0 Green chile isn’t a standard ingredient on the burger unless you request it.\u00a0\u00a0\u00a0 It’s a unique take on a green chile cheeseburger and is large enough for two to share.\u00a0 <\/span><\/p>\n

\"Indigo08\"<\/a>
The Indigo Crow’s version of Moules Frite (Mussels and Fries)<\/span><\/figcaption><\/figure>\n

28 April 2013<\/strong>: The dinner menu\u00a0 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<\/em><\/strong> anywhere in the Land of Enchantment.\u00a0 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. \u00a0During 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. \u00a0The mussels were submerged in a saffron and white wine sauce which by itself would have made a superb soup.<\/span><\/p>\n

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<\/strong><\/em>. 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.<\/span><\/p>\n

\"Grilled
Grilled rack of lamb<\/span><\/figcaption><\/figure>\n

The mussels are served with perfectly salted shoestring fries, perhaps an Indigo Crow tribute to the French favorite Moules Frites<\/strong><\/em> (mussels and fries). \u00a0The 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. \u00a0They are delicious, particularly when dipped in whatever saffron sauce you may want to allocate to these waifishly thin fries.<\/span><\/p>\n

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. \u00a0As 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.<\/span><\/p>\n

\"Seared
Seared scallops and shrimp (herbed truffle butter)<\/span><\/figcaption><\/figure>\n

The Indigo Crow incorporates seafood in several pasta entrees, one of our favorites being the\u00a0lobster ravioli<\/em><\/strong>, an open face ravioli with a three cheese (Mascarpone, Asiago, Parmesan)\u00a0triumvirate (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. \u00a0(I have a theory that all my favorite Indigo Crow entrees are in smallish portions just to keep me wanting more.)<\/span><\/p>\n

If your lobster lust isn’t sated by the lobster ravioli, Indigo Crow’ summer menu has offered a bucket of\u00a0five slipper lobster tails<\/em><\/strong> 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. \u00a0Slipper lobsters are fairly uncommon, some say even rare, and tend to be used mostly in soups such as bouillabaisse. \u00a0Interestingly, 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.<\/span><\/p>\n

\"Bailey's<\/a>
Bailey’s Irish Cream – Milk Chocolate Mousse with Pretzel Crust<\/span><\/figcaption><\/figure>\n

Carnivorous types will love the\u00a0Lolly Pop Pork Chops<\/em><\/strong> 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. \u00a0The raspberry chipotle sauce imbues the chops with a smoky, sweet and slightly piquant flavor. \u00a0It’s an excellent entree.<\/span><\/p>\n

The restaurant’s most expensive entree (and my favorite) is the grilled rack of lamb<\/em><\/strong> served with a roasted red pepper and cucumber mint relish, parmesan risotto and garlic sauteed baby spinach and carrots. \u00a0To me, this is the epitome of a fine-dining, gourmet entree and one of my very favorite meals. \u00a0Lamb is the Rodney Dangerfield of meats, not accorded with the respect it richly deserves. \u00a0Dissenters 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. <\/span><\/p>\n

\"Three<\/a>
Three Berry Bread Pudding<\/span><\/figcaption><\/figure>\n

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<\/em><\/strong>, 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<\/em> cake<\/strong>, a rich white cake layered with mascarpone and imbued with berries. Oh, the delicious decadence. It’s almost sinful. <\/span><\/p>\n

The chef’s creativity certainly extends to desserts.\u00a0 A sliver of chocolate mousse pie<\/strong><\/em> certainly demonstrates this.\u00a0 The chocolate mousse is a decadent combination of Bailey’s Irish Cream and milk chocolate.\u00a0 The Bailey’s Irish Cream leaves a faint reminiscence of the cream-based liqueur and tempers the sweetness of the milk chocolate.\u00a0 What makes this dessert special is the pretzel crust which lends just enough saltiness to balance the sweeter, creamier ingredients.\u00a0 The pretzel crust also provides a delightful textural contrast.\u00a0<\/span><\/p>\n

Rating number four (as of May 1st, 2013) on Larry McGoldrick’s bread pudding hall of fame<\/a><\/strong> is the Indigo Crow’s Tree Berry Bread Pudding<\/em><\/strong>.\u00a0 It’s one of my very favorite bread puddings, too.\u00a0 There are many elements that make this a very special bread pudding.\u00a0 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. <\/span><\/p>\n

In its May, 2023 edition Albuquerque The Magazine awarded The Indigo Crow’s pork belly<\/strong> a”Hot Plate Award.” \u00a0This 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<\/em>.” \u00a0The 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<\/em>.”<\/span><\/span><\/p>\n

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. \u00a0In nearly two dozen visits over the years, we’ve sampled many menu items and have enjoyed almost everything we’ve had. \u00a0It’s so good we just might join Oscar Butler in a chorus or two of his Indigo Crow song.<\/span><\/p>\n

Indigo Crow<\/strong><\/span>
\n4515 Corrales Road
\nCorrales, New Mexico<\/strong>
\n(505) 898-7000
\nWeb Site<\/a><\/strong> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 9 June 2019
\n# OF VISITS<\/strong>: 22
\nRATING<\/strong>: Excellent<\/strong><\/span> – High quality dining experience; very good to excellent food, attentive service, and a well-maintained atmosphere; worth a detour.
\nCOST<\/strong>: $$ – $$$$
\nBEST BET<\/strong>: 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<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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\u2019ve got lobster and steak It\u2019s a sin if Heaven ain\u2019t got an Indigo Crow Best food down here up there they\u2019ve gotta know. A Sin if Heaven ain\u2019t got an Indigo Crow But if they don\u2019t then why the hell should I go. Now I\u2019ve tried every joint around here I\u2019ve had green chile stew, I\u2019ve had had my root beer But when I want to treat my taste buds right I know this place is drop-dead tight It\u2019s a sin if Heaven ain\u2019t got an Indigo Crow Best food down…<\/p>\n","protected":false},"author":1,"featured_media":52068,"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":[21,165,299,703,141,563],"tags":[3235,3244,3243,3246,950,903,3245],"class_list":["post-153","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-brunch","category-corrales","category-dog-friendly","category-new-mexico","category-rating-excellent","tag-albuquerque-the-magazine","tag-corrales","tag-don-and-regina-baber","tag-fireplace","tag-hot-plate-award","tag-outdoor-patio","tag-romantic-ambiance"],"yoast_head":"\nIndigo Crow Cafe - Corrales, 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=153\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Indigo Crow Cafe - Corrales, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"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\u2019ve got lobster and steak It\u2019s a sin if Heaven ain\u2019t got an Indigo Crow Best food down here up there they\u2019ve gotta know. A Sin if Heaven ain\u2019t got an Indigo Crow But if they don\u2019t then why the hell should I go. Now I\u2019ve tried every joint around here I\u2019ve had green chile stew, I\u2019ve had had my root beer But when I want to treat my taste buds right I know this place is drop-dead tight It\u2019s a sin if Heaven ain\u2019t got an Indigo Crow Best food down…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=153\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2019-06-10T05:55:11+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-01T00:58:43+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2013\/04\/Indigo28.gif\" \/>\n\t<meta property=\"og:image:width\" content=\"525\" \/>\n\t<meta property=\"og:image:height\" content=\"700\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/gif\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"16 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=153#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=153\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Indigo Crow Cafe – Corrales, New Mexico\",\"datePublished\":\"2019-06-10T05:55:11+00:00\",\"dateModified\":\"2026-04-01T00:58:43+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=153\"},\"wordCount\":3049,\"commentCount\":20,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=153#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2013\\\/04\\\/Indigo28.gif\",\"keywords\":[\"Albuquerque The Magazine\",\"Corrales\",\"Don and Regina Baber\",\"Fireplace\",\"Hot Plate Award\",\"Outdoor Patio\",\"Romantic Ambiance\"],\"articleSection\":[\"American\",\"Brunch\",\"Corrales\",\"Dog Friendly\",\"New Mexico\",\"Rating: Excellent\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=153#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=153\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=153\",\"name\":\"Indigo Crow Cafe - 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