{"id":290,"date":"2024-02-15T13:57:45","date_gmt":"2024-02-15T19:57:45","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=290"},"modified":"2026-03-31T18:15:41","modified_gmt":"2026-04-01T00:15:41","slug":"the-grove-cafe-market-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=290","title":{"rendered":"The Grove Cafe & Market – Albuquerque, New Mexico"},"content":{"rendered":"
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The Grove Cafe & Market on Central Avenue in the Heart of EDO<\/figcaption><\/figure>\n

Voracious readers*, avid aficionados of art and those aflame with a musical ardor know that great books, art and music are imbued with the power to transport them to another time and place. A recent influx of contemporary restaurants in Albuquerque also has that power. If you think about it, having a meal at most Duke City restaurants–transcendent though some may be–is just so…Albuquerque. There’s an almost boring consistency and sameness about many local restaurants. Their sole distinctiveness comes from the foods they serve. It’s very difficult, for example, to picture yourself on the beaches at Cabo San Lucas while sipping on a margarita at Gardu\u00f1o<\/a>‘s<\/strong>. Noshing on mussels at the Indigo Crow<\/a><\/strong> just doesn’t feel like a leisurely repast on a sidewalk cafe in Paris.<\/p>\n

With the advent of the millennium, a new dining trend emerged in Albuquerque that has something to do with the type of cuisine, but perhaps even more to do with the “look and feel” of the dining experience. New restaurants emerged that can transport you from the dour sameness of Duke City dining. Restaurants such as the Slate Street Cafe <\/a><\/strong>and perhaps most of all the Grove Cafe & Market are so un-Albuquerque that you just may feel as if you’re dining at a more sophisticated and cosmopolitan city. This trendy pattern was especially prevalent in the revitalized, reinvigorated downtown district and more so in the East Downtown (EDO) area, a burgeoning residential and business district regarded by real estate experts as one of the “top five up-and-coming areas in the nation.”<\/p>\n

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This Rare Sight–The Grove When It’s Not Packed Can Only Be Seen At Closing Time<\/figcaption><\/figure>\n

The EDO is considered an urban evolution of sorts as historic buildings are reclaimed from veritable scrapheaps and transmogrified into vibrant and thriving neighborhoods in which residents can work, live, shop and play. The EDO is where you’ll find the Grove Cafe & Market which launched its unique restaurant concept in June, 2006. Functionally and esthetically, it’s got the look and feel of a market restaurant in Portland, Oregon or maybe even San Francisco, California. It’s got the look and feel of a market restaurant that’s going places and indeed, in its decade and a half of feeding Albuquerque, The Grove has earned numerous accolades from local and national media.<\/p>\n

The expansive interior, which erstwhile Albuquerque Journal food critic Andrea Lin described as “somewhere between industrial-loft and trendy restaurant<\/em>” is bustling and inviting despite cold concrete floors, exposed ductwork and steel beams. Moreover, it is a fun place that will certainly invoke the feeling of deja vu (if ever you’ve dined in Portland) or the feeling that you’re dining in an oasis of sophistication. \u00a0Weather permitting (and for those of us accompanied by our four-legged fur children), the preferred dining area may well be the expansive outdoor patio though the cacophonous commotion from Central Avenue traffic will quickly remind you you’re in Albuquerque.<\/p>\n

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More Typical–Long Lines to Place Orders For Wonderful Food<\/figcaption><\/figure>\n

Even inside the restaurant, you might also feel as if you’re dining in a tightly-enclosed sound chamber of sorts. There’s a perpetual noisy din inside the restaurant, too, the byproduct of diners enjoying themselves in a space that’s definitely not designed to deflect or absorb sound waves. \u00a0Let’s just say The Grove isn’t a restaurant you’d pick in order to have a quiet, intimate conversation. \u00a0Instead, it’s likely on your short-list of restaurants in which you want to dine when fresh, delicious food and a fun vibe are the priority.<\/p>\n

True to its name, there is a market, but it’s not to be mistaken for the type of market at which you can pick up all your comestibles. The market portion of the complex has a nice selection of gourmet specialty items such as chocolate, cheeses, crackers, olive oils, pastas and more. The menu isn’t quite fine-dining and it certainly isn’t fast food fare. Call it fast-casual fare for everyday dining. A large slate board lists every item on the menu save for the day’s specials. You order at a counter and are given not a number, but a placard touting a market product provided by a local vendor. Somehow the wait staff will manage to find you.<\/p>\n

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Farmers Salad, an Award-Winning Exemplar of Fresh Deliciousness<\/figcaption><\/figure>\n

6 June 2021<\/strong>: In its June, 2010 edition, New Mexico Magazine<\/a><\/strong> celebrated New Mexico\u2019s Best Eats, eight of the best dishes served in restaurants throughout the Land of Enchantment. Two versions of each dish\u2013a down-home version and uptown version were selected. The magazine accorded the honor as state\u2019s very best down-home use of local, seasonal ingredients to The Grove’s farmers salad<\/strong><\/em>. It\u2019s a well-deserved honor few would dispute. The farmers salad is constructed of mixed greens with roasted golden beets, asparagus, yellow peppers, tomato, marcona almonds and goat cheese, all tossed with a lemon-basil vinaigrette studded with shallots and garlic. It’s a winner in every way. New Mexico Magazine<\/em><\/a>‘s<\/strong>\u00a0Ashley Biggers also listed the Grove as one of the 50 reasons to love Albuquerque in the magazine’s April, 2012 issue.<\/p>\n

Given an opportunity to select the ingredients to craft the salad I’d enjoy most and it would very much resemble the Winter Fig and Prosciutto Salad<\/em><\/strong> at The Grove. This salad starts with a bed of mixed greens atop of which lies a tangle of artisan cured prosciutto from La Quercia<\/a><\/strong>, an award-winning Iowa-based charcuterie a James Beard Foundation executive extolled as “the best prosciutto you can get in America hands down<\/em>;” marinated figs; spiced pecans; Old Windmill<\/a> <\/strong>goat cheese from New Mexico; pomegranate seeds and an orange-poppy seed vinaigrette. This is a salad in which ingredients contrast and complement one another exceptionally well–the tanginess of the pomegranate seeds and orange-poppy seed vinaigrette, the rich pungency of the goat cheese, the salty porcine perfection of the prosciutto and the freshness of the greens.<\/p>\n

\"A
A unique take on a breakfast burrito….so un-Albuquerque!<\/figcaption><\/figure>\n

Local, seasonal ingredients are an essential component of The Grove’s operational philosophy. Executive chef Jason Green and his partner in business and in life Lauren are passionate about using ingredients of the highest quality and employing artisan methods. Their focus on local products and produce is core to the restaurant’s success. Most of the vegetables used on the menu are acquired within a 40-mile radius of the restaurant. Other high-quality ingredients are procured out-of-state because those ingredients are the best to be found anywhere.<\/p>\n

It was in recognition of The Grove’s commitment to the local food movement that it was singled out by the Huffington Post<\/a><\/strong> in a feature celebrating the “ten best US cities for local food.” Albuquerque was ranked number eight on the list though only two restaurants were mentioned–the Flying Star<\/strong><\/a> and the Grove about which the Post wrote, “the Grove uses green produce along with artisan meats and cheeses<\/em>.” \u00a0Greenopia<\/a><\/strong>, recognized experts on green living, gave The Grove four and a half stars out of five meaning it meets 90 percent of its stringent criteria for meats, poultry, eggs, seafood, dairy products, prepared foods and even personal care products, all of which are verified to be certified organic and\/or locally grown or raised without chemical treatment, fertilizers, hormones and antibiotics.<\/p>\n

\""The
“The Beef”<\/figcaption><\/figure>\n

Large, steaming vats of coffee are conveniently situated in close proximity to the order counter. This is fresh-roasted coffee from Chicago’s Intelligencsa Coffee,<\/a><\/strong> the basis for some of the best cafe au lait I’ve had in Albuquerque. Andrea raves about this stuff with the same fervor with which I speak of The Grove’s strawberry-rosemary lemonade<\/em><\/strong>. It’s an intensely flavored lemonade, neither too sweet nor too tangy and punctuated by the freshness of the rosemary. The Grove is open six days a week (closed Mondays) with workday hours being 7AM to 4PM. On Sundays the Grove opens from 8AM to 3PM. Breakfast is served all day long and lunch starts promptly at 11AM. A small (in item size only) brunch menu is also available on Sundays.<\/p>\n

4 September 2007<\/strong>: The quintessential New Mexican breakfast seems to be defined in our uniquely wonderful breakfast burritos<\/em><\/strong>. The Grove has a very interesting take on this ubiquitous morning indulgence that’s good any time of the day. Like all breakfast burritos, it starts with scrambled eggs which the Grove somehow manages to serve sheet-like. They also include goat cheese with a pronounced creamy and earthy flavor; green chile which smells roasted and tastes housemade, not canned; and hearty chunks of Tully’s sausage.<\/p>\n

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EDO\u2019s Best BLT with butter lettuce, grove guacamole, applewood smoked bacon<\/figcaption><\/figure>\n

Unlike traditional New Mexican breakfast burritos, the Grove tops their version not with red or green chile, but with a roasted tomato jalapeno salsa served cold. Normally I would balk at eating cold salsa on a warm burrito, but have nothing but praise for the salsa. It is only mildly piquant, but explodes with flavor though not so much that it obfuscates other flavors on this magnificent breakfast burrito. In its September, 2011 edition, the staff of Albuquerque the Magazine<\/a><\/strong> rated the breakfast burrito at the Grove Cafe & Market the third best breakfast burrito in the Albuquerque area. Considering the number and quality of the competition, that’s a significant honor.<\/p>\n

25 March 2012<\/strong>: The Grove’s Sunday brunch menu is posted on the restaurant’s Web site’s “Feature of the Day” section. Not surprisingly, this section is kept up-to-date, a lesson other restaurants should learn. The brunch menu doesn’t introduce a large number of items not normally found on the day-to-day menu, normally two entrees. If the sunchoke hash<\/em><\/strong> is any indication, some of those brunch items should become menu standards. Sunchokes are a real treat! Also called Jerusalem artichokes, they taste a bit like a cross between potato and artichoke heart. The Grove’s hash showcases this edible tuber, serving it with spinach, garlic onions, local feta cheese and Benton’s bacon<\/a><\/strong> topped by two eggs over-easy. The pairing of sunchokes and the bacon are especially noteworthy. No ordinary bacon is Benton’s, a hickory-smoked, full-flavored bacon cut lardon thick. It may well be the best bacon to ever cross into New Mexico.<\/p>\n

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Sunchoke Hash<\/figcaption><\/figure>\n

4 September 2007<\/strong>: For lunch the menu has a selection of warm, pressed sandwiches as well as several cool sandwiches, the word “cool” having dual meanings involving temperature as well as fashionability. Sandwiches, made with Sage Bakehouse artisan bread, are served with fresh fruit and sweet pickles (a welcome respite from the all-too-common dill variety). One of the coolest sandwiches we’ve had in a while is called simply “The Beef<\/em><\/strong>.” The Beef starts with a canvas of fresh sourdough bread which is then topped with thin sliced housemade roasted sirloin, caramelized onion, butter lettuce, whole grain mustard and havarti. This is no boring roast beef sandwich! The Beef is served in the proportions he-men like, but is crafted with high-quality ingredients women appreciate. It is a two-fisted sandwich as good as any you’ll find anywhere in Albuquerque.<\/p>\n

25 March 2012<\/strong>: For breakfast or lunch, few entrees are as satisfying as the Croque Monsieur<\/em><\/strong>. At its most elemental level, it’s essentially a hot ham and cheese sandwich, but being French, it’s got a storied background more interesting than some fiction. The Croque Monsier has been around for more than a century and it’s literal translation is “crunch mister” based on the verb “croquer” (to crunch) and the word monsieur (mister). The Grove’s rendition starts with a rustic farm loaf topped with black forest ham and tomato both covered in a rich Gruyere cheese. It’s served open-faced with whole grain mustard on the side. It’s a very good sandwich.<\/span><\/p>\n

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Croque Monsieur<\/figcaption><\/figure>\n

15 February 2024<\/strong>: The Grove BLT, <\/strong><\/em>\u00a0a very good rendition of the not-so-humble BLT is one of the very best in Albuquerque, ranking with the BLT at Gecko’s Bar & Tapas<\/a>.<\/strong> At the Grove, this descendant of Victorian tea sandwiches, is crafted with butter lettuce, the Grove’s guacamole, tomatoes and applewood smoked bacon. There are two stand-outs in this sandwich–several strips of crispy bacon (the type of which only restaurants seem to be able to acquire) and the Grove’s creamy, rich guacamole. Though it’s generally made with whole wheat bread, ask for it to be crafted on the restaurant’s homemade English muffin which, unlike some English muffins, isn’t crumbly. Still another sandwich, the Mozzarella was named one of the city’s 12 yummiest sandwiches for 2012 by Albuquerque The Magazine<\/em><\/a><\/strong> in its annual food and wine issue for 2012.\u00a0 Note<\/strong>:\u00a0 Our friend Bob of the Village of Los Ranchos (BOTVOLR) who’s been craving a great BLT didn’t share our opinion of The Grove BLT, calling it “just okay.”\u00a0 On reflection, it could have been even better (albeit not as healthy) had the bacon been fried instead of cooked in the oven.<\/p>\n

6 June 2021<\/strong>: In April, 2021, Boston.com readers recommended 232 places to find an Italian sub<\/strong><\/a> (you’d better call it a grinder) in the Boston area. \u00a0There aren’t nearly that many Italian sandwiches in the Albuquerque area, much less Italian sandwiches of the quality proffered throughout Beantown. \u00a0One of the few Duke City area Italian sandwiches which might contend for a place in the heart and mind of Bostonians is The Grove’s \u00a0Italian<\/strong><\/em> (Genoa salami, La Querencia coppa, La Querencia prosciutto, provolone, sweet peppers, iceberg lettuce, mayo, whole grain mustard on toasted brioche). \u00a0From the Italian deli meats to the condiments, this is an Italian sandwich that takes a backseat to no sandwich in Albuquerque. \u00a0The Italian deli meats, in particular, are the type of which you’re be proud to serve on your charcuterie board. \u00a0The whole grain mustard has enough oomph to obfuscate the mayo, a condiment many argue has no place on an Italian sandwich.<\/p>\n

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The Italian<\/figcaption><\/figure>\n

4 September 2007<\/strong>: Beethoven once said, “Only the pure of heart can make good soup<\/em>.” If that’s true, the Grove’s soup makers are as chaste as ice and as pure as snow, creating an impressive array of homemade soups of the day. One of the best is piquillo pepper soup<\/strong><\/em>. Piquillo translates from Spanish to “little beak,” and have a rich, spicy-sweet flavor. As if the flavor profile of the tiny piquillo isn’t enough, The Grove adds garlic, harissa, celery and smoked paprika then tops the concoction with creme fraiche. Though it looks like tomato soup, its flavors are much more concentrated and intense. It is an amazing soup!<\/p>\n

6 June 2021<\/strong>: One of the problems with ordering the brunch special is that you might never again see it offered–especially if you visit The Grove as infrequently as we do (not an indictment of The Grove, but rather a testament to our “polyamorous” relationship with restaurants). \u00a0Perhaps the most special of the several specials we’ve enjoyed at The Grove is the citrus farro bowl<\/strong><\/em> (farro, jalape\u00f1o, roasted pistachios, cilantro and parsley, Cara Cara oranges, sweet golden raisins, ginger lemon vinaigrette, topped with a sunny side egg).<\/p>\n

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Citrus Farro Bowl<\/figcaption><\/figure>\n

The New York Times once described farro as “Italy’s Rustic Staple: The Little Grain That Could” \u00a0describing farro as “a\u00a0grain of farro looks and tastes somewhat like a lighter brown rice. It has a complex, nutty taste with undertones of oats and barley. But lacking the heaviness of many whole-wheat grains, farro tastes more elegant than earnest<\/em>.” \u00a0Considering how much I love risotto, my affection for farro \u00a0should come as no surprise. \u00a0That is when farro is prepared well and (like risotto) bolstered by complementary ingredients. \u00a0The citrus farro bowl is a paragon of creativity and deliciousness, one of the very best uses of farro we’ve ever experienced. \u00a0It’s a melange of flavors that come together magnificently to create a cohesive multi-note palate pleasing meal. \u00a0This is pure genius!<\/p>\n

10 August 2013<\/strong>: It shouldn’t have come as such a surprise to us that The Grove has one of the very best antipasto boards<\/em><\/strong>\u00a0(another Sunday brunch special) in Albuquerque. Emphasizing freshness and complementary flavors, it’s a treasure trove of some of the most delicious bite-sized treats you’ll find anywhere. Artisan cheeses included a creamy brie, a hard parmesan and a soft, delicate mozzarella. You can pair those cheeses with the board’s meats, a whisper-thin sliced salami and prosciutto shards. Sweet pickles, a grainy mustard, cherry tomatoes and Marcona almonds complement both meats and cheeses. To assuage the sweet tooth, the antipasto included sweet pickles, raspberry jelly and some of the best chutneys we’ve had outside of England. The antipasto board is easily big enough for three to share.<\/p>\n

\"Smoked<\/a>
Smoked Salmon<\/figcaption><\/figure>\n

10 August 2013<\/strong>: For those of us who enjoy sandwiches for breakfast, lunch, dinner and snacks in between, the Grove offers three breakfast sandwiches. None are so heavy that you’ll want to crawl back under the covers. The Smoked Salmon<\/em><\/strong> is a masterpiece of concordant ingredients: cream cheese, red onion, capers, lemon peel, creme fraiche, and chives served on a housemade English muffin. The salmon is as fresh as you’ll find it in Albuquerque without compromising the native pungency of salmon. The triumvirate of cream cheese, creme fraiche and capers add an unexpected moistness and flavor punch.<\/p>\n

15 February 2024<\/strong>:\u00a0 When you travel out-of-state and dine at the pride of that state, invariably you find one dish you wish was available in Albuquerque.\u00a0 During a December, 2023 stay in Phoenix, that one dish was a Loaded Japanese Sweet Potato from The Farm at South Mountain<\/strong><\/a>.\u00a0 \u00a0Quite simply, it was one of the best breakfast dishes I’ve ever had and without doubt the best sweet potato dish ever.\u00a0 \u00a0Yes, that includes the incredibly good sweet potato pie we enjoyed for eight years on the Mississippi Gulf Coast.<\/p>\n

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Sweet Potato Hash<\/figcaption><\/figure>\n

Not surprisingly, my eyes widened and my mouth started to water upon seeing sweet potato hash<\/strong><\/em> (roasted sweet potatoes, feta, cauliflower rice, avocado, roasted mushrooms, tomatillo salsa, sunflower sprouts, sunny side up egg) on the “breakfast all day” menu.\u00a0 \u00a0The Grove was out of feta so I was provided a side of Pecorino cheese.\u00a0 It could have been a side of ambrosia, the food of the Greek gods.\u00a0 It just didn’t compare to the loaded Japanese sweet potato in Phoenix.\u00a0 In no way should that declaration be construed as the sweet potato hash not being good.\u00a0 It was very good–a delightful balance of flavors and textures.\u00a0 It’s a dish I’ll order again.<\/p>\n

15 February 2024:\u00a0\u00a0<\/strong>We’ll also order the Mediterranean tuna salad<\/strong><\/em> (albacore tuna salad, marinated artichokes, Castelvetrano olives, pickled red onion, capers, radish, arugula and fresh herbs with champagne vinaigrette) again.\u00a0 Had we attempted such a salad at home we would have used a shovel instead of a scoop.\u00a0 This salad just didn’t have enough tuna.\u00a0 Thankfully it wasn’t bound with an overage of mayonnaise or salad dressing.\u00a0 It was mostly pure, unadulterated tuna, as fresh and delicious as you can find in Albuquerque.\u00a0 The Grove includes two slices of sourdough bread with this salad.\u00a0 Though it may be tempting to construct a tuna sandwich, this salad stands out on its own.<\/p>\n

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Mediterranean Tuna Salad<\/figcaption><\/figure>\n

4 September 2007<\/strong>: Nowhere in Albuquerque will you find cupcakes<\/em><\/strong> comparable to The Grove. That’s the findings of a Duke City Fix (we miss you) taste test. How can you dispute those findings when you’re enjoying such unique concoctions as red velvet and coconut cupcakes. These are outstanding! Ernestine Ulmer stated something very obvious and wise when she said “Life is uncertain. Eat dessert first<\/em>.” It’s an aphorism to which visitors to The Grove should subscribe, especially when the counter at which you order showcases cookie jars with such treats as chocolate chip and ginger cookies and cookies constructed with chocolate, walnut and sea salt. These cookies are fabulous!<\/p>\n

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Red Velvet Cupcake and Sea Salt-Nutella Cookie<\/figcaption><\/figure>\n

In its annual \u201cHot Plate Awards\u201d edition for 2019, Albuquerque the Magazine<\/a><\/strong> bestowed a well-deserved award to The Grove for its \u201chot cookie.\u201d\u00a0 \u201cIt takes precision, quality and a certain unique flair to earn a Hot Plate Award<\/em>\u201d and the brown butter bourbon butterscotch cookie<\/strong><\/em> has \u201cshown all those traits, and then some<\/em>.\u201d \u00a0The brown butter bourbon butterscotch cookie isn’t the only “must have” cookie on the menu. \u00a0My Kim’s favorite is the chocolate chip cookie though the nutella-sea salt cookie is a close second.<\/p>\n

19 May 2014<\/strong>: The term “macaroon” has come to mean different things to different people. In the United States and England, macaroons are typically made with coconut. Visit a Patisserie (French bakery) and macaroons are a delicate, airy meringue typically found among the petit-fours. The Nibble<\/a> <\/strong>describes French macaroons as “spectacularly colored and flavored meringue \u201csandwiches<\/em>.\u201d That’s the type of macaroon for which the Grove has become famous locally. There’s a good reason for that. These macaroons are delicious. Alas, they’re available only Friday through Sunday until sold out. Get there early to make sure you don’t miss out.<\/p>\n

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Chocolate Chip Cookie and Banana Walnut Muffin<\/figcaption><\/figure>\n

*Voracious readers, the type of which I mention at the start of this essay, should make sure their reading list includes La Bajada Lawyer<\/a><\/strong>, a spell-binding mystery by Albuquerque attorney Jonathan Miller. Miller made a couple of observations about the Grove which will warrant many happy returns. He wrote that “The Grove hired the most beautiful waitresses in town<\/em>,” and “the place is a “chick restaurant” at lunch<\/em>.” If my male readers needed a reason to visit The Grove, perhaps Miller’s writing will inspire that visit.<\/p>\n

Breaking Bad shenanigans (duplicated daily by delinquents and other malefactors) aside, Albuquerque is as close to perfect as any city in America, but it’s good to know that if you want to, you can get away quickly and easily simply by driving to the Grove Market & Cafe where in an instant you can be transported elsewhere–a better, more delicious Duke City.<\/p>\n

The Grove Cafe & Market<\/strong>
\n600 Central Avenue, S.E.
\nAlbuquerque, New Mexico<\/strong>
\n505-248-9800
\nWeb Site<\/strong><\/a> | Facebook Page <\/strong><\/a>
\nLATEST VISIT<\/strong>: 15 February 2024
\n1st VISIT<\/strong>: 4 September 2007
\n# OF VISITS<\/strong>: 7
\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>: The Burrito, The Beef, Signature Cupcakes, EDO’s Best BLT, Croque Monsieur, Cookies, Piquillo Pepper Soup, Sunchoke Hash, Winter Fig & Prosciutto Salad, The Pork, Smoked Salmon, Antipasto Board, French Macaroons, Citrus Farro Bowl, The Italian, Farmers Salad, Mediterranean Tuna Salad, Sweet Potato Hash<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Voracious readers*, avid aficionados of art and those aflame with a musical ardor know that great books, art and music are imbued with the power to transport them to another time and place. A recent influx of contemporary restaurants in Albuquerque also has that power. If you think about it, having a meal at most Duke City restaurants–transcendent though some may be–is just so…Albuquerque. There’s an almost boring consistency and sameness about many local restaurants. Their sole distinctiveness comes from the foods they serve. It’s very difficult, for example, to picture yourself on the beaches at Cabo San Lucas while sipping on a margarita at Gardu\u00f1o‘s. Noshing on mussels at the Indigo Crow just doesn’t feel like a leisurely repast…<\/p>\n","protected":false},"author":1,"featured_media":65868,"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":[440,21,2141,540,703,563],"tags":[1032,1030,1019,1034,1022,1024,1035,1029,1027,1026,1028,1021,1020,3694,1025,1023,1033,1031,3693],"class_list":["post-290","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-american","category-better-call-saul","category-breakfast","category-dog-friendly","category-rating-excellent","tag-bentons-bacon","tag-breakfast-burritos","tag-cafe","tag-cupcakes","tag-edo-east-downtown","tag-farmers-salad","tag-french-macaroons","tag-intelligensia-coffee","tag-jason-green","tag-la-querencia","tag-lauren-green","tag-locavore","tag-market","tag-mediterranean-tuna-salad","tag-old-windmill","tag-seasonal-ingredients","tag-smoked-salmon","tag-sunday-brunch","tag-sweet-potato-hash"],"yoast_head":"\nThe Grove Cafe & Market - Albuquerque, 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=290\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Grove Cafe & Market - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Voracious readers*, avid aficionados of art and those aflame with a musical ardor know that great books, art and music are imbued with the power to transport them to another time and place. A recent influx of contemporary restaurants in Albuquerque also has that power. If you think about it, having a meal at most Duke City restaurants–transcendent though some may be–is just so…Albuquerque. There’s an almost boring consistency and sameness about many local restaurants. Their sole distinctiveness comes from the foods they serve. It’s very difficult, for example, to picture yourself on the beaches at Cabo San Lucas while sipping on a margarita at Gardu\u00f1o‘s. 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