{"id":293,"date":"2024-05-29T02:46:06","date_gmt":"2024-05-29T08:46:06","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=293"},"modified":"2026-04-05T11:45:16","modified_gmt":"2026-04-05T17:45:16","slug":"hannah-nates-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=293","title":{"rendered":"Hannah & Nate’s – Albuquerque & Corrales, New Mexico"},"content":{"rendered":"
\n
\"\"
The original Hannah & Nate’s on Riverside Plaza in Albuquerque’s West Side<\/figcaption><\/figure>\n

There are just some restaurants at which the stereotypical Ralph Cramden hungry man shouldn’t dine. Hannah & Nate’s might be one of them. It’s not that the food isn’t good. That’s certainly not the case. The troglodytic nature of men is such that we whine and complain when we have to wait more than two minutes for our meals and we become doubly obnoxious when the portions aren’t large enough to feed a small bull elephant. Thankfully, my Kim has been a great civilizing influence on me and I’m able to enjoy restaurants such as Hannah & Nate’s as much as she does.<\/p>\n

17 May 2019<\/strong>: Hannah & Nate’s is a home decor and market cafe ideally suited for gentrified ladies with a lot of leisure time on their hands. It’s not a restaurant at which a boorish lout will sit patiently then be satisfied with what he would consider “finger foods.” Take for example the “beef & bleu” sandwich<\/em><\/strong> featuring sliced roast beef, caramelized onion and saut\u00e9ed mushrooms topped with bleu cheese on grilled sourdough. It’s not four inches thick the way such men would want it and the bleu cheese isn’t powerful enough to give us the belch inducing halitosis powerful enough to clear a room.\u00a0 What it is is one fantastic sandwich even though my Kim likes to enjoy it with a spinach salad instead of fries (the raspberry dressing is fantastic!).<\/p>\n

\"\"
Beef & Bleu Sandwich with Side Spinach Salad and Raspberry Dressing<\/figcaption><\/figure>\n

Launched in 2002, Hannah & Nate’s is ensconced within the Riverside Plaza, a mixed-use development with convenient access from both Montano and Coors. The plaza’s charming campus-like environment seems tailor-made for the home decor and market cafe which is named for the children of Beth and Phil Salazar. Phil manages the food operations side of the business while Beth manages the decor operations. The cafe is open from 8AM to 2PM while the home decor operation remains open until 5:30.<\/p>\n

The ambitious full-service breakfast menu belies the relatively small (call it comfy cozy) dining room which tends to get quite busy. Many eyes are drawn immediately to the menu section entitled “Local Flavor” for Hannah & Nate’s take on New Mexican breakfast favorites such as huevos rancheros, breakfast enchiladas, breakfast quesadillas and the intriguing Eggs Benedict de Nuevo Mexico<\/em><\/strong> (two poached eggs served on top of an English muffin smothered with homemade carne adovada and melted Cheddar cheese) served with diced red potatoes.<\/p>\n

\"\"
Carne Adovada Crisp<\/figcaption><\/figure>\n

More traditional eggs Benedict dishes are also available on the “Traditional Favorites” section of the menu where you’ll also find quiche and sourdough French toast. A number of breakfast burritos and omelets are also available for the most important meal of the day. The lunch menu is apportioned into several sections: Appetizers, Sandwich Board, Garden Fresh Salads, New Mexican Food Favorites, “Hot” From the Grill and The “Lite” Side (a half-sandwich with your choice of potato salad, fresh fruit, side salad or cup of green chile stew).<\/p>\n

17 May 2019<\/strong>: Lunch enjoyment might start with the carne adovada crisp<\/em><\/strong>, a quesadilla in which crisp flour tortillas envelope lean pork marinated in red chile and melted cheese. Why more quesadillas don’t feature carne adovada is beyond me, but even if they did, it’s doubtful they can duplicate this artfully crafted appetizer. Although the red chile isn’t especially piquant, it’s very flavorful with a garlicky taste which complements the rich red chile.<\/p>\n

\"Steak<\/a>
Steak & Egg Burrito<\/figcaption><\/figure>\n

Among the many hot-off-the-grill sandwiches we’ve enjoyed from the sandwich board are:<\/p>\n