{"id":418,"date":"2011-09-07T04:19:11","date_gmt":"2011-09-07T10:19:11","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=418"},"modified":"2026-04-04T13:36:50","modified_gmt":"2026-04-04T19:36:50","slug":"vernons-hidden-valley-steakhouse-los-ranchos-de-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=418","title":{"rendered":"Vernon’s Speakeasy – Los Ranchos De Albuquerque, New Mexico"},"content":{"rendered":"
\n
The door to Vernon’s Speakeasy. Make sure you know the secret password.<\/span><\/figcaption><\/figure>\n

After one year from the ratification of this article the manufacture, sale, or transportation of intoxicating liquors within, the importation thereof into, or the exportation thereof from the United States and all territory subject to the jurisdiction thereof for beverage purposes is hereby prohibited. <\/span><\/em><\/span><\/p>\n

The Eighteenth Amendment to the Constitution ushered in the era of Prohibition in the United States, an era was to last from 1920 through 1933.\u00a0 Only liquors used for religious purposes were excluded.\u00a0 Because alcohol was declared illegal by the Congress, bootleggers and distributors of illicit alcohol thrived.\u00a0 There was no shortage of enthusiastic scofflaws willing to run afoul of the law in order to enjoy intoxicating beverages.\u00a0 One of the most popular milieus in which alcohol was served was the speakeasy.<\/span><\/p>\n

A speakeasy was generally either a restaurant or a bar to which patrons gained admission by knocking on a door and uttering a secret password.\u00a0 Once inside, patrons were treated very well in a swanky ambiance that may have included elaborate floor shows, fine dining and live entertainment.\u00a0 Speakeasies flourished throughout the United States. <\/span><\/p>\n

<\/a>
The elegant trappings of Vernon’s Speakeasy (Courtesy of Sergio Salvador)<\/span><\/figcaption><\/figure>\n

Vernon’s Speakeasy (formerly known as Vernon’s Hidden Valley Steakhouse), no longer one of the Albuquerque area’s best kept secrets, celebrates the spirit of the speakeasy.\u00a0 Located in the 19,000 square-food Village Shops at Los Ranchos, there is absolutely no visible sign\u00a0 that Vernon’s\u00a0 even exists.\u00a0 You enter Vernon’s through a heavy steel door.\u00a0 Knock three times on that door and a sliding peephole opens.\u00a0 Speak a secret password and you’ll be greeted by a doorman attired in a pinstripe suit delivering heavily accented gangster schtick (more reminiscent of the pitchman for Godfather’s Pizza than Don Vito Corleone of the Godfather movies)\u00a0 before granting you admission to a surprising world reminiscent of the Prohibition Era speakeasy.<\/span><\/p>\n

Vernon’s Speakeasy is named for Vernon Garcia who along with his wife Angel founded the restaurant in January, 2007.\u00a0 Despite a lack of mainstream publicity in its infancy, Vernon’s gradually established itself as a popular dining destination among those in the know and has continued to grow in popularity.\u00a0 In 2009, entrepreneur Michael Baird purchased the speakeasy-themed steakhouse along with the adjacent package store and the Calico Cantina & Cafe<\/a>, a popular eatery specializing in American comfort foods with a twist.\u00a0 Under Baird’s direction, the entire complex has undergone a significant transformation.\u00a0 Gone is the Calico, replaced by Prime<\/a>, a high-end delicatessen and specialty food shop.\u00a0 Additionally, Vernon’s has made the speakeasy experience even more authentic with secret passageways, a new private dining room, a cigar patio and a VIP club.<\/span><\/p>\n

The minute you enter Vernon’s, the cares of the day melt will away.\u00a0 True to its speakeasy theme, the entire restaurant is intended to be hidden away from prying eyes.\u00a0 Black curtains prevent the incursion of any errant sunlight. Passers-by who stride along the sidewalk have absolutely no idea there’s a fashionable, high-end restaurant behind those curtains.\u00a0 The walls of the entire restaurant are highly buffed to a black diamond finish.\u00a0 Only the rich red planked ceilings from which muted lighting is parsimoniously meted out offer a surcease to the enveloping darkness. A relaxed mood is further established by a pianist with an endless repertoire of music for all tastes.<\/span><\/p>\n

\"The
The ambiance at Vernon’s, though dark, inspires hush tones and relaxation. (Courtesy of Bill Resnik)<\/span><\/figcaption><\/figure>\n

The high-end menu includes the type of cuisine on which Al Capone himself might have dined in a Chicago speakeasy: chops, steak and seafood.\u00a0 While it might not take a well-heeled outlaw’s ill-gotten gains to eat at Vernon’s, entrees are somewhat pricy (as in the potential for a $200 meal without<\/em> alcohol).\u00a0 A 20-ounce USDA prime, center-cut, bone-in ribeye with a port demi-glace reduction and savory chervil butter (called the Los Ranchos Star), for example, goes for $64 (as of this writing).\u00a0\u00a0 Entrees are served with the chef’s vegetable du jour and one complimentary accompaniment: white truffle infused Yukon mashed potatoes, herbed new potato hash, wasabi mashed potatoes, Basmati rice, baked potato, loaded mashed potatoes or roasted pepper and onion mashed potatoes.\u00a0 The wasabi mashed potatoes have a discernible bite and are very good.
\n<\/span><\/p>\n

With a couple exceptions, the beef is Newport Prime, noted for its high quality, trim standards, yield, appearance and most importantly, taste.\u00a0 Newport’s cattle are raised on mother’s milk, introduced to and raised on pasture grass then finished with a protein and corn rich diet.\u00a0 The boneless ribeye and prime rib (twenty-one day, wet aged beef) are all-natural New Mexico raised beef.\u00a0 Seafood entrees include seasonal salmon and halibut as well as Australian cold water lobster tail.\u00a0 Petaluma free-range chicken, beef tenderloin medallions, marinated pork loin and New Zealand lamb shank round out the entrees menu. <\/span><\/p>\n

Appetizers are surprisingly unimaginative for such a high-end dining establishment: blue corn cakes, bruschetta, crab stuffed mushrooms, orange cured salmon gravlox and scallops.\u00a0 That doesn’t mean they’re not very good.\u00a0 The bruschetta<\/em>, for example, is quite good.\u00a0 Toasted French\u00a0 Parmesan baguettes are studded with Balsamic marinated tomatoes topped with melted mozzarella.\u00a0 The crab stuffed mushrooms<\/em> (lump crab meat, spices and stuffed into mushroom caps) are another popular pre-prandial treat that will fly off the table.\u00a0 This isn’t faux crab; it’s the real thing and it’s really delicious. Soups and salads provide an alternative to the appetizers.\u00a0 All are excellent precursors of things to come.<\/span><\/p>\n

\"A<\/a>
A succulent steak with baked potato and all the trimmings (Courtesy of Sergio Salvador)<\/span><\/figcaption><\/figure>\n

The butter poached lobster salad<\/em> (fresh arugula, shaved fennel, bell peppers, cucumbers, grape tomatoes and citrus vinaigrette) includes several elements which work well together as well as contrasting flavor profiles that surprised me.\u00a0 The zesty, peppery flavor of the arugula and the slight bitterness of the bell peppers, for example, could have overwhelmed the delicately sweet butter poached lobster, but they don”t.\u00a0 The offsetting element may well be the citrus vinaigrette which seems to put it all together for this salad. \u00a0 The lobster, of course, will leave you wanting more.<\/span><\/p>\n

Though an excellent entree, the Steak Au Poivre<\/em> (a Newport USDA prime center-cut New York strip steak) may not be for you if you savor your steak with the grill-influenced taste some aficionados crave.\u00a0 Steak Au Poivre is pan-broiled and served with a brandy and butter sauce.\u00a0 At Vernon’s, the Steak Au Poivre<\/em> isn’t redolent (translation: overwhelmed) with the crushed peppercorns that typify this entree.\u00a0 It is as tender as any non-Kobe beef you’ll find anywhere, a ten- to twelve-ounce slab of flame kissed beef prepared to your exacting specifications.\u00a0 Ask for medium if you relish the juiciness of a great steak perfectly prepared.<\/span><\/p>\n

The\u00a0New York Strip<\/em>, a twelve ounce slab perfectly prepared to your exacting specifications might be a better choice for aficionados of unadulterated beef.\u00a0 It is Newport USDA prime center-cut steak made even better if you ask for salt, pepper and garlic on both sides.\u00a0 You won’t find any trace of sinew, gristle or fat on this buttery tender steak.\u00a0 My best bet choice is the aforementioned Los Ranchos Star<\/em>, the USDA prime center cut 20-ounce bone-in slab of pure deliciousness.\u00a0 This melt-in-your mouth beef hunkiness is big enough to share though you probably won’t want to.\u00a0 You’ll want every morsel of this steak for yourself.\u00a0 Ask for the wild mushroom Bordelaise, the only way you can possibly improve on this magnificent meaty perfection.
\n<\/span><\/p>\n

\"A
A ten-ounce filet served medium rare. (Courtesy of Bill Resnik)<\/span><\/figcaption><\/figure>\n

If the sides aren’t enough, you can also order from among several ala carte items including an adult mac and cheese<\/em>, braised collard greens, and grilled asparagus with Hollandaise sauce.\u00a0 The adult mac and cheese is sinfully rich and utterly delicious, thanks in no small measure to an infusion of Gouda cheese and sugar-cured ham.\u00a0 Who needs Kraft dinner when adult mac and cheese is so wonderful.<\/span><\/p>\n

The dessert tray abounds with delicious options sure to please the discerning diner.\u00a0 Rave reviews are sure to follow if you opt for the Chocolate silk<\/em>, a shortbread pecan cookie crust topped with a rich, frothy chocolate custard and sweet cream cheese.\u00a0 This is a dessert for which you absolutely have to make room.\u00a0 It’s one of my very favorite desserts, one I enjoy so much, I employ the “it’ll all go to your hips so you shouldn’t have any” ploy on my loving bride of 26 years. Invariably it never works and I have to share it with her.<\/span><\/p>\n

In January, 2010, Vernon’s Speakeasy was selected by AOL’s When.com Web site as one of “Twenty Romantic Restaurants We Love Across the Country<\/a>.” \u00a0According to the feature: “This speakeasy-style restaurant is still a bit of a secret to most of the locals. If you didn’t know there was a restaurant behind a hidden door in Los Ranchos Liquors, you’d probably never learn how romantic an underground spot can be. The atmosphere is cozy and warm \u2013 a good place to cuddle up with your number one guy or gal<\/em>.” <\/span><\/p>\n

\"A
A close-up of Vernon’s filet served medium rare. (Courtesy of Bill Resnik)<\/span><\/figcaption><\/figure>\n

Shortly before Valentine’s Day in 2010,\u00a0Open Table, Inc.,\u00a0which provides a free online restaurant reservation service, named its fifty “most romantic restaurants,” a list gleaned from more than seven million reviews submitted by Open Table diners on more than 12,000 restaurants across the fruited plain.\u00a0Vernon’s Speakeasy was the sole honoree from the Land of Enchantment.\u00a0 <\/span><\/p>\n

Only from Zagat<\/a> will you find a disparaging word.\u00a0 Zagat wrote of “trends that may once have seemed fresh and innovative that have simply worn out their welcome<\/em>.”\u00a0 Near the top of that list is prohibition-era restaurants which are “getting a little tired at this point<\/em>.” That, of course is an opinion and Albuquerque diners clearly dissent.\u00a0 Duke City diners have certainly not grown tired of Vernon’s Speakeasy.\u00a0 If anything, it continues to increase in popularity.\u00a0 It’s especially favored for special occasions and celebrations.\u00a0 If the doorman is to be believed, Vernon’s is frequented by Hollywood glitterati whom he cautions should be allowed to enjoy their repast in peace.<\/span><\/p>\n

\"\"
Chocolate Silk, one of the best desserts in Albuquerque…maybe the world<\/span><\/figcaption><\/figure>\n

Vernon’s may no longer be the well-kept secret it once was, but it remains an excellent dinner option when only steak will do and you want to impress a special someone.<\/span><\/p>\n

Vernon’s Speakeasy<\/strong><\/span>
\n6855 4th Street, N.W.
\nLos Ranchos de Albuquerque, NM<\/strong>
\n890-9150
\nWeb Site<\/a><\/strong><\/span><\/p>\n

LATEST VISIT<\/strong>: 7 September 2011
\n# OF VISITS<\/strong>: 3
\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>:\u00a0Steak Au Poivre, Bruschetta, Chocolate Silk Pie<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

After one year from the ratification of this article the manufacture, sale, or transportation of intoxicating liquors within, the importation thereof into, or the exportation thereof from the United States and all territory subject to the jurisdiction thereof for beverage purposes is hereby prohibited. The Eighteenth Amendment to the Constitution ushered in the era of Prohibition in the United States, an era was to last from 1920 through 1933.\u00a0 Only liquors used for religious purposes were excluded.\u00a0 Because alcohol was declared illegal by the Congress, bootleggers and distributors of illicit alcohol thrived.\u00a0 There was no shortage of enthusiastic scofflaws willing to run afoul of the law in order to enjoy intoxicating beverages.\u00a0 One of the most popular milieus in which…<\/p>\n","protected":false},"author":1,"featured_media":47047,"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":[440,563,79],"tags":[],"class_list":["post-418","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-rating-excellent","category-steak"],"yoast_head":"\nVernon's Speakeasy - Los Ranchos De 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=418\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vernon's Speakeasy - Los Ranchos De Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"After one year from the ratification of this article the manufacture, sale, or transportation of intoxicating liquors within, the importation thereof into, or the exportation thereof from the United States and all territory subject to the jurisdiction thereof for beverage purposes is hereby prohibited. 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