{"id":50828,"date":"2023-09-23T08:22:06","date_gmt":"2023-09-23T14:22:06","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=50828"},"modified":"2026-04-05T11:49:35","modified_gmt":"2026-04-05T17:49:35","slug":"the-kosmos-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=50828","title":{"rendered":"The Kosmos – Albuquerque, New Mexico"},"content":{"rendered":"
\n
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The Kosmos in the Wells Park Area in Albuquerque (Extensive Remodeling Underway so It May Not Look Exactly Like This When you Visit)<\/figcaption><\/figure>\n

Even though New Mexico\u2019s license plates have been graced with the sobriquet \u201cLand of Enchantment\u201d since 1941, it didn\u2019t become the state\u2019s official nickname until 1999. For much longer than that, the more derisive epithet \u201cLand of Entrapment\u201d has also been in use. In 1955, the New Mexico Motor Club began using it because state highway police were perceived as being overly “aggressive and deceptive\u201d in ticketing motorists. That infamous Land of Entrapment nickname is sadly still in use, primarily by malcontents and miscreants who wouldn\u2019t recognize enchantment if it gave them 280 days of sunshine a year.<\/p>\n

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There’s So Much To See Throughout the Colorful Dining Room<\/figcaption><\/figure>\n

Those of us with unbridled state pride prefer to think that New Mexico enrapts you with its enchantment; it doesn\u2019t entrap you. For us, New Mexico truly is the Land of Enraptment\u2026er, Enchantment. No matter the length of time away, every time we set foot back in the Land of Enchantment, we just \u201cget it\u201d the same way we got it the first time we stepped onto its enchanted soil.\u00a0 Perhaps more accurately, New Mexico gets to us. It weaves its preternatural spell and stirs something deeply in those of us open enough to its calling. English writer D. H. Lawrence said it best, \u201cIn the magnificent fierce morning of New Mexico one sprang awake, a new part of the soul woke up suddenly, and the old world gave way to a new<\/em>.\u201d<\/p>\n

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The Artsy Bar and Its Unique Accoutrements<\/figcaption><\/figure>\n

Jerry Miller gets it. Back in 2003, he had expected to spend only a night in Albuquerque visiting a friend before returning home to Chicago. The very next day, he partnered on the purchase of a 20,000 square-foot warehouse on 1.5 acres of land. Jerry didn\u2019t say whether it was \u201cenchantment\u201d that got to him or a potentially lucrative business opportunity, but he\u2019s very happy to be here. Initially their vision was to develop the warehouse into a live-work condominium space. To help pay the mortgage while plans for the condo conversion were being developed, several rooms within the warehouse were turned into artist workshops. Quickly discerning the demand for inexpensive work spaces, Jerry and his partners shelved the condo project.<\/p>\n

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A Converted Walk-In Freezer Now Functions as the Bar’s Tap<\/figcaption><\/figure>\n

Jerry has since sold the complex, but leases the restaurant he launched in January, 2018. \u00a0That restaurant is one of the most exciting and eye-catching restaurants in the Duke City. The aptly named The Kosmos got its start as a multi-use performance space and coffee bar.\u00a0 Once neighborhood breweries began garnering attention, the entrepreneurial Jerry decided to repurpose the space. Today, the restaurant has a reciprocal arrangement with nearby breweries. Kosmos delivers food to them (three times a week to the Bow & Arrow) and they supply the local beers on tap.<\/p>\n

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Unique Horn Chair<\/figcaption><\/figure>\n

While other restaurants may purport to serve edible art, Kosmos surrounds diners with art. You\u2019ll espy whimsy at every turn–or at least you did before an extensive renovation project was undertaken in 2020. \u00a0On completion, Kosmos will have an expansive patio are. \u00a0Best of all, the formerly pothole-ridden (and muddy when it rains) parking lot will be paved. \u00a0 \u00a0Jerry told us the project is a bit behind schedule, but he’s optimistic about Kosmos’ future.<\/p>\n

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Step Out of The Men’s Room and You’ll See This Mural of an Alien (?) Woman with a Skewer of Planets<\/figcaption><\/figure>\n

Step into the restaurant and the space does indeed have a cosmic theme, but it\u2019s also rather eclectic and altogether capricious. A metal sculptor in a previous life, Jerry called it a do-it-yourself project, one he and partner David Cudney not only conceptualized but for which they did much of the work. Twinkling stars backdrop a river rock bar with more sparkling stars on its countertop. Bill also built the unique tap system which connects to a keg storage compartment he repurposed from a walk-in fridge once used for worms.\u00a0 Multi-hued walls festooned by art give you something to ogle everywhere you turn while a television with a vertical orientation entertains you with a billowy bulbous clouds floating in a cerulean sky.<\/p>\n

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Kosmic Burger with Spudniks.\u00a0 Photo Courtesy of Sarita<\/figcaption><\/figure>\n

Jerry\u2019s talents extend far beyond his entrepreneurial and artistic bent. He also conceptualized and designed the restaurant\u2019s signature burger, the Kosmic burger. It took four months of trial and error on the aforementioned patio grill before he was satisfied with the results. The ground beef for the burger comes from Keller Farm Store where it is custom-ground to Jerry\u2019s exacting specifications then specially formed in-house on a device he created. Each one-third pound burger is seared until crispy on the outside and is served with lettuce, tomato, onion and house-made pickles on the side.\u00a0 The buns come from The Swiss Alps Bakery<\/strong><\/a>.\u00a0 They hold up very well against the moistness of a very large burger. \u00a0 You can customize your burger with your choice of cheese (Cheddar, American, Blue or Swiss) and other toppings such as grilled onions, mushrooms and green chile.<\/p>\n

9 January 2019<\/strong>: Jerry recommended several items on the menu, but obviously takes the most pride in ownership for the Kosmic burger whose name, by the way, he trademarked.\u00a0 My inaugural, but certainly not my last Kosmic burger<\/strong><\/em> was dressed with grilled onions, blue cheese and green chile.\u00a0 It’s absolutely magnificent! Searing the beef patty over high heat sealed in its juices so that even though the burger was probably prepared at medium to medium well, it was moist and juicy.\u00a0 The chef was very generous with the chunky, veiny blue cheese which is melt-in-your-mouth delicious.\u00a0 The grilled onions are translucent and soft with a sweet flavor profile.\u00a0 They contrast nicely with the green chile which has a balance of roasted flavor and piquancy.\u00a0 You’ll love the housemade pickles, too.\u00a0 They’re equal parts savoryy savory, sweet and sour like cucumbers grown up and self-actualized.<\/p>\n

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The Meateor Burger with Spudniks<\/figcaption><\/figure>\n

11 January 2019<\/strong>: Two days after having been rendered starstruck by the Kosmic burger, I returned to The Kosmos with my friend Bill Resnik.\u00a0 Bill, much more of a burger purist than your humble blogger, has grown weary of burgers stacked with everything but the kitchen sink, especially when sweet and savory components are mixed.\u00a0 It made him very happy to customize The Meateor<\/strong><\/em> with only a few ingredients: blue cheese and mushrooms.\u00a0 True to its name, the Meateor is meatier.\u00a0 Our server told us only one diner had ever been able to finish it. No wonder!\u00a0 It’s a full two-thirds of a pound behemoth on two juicy beef patties.\u00a0 For Bill, it was love at first bite.\u00a0 He praised the earthiness and freshness of the mushrooms, the sharp intensity of the blue cheese and the general deliciousness of every single bite.\u00a0 By the way, he became the second diner at The Kosmos to polish off the Meateor.<\/p>\n

11 January 2019<\/strong>: He also made quick work of the Spudniks<\/strong><\/em>, one of the three types of fries on the menu.\u00a0 Spudniks resemble a cross between potato wedges and French fries.\u00a0 Boomerang shaped and thick, they’re the 98-pound bully to regular fries–both in terms of flavor and size.\u00a0 They’re even better when dipped into The Kosmos’ signature green chile aioli–so good it may make you forget all about ketchup.\u00a0 Had I known just how good the Spudniks with green chile aioli are, I might not have ordered the side sized mac and cheese<\/strong><\/em> (garden rotini with a three cheese Bechamel sauce).\u00a0 Then again, mac and cheese this good is a rarity in Albuquerque.\u00a0 In fact, it’s one of the top five mac and cheeses in town.\u00a0 Trust me.<\/p>\n

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Fish and Chips (No Chips) with a side of Mac and Cheese<\/figcaption><\/figure>\n

11 January 2019<\/strong>: Another rarity is ordering fish and chips<\/strong><\/em> and substituting mac and cheese for the chips, an egregious act committed before I knew about the aforementioned Spudniks.\u00a0 Even sans chips, this is a terrific dish: three thick planks of tender cod dredged in a house beer batter and fried to a golden hue served with freshly shredded coleslaw.\u00a0 The light, flaky, delicate fish is all fish without any of the residual \u201cfishy\u201d flavor or airiness.\u00a0 Moreover, it’s delicious as well as a great repository for malt vinegar, the way we’ve enjoyed fish and chips since living in England.\u00a0 The purple cabbage coleslaw is also quite good.<\/p>\n

If you’re not in the mood for a conventional burger, you can also have a veggie burger or a pork tenderloin sandwich. The \u201cMeals\u201d section of the menu features such items as a 12-ounce rib eye, mac and cheese and Afghan rice. Both the mac and cheese and Afghan rice are also available in smaller sizes on the sides menu. A Caesar salad and house salad are also available as entrees or in smaller portions as sides. If you have any appetite left (portions are enormous), desserts would tempt Job.<\/p>\n

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Steak Sandwich with side of Mac and Cheese.\u00a0 Photo Courtesy of Sarita.<\/figcaption><\/figure>\n

17 April 2019<\/strong>: Ross and Rachel from Friends<\/em>. Big and Carrie from Sex and the City<\/em>. Derek and Meredith from Grey\u2019s Anatomy<\/em>. It took these famous television couples several seasons (a decade in the case of Ross and Rachel) to finally\u2026inevitably get together. In comparison, it took only two years for your friendly neighborhood blogger to meet for lunch with Sarita, a long-time contributor to the blog of great photographs and thoughtful comments. Both her photographs and comments should have alerted me that we\u2019d hit it off right away. Sarita is a delightful person with a smile so radiant it parts the clouds (both in the troposphere and metaphorically) and lets the sun in. She\u2019s fun, engaging and witty. Moreover, she\u2019s a very adventurous diner and terrific lunch companion. <\/span><\/p>\n

For our inaugural lunch, Sarita chose Kosmos because \u201cit looks like a fun place and the food looks amazing<\/em>,\u201d both great reasons to visit a restaurant. As all first-timers to Kosmos should do, she had the Kosmic burger with a side of spudniks and green chile aioli. My choice was the steak sandwich<\/strong><\/em>(marinated, grilled steak sliced thin and topped with chimichurri sauce on a toasted bun). Relatively new on the menu, it\u2019s a sandwich that should stick around for a while, just on the strength of the chimichurri, a neon-green sauce constructed from fresh herbs (parsley and oregano) combined with garlic and other seasonings in an olive oil and vinegar base. Anyone thinking about moving to Argentina because of its great chimichurri now has another reason to stay in Albuquerque. This is seriously outstanding chimichurri. Our server talked me into adding grilled onions to the steak sandwich. Great call. The pairing of sweet, translucent onions and tangy-savory chimichurri is magical. The grilled steak was very good, too, but made so much better with those additions.<\/p>\n

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Afghan Rice with Roasted Butternut Squash<\/figcaption><\/figure>\n

23 September 2023<\/strong>: \u00a0It’s been years since Albuquerque had an Afghan restaurant, so long in fact that I don’t remember anything on its menu. \u00a0Espying Afghan rice<\/strong><\/em> on the Kosmos menu reminded me just how important and varied rice dishes<\/strong><\/a> are in Afghanistan. \u00a0Kosmos’ version \u00a0features a blend of cardamom, cinnamon, cloves and cumin (does this dispel the rumor that I hate cumin on everything?) with almonds, sauteed carrots, golden raisins and a side of chutney. \u00a0 It’s available with roasted butternut squash (a must), chicken, fish or steak. \u00a0This is an elevated rice dish–wonderfully unique, extremely flavorful, surprisingly good. \u00a0Flavors coalesce to tease and please your palate. \u00a0Every bite is a mix of flavors coming together in a balanced manner to bring out the best in other ingredients. \u00a0 Along with the fried morning rice at Modern General<\/strong><\/a> and the Chinese sausage fried rice at Ming Dynasty<\/strong><\/a> it’s the best rice dish in town. \u00a0So-called “Spanish rice” should be so good!<\/p>\n

23 September 2023<\/strong>: \u00a0The Albuquerque Journal recently compiled a list of the “five restaurants which make some of the best steaks<\/strong><\/a> in Albuquerque.” \u00a0(If you don’t have a subscription to the Journal, here’s the list: \u00a0Seasons Rotisserie & Grill<\/strong><\/a>, \u00a0 \u00a0Ruth’s Cris Steak House<\/strong><\/a>, High Noon Restaurant & Saloon<\/strong><\/a>, Vernon’s Speakeasy<\/strong><\/a> and Black Angus Steakhouse.) \u00a0The operative word on this list is “some.” \u00a0There are other great steak restaurants throughout the city. \u00a0Conspicuous by its absence if the Full Monte Carlo Steakhouse<\/strong><\/a>, for example. \u00a0A case could also be made that Kosmos belongs on that list, too. \u00a0Its steak dinner<\/strong><\/em> features a 12-ounce slab of beautifully grilled steak cut into bite-sized pieces for you, a side of Spudniks and sauteed baby bella mushrooms. \u00a0The steak is seasoned to your liking and prepared to your exacting specifications. \u00a0Even at the medium degree of doneness, it’s got a nice exterior char that sears in moistness. \u00a0The mushrooms are terrific!<\/p>\n

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Steak<\/figcaption><\/figure>\n

Astronomer Carl Sagan described the cosmos as “all that is or ever was or ever will be.”\u00a0 Within the confines of The Kosmos, you’ll certainly appreciate the stellar, spectacular place in those cosmos which just happens to serve great food.<\/p>\n

The Kosmos<\/strong>
\n1715 5th Street, N.W.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 369-1772
\nWeb Site<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 23 September 2023
\n1st VISIT<\/strong>: 9 January 2019
\n# OF VISITS<\/strong>: 4
\nRATING<\/strong>: Excellent<\/strong><\/span>\u00a0\u2013 High quality dining experience; very good to excellent food, attentive service, and a well-maintained atmosphere; worth a detour.
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Kosmic Burger (Bleu Cheese, Green Chille, Grilled Onions), Side Mac and Cheese, Fish and Chips, Coleslaw, The Meateor Burger (Bleu Cheese, Mushrooms), Spudniks, Steak Sandwich, Afghan Rice, Steak Dinner
\nREVIEW #1088<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Even though New Mexico\u2019s license plates have been graced with the sobriquet \u201cLand of Enchantment\u201d since 1941, it didn\u2019t become the state\u2019s official nickname until 1999. For much longer than that, the more derisive epithet \u201cLand of Entrapment\u201d has also been in use. In 1955, the New Mexico Motor Club began using it because state highway police were perceived as being overly “aggressive and deceptive\u201d in ticketing motorists. That infamous Land of Entrapment nickname is sadly still in use, primarily by malcontents and miscreants who wouldn\u2019t recognize enchantment if it gave them 280 days of sunshine a year. Those of us with unbridled state pride prefer to think that New Mexico enrapts you with its enchantment; it doesn\u2019t entrap you.…<\/p>\n","protected":false},"author":1,"featured_media":64642,"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":[440,21,703,141,563],"tags":[3389,3387,1722,3382,3384,1554,3383,3385,3388,3386,3381],"class_list":["post-50828","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-american","category-dog-friendly","category-new-mexico","category-rating-excellent","tag-afghan-rice","tag-afghanistan-rice","tag-fish-and-chips","tag-jerry-miller","tag-kosmic-burger","tag-mac-and-cheese","tag-meteor-burger","tag-spudniks","tag-steak-dinner","tag-steak-sandwich","tag-wells-park"],"yoast_head":"\nThe Kosmos - 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=50828\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Kosmos - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Even though New Mexico\u2019s license plates have been graced with the sobriquet \u201cLand of Enchantment\u201d since 1941, it didn\u2019t become the state\u2019s official nickname until 1999. For much longer than that, the more derisive epithet \u201cLand of Entrapment\u201d has also been in use. In 1955, the New Mexico Motor Club began using it because state highway police were perceived as being overly “aggressive and deceptive\u201d in ticketing motorists. That infamous Land of Entrapment nickname is sadly still in use, primarily by malcontents and miscreants who wouldn\u2019t recognize enchantment if it gave them 280 days of sunshine a year. 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