{"id":58051,"date":"2021-07-11T00:01:58","date_gmt":"2021-07-11T06:01:58","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=58051"},"modified":"2026-02-28T10:23:54","modified_gmt":"2026-02-28T16:23:54","slug":"hollow-spirits-distillery-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=58051","title":{"rendered":"Hollow Spirits Distillery – Albuquerque, New Mexico (REDESIGNATED)"},"content":{"rendered":"
\n
\"\"<\/a>
Hollow Spirits Distillery on 1st Street<\/figcaption><\/figure>\n

“The winner is the chef who takes the same ingredients as <\/em>
\neveryone else and produces the best results<\/em>.”
\n~Edward De Bono<\/strong><\/p>\n

NOTE<\/strong><\/span>:\u00a0 This review is no longer accurate.\u00a0 \u00a0According to The Bite: In other distillery news,\u00a0Hollow Spirits<\/a>\u00a0is moving into the building vacated by Bosque Brewing\u2019s Heights Public House. The third-largest distillery in the state, Hollow Spirits has switched gears more than once with their original downtown Albuquerque location, which now operates strictly as a production facility and events space. Their new spot in the Heights will be open to the public, with a 5,000-foot patio in addition to indoor space, but no reports yet on what will be coming out of the kitchen.\u00a0<\/span><\/p>\n

The Land of Enchantment boasts of some 3,500 restaurants, more than 1,000 of which are members of the New Mexico Restaurant Association (NMRA).\u00a0 Keen competition from among hundreds of outstanding chefs throughout the Land of Enchantment makes being named the NMRA’s Chef of the Year quite an honor.\u00a0 Read the resume of 2020 Chef of the Year recipient Tristin Rogers\u00a0 and you just might conclude he didn’t just deserve Chef of the Year honors; he’s worthy of “person of the year” recognition, too.\u00a0 He doesn’t just transform great ingredients into great meals.\u00a0 He’s transforming lives and bettering the community.<\/span><\/p>\n

Awards and recognition are nothing new for Chef Rogers, who was at the helm as executive chef when The Crown Room at the Downs Racetrack and Casino twice earned “Best Casino Restaurant” in Albuquerque The Magazine’s<\/strong><\/a> annual “Best of the City” voting.\u00a0 To say he’s talented is an understatement, but it also took hard work and dedication to perfecting his craft that’s led to his success.\u00a0\u00a0<\/span>Over a career spanning more than 21 years in increasingly demanding positions–starting<\/span> off as a dishwasher and now owning and running his own restaurant–he’s not one to rest on his laurels.\u00a0<\/span><\/p>\n

\"\"<\/a>
A Very Busy, Very Happy Place<\/figcaption><\/figure>\n

During his time off, Chef Rogers researches food trends, exploring gastronomic techniques, pairings and presentations to achieve his goal of providing remarkable dining experiences for his guests.\u00a0 At Hollow Spirits Distillery, he’s “reprogramming” diners minds about what constitutes a fine New Mexican dining experience in which he blends traditional New Mexican food with gastronomy techniques that emphasize local, fresh ingredients.\u00a0 The result he aims for is beautiful food you can taste with your eyes and enjoy with your soul.<\/span><\/p>\n

As impressive as his culinary curriculum vitae is, it’s in community involvement that he may be having an even greater impact.\u00a0 Noticing that people in his inner circle and beyond were falling into depression and coping with alcohol, drugs and other addictions, Chef Rogers\u00a0 created Project Mis En Place<\/strong><\/a> that builds on a curriculum that\u00a0 teaches people about being aware of mental health.\u00a0 The altruistic chef also serves as a mentor to young culinary students and has brought other chefs together for fundraising efforts in support of many causes.<\/span><\/p>\n<\/div>\n

\n
\"\"<\/a>
Unique Chilaquiles<\/figcaption><\/figure>\n

On Sundays from 11AM to 2PM brunch is the featured fare at Hollow Spirits.\u00a0 Five items are available.\u00a0 If you arrive early as we did, consider having a brunch item as an “appetizer” while you wait for the seasonal menu to be available.\u00a0 Our appetizer-slash-brunch-item was the chilaquiles rojo<\/strong><\/em> (housemade chips, red chile, pickled red onions, Cotija cheese, sunny egg, avocado lime crema), a rather unique take on chilaquiles.\u00a0 Virtually every version of chilaquiles we’ve had has been a melange dominated by chile.\u00a0 Rather than douse the chips with the fiery red, Hollow Spirits is rather penurious with its chile, spooning it lightly onto the chips.\u00a0 The effect is a dish not dominated by chile, but one in which every ingredient is discernible and one in which the composite can be appreciated because each individual component works so well.<\/span><\/p>\n

“From the Garden” is what Hollow Spirits calls its two-item salad menu.\u00a0 Tuna Nicoise, always an excellent choice, is one of the two.\u00a0 The other is a grilled watermelon and arugula salad <\/strong><\/em>(feta, arugula, watermelon, candied walnuts, wild berry Balsamic drizzle) to which you can add chicken or shrimp for a pittance more.\u00a0 Watermelon experiences significant changes when grilled.\u00a0 Its distinct granular texture becomes more chewy.\u00a0 Its taste becomes less sweet and inherits just a bit of smokiness.\u00a0 This is a very good salad, but make sure to ask for a second drizzle of the wild berry Balsamic which really offsets some of the pepperiness of the arugula.<\/span><\/p>\n

\"\"<\/a>
Grilled Watermelon & Arugula Salad<\/figcaption><\/figure>\n

The “Finer Things” section of the seasonal menu may be most reflective of Chef Rogers’ passion for gastronomic techniques, pairings, and presentations.\u00a0 Three items on the menu shone the spotlight on seafood, always a courageous thing to serve in landlocked New Mexico.\u00a0 My Kim and I split the landlubber’s choice, a twelve-ounce pork chop<\/strong><\/em> served with pickled red onions, haricot verts, shallot and chive boursin pomme puree and a small pan of red chile. <\/span><\/p>\n

There’s an art to grilling a double thick cut pork chop to perfection.\u00a0 \u00a0Because of the pork chop’s thickness,\u00a0 it needs a little special care to get it cooked through the middle without burning the surface.\u00a0 Only at a fine chophouse will you find a pork chop prepared as well as the Hollow Spirits kitchen prepared this bone-in beauty.\u00a0 Seasoned to perfection and grilled to a golden hue, it’s a showstopper.\u00a0 What surprised me most was that it wasn’t served with apple compound butter or some other ameliorant restaurants sometimes use to take the emphasis away from the chop itself.\u00a0 This was all about the chop and it was outstanding.\u00a0 Also a huge hit were the chive boursin pomme puree, essentially elevated mashed potatoes.\u00a0\u00a0<\/span><\/p>\n

\"\"<\/a>
Pork Chop<\/figcaption><\/figure>\n

For two small towns–one in Ohio, one in Pennsylvania–the biggest (and most controversial) claim to fame is the invention of the banana split<\/strong><\/a>.\u00a0 Denizens of both towns agree that the genesis of that enduring symbol of the fruited plain’s soda-fountain of yore transpired more than one-hundred years ago.\u00a0 Ohio’s claimant insists the banana split was invented in 1907 while Pennsylvania’s contender asserts it was invented three years before that.\u00a0 Most of the evidence for both claims is anecdotal.\u00a0 \u00a0While its origin may be debatable, there’s no debating that the banana split remains a favorite dessert.<\/span><\/p>\n

Hollow Spirit’s bourbon split<\/strong><\/em> (caramelized banana, vanilla ice cream, creme fouette, sea salt caramel, fresh berries, dyno bite crumble and a shot of Hollow Spirits Red 96 bourbon) is a unique, “adult” version of the banana split.\u00a0 It may well be the best we’ve ever had.\u00a0 Every component asserted itself, but not at the expense of others.\u00a0 The interplay of flavor profiles–from sweet to savory to sour–worked magnificently, providing a balance so rare in desserts.\u00a0 Counterbalancing the firm bananas caramelized to a golden amber was a sea salt caramel with just enough saltiness to provide a nice contrast.\u00a0 Not quite lip-pursing, the berries provided a tangy offset to the vanilla ice cream.\u00a0 Our biggest surprise, however, was the Fruity Pebbles-like “dyno bite crumble” which provided much more than color to a superb dessert.\u00a0 We didn’t know what to do with the bourbon and left it “unappreciated.”<\/span><\/p>\n

\"\"<\/a>
Hollow Spirits Bourbon Split<\/figcaption><\/figure>\n

For Chef Tristin Rogers the path to success as a chef has been fraught with one challenge after another. \u00a0He’s surmounted them all to lead a kitchen that offers creative and affordable fine-dining fare, all the while helping make Albuquerque a better and healthier place in which to live and work.<\/span><\/p>\n

Hollow Spirits<\/strong>
\n134 1st Street, N.W.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 433-2766
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 11 July 2021
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$$ – $$$$
\nBEST BET<\/strong>: \u00a0Pork Chop, Grilled Watermelon & Arugula Salad, Chilaquiles, Hollow Spirits Bourbon Split
\nREVIEW #1224<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

“The winner is the chef who takes the same ingredients as everyone else and produces the best results.” ~Edward De Bono NOTE:\u00a0 This review is no longer accurate.\u00a0 \u00a0According to The Bite: In other distillery news,\u00a0Hollow Spirits\u00a0is moving into the building vacated by Bosque Brewing\u2019s Heights Public House. The third-largest distillery in the state, Hollow Spirits has switched gears more than once with their original downtown Albuquerque location, which now operates strictly as a production facility and events space. Their new spot in the Heights will be open to the public, with a 5,000-foot patio in addition to indoor space, but no reports yet on what will be coming out of the kitchen.\u00a0 The Land of Enchantment boasts of some…<\/p>\n","protected":false},"author":1,"featured_media":58054,"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":[440,21,697,703,141],"tags":[1115,1090,1093,1089,1092,1003,1117,1116,1091],"class_list":["post-58051","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-american","category-brewery-pub","category-dog-friendly","category-new-mexico","tag-the-finer-things-menu","tag-chef-tristin-rogers","tag-classic-cheery","tag-distillery","tag-drag-queen-brunch","tag-nmra-chef-of-the-year","tag-o-integrates-hollow-spirits-alcohol","tag-seasonal-menu","tag-soul-sunday"],"yoast_head":"\nHollow Spirits Distillery - Albuquerque, New Mexico (REDESIGNATED) - 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=\"http:\/\/www.nmgastronome.com\/?p=58051\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hollow Spirits Distillery - Albuquerque, New Mexico (REDESIGNATED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"“The winner is the chef who takes the same ingredients as everyone else and produces the best results.” ~Edward De Bono NOTE:\u00a0 This review is no longer accurate.\u00a0 \u00a0According to The Bite: In other distillery news,\u00a0Hollow Spirits\u00a0is moving into the building vacated by Bosque Brewing\u2019s Heights Public House. The third-largest distillery in the state, Hollow Spirits has switched gears more than once with their original downtown Albuquerque location, which now operates strictly as a production facility and events space. 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