{"id":64493,"date":"2023-09-07T00:01:20","date_gmt":"2023-09-07T06:01:20","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=64493"},"modified":"2026-04-05T19:44:43","modified_gmt":"2026-04-06T01:44:43","slug":"bar-castaneda-las-vegas-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=64493","title":{"rendered":"Bar Casta\u00f1eda – Las Vegas, New Mexico"},"content":{"rendered":"
\n
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La Casta\u00f1eda in Las Vegas is Home to Bar Casta\u00f1eda<\/figcaption><\/figure>\n

Northern New Mexico’s highways and byways are incomparable for their scenic beauty. \u00a0From the historical High Road to Taos<\/strong><\/a> with its remnants of Spanish occupation to the spectacular Enchanted Circle<\/strong><\/a> which circles New Mexico’s highest mountain peak, this region is replete with awe and wonder. \u00a0Desiree Aguilar, my friend and former colleague at the University of New Mexico shares my opinion that even these two world-famous byways are eclipsed by a lesser known stretch of road. \u00a0We both believe the drive between Las Vegas, New Mexico and Taos is the state’s most enchanting. \u00a0Taking this route, you’ll traverse past ramshackle adobe homesteads, small villages and a pine-studded mountain pass through the Carson National Forest. \u00a0This nameless route (State Highway 518) continues past the “Rock Wall” ( built by the Works Public Administration (WPA) after World War II) onto Taos.<\/p>\n

Sadly in 2022, the combined devastation of the Calf Canyon\/Hermits Peak Fires, the largest and most destructive wildfire in state history consumed 341,471 acres–including a large swath along my favorite byway and its villages. \u00a0Portions of San Miguel, Mora and Taos counties were impacted. \u00a0While the fire was devastating, the heart of the community beat with compassion. \u00a0Signs expressing “We are Las Vegas Strong<\/em>” were proudly displayed throughout the largest town in the region. \u00a0Acts of kindness and selflessness were organized by community grassroots efforts to provide some modicum of relief to communities reeling from the uncertainty and devastation of the conflagration.<\/p>\n

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The Spectacular Bar Casta\u00f1eda<\/figcaption><\/figure>\n

Among the many civic-minded people to step up when the need arose were Chef Sean Sinclair and his wife Katey Sinclair, proprietors of Bar Casta\u00f1eda in Las Vegas. \u00a0A hand-scrawled sign spanning the doorway of the dining room at Bar Casta\u00f1eda echoed the “We are Las Vegas Strong<\/em>” theme. \u00a0The Sinclairs and their restaurant staff served free meals–up to an estimated 1,000 per day at the height of the humanitarian effort–to first responders and evacuees. \u00a0A buffet was available from 2 to 6PM seven days a week. \u00a0Donations were collected to keep the buffet and food deliveries going.<\/p>\n

Chef Sinclair was following in the tradition of \u00a0Fred Harvey, a restauranteur who long \u00a0preceded Chef Sinclair at Bar Casta\u00f1eda. \u00a0As the Santa Fe railroad moved across the west, a genteel Englishman named Fred Harvey built \u00a0“Harvey Houses” every hundred miles or so alongside the railroad. \u00a0 Harvey is widely credited as a civilizing influence on the rough and rowdy Old West. \u00a0One of Harvey\u2019s crown jewels was La Casta\u00f1eda in Las Vegas. \u00a0La Casta\u00f1eda opened in 1898 and like many hotels in the Harvey system, it quickly established itself as a social center. La Casta\u00f1eda not only served the great food characteristic of all Harvey hotels, it had a romantic and upscale ambiance and was centered in the the railroad district, within easy walking distance of the plaza.<\/p>\n

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When La Casta\u00f1eda Was a Harvey House<\/figcaption><\/figure>\n

While the city of Las Vegas has a number of historic hotels, La Castan\u0303eda may be the most spectacular. \u00a0The \u00a025,000-square-foot hotel with some 40 guest rooms, a 108- seat dining room, and a 51-seat lunch counter will transport you back to the days in which the Atchison, Topeka and Santa Fe Railway ferried passengers throughout the Old West. \u00a0The hotel flourished through the 1930s with the Great Depression starting a gradual slide into decline. \u00a0Ironically, La Casta\u00f1eda shuttered its doors in 1948, the same year President Harry S. Truman visited while campaigning for reelection.<\/p>\n

In 2014, hoteliers Allan Affeldt and Tina Mion purchased both La Casta\u00f1eda and the (circa 1882) Plaza Hotel in the older part of Las Vegas. \u00a0Four years later, the hotel mavens welcomed the first guests to stay at the magnificent inn in seventy years. \u00a0Their experience in renovating La Posada Hotel and Gardens<\/strong><\/a>, a Harvey House in Winslow, Arizona provided invaluable lessens that guided the accelerated rate at which they completed the renovation. \u00a0We’ve stayed at both Harvey properties and \u00a0have thoroughly enjoyed our accomodations and the hospitality. \u00a0We’ve now also dined at the fine restaurants at both.<\/p>\n

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Charcuterie<\/figcaption><\/figure>\n

Just as with the Turquoise Room<\/strong><\/a> in Winslow, it’s \u00a0easy to make a case for Bar Casta\u00f1eda being one of the best restaurants along the railroad line. \u00a0It’s certainly a worthy successor to Fred Harvey’s dining establishments. \u00a0At the helm is Executive Chef Sean Sinclair, a proud New Mexico native (Tijeras) who has become of the state’s most accomplished and heralded chefs. \u00a0 A graduate of Le Cordon Bleu in Portland, Oregon, Chef Sinclair plied his trade at some of the finest kitchens in Portland before returning to the Land of Enchantment where he led Farm & Table<\/strong><\/a> to tremendous heights. \u00a0After a stint at Farm & Table, he became sous chef at The Inn at Little Washington<\/strong><\/a>, a three-star Michelin restaurant (and a restaurant on my bucket list) in Virginia. \u00a0He opened Bar Casta\u00f1eda in 2019.<\/p>\n

A dining experience Bar Casta\u00f1eda isn’t quite straight out of the history books though it’s easy to picture yourself at a Harvey House eatery at the turn of the 19th century. \u00a0You might not be taken great care of by a nattily attired “Harvey Girl<\/strong><\/a>,” but you’ll find yourself in great hands with manager Justin Woodlee and his staff. \u00a0Befitting the magnificent property, the craft cocktail bar and lounge provides comfortable, well-spaced seating among period antiques. \u00a0Bar Casta\u00f1eda invites you to “Take a short drive from ordinary and treat yourself on a visit to what has been voted by Edible New Mexico<\/strong><\/a> magazine as the Best Restaurant & Bar Program in Greater New Mexico<\/em>!”<\/p>\n

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The Harvey Smash Burger<\/figcaption><\/figure>\n

Study the framed Harvey House menu on one wall and sticker shock might set in–not the type of sticker shock you get courtesy of the “Build Back Better<\/strong><\/a>” economy, but the sheer surprise of dining at an exquisite restaurant that once offered such inexpensive cuisine (albeit about a century ago). \u00a0Sadly, La Casta\u00f1eda couldn’t possibly offer fabulous food at such cheap eat prices, but it does offer a superb menu. When asked about the genesis of the menu during an interview with Edible Santa Fe (after earning another “Local Hero” award), Chef Sinclair clarified “We just want to cook tasty food at Bar Casta\u00f1eda and we put dishes on the menu based on one question: Is it delicious? Delicious isn\u2019t something you have to think about. It is or it isn\u2019t. We have no biases on where inspiration for the food comes from, which I think is the same for most chef-driven establishments<\/em>.<\/p>\n

Naysayers have declared that Adulthood is “where Lunchables are called charcuterie<\/em>.” \u00a0Aargh! \u00a0Obviously the person who uttered that heresy has never had great charcuterie. \u00a0Obviously he’s never had charcuterie<\/strong><\/em> from Bar Casta\u00f1eda. \u00a0It’s not the type of charcuterie you’d dismiss as another “meat and cheese tray” even though it does artistically present three meats, two cheeses, a seasonal jam and “everything crackers.” \u00a0In all honesty, we’ve enjoyed so many charcuterie boards that we know our way around them. \u00a0When I asked Justin what meats and cheeses were featured that night, he named pork summer sausage, Finocchiona and Loukanika as the three meats; Manchego and Gouda as the two cheeses; and peach jam. \u00a0He had me at Finocchiona, a pork sausage infused with fennel and Loukanika, a pork sausage studded with orange zest. \u00a0As with all good charcuterie boards, both the sausages and meats varied in terms of texture and flavor. \u00a0The “everything” cracker proved a good palate-cleanser.<\/p>\n

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Roasted Beef Short Ribs<\/figcaption><\/figure>\n

If the judges at Edible’s Green Chile Cheeseburger Smackdown<\/strong> have anything to say about it, \u00a0Las Vegas might soon be supplanting San Antonio as New Mexico’s green chile cheeseburger capitol. \u00a0In 2019, Bar Casta\u00f1eda earned the “Judges Choice Reigning Chomp” award representing the best burger in the competition. \u00a0 In 2021, The Skillet earned the “Secret Judge’s” award. \u00a0 Bar Casta\u00f1eda’s burger is called the “Harvey” smash burger”<\/strong><\/em> (brioche bun; lettuce, tomato, onion and pickle (LTOP); Tucumcari Cheddar, green chile and “special” sauce). \u00a0 It’s a smash burger made the right way with a burger patty boasting of that dark, crispy crust characteristic of smash burgers. \u00a0That exterior gives way to a moist, juicy interior prepared your way. \u00a0I’m not quite ready to proclaim the Harvey smash burger superior to the green chile cheeseburger at either The Owl<\/strong><\/a> or Buckhorn Grill<\/strong><\/a> in San Antonio, but it’s a contender for sure.<\/p>\n

Among the most popular entrees on the menu are the roasted beef short ribs<\/strong><\/em>,(four-inch beef ribs slow dry-rubbed and slow roasted overnight; served with potato salad, red chile bbq sauce, Parmesan toast, pickles and coleslaw) available in quantities of one, two, three or four ribs. \u00a0At first browse, I likened it to what the Royal Family might have for a picnic. \u00a0The beef short ribs would make it a bit of an upscale picnic dish, but it’s easy to imagine enjoying the succulent, tender, moist and meaty ribs under a blue spruce. \u00a0 Reminiscent of a very good home cooked pot roast, the bone-in ribs are easily extricated from their bone (although there’s something almost primal and absolutely human about eating meat right off the bone). \u00a0Accmpaniment is excellent, especially the potato salad and red chile bbq sauce.<\/p>\n

Every New Mexican is within driving distance of Bar Casta\u00f1eda and the spectacular hotel in which it’s situated. \u00a0My Kim was so pleasantly surprised that I took her to both for our 38th anniversary that she promised to renew me for another 38 years.<\/p>\n<\/div>\n

\n

Bar Casta\u00f1eda<\/strong>
\n524 Railroad Avenue
\nLas Vegas, New Mexico<\/strong>
\n(505) 434-1005
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 7 September 2023
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: The Harvey Smash Burger, Roasted Beef Short Ribs, Charcuterie
\nREVIEW #1354<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Northern New Mexico’s highways and byways are incomparable for their scenic beauty. \u00a0From the historical High Road to Taos with its remnants of Spanish occupation to the spectacular Enchanted Circle which circles New Mexico’s highest mountain peak, this region is replete with awe and wonder. \u00a0Desiree Aguilar, my friend and former colleague at the University of New Mexico shares my opinion that even these two world-famous byways are eclipsed by a lesser known stretch of road. \u00a0We both believe the drive between Las Vegas, New Mexico and Taos is the state’s most enchanting. \u00a0Taking this route, you’ll traverse past ramshackle adobe homesteads, small villages and a pine-studded mountain pass through the Carson National Forest. \u00a0This nameless route (State Highway 518)…<\/p>\n","protected":false},"author":1,"featured_media":64508,"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":[21,703,112,141,5647],"tags":[],"class_list":["post-64493","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-dog-friendly","category-new-mexican","category-new-mexico","category-rating-n-r"],"yoast_head":"\nBar Casta\u00f1eda - 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