{"id":65899,"date":"2024-04-16T00:01:42","date_gmt":"2024-04-16T06:01:42","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=65899"},"modified":"2024-04-30T12:16:54","modified_gmt":"2024-04-30T18:16:54","slug":"level-5-rooftop-restaurant-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=65899","title":{"rendered":"Level 5 Rooftop Restaurant – Albuquerque, New Mexico"},"content":{"rendered":"
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The Spectacular Hotel Chaco at the Burgeoning Sawmill District<\/figcaption><\/figure>\n

For a nearly four-hundred year period, the Anasazi civilization which preceded New Mexico’s Pueblo cultures achieved the pinnacle of its technological and cultural advancement at a magnificent, \u00a0deep gorge called Chaco Canyon. Within the walls of Chaco Canyon, construction of multi-level buildings sprung up, some structures accommodating as many as \u00a0800 rooms. Not surprisingly, lower walls had to be made massive in order to support heavy stone walls up to five floors high. \u00a0It took remarkable planning to locate doors, passageways, kivas and other architectural features. \u00a0At five stories high, \u00a0Pueblo Bonito was the largest structure and the inspiration for Hotel Chaco’s spectacular restaurant Level 5 \u00a0in Albuquerque’s Sawmill District.<\/p>\n

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Hotel Chaco’s Lobby<\/figcaption><\/figure>\n

In 2017, local developer Heritage Hotels launched Hotel Chaco on Bellamah Avenue in the Sawmill District. \u00a0Formerly a 110-acre complex, the District once milled lumber, doors and shingles, at one point serving as the largest manufacturing company in the Southwest. Today there are few, if any, vestiges of the District’s historic past. \u00a0Instead, the area has exploded, metamorphosing from a lusterless industrial area to a dynamic hub for hospitality and dining. \u00a0 Hotel Chaco is at the heart of the changes. \u00a0An eighty-million dollar project, the Hotel is unlike any other in the Duke City. \u00a0Architecturally it combines the flow, energy and look of the Pueblo Revival style with an upscale quality. \u00a0Hotel Chaco houses museum–quality, contemporary and traditional art you’ll want to admire before heading up the elevator to Level 5.<\/p>\n

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The Restaurant<\/strong><\/h1>\n
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Partial View of Level Five Rooftop Restaurant: An Experience<\/figcaption><\/figure>\n

Without doubt, Hotel Chaco’s crown jewel is Level 5 which has redefined rooftop dining in Albuquerque. \u00a0Though capacious indoor seating exists with a gleaming bar as the restaurant’s cynosure, weather-permitting THE best seats in the house are outdoors where seating is arranged to accomodate everything from intimate date nights to well-attended functions. \u00a0It’s given a new meaning to “getting high” in Albuquerque. \u00a0There’s no doubt reservations at Level 5 will be a popular draw year-round, but it could be standing room only during the International Balloon Fiesta.<\/p>\n

Level 5 provides panoramic views of the Albuquerque skyline. \u00a0 To the northeast, you’ll \u00a0gaze in awe and wonder at the entirety of the Sandia Mountains. \u00a0 Visit at the golden hour (the last hour before sunset) to best appreciate the reddish-purplish hues for which those spectacular Sandias are named. \u00a0Take a gander a toward the Manzanos and you’ll see the city sprawl including the downcown cluster of skyscrapers. \u00a0Directly across Bellamah you’ll see the Sawmill Market <\/strong><\/a>which\u00a0houses 27 individual local merchants. \u00a0Let your eyes wander further west and you’ll see the San Felipe De Neri<\/strong><\/a> Catholic Church in Old Town. \u00a0Further on, you might espy Pat Hurley Park<\/strong><\/a>, which offers comparably inspiring views of the city.<\/p>\n

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The Rooftop Offers Incomparable Al Fresco Dining Under New Mexico’s Cerulean Skies<\/figcaption><\/figure>\n

For the first few years of its existence, Level 5’s menu didn’t live up to a hotel of its caliber. \u00a0Albuquerque Journal<\/strong><\/a> critic \u00a0Richard S. Dargan rated it 2.5 stars. \u00a0 Yelpers were similarly unimpressed by the Eurocentric “all over the place<\/em>” menu and poor execution. \u00a0In 2023, a savior arrived in the form of Chef Marc Qui\u00f1ones, who is poised to \u00a0take Level 5 to the Four Diamond Luxury Hotel & Resort level. \u00a0Level 5 deserves nothing less. \u00a0 Chef Qui\u00f1ones changed things up almost immediately. \u00a0Being surrounded and inspired by New Mexico’s history and prehistory, he conceptualized a menu that would pay tribute to the Land of Enchantment’s hunters and gatherers. \u00a0He called his concept “Contemporary New Mexican Ranch Cuisine” which celebrates New Mexico\u2019s historical reliance on the bounty of the earth and wildlife. \u00a0Chef Qui\u00f1ones channels the way New Mexicans preserved and prepared foods a century ago.<\/p>\n

Contemporary New Mexican Ranch cuisine may celebrate New Mexico\u2019s historical reliance on the bounty of the earth and wildlife, but in executing the concept Chef Qui\u00f1ones does take some liberties. \u00a0The menu, for example, includes such fruits of the sea as scallops and oysters.\u00a0 (New Mexico officials would frown if the chef added silvery minnows to the menu.)\u00a0 Nor does Contemporary New Mexican Ranch cuisine rely extensively on red and green chile. \u00a0You won’t find enchiladas, tacos and burritos on the menu. \u00a0Instead, you’ll find familiar and unfamiliar ingredients with which absolutely delicious food is created and served. \u00a0Everything coming out of the menu is beautiful to look at and even better to eat.<\/p>\n

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Panoramic Views Of Albuquerque Are Available From the Rooftop<\/figcaption><\/figure>\n

I had the honor of watching Chef Qui\u00f1ones and his staff at work on a Tuesday evening. \u00a0Mondays and Tuesdays are special to the Chef. \u00a0Because it’s the day off for his two sous chefs, he’s in the kitchen working side-by-side with his staff, most of whom have been with him for as long as fifteen years. \u00a0While some executive chefs don’t spend much time “on the line,” Chef Qui\u00f1ones relishes the scalding temperatures of the stoves and the camaraderie with his proteges. \u00a0If you’ve never spent time in a very busy kitchen, you might be amazed at how well the staff communicates. \u00a0An “expediter” calls out each order to which the response “yes, chef” is given, indicating the order is understood. \u00a0Safety in the kitchen is paramount. \u00a0When a chef moves between stations (e.g., to get a different pan or ingredient), that chef announces loud enough for one and all to hear that he or she is on the move.<\/p>\n

The path to Level 5’s kitchen is somewhat labyrinth-like. \u00a0It’s wholly unlike the proverbial “exhibition kitchen.” \u00a0Most of us will have to imagine for ourselves what goes on back there.\u00a0 Watching Chef Qui\u00f1ones and his team in action is a privilege I wish I could share with every reader. \u00a0Frankly, the only kitchen I’ve seen as well-organized is Bouchon<\/strong><\/a> in Las Vegas, Nevada. \u00a0Now, if you don’t know how a restaurant can possibly cook so many items “to order,” you need to understand the concept of prepping. \u00a0Long before the restaurant opens, all the ingredients needed for the day’s service are sliced, diced, chopped, julienned, \u00a0minced, etc. and placed in appropriate food storage containers. \u00a0There’s no wasted motion in the kitchen. \u00a0With every item needed within easy reach, it’s a matter of getting what you need and using it to create magic.<\/p>\n

The Chef<\/strong><\/h1>\n
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The Amazing Chef Marc Qui\u00f1ones<\/figcaption><\/figure>\n
\n

There’s one quality common among all the very best chefs in Albuquerque.\u00a0 Those who stand out most continue to work on their craft.\u00a0 They’re not satisfied with being among<\/em> the best; they strive to be the<\/em> best.\u00a0 This pantheon of the best continues their culinary exploration: constantly learning new techniques, using different ingredient combinations, creating seasonal menus that appeal to the freshness and vibrancy of the flavor profile of the time of year.\u00a0 What distinguishes the very best of the best is that they work on themselves not only as chefs, but even more important as people, as spouses or parents, as parents and as members of the community.<\/p>\n

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Chef Qui\u00f1ones Shows Off Bone Marrow<\/figcaption><\/figure>\n

Among the most admirable example of someone who works on himself is Chef Marc Qui\u00f1ones, the much-heralded chef at Level 5\u00a0 atop the beautifully unique and world-class Hotel Chaco.\u00a0 You probably know that Chef Marc has received numerous high-level awards, including New Mexico Chef of the Year<\/strong><\/a> by The New Mexico Restaurant Association (NMRA) and has been voted Best Chef in the City four times. You may even know that he reached the podium in back to back years at the Great American Seafood Cook-Off<\/strong><\/a> in New Orleans, Louisiana, becoming the first Chef representing a landlocked state to do so.<\/p>\n

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Chef Qui\u00f1ones Puts The Final Touches on Another Culinary Masterpiece<\/figcaption><\/figure>\n

It’s likely you’ve seen Chef Marc profiled on such print publications as Forbes Magazine,<\/strong><\/a> New Mexico Magazine<\/strong><\/a>, Parade Magazine<\/strong><\/a> and The Huffington Post<\/strong><\/a>.\u00a0 The perpetually smiling Chef is no stranger to television.\u00a0 You probably saw him\u00a0in one of his television appearances on The Today Show, Gordon Ramsay’s Hell\u2019s Kitchen, Chopped, and Alton Brown’s Cutthroat Kitchen on The Food Network.\u00a0 \u00a0Chef Marc has become an unofficial ambassador for the great state of New Mexico.\u00a0 He’s very proud of his adopted home state and works diligently to promote its cuisine and culture.\u00a0 That’s only one of the reasons Chef Marc was named one of edible New Mexico<\/em> magazine’s “Local Heroes” (by the way, he also earned “Best Chef<\/strong><\/a>” honors from edible<\/em>).\u00a0 It’s one of the reasons, he and his former sous chef Richard Padilla were sent to New York City by Visit Albuquerque<\/strong><\/a> and Electric Playhouse.<\/strong><\/a>\u00a0 The dynamic duo spent three days in New York City where they regaled Metropolis’s City\u2019s press with the story of Albuquerque and blew them away during immersive luncheons and dinners featuring Contemporary New Mexican Ranch Cuisine.<\/p>\n

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Chef Qui\u00f1ones At Work<\/figcaption><\/figure>\n

What you may not know about Chef Marc is just how much he works on self-improvement.\u00a0 \u00a0One of the ways he’s improved himself is by improving the quality of life for others.\u00a0 Near and dear to his heart, for example, is the Cooking With Kids<\/strong><\/a> program which uses hands-on methods to teach children and families about the joy of delicious healthy food.\u00a0 As a “super chef” participant, for ten years he’s helped create an electric and fun atmosphere for eager students.\u00a0 For nearly three years, Chef Marc visited New Mexico jails and prisons where he imparted the Word of God weekly to inmates.<\/p>\n

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Chef Qui\u00f1ones Playing with Fire<\/figcaption><\/figure>\n

Chef Marc is someone who knows himself.\u00a0 \u00a0You’re not likely to ever find him resting on his laurels.\u00a0 Instead, you’ll probably see him pounding the pavement, running distances (including marathons) that some of us would get tired driving.\u00a0 Seeing his svelte body and washboard abs, it’s hard to believe he once tipped the scales at nearly 200 pounds.\u00a0 You might even see the indefatigable father of three running with his sons or doting on his beautiful bride Lysa.\u00a0 The Quinones family is highly accomplished.\u00a0 Over a period of seven days recently, son Journey-Bronx was promoted to a Green Belt in Taekwondo, made the honor roll at school and crushed it at the school talent show. \u00a0His other sons are equally accomplished.<\/p>\n

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Creating Another Culinary Masterpiece: Braised Buffalo Short Rib<\/figcaption><\/figure>\n

In 2024 Chef Marc was named a semifinalist for the James Beard Foundation’s “Best Chef – Southwest” honor.\u00a0 James Beard Awards are among the nation\u2019s most prestigious culinary honors, recognizing leaders in the culinary and food media industries, and those in the broader food systems.\u00a0 They\u2019re considered the Academy Awards of the food and beverage industry.\u00a0 \u00a0More than ever before, nominees are very scrupulously vetted.\u00a0 \u00a0Bad citizens need not be nominated.\u00a0 Character counts and Chef Marc has that in spades.\u00a0 During a 2024 interview with Albuquerque Mayor Tim Keller on the \u201cOne ABQ & You<\/strong><\/a>\u201d podcast, the Mayor praised the accomplished chef for all he\u2019s done to grow Albuquerque\u2019s fame as a culinary destination.\u00a0 Typical of Chef Marc\u2019s modesty, he lauded other Duke City Chefs\u2013Jennifer James, Steve Riley, Marie Yniguez and others\u2013for their talent and inventiveness.<\/p>\n

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Mouth-Watering Cuisine<\/figcaption><\/figure>\n

In 2024, Chef Marc wowed U2<\/span>\u2019 s Paul \u201cBono\u201d David Hewson and David \u201cThe Edge\u201d Howell Evans at Level 5.\u00a0 In August, 2023, he cooked for Joe Biden, the President of The United States of America!\u00a0 \u00a0Not bad for someone who started out as a temp dishwasher in Manhattan. \u00a0Chef Qui\u00f1ones comes from the most humble of beginnings. \u00a0He was raised by a very nurturing and loving single mother who cultivated his interest in the culinary arts. \u00a0By age eight, he was marinating and baking turkey wings. \u00a0In the Bronx neighborhood in which he grew up, he would observe stir fry chefs, studying their no wasted motion approach he would eventually incorporate.<\/p>\n

\"Chef
Each finished plate is an artistic (and delicious) masterpiece<\/figcaption><\/figure>\n

Chef Qui\u00f1ones self-glosses as a “nerd.” \u00a0What you and I might see as genius, he sees as a busy mind constantly thinking about the influence of ingredients to improve and actualize the best possible flavors. \u00a0It got him in trouble in junior high when he was working at a Wendy’s not too far from where Level 5 now stands. \u00a0Chef Qui\u00f1ones decided the burger patties needed more seasoning so he added Goya’s adobo seasoning.<\/strong><\/a> It did not sit well with his manager. \u00a0Today, the \u00dcber Chef still likes experimenting with his food. \u00a0The results are generally outstanding.<\/p>\n

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Chef Qui\u00f1ones seasons a dish<\/figcaption><\/figure>\n

The Food<\/strong><\/h1>\n
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New Mexico Pi\u00f1on & Bacon Fried Rice<\/figcaption><\/figure>\n

For years I’ve debated the concept of “Spanish rice” which so many restaurants serve with New Mexican plates. \u00a0What we call Spanish rice is a common dish in Mexico. \u00a0You won’t find a similarly interpreted dish in Spain. \u00a0Nor will you ever see Spanish rice in Northern New Mexican homes. \u00a0Far superior to the Spanish rice served at far too many New Mexican restaurants is Level 5’s amazing New Mexico Pi\u00f1on and bacon fried rice<\/strong><\/em>. \u00a0Picture a timbale-shaped mound of lightly fried rice, crispy house-cured bacon, organic scrambled eggs; pickled red, green and yellow peppers; \u00a0pickled jalape\u00f1os and scallions. \u00a0As your mind and taste buds mull the very notion of such a creation, your mouth is probably watering. \u00a0This is a small plate that’s even better than you can imagine. \u00a0You’ll never again be satisfied with Spanish rice.<\/p>\n

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Twice Cooked Wings<\/figcaption><\/figure>\n

Restaurants striving to excite the palate don’t scrimp on ingredients. \u00a0Level 5 sources its wings from Petaluma, California. \u00a0Those wings are hatched and raised in and around Sonoma County.\u00a0 These wings looked as if they came from a pterodactyl. \u00a0Not only do they look like wings on steroids, they’re bursting with flavor. \u00a0 “Twice cooked” doesn’t just mean they’re twice as delicious as other wings. \u00a0It means these wings were cooked twice using different methods. \u00a0Three twice-cooked wings<\/strong><\/em> per order are served on a “lagoon” of red chile whipped buttermilk, jalape\u00f1o vinaigrette and seasoned with a pi\u00f1on gremolata (an Italian condiment made of parsley, garlic, and lemon zest). \u00a0A crispy golden-hued exterior belies the tender, delicious chicken under the surface. \u00a0These are among the \u00a0crispiest, juiciest wings we’ve ever had.<\/p>\n

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Carne Asada Elk<\/figcaption><\/figure>\n

During the Land of Enchantment’s frontier days, game animals such as elk and deer were plentiful with no license required to hunt them. \u00a0Wild game animals supplemented domestic cattle and pork. \u00a0A century ago there was nothing like the carne asada elk<\/strong><\/em> coming out of the kitchen at Level 5. \u00a0Marinated elk chunks are roasted on a grill and served with a peppadew pepper chimichurri. \u00a0Pepppadew is a magical and very underutilized ingredient, \u00a0offering complementary sweet, savory, piquant and tangy flavors. \u00a0A generous smear of sea salt caramel provides a sweet contrast that may leave you wanting to lick the plate. \u00a0Leave it to the chef to prove very deliciously that sea salt caramel isn’t just for ice cream. \u00a0The \u00a0carne asada elk is served with a cornmeal naan bread, a wonderful substitute for the flour tortillas New Mexicans love.<\/p>\n

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Chorizo Wrapped Diver Sea Scallops<\/figcaption><\/figure>\n

Hokkhaido, Japan is about as far from New Mexico as you can get, but that’s where Level 5’s U-8 diver sea scallops are plucked out of the briny sea waters. \u00a0Scallops designated “U-8” average about two-inches each. \u00a0These are premium scallops bursting with sweet, succulent flavors and a freshness that bespeaks of their quality. \u00a0Chef Qui\u00f1ones forms a crust out of chorizo picante and sears them on both sides to impart a beautiful crusty sear. They’re served in a pool of New Mexico lavender corn pudding with a champagne mousse and oregano oil. \u00a0 You might have a hard time remembering you’re in a landlocked state as you enjoy these chorizo wrapped diver sea scallops<\/strong><\/em>.<\/p>\n

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Tomahawk Pork Chop<\/figcaption><\/figure>\n

While all the food served at Level 5 is imbued with picture-worthy pulchritude, carnivores will swoon at the sight of a tomahawk pork chop<\/strong><\/em> destined for their table. \u00a0Tomahawk pork chops feature a long, bone-in chop typically cut from the middle of the loin and down the rib. \u00a0At far too many restaurants Tomahawk chops are “Frenched” meaning cutting away fat and meat from the bone end of a rib chop or steak. \u00a0While this technique does give the chop an esthetic presentation, it robs diners of the ribs which have their own porcine flavors. \u00a0The chop itself is tender with a juicy, buttery texture and exceptional flavor ameliorated by natural pork jus. \u00a0Credit Chef Qui\u00f1ones and his superb team for extricating all the deliciousness of a highly marbled, rich in color, melt-in-your-mouth chop. \u00a0The chop is served with red beans and rice and braised greens. \u00a0No, not the red beans and rice you’d find in New Orleans nor the Puerto Rican red beans and rice of Chef Qui\u00f1ones upbringing. \u00a0The braised greens are absolutely magnificent, a melange of collards, tomatoes, corn and pickled red onions. \u00a0This is porcine perfection with worthy accompaniment.<\/p>\n

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Chef Marc\u2019s Award Winning New Mexico Spiced Duck Fat Fried Oysters<\/figcaption><\/figure>\n

All too often food writers use the adjective “land-locked” to describe the Land of Enchantment’s perceived plight of not having fresh, off-the-boat seafood. \u00a0Modern transportation has actually made seafood much more readily available in the Duke City, sometimes within the same day. \u00a0In 2017, thirteen of the nation\u2019s top chefs battled for prestigious title of King of American Seafood at the 14th<\/sup> annual Great American Seafood Cook-Off<\/strong><\/a>, held in New Orleans, Louisiana. Now, if you believe New Mexico, home of landlocked (see?) enchantment, couldn\u2019t possibly compete in such a competition, you don\u2019t know Albuquerque\u2019s uber chef Marc Qui\u00f1ones who wowed the judges with his New Mexico spiced duck-fat-fried oysters<\/strong><\/em> with Hatch green chile and chorizo BBQ spread. Chef Qui\u00f1ones \u00a0finished third in the competition. \u00a0For many landlubbers, oysters (fried or in the shell) look slimy, snotty, and generally all-around unappealing. \u00a0Thankfully they taste better than they look. \u00a0In eight years of living on the Mississippi Gulf Coast, I’ve had netfuls of oysters and consider myself somewhat of a connoisseur. \u00a0 Level 5’s oysters are top tier, among the very best I’ve ever had. \u00a0The oysters come from Washington state and are served with a warm chorizo salad and Chimayo blackened toast.<\/p>\n

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Horchata Creme Br\u00fbl\u00e9e<\/figcaption><\/figure>\n

It’s fitting that a restaurant showcasing outstanding food would also serve a dessert that will leave diners swooning. \u00a0That post-prandial masterpiece is a horchata creme brulee<\/strong><\/em>. \u00a0It’s a sensational indulgence so reminiscent of Mexico’s creamy, silky, cinnamon-blessed beverage. \u00a0This creme br\u00fbl\u00e9e has everything you love about the dessert. \u00a0 From the caramelized top which shatters at every press of your spoon to the warm, creamy center, this is a heart-warming, satisfying, delicious way to end a superb meal at one of New Mexico’s very best restaurants.<\/p>\n

Note<\/strong>: In the spirit of full disclosure and transparency, our meal was comped, but we would gladly have paid twice the price for the best meal we\u2019ve had in 2024.\u00a0\u00a0I rarely accept a \u201cfree meal,\u201d and when I do it\u2019s with the understanding that my review will include all warts and blemishes. Chef Qui\u00f1ones wouldn\u2019t have it any other way, not that he had anything to worry about\u2026not when he delivered a flawless meal and tremendous experience. \u00a0I should add that I consider Chef Qui\u00f1ones not only one of the best chefs in the Land of Enchantment, but a friend.<\/p>\n

Level Five Rooftop Restaurant
\n<\/strong>2000 Bellamah Avenue, N.W.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 318-3998
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 16 April 2024
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$$$ – $$$$$
\nBEST BET<\/strong>: Horchata Creme Brulee, New Mexico Spiced Duck Fat Fried Oysters, Tomahawk Pork Chop, Chorizo Wrapped
\nDiver Sea Scallops, Carne Asada Elk
\nREVIEW #1391<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

For a nearly four-hundred year period, the Anasazi civilization which preceded New Mexico’s Pueblo cultures achieved the pinnacle of its technological and cultural advancement at a magnificent, \u00a0deep gorge called Chaco Canyon. Within the walls of Chaco Canyon, construction of multi-level buildings sprung up, some structures accommodating as many as \u00a0800 rooms. Not surprisingly, lower walls had to be made massive in order to support heavy stone walls up to five floors high. \u00a0It took remarkable planning to locate doors, passageways, kivas and other architectural features. \u00a0At five stories high, \u00a0Pueblo Bonito was the largest structure and the inspiration for Hotel Chaco’s spectacular restaurant Level 5 \u00a0in Albuquerque’s Sawmill District. In 2017, local developer Heritage Hotels launched Hotel Chaco on…<\/p>\n","protected":false},"author":1,"featured_media":66466,"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":[3622,440,134,112,141],"tags":[3573,3875,3881,3888,1002,3887,3880,3874,1678,3884,3873,3882,3885,3883,3879,3876,3878,3877,3886],"class_list":["post-65899","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-james-beard-foundation-best-chef-southwest-nominee-2024","category-albuquerque","category-fine-dining","category-new-mexican","category-new-mexico","tag-al-fresco","tag-anasazi","tag-best-chef","tag-carne-asada-elk","tag-chef-marc-quinones","tag-chorizo-wrapped-diver-sea-scallops","tag-contemporary-new-mexico-ranch-cuisine","tag-cooking-with-kids","tag-food-network","tag-horchata-creme-brulee","tag-hotel-chaco","tag-james-beard-foundation-best-chef-southwest-semifinalist-2024","tag-new-mexico-spiced-duck-fat-fried-oysters","tag-one-abq-you-podcast","tag-panoramic-views","tag-pueblo-bonito","tag-rooftop-dining","tag-sawmill-district","tag-tomahawk-pork-chop"],"yoast_head":"\nLevel 5 Rooftop Restaurant - 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=65899\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Level 5 Rooftop Restaurant - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"For a nearly four-hundred year period, the Anasazi civilization which preceded New Mexico’s Pueblo cultures achieved the pinnacle of its technological and cultural advancement at a magnificent, \u00a0deep gorge called Chaco Canyon. Within the walls of Chaco Canyon, construction of multi-level buildings sprung up, some structures accommodating as many as \u00a0800 rooms. Not surprisingly, lower walls had to be made massive in order to support heavy stone walls up to five floors high. \u00a0It took remarkable planning to locate doors, passageways, kivas and other architectural features. \u00a0At five stories high, \u00a0Pueblo Bonito was the largest structure and the inspiration for Hotel Chaco’s spectacular restaurant Level 5 \u00a0in Albuquerque’s Sawmill District. 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