{"id":92,"date":"2011-10-07T03:06:43","date_gmt":"2011-10-07T09:06:43","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=92"},"modified":"2026-03-31T12:44:49","modified_gmt":"2026-03-31T18:44:49","slug":"geronimo-santa-fe-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=92","title":{"rendered":"Geronimo &#8211; Santa Fe, New Mexico"},"content":{"rendered":"<div style=\"text-align: justify;\">\n<figure style=\"width: 444px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" style=\"--smush-placeholder-width: 444px; --smush-placeholder-aspect-ratio: 444\/288;border: 4px solid black; margin-top: 3px; margin-bottom: 3px;\" data-src=\"https:\/\/www.nmgastronome.com\/nm\/finedining\/Images\/Geronimo01.jpg\" alt=\"\" width=\"444\" height=\"288\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" \/><figcaption class=\"wp-caption-text\"><span style=\"font-size: 10pt;\">Geronimo for the finest in fine dining in Santa Fe<\/span><\/figcaption><\/figure>\n<p><span style=\"font-size: 10pt; font-family: Verdana;\"> Consistency over time, excellence every time&#8211;that&#8217;s what sets apart the one or two restaurants all the cognoscenti herald as the very best. These few truly extraordinary restaurants don&#8217;t so much raise the bar or reinvent themselves continuously as they do maintain the rarefied levels which earned them the distinction of being singled out in the first place.\u00a0 Almost without exception, the Santa Fe restaurant most consider the best restaurant in a city of great restaurants is Geronimo.\u00a0 It&#8217;s been that way for years.\u00a0 <\/span><\/p>\n<p><span style=\"font-size: 10pt; font-family: Verdana;\">If you&#8217;ve ever dined at Geronimo, your next visit isn&#8217;t likely to provide any revelatory surprises unless it&#8217;s being surprised at how the restaurant has managed to maintain its exceptional standards over the years.\u00a0 It&#8217;s as flawless today as it was when we last visited in 2005 and as wonderful as it was when we first visited in 2003.\u00a0 Approaching two decades as the finest in fine dining establishments, Geronimo has, over the years, survived the onslaught of very stiff competition from a number of pretty new faces, including several trumpeted as potentially Santa Fe&#8217;s best.<\/span><\/p>\n<figure style=\"width: 444px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"lazyload\" style=\"--smush-placeholder-width: 444px; --smush-placeholder-aspect-ratio: 444\/387;border: 4px solid black; margin-top: 3px; margin-bottom: 3px;\" data-src=\"https:\/\/www.nmgastronome.com\/nm\/finedining\/Images\/Geronimo02.jpg\" alt=\"\" width=\"444\" height=\"387\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" \/><figcaption class=\"wp-caption-text\"><span style=\"font-size: 10pt;\">Geronimo&#8217;s trademark moose rack on the front dining room<\/span><\/figcaption><\/figure>\n<p><span style=\"font-size: 10pt; font-family: Verdana;\">Not for the fierce Apache warrior is Santa Fe&#8217;s premier dining destination named, but for Geronimo Lopez, a more humble and certainly less infamous man. More than a quarter of a century ago, Lopez built the territorial style hacienda on which the restaurant stands which now bears his name. Geronimo ranks with the very best restaurants in America and it&#8217;s not just my opinion:<\/span><\/p>\n<ul>\n<li><span style=\"font-size: 10pt; font-family: Verdana;\">The <a title=\"Zagat Restaurant Survey\" href=\"http:\/\/www.zagat.com\" target=\"_blank\" rel=\"noopener\">Zagat<\/a> survey rated it the most popular restaurant in New Mexico from 2004 through 2009.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: 10pt; font-family: Verdana;\">It is only one of two restaurants in New Mexico to have earned the prestigious &#8220;four stars&#8221; designation from the Mobil Travel Guide and it did so from 2003 through 2009.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: 10pt; font-family: Verdana;\">It earned the AAA&#8217;s Four Diamond award from 2001 through 2009.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: 10pt; font-family: Verdana;\">During the same eight-year period, it also earned the Distinguished Restaurants of North America (<a href=\"http:\/\/www.dirona.com\/\"><span style=\"color: #800000;\">DiRona<\/span><\/a>) Achievement of Distinction in dining, an accolade accorded to fewer than 800 gourmet restaurants on the continent.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-size: 10pt; font-family: Verdana;\">Adjectives, adulation and accolades don&#8217;t aptly describe this extraordinary restaurant. It must be experienced! Then, and only then, after you are left breathless and fully satiated, can you say you&#8217;ve had the very best in Santa Fe, maybe in the Land of Enchantment.<\/span><\/p>\n<figure style=\"width: 444px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" style=\"--smush-placeholder-width: 444px; --smush-placeholder-aspect-ratio: 444\/293;border: 4px solid black; margin-top: 3px; margin-bottom: 3px;\" data-src=\"https:\/\/www.nmgastronome.com\/nm\/finedining\/Images\/Geronimo03.jpg\" alt=\"\" width=\"444\" height=\"293\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" \/><figcaption class=\"wp-caption-text\"><span style=\"font-size: 10pt;\">Housemade lavosh and green chile roll<\/span><\/figcaption><\/figure>\n<p><span style=\"font-size: 10pt; font-family: Verdana;\"> Because at Geronimo food is considered edible art, it&#8217;s only fitting that the restaurant is located on Canyon Road, the narrow, twisting home to dozens of trendy art galleries.\u00a0 About a mile away from the famed Santa Fe Plaza, Geronimo is so popular that reservations are a must.\u00a0 The lap of luxury treatment begins even before you enter the restaurant.\u00a0 Eager attendants provide valet parking, a very welcome boon on cold and damp evenings.\u00a0 Arrive early and if your table isn&#8217;t quite ready, you&#8217;ll be escorted to an intimate little bar where you can have a cocktail as you wait.\u00a0 Your genial host will seat you as soon as possible.\u00a0 Tandem service is very professional and attentive without being overly doting.\u00a0 The staff is ambassadorial in their service and encyclopedic in their knowledge.\u00a0 You can&#8217;t go wrong by heeding the recommendations of the wait staff.<\/span><\/p>\n<p><span style=\"font-size: 10pt; font-family: Verdana;\">As you walk in, you&#8217;ll immediately take in the tasteful but understated ambiance and you know you&#8217;re surrounded by class, not overdone panache. This almost minimalist atmosphere serves as a backdrop for the global fusion creations which will make your taste buds very happy.\u00a0 The cynosure of the front dining room is a fireplace crowned by moose antlers, an impressive rack that has long been the restaurant&#8217;s symbol.\u00a0 Massive overhead beams, not in the conventional peeled viga style, speak to the restaurant&#8217;s solidity while the creamy stucco walls lend to a tranquil neutrality.\u00a0 Save for the cuisine, there is nothing in the restaurant which shouts loudly.\u00a0You might not even notice the music piped into the dining rooms and even when the restaurant is crowded, conversational tone is kept to a respectful level. <\/span><\/p>\n<figure style=\"width: 444px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" style=\"--smush-placeholder-width: 444px; --smush-placeholder-aspect-ratio: 444\/279;border: 4px solid black; margin-top: 3px; margin-bottom: 3px;\" data-src=\"https:\/\/www.nmgastronome.com\/nm\/finedining\/Images\/Geronimo04.jpg\" alt=\"\" width=\"444\" height=\"279\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" \/><figcaption class=\"wp-caption-text\"><span style=\"font-size: 10pt;\">Maryland Blue Crab Cakes: Caviar Dill Sauce, Braised Leeks &amp; Baby Watercress Salad<\/span><\/figcaption><\/figure>\n<p><span style=\"font-size: 10pt; font-family: Verdana;\">Whether attired in ostentatious garb or Santa Fe casual, diners at Geronimo look as though they belong there.\u00a0 Most don&#8217;t flinch when they peruse the wine menu and espy fruit of the vin more costly than any entree, more pricy than a meal at other fine dining restaurants.\u00a0 For others (like this humble blogger) who can afford to splurge at Geronimo only on special occasions, the opportunity to dress up in other than sneakers and jeans for an extravagant night out makes the visit special.\u00a0 Frankly I&#8217;m not sure Geronimo would be as enjoyable if it was everyday affordable&#8230;though based on the satisfied looks upon the faces of well-heeled patrons, it undoubtedly would be.<\/span><\/p>\n<p><span style=\"font-size: 10pt; font-family: Verdana;\">As with the best among the best restaurants anywhere, Geronimo&#8217;s attention to detail is reflected even on matters other restaurants might overlook, things that perhaps only a true foodie might even notice.\u00a0 That includes bread, the staff of life which is often an after-thought for even some fine dining establishments.\u00a0 Geronimo bakes its own bread.\u00a0 It&#8217;s better than bakery quality bread, as good as you&#8217;ll find anywhere.\u00a0 The waitstaff plates it with steel tongs, offering sourdough bread rolls, green chile bread rolls and a crispy lavosh, an Armenian flat bread.\u00a0 All are served warm and are excellent.<\/span><\/p>\n<figure style=\"width: 444px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" style=\"--smush-placeholder-width: 444px; --smush-placeholder-aspect-ratio: 444\/367;border: 4px solid black; margin-top: 3px; margin-bottom: 3px;\" data-src=\"https:\/\/www.nmgastronome.com\/nm\/finedining\/Images\/Geronimo05.jpg\" alt=\"\" width=\"444\" height=\"367\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" \/><figcaption class=\"wp-caption-text\"><span style=\"font-size: 10pt;\">Fujisaki Asian Pear Salad: Bleu d\u2019Auvergne \u201cGrilled Cheese\u201d, Arugula, Watercress Cashews &amp; Cider Honey Vinaigrette<\/span><\/figcaption><\/figure>\n<p><span style=\"font-size: 10pt; font-family: Verdana;\">The restaurant&#8217;s first course menu is never formulaic or predictable.\u00a0 It&#8217;s a diverse menu limited only in the number of starters offered.\u00a0 The diversity is in the use of different main ingredients on each first course.\u00a0 Though there may be four seafood items on the starter menu, each item will showcase a different seafood offering.\u00a0 Whether it be escargot, shrimp, crab or tuna, expect it to be unfailingly fresh, delicious and perfectly prepared.\u00a0 Salads are similarly unique, each constructed from different greens.\u00a0 <\/span><\/p>\n<p><span style=\"font-size: 10pt; font-family: Verdana;\">One of Geronimo&#8217;s signature salads is the <em>Fujisaki Asian Pear Salad<\/em>, a timbale shaped masterpiece of arugula, watercress, cashews and Fuji pears drizzled with a cider honey vinaigrette and served with four no-crust grilled cheese sandwiches made with Bleu d&#8217;Auvergne cheese, a pungent and creamy French bleu cheese with herbaceous qualities.\u00a0 It&#8217;s an adult grilled cheese that makes even the contemplation of any other grilled cheese sandwich almost depressing.\u00a0 The Fujisaki pears are sweet and juicy in an organic, unprocessed manner.\u00a0 The cider honey vinaigrette is a perfect counterbalance to the chicory-like arugula.<\/span><\/p>\n<figure style=\"width: 444px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" style=\"--smush-placeholder-width: 444px; --smush-placeholder-aspect-ratio: 444\/345;border: 4px solid black; margin-top: 3px; margin-bottom: 3px;\" data-src=\"https:\/\/www.nmgastronome.com\/nm\/finedining\/Images\/Geronimo06.jpg\" alt=\"\" width=\"444\" height=\"345\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" \/><figcaption class=\"wp-caption-text\"><span style=\"font-size: 10pt;\">Filet Mignon \u201cFrites\u201d: Sterling Silver Farms Tenderloin of Beef over Sauteed Chard with Bacon, Hot and Spicy Hollandaise, Au Jus, Horseradish Hand Cut Russet Potato Fries, Caramelized Onions<\/span><\/figcaption><\/figure>\n<p><span style=\"font-size: 10pt; font-family: Verdana;\">The <em>mesquite<\/em> <em>grilled cold-water lobster tail salad<\/em> with watercress, romaine and capers sprinkled with a spicy chili vinaigrette might also rank among the best salads in America. The grilled lobster tail is as fresh and succulent as if caught off the cold Maine coastal waters where true &#8220;cold lobster&#8221; emanates.\u00a0 Best of all, there&#8217;s enough of it for lobster in every bite.\u00a0 The spicy chili (sic) vinaigrette serves as a nice foil to the sweet, succulent lobster.\u00a0 <\/span><\/p>\n<p><span style=\"font-size: 10pt; font-family: Verdana;\">Crab cakes are seemingly a first-course standard at Geronimo, but how those crab cakes are prepared is seasonal menu dependent.\u00a0 One constant is the use of Maryland blue crab cakes, the very best in the world.\u00a0 Whether prepared with red pepper and leeks, spicy pea shoot salad and tobiko butter sauce or with a caviar dill sauce, braised leeks and baby watercress salad, these crab cakes are absolutely mouth-watering.<br \/>\n<\/span><\/p>\n<figure style=\"width: 444px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" style=\"--smush-placeholder-width: 444px; --smush-placeholder-aspect-ratio: 444\/365;border: 4px solid black; margin-top: 3px; margin-bottom: 3px;\" data-src=\"https:\/\/www.nmgastronome.com\/nm\/finedining\/Images\/Geronimo07.jpg\" alt=\"\" width=\"444\" height=\"365\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" \/><figcaption class=\"wp-caption-text\"><span style=\"font-size: 10pt;\">Peppery Elk Tenderloin and Applewood Smoked Bacon Roasted Garlic Fork-Mashed Potatoes, Sugar Snap Peas Creamy Brandied-Mushroom Sauce<\/span><\/figcaption><\/figure>\n<p><span style=\"font-size: 10pt; font-family: Verdana;\">Geronimo&#8217;s long-time signature entree is the <em>peppery elk tenderloin<\/em> with applewood smoked bacon, garlic fork-mashed potatoes and creamy brandied mushroom sauce. Farm raised in New Zealand, the elk is perfectly seasoned, remarkably tender and absolutely melts in your mouth. It ranks with the best portions of meat I&#8217;ve ever had anywhere&#8211;better than any steak we&#8217;ve had in some of the very best of Chicago&#8217;s chophouses.\u00a0 It&#8217;s a slab of tenderloin so succulent it will make grown men swoon as they shut their eyes and try to permanently imprint the memories of this deliciousness in our minds.\u00a0 This is meat so good you&#8217;ll savor every bite of lean, juicy and fork-tender perfection.\u00a0 <\/span><\/p>\n<p><span style=\"font-size: 10pt; font-family: Verdana;\">Flecked with applewood smoked bacon, the peppery elk tenderloin is prepared to your exacting specifications.\u00a0 Contrary to its name, it&#8217;s not nearly as peppery as your standard steak au poivre. The prevalent flavor profile is elk, but not in the gamey manner you might envision. The creamy brandied-mushroom sauce is the best of its genre we&#8217;ve had anywhere, a wholly unnecessary ameliorant that proves you can improve on perfection.\u00a0 The fork-mashed Yukon Gold mashed potatoes are fluffy and buttery, so good you&#8217;ll want seconds.<\/span><\/p>\n<figure style=\"width: 444px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" style=\"--smush-placeholder-width: 444px; --smush-placeholder-aspect-ratio: 444\/318;border: 4px solid black; margin-top: 3px; margin-bottom: 3px;\" data-src=\"https:\/\/www.nmgastronome.com\/nm\/finedining\/Images\/Geronimo08.jpg\" alt=\"\" width=\"444\" height=\"318\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" \/><figcaption class=\"wp-caption-text\"><span style=\"font-size: 10pt;\">Warm Granny Smith Apple &amp; Pecan Crostade with Vanilla Bean Ice Cream and Caramel Sauce<\/span><\/figcaption><\/figure>\n<p><span style=\"font-size: 10pt; font-family: Verdana;\">Steak Frites has become so commonplace in restaurants as to become almost mundane.\u00a0 Usually a chewy hangar steak with fries, that mundanity applies to the way it&#8217;s prepared.\u00a0 At Geronimo, you can replace mundane with sublime, ordinary with extraordinary, average with superb to describe the <em>filet mignon &#8220;frites<\/em>.&#8221;\u00a0 The six-ounce Sterling Silver Farms tenderloin of beef is fork tender and as juicy and flavorful as imaginable.\u00a0 It&#8217;s a fabulous filet, better than any other steak of any kind we&#8217;ve had in New Mexico save for the peppery elk tenderloin.\u00a0\u00a0 Chophouses don&#8217;t do filet nearly this well.\u00a0 <\/span><\/p>\n<p><span style=\"font-size: 10pt; font-family: Verdana;\">As for the frites portion of this entree, the hand-cut Russet potato fries are quite good, but there is more worthy accompaniment than fries for a steak as extraordinary as Geronimo&#8217;s filet.\u00a0 Fortunately the fries aren&#8217;t served with some pedestrian ketchup.\u00a0 Instead, four rectangular bowls of sauces are provided with a different sauce in each: hot and spicy Hollandaise, au jus, horseradish and caramelized onions.\u00a0 Cut somewhere between thin and shoestring, the garlicky fries resound with flavor only when dipped into the sauces (which, by the way, can be used on the filet, but you might not want to detract from its purity of flavor).\u00a0 The filet is served atop sauteed chard with perfectly fried bacon.<br \/>\n<\/span><\/p>\n<figure style=\"width: 444px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" style=\"--smush-placeholder-width: 444px; --smush-placeholder-aspect-ratio: 444\/186;border: 4px solid black; margin-top: 3px; margin-bottom: 3px;\" data-src=\"https:\/\/www.nmgastronome.com\/nm\/finedining\/Images\/Geronimo09.jpg\" alt=\"\" width=\"444\" height=\"186\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" \/><figcaption class=\"wp-caption-text\"><span style=\"font-size: 10pt;\">Vanilla Bean Ice Cream with Caramel Sauce<\/span><\/figcaption><\/figure>\n<p><span style=\"font-size: 10pt; font-family: Verdana;\">Not surprisingly, within this restaurant&#8217;s venerable adobe walls are served some of the very best desserts in New Mexico.\u00a0 The warm <em>Granny Smith Apple &amp; Pecan Crostade<\/em> with vanilla bean ice cream and caramel sauce speaks to the simplicity of the best desserts.\u00a0 A buttery, flaky crust envelops seasonally fresh Granny Smith apples and finely chopped pecans, the lot of which are topped with a dense and creamy housemade vanilla ice cream then generously drizzled with a caramel sauce.\u00a0 There&#8217;s no playing with disparate ingredients here, just using very good ingredients in simple ways that maximize their flavor potential.\u00a0 Ice cream, by the way, is available as a dessert option, too.\u00a0 <\/span><\/p>\n<p><span style=\"font-size: 10pt; font-family: Verdana;\">Expectations for a restaurant heralded as the best in Santa Fe might be high, but Geronimo rises to the occasion every time.\u00a0 It won&#8217;t so much wow you with the complexity of disparate ingredient combinations as it will serenade your taste buds with flavors which work very well together.<\/span><\/p>\n<p><span style=\"font-size: 10pt; font-family: Verdana;\"><strong><span style=\"color: #cc0000;\">GERONIMO<\/span><\/strong><br \/>\n724 Canyon Road<br \/>\n<strong>Santa Fe, NM<\/strong><br \/>\n982-1500<br \/>\n<a title=\"Geronimo Restaurant in Santa Fe\" href=\"http:\/\/www.geronimorestaurant.com\/home.html\" target=\"_blank\" rel=\"noopener\"><strong>Web Site<\/strong><\/a><br \/>\n<\/span><\/p>\n<p><span style=\"font-size: 10pt; font-family: Verdana;\"><strong>LATEST VISIT<\/strong>: 07 October 2011<br \/>\n<strong># OF VISITS<\/strong>: 3<br \/>\n<strong>RATING<\/strong>: <strong><span style=\"color: #ff0000;\">Outstanding<\/span><\/strong>&#8211;A stand-out; delivers a memorable dining experience through a harmonious blend of exceptional food, attentive service, and consistent quality<strong><br \/>\nCOST<\/strong>: $$$$<br \/>\n<strong>BEST BET<\/strong>: Grilled Cold Water Lobster Tail Salad, Peppery Elk Tenderloin, Granny Smith Apple Pecan Crostade, Steak Frites, Maryland Crab Cakes, Fujisaki Asian Pear Salad<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Consistency over time, excellence every time&#8211;that&#8217;s what sets apart the one or two restaurants all the cognoscenti herald as the very best. These few truly extraordinary restaurants don&#8217;t so much raise the bar or reinvent themselves continuously as they do maintain the rarefied levels which earned them the distinction of being singled out in the first place.\u00a0 Almost without exception, the Santa Fe restaurant most consider the best restaurant in a city of great restaurants is Geronimo.\u00a0 It&#8217;s been that way for years.\u00a0 If you&#8217;ve ever dined at Geronimo, your next visit isn&#8217;t likely to provide any revelatory surprises unless it&#8217;s being surprised at how the restaurant has managed to maintain its exceptional standards over the years.\u00a0 It&#8217;s as flawless&hellip;<\/p>\n","protected":false},"author":1,"featured_media":47057,"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":[134,141,561,142],"tags":[],"class_list":["post-92","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fine-dining","category-new-mexico","category-rating-outstanding","category-santa-fe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Geronimo - Santa Fe, New Mexico - Gil&#039;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=92\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Geronimo - Santa Fe, New Mexico - Gil&#039;s Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Consistency over time, excellence every time&#8211;that&#8217;s what sets apart the one or two restaurants all the cognoscenti herald as the very best. These few truly extraordinary restaurants don&#8217;t so much raise the bar or reinvent themselves continuously as they do maintain the rarefied levels which earned them the distinction of being singled out in the first place.\u00a0 Almost without exception, the Santa Fe restaurant most consider the best restaurant in a city of great restaurants is Geronimo.\u00a0 It&#8217;s been that way for years.\u00a0 If you&#8217;ve ever dined at Geronimo, your next visit isn&#8217;t likely to provide any revelatory surprises unless it&#8217;s being surprised at how the restaurant has managed to maintain its exceptional standards over the years.\u00a0 It&#8217;s as flawless&hellip;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=92\" \/>\n<meta property=\"og:site_name\" content=\"Gil&#039;s Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2011-10-07T09:06:43+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-31T18:44:49+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2011\/10\/Geronimo02.gif\" \/>\n\t<meta property=\"og:image:width\" content=\"444\" \/>\n\t<meta property=\"og:image:height\" content=\"387\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/gif\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"11 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=92#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=92\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Geronimo &#8211; 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