Chimayo

The owners of this restaurant merge a Southwestern menu with traditional French techniques to create a sophisticated kind of Tex-Mex, including calamari dusted with cornmeal and flour and served with lime cilantro and lemon chipotle, brie and mushrooms empanada with Serrano chile and honey, and chili-roasted duck enchiladas. The dining room, with its exposed polished beams and brick, glazed painted tiles and a fireplace, has a cozy ambiance.