Dress is business casual
Children - 7 or older
Please call the restaurant for parties of 6 or more
In the Spotlight
New on our Spring 2026 Menu
This spring, our kitchen leans into brighter flavors, layered textures, and a balance of refinement and comfort. From delicate crudo and coastal-inspired seafood to deeply savory pastas and richly composed entrées, these new additions showcase seasonal ingredients with bold technique and a distinctly modern steakhouse sensibility.
Tuna Crudo
Delicate ahi tuna is paired with crisp shallots and a vibrant seed gremolata for a dish that is both clean and deeply layered in flavor. A touch of habanero aioli brings subtle heat and richness, balancing the freshness of the tuna with a bright, modern finish.
Rabbit Bolognese
Slow-confit rabbit is folded into a rich yellow tomato bolognese and served over fresh spaghetti with fragrant basil. The result is a deeply comforting yet refined pasta that brings together rustic Italian tradition with elegant seasonal flavor.
Crab and Poblano Soup
Sweet Maryland blue crab and creamy avocado are brightened with fresh lime and a gentle touch of chile oil. Inspired by the flavors of the Southwest and the coast, this soup delivers richness, freshness, and subtle heat in every spoonful.
NM Lobster Bake
Our New Mexico Lobster Bake brings together lobster tail, mussels, shrimp, and green chile sausage in a bold Southwestern take on a coastal classic. Served with sweet corn, confit potatoes, and blue cornbread, it is a vibrant, deeply satisfying celebration of land and sea.
Pan Roasted Halibut
Perfectly pan roasted halibut is served over fragrant coconut rice with roasted vegetables and vibrant Thai green curry. Toasted peanuts and torn herbs add texture and brightness, creating a dish that is both comforting and layered with bold, global flavor.
Pistachio Crusted Foie Gras Torchon
Silky foie gras torchon is finished with a delicate pistachio crust and paired with cherry, mint, and white balsamic chutney for a balance of richness and brightness. Served alongside warm brioche, this dish delivers an elegant interplay of texture, sweetness, and savory depth.
The Tack Room
The Happiest Hour
When you enter the Tack Room, you will see two Chesterfield sofas adorned in denim fabric and a long banquette in Pendleton fabric positioned on top of a bold, red Navajo-inspired rug. Coffee tables designed to look like shadow boxes picture old rodeo memorabilia—from ribbons to steer shows.
Our signature cocktail is Grand Champion, a twist on an old-fashioned with Wagyu washed bourbon. The bar also features a rotating frozen beverages in the summer, such as frozen espresso martinis, aperol spritzes and negronis.
Happy hour is daily from 4:00-5:30pm with $10 offerings—wines, select martinis, signature cocktails and small bites like Trout Rillettes and Smoked Duck Wings with house made giardiniera and white barbecue sauce.
Tack Room Happy Hour
Monday through Saturday 4:00pm – 5:30pm
Valet Parking
Complimentary Valet Parking is available Thursday - Saturday starting at 5:00pm. Supplemental street parking is available in the surrounding area.
What Our Guests Say
"Finally, a restaurant with great service, food and value in Santa Fe." - KGoldmine, Open Table
"A perfect night. The service was attentive but not overly so. Our server explained the menu and gave us guidance. The meal was delicious." - OpenTableDiner, Austin
Market Steer chef selected by James Beard Foundation for Taste America series
A Santa Fe chef has been chosen to represent the city in a national event involving rising restaurant industry stars.
Kathleen Crook of Market Steer Steakhouse has been included in the TasteTwenty list of chefs who will participate in the national Taste America series by the James Beard Foundation, the organization announced Monday in a news release.
The chefs chosen to participate in the series are selected for their culinary talent as well as their contributions beyond the kitchen, according to the release, including their efforts to support sustainable agriculture and advocate for a resilient food system.
The Taste America series will begin July 29 in Los Angeles with an event featuring all 20 chefs on the TasteTwenty list in a walk-around event with multiple food and beverage stations. The series will continue across the country through March 2026, the news release states.
The Santa Fe event is planned for Nov. 12 at Market Steer Steakhouse, 213 Washington Ave. That event will feature Crook and guest chef Allison Jenkins of Santa Fe’s Arroyo Vino.
“These chefs represent the future of American dining — combining culinary excellence with positive leadership that drives our industry forward,” Clare Reichenbach, the foundation’s CEO, said in a statement. “Their dedication to craft and community inspires us, and we’re honored to showcase their talents on a national stage, beginning with our exciting Los Angeles kickoff event.”
According to the Market Steer Steakhouse website, Crook is an Artesia native who grew up helping her grandmother with her catering business. Later, Crook became a world champion roper on the rodeo circuit before turning her attention to a culinary career, honing her skills at several highly regarded restaurants in Dallas and Aspen, Colo. She returned to New Mexico in 2018 as the owner and executive chef of Market Steer.
More information about the Taste America series and the TasteTwenty chefs can be found at jamesbeard.org/tasteamerica.