Walking Restaurant Tour

Duration

3 Hours

About

Capital Coal Neighborhood Eatery is a new food hall concept in downtown Santa Fe imagined by Dakota Weiss and Rich Becker. Weiss and Becker describe their venture as a mini-food hall.

It’s not the standard food hall setup with a bunch of individual stands. All the food will be prepared in the same restaurant kitchen and all the dining concepts are the brainchildren of Weiss and Becker. It includes Frenchie’s Dips & Tots and Richie B’s Hot Fried Chicken. Weiss is shepherding Kimchi’s Korean BBQ, Sweet Jars Cakes and Custards, Santa Fe Salad Co., Dakota’s Pop Parlor and the Champagne & Charcuterie Bar.

Weiss has had executive chef stints on both coasts and a Top Chef appearance on Bravo. She pioneered the Hawaiian poke concept in Los Angeles as chef and co-owner of Sweetfin, which started as one outlet in Santa Monica, Calif., and grew to 15 locations, before the couple came to Santa Fe.

The name Zacatlan surged from the origins of chef/owner, Eduardo Rodriguez. He was born in Zacatecas, Mexico, which is defines as “the habitants of the land where grass grows”. Zacatlan is the nahuatl translation for “land with an abundance of grass”, and that is where the idea of Zacatlan Restaurant began. Zacatlan desires to continue to preserve the traditions for upcoming generations, while bringing forth new flavors. These new flavors incorporate Southwestern and Mexican influences. Eduardo was nominated as James Beard Best Chef of the Southwest in 2024. Come see what all the buzz is about!

Take a seat at La Plazuela restaurant in Santa Fe, a warm space built in the 1920's that sits below a dramatic, wrought-iron chandelier and lofty foliage, all encircled by hand-painted windows, evoking the style of the Southwest. Enticing specialties are enjoyed beneath expansive skylights that filter natural light and a soothing fountain that creates a romantic Santa Fe dining experience. Whether you dream of classic New Mexican cuisine or an imaginative take on a familiar dish, La Plazuela will satisfy your cravings with seasonal selections. You will also have the opportunity to learn the unique story of Fred Harvey and how he brought fine dining to the West, as La Fonda used to be a Harvey House.

Sazon Originally from Mexico City, Chef Fernando Olea has been enthralling diners in Santa Fe since 1991 with his unique interpretation of contemporary and traditional Mexican dishes. Chef Olea creates sophisticated flavors using Old Mexico’s indigenous and culinary traditions alongside ingredients from around the world. His menu is deliberately small, featuring fresh and locally sourced produce and meats when possible. Nothing evokes the mystery of Mexican cuisine more than mole, a regional dish from the heart of the country. Mole is a sauce of complex flavors that usually includes toasted and ground spices, seeds, nuts, chocolate and chile. Many mole recipes contain more than thirty ingredients and some recipes have five varieties of chile alone. Sazon provides a very interactive dining experience featuring these moles. Sazon has received many awards since it opened including Best Chef of the Southwest for Chef Olea in 2022!

Because our wonderful Santa Fe Chefs LOVE to feed you, please reconsider dinner reservations following one of our Restaurant Walking Tours! Tours run Friday afternoon, 2PM to 5PM and begin at The Santa Fe School of Cooking.