Pat and David, Author at Hungry Travelers

Pat and David

Beard-honored chef draws on deep roots

Posted on June 27, 2023June 27, 2023 by Pat and David

Chef Sherry Pocknett broke new ground when she was named the 2023 Best Chef Northeast by the James Beard Foundation. Pocknett is the first Indigenous chef to win the honor. A member of the Mashpee Wampanoag tribe, she got her start in the restaurant industry years ago at the Flume in Mashpee, Massachusetts. Her uncle Earl Mills, who championed Native foods at the Flume, was famous for his shad roe preparations. She spent many years catering powwows and special events. She also served as food and beverage manager at the Mashantucket Pequot Museum & Research Center adjacent to the Foxwoods casino. Her current restaurant is a small spot on the side of Rhode Island's Route 2 with overflow seating at outdoor picnic tables. It's casual...Read More

Bar Enza’s breezy fare summons Italian summer

Posted on June 20, 2023June 17, 2023 by Pat and David

We explain the title of this website with the subtitle ‶Bringing the tastes of travel back home.″ Sometimes, though, tastes close to home can be transporting in themselves. It's the middle of June and we're already pining for summer on the Italian coast. But in our case, we can get a dose of that sublime experience by going to Bar Enza (Charles Hotel, 1 Bennett St.; 617-661-5050; bar-enza.com) in Harvard Square. It's nice that the food and wines of the Cinqueterre, the Amalfi Coast, or the beach at Capri are a 10-minute walk from our home in Cambridge, Massachusetts. We have chef Tony Susi to thank for that. Since he took over the helm at Bar Enza in April, he's crafted menus that embody the...Read More

Gavi is Italian for vibrant Piemontese white wine

Posted on June 14, 2023June 14, 2023 by Pat and David

Talk about terroir! Chiara Soldati (above) sums up her family's attitude about the Cortese grape and the village of Gavi. ‶I believe in the native grapes,″ she said at a luncheon at Lola 42 (lola42.com) in the Boston Seaport. ‶In Italy, we are caretakers of so many local flavors. By drinking wine, you understand more about the country.″ Since establishing La Scolca (lascolca.net/en) in 1919, the Soldati family has proven that the Cortese grape can make serious white wines. And they've done it in Italy's Piemonte region, famous for its reds made from Nebbiolo, Barbera, and Dolcetto. This is the district of Barolo and Barbaresco — big reds that rival their counterparts in France's Bordeaux and Burgundy regions. Working with the Cortese grape, the Soldati...Read More

Green chile’s culinary apotheosis at Bishop’s Lodge

Posted on May 26, 2023May 15, 2023 by Pat and David

It might be a relative newcomer to the Santa Fe scene, but Bishop's Lodge (1297 Bishops Lodge Road, Santa Fe, 505-390-323; aubergeresorts.com/bishopslodge) became one of our go-to spots in the city. Established in 2021, the resort is just four miles north of the Santa Fe Plaza, yet feels like a stylish oasis in the mountain desert. Lit by late-day sun and backed up by the Sangre de Cristo mountains and the impressive cumulus clouds that coalesce above them, the resort projects an iconic presence at the crest of a small hill. We found ourselves gravitating to the resort's lounge and restaurant, SkyFire, for its tranquility and for its striking sunset views. During our stay in Santa Fe, the great Nacha Mendez (nachamendez.com/events) was playing the...Read More

Green chile rules at Santa Fe’s Inn & Spa at Loretto

Posted on May 22, 2023May 11, 2023 by Pat and David

Santa Fe is laced with hiking trails, particularly on the outskirts of the historic downtown. It's less well endowed with walking trails — paths that require no special shoes, walking sticks, or other gear. The best of the downtown routes is the Santa Fe River Trail. It quickly became our go-to light exercise route. The paved sidewalk along Alameda Street skirts the downtown in favor of scenic plantings of flowering trees and public art installations along the riverbanks. Much of the route includes a packed-dirt path along the opposite bank, with periodic bridges so you can switch back and forth. Another reason it became one of our favorites is the proximity to the Inn and Spa at Loretto (211 Old Santa Fe Trail, Santa Fe;...Read More

Brazen Cowgirl pulls no punches with True West BBQ

Posted on May 19, 2023May 19, 2023 by Pat and David

You might have caught a hint of praise in our last post for the artfully subtle use of green chile in Sage Bakehouse's compound butter (hungrytravelers.com/from-the-capitols-art-to-sages-artisanry/). Well, we also like a wholehearted embrace of big flavors. Few eateries in Santa Fe employ green chile so potently as Cowgirl BBQ (319 South Guadalupe Street, Santa Fe, NM; 505-982-2565; cowgirlsantafe.com). Cowgirl is one of the city's most beloved culinary hangouts. Unlike any other barbecue house we know, the kitchen offers a broad vegan menu to supplement the usual carnivore's delights. Established in 1993 as a New Mexico scion of the Cowgirl Hall of Fame Restaurant in New York's West Village, Cowgirl quickly became an anchor of Santa Fe's Guadalupe district. By virtue of its proximity to the...Read More

From the capitol’s art to Sage’s artisanry

Posted on May 15, 2023May 11, 2023 by Pat and David

In the course of our Green Chile Chronicles in Santa Fe, we visited a lot of bakeries to see what they might be doing with the state's signature vegetable. The upshot was that we ate a lot of biscochitos, the official state cookie, but mostly struck out on green chile baked goods. (More about those biscochitos later.) Then one day we took a different walking route returning from a visit to the state capitol building's astounding art collection. That's when we discovered Sage Bakehouse (535 Cerrillos Road, Santa Fe, NM; 505-820-7243; sagebakehouse.com). The artisanal bakery, a fixture in the City Different since 1996, even serves breakfast and lunch in a small cafe on the premises. Santa Fe has enough museums and art galleries to make...Read More

Legendary Western vibe still animates Las Vegas, NM

Posted on May 10, 2023May 10, 2023 by Pat and David

Long before Nevada's famous Sin City sprouted in the desert, a New Mexico town by the same name was literally America's gateway to the West. Set in the foothills of the Rockies just west of the Great Plains, Las Vegas, N.M., flourished as a key node on the Santa Fe Trail. For traders heading west from Old Franklin, Missouri, Las Vegas was the first city they would encounter after more than a thousand miles crossing the open plains. That was assuming they survived the weather, the outlaws, and various bands of Indigenous warriors who thought they had no business there. Las Vegas's heyday began with the Mexican-American War, when U.S. forces used the Santa Fe Trail to invade Mexican territory in 1846. The arrival of...Read More

Green chile puts bite in Hawt Pizza at Low ‘n Slow

Posted on May 9, 2023May 8, 2023 by Pat and David

The Low 'n Slow bar inside Santa Fe's Hotel Chimayo (125 Washington Ave, Santa Fe; 505-216-1066; hotelchimayo.com) draws its inspiration from the Lowrider culture of northern New Mexico. Inside the bar, that translates into hot car artwork and chrome hub caps. The hotel's own modified 1964 Chevy Impala might be parked out front. Hotel guests can climb in to cruise around town on a guided tour. The bar isn't just for drinking (though the Chimayóso Margarita rimmed with Chimayó red chile is certainly popular). Half the space is devoted to Hawt Pizza Co. The roughly 12-inch pies are adequate to feed two people with modest appetites. But they're good enough that many folks want their own. As a nice stylistic compromise between New York thin...Read More

Bandelier’s green chile burger comes with side of majesty

Posted on May 5, 2023January 20, 2024 by Pat and David

Green chile is one of New Mexico's official state vegetables, and it figures in the official state question (“Red or green?”). One state legislator has even introduced a bill to make roasting green chile the official state aroma. Moreover, the state has a more or less official green chile cheeseburger trail (newmexico.org/things-to-do/cuisine/culinary-trails/green-chile-cheeseburger-trail/) with dozens of stops. Truth be told, the green chile cheeseburger isn't exactly rocket science. Place a good burger with melted cheese on a nice bun and add chopped green chile. That's the bare-bones recipe, of course. Every establishment tries to put its own twist on the the formula. Lettuce, tomato, onion, and sometimes pickle slices make it onto many variations. Some restaurants use simple chopped green chile; others cook the chiles into...Read More