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Success Story: Sabroso Restaurant and Bar

Patio dining for summer

By Cindy Brown
Posted 6/28/18

Sitting on the Sabroso patio on a warm evening with a cold drink and savory food is the quintessential summer experience.

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Success Story: Sabroso Restaurant and Bar

Patio dining for summer

Posted

Sitting on the Sabroso patio on a warm evening with a cold drink and savory food is the quintessential summer experience.

The patio is perfumed with roses blooming in the nearby garden along with day lilies. The plum, apple, and cherry trees are beginning to bear fruit. Music adds another touch of magic on the many nights it is offered on the patio.

As a recent guest says "What could be nicer than sitting on Sabroso's patio, enjoying a happy hour margarita and admiring their beautiful garden full of flowers and fruit trees?  A great way to unwind on a Friday evening."

Sabroso is located outside of Arroyo Seco and tucked away across the acequia among the cottonwood trees. Fluttering flags mark the entrance and welcome diners to the 150-year-old adobe that has a long and storied history as Casa Cordova, Momentitos de la Vida and as Sabroso for the last 11 years.

Moving the tradition forward

Dan Kostohryz, executive chef and general manager, carries the tradition of fine dining forward by sourcing foods as locally and as naturally as possible. “In the summer we focus on seasonal greens from local farmers providing the best organic ingredients. Taos Teeny Greenies provides micro greens and we have a local goat cheese that is fresh, soft and light. The beet salad made with microgreens and served with a toasted cumin vinegar dressing is beautiful and delicious,” he says.

Kostohryz also offers a couple of vegan items on the menu, and he will work with guests to make something to suit dietary restrictions, using the ingredients he has.

The meats come from animals that are raised responsibly on farms where they can freely graze. New Mexico beef from Las Lunas and lamb from El Rito are among the featured proteins on the menu.

The Sabroso staff makes sure every guest feels appreciated when they arrive. “We want to be very welcoming. Our guests are part of the Sabroso family. We have a small crew and to us work is family. We work well together and I think that comes through to our guests,” explains Kostohryz.

Music

A favorite regular event is the music of Jimmy Stadler every Wednesday night. “It is such a blast for our guests. Jimmy has played here for 11 years and says he plans to play here every Wednesday for the rest of his life,” reports Kostohryz.

Music is scheduled four nights a week at Sabroso, including Brother Coyote singing old school folk on Mondays, Charlie Bensusan, who is also a Sabroso bartender on Fridays with songs in Spanish, French and other languages, and the Chris Arellano trio singing Nuevo Americana whenever they are in town appear on Sunday.                 

Executive chef prepares for July 4th pig roast

Kostohryz has been in Taos for 11 years and at Sabroso for more than two years, where he stated as a sous chef. He studied under Ron Calbretto at the St. Paul Town and Country Club, located on the bluffs of the Mississippi River. The club held huge events for more than 300 people, and Kostohryz learned how to trim fillets and prepare game hens for big crowds.

His experience helps prepare him for the July 4 pig roast:  a longtime tradition held in conjunction with the Arroyo Seco Fourth of July parade. Kostohryz says, “It is a great event. Jimmy Stadler and the band will be there playing in the grove. The July 4th pig roast is like a big picnic and includes potato salad, beans and coleslaw. We have large families attend and the whole event is so much fun.”

Some new summer menu items include a charcuterie board with cured meats, new salads and a grilled salmon with citrus vinaigrette. A bottle from the extensive wine list complements any dish. The happy hour menu offers salads, olives, calamari and other delights along with drink specials at affordable prices from 4-6 p.m. every day, except Tuesday.

Pleasures of food

One of the great pleasures of the business for Kostohryz is to fulfill the special requests of his guests if he can. He has some longtime guests who want salmon fish and chips, and Kostohryz makes an effort to prepare it on request. He says, “I love making people happy with food – just seeing the joy on their faces and how much they are enjoying the food. It is gorgeous patio weather. Come out and join us.”

Stop by and visit Sabroso in Arroyo Seco, a bit under five miles from the intersection of US 64 and State Road 150; address is 470 State Road 150. For information on the menu, visit  sabroso.com or call (575) 776-3333.  Sabroso is open every day starting at 4 p.m., except Tuesdays when it is closed.

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