Outstanding game dishes can be difficult to find today for those of us who grew up with grandparents who brought divine recipes for duck, pheasant, and venison from their country of origin and prepared these original recipes for their family on special holidays. With the onset of organic healthy food trends, and the preferred convenience of fast food the opportunity to savor the pleasure of well prepared game dishes has become practically nil, but thankfully does still thrive at Lambert’s of Taos.  The popular restaurant & bar moved to their new home in May.
 
For those of you who are looking for a de je vous experience of tenderly prepared game dishes from your childhood be of good heart because Ky Quintanilla, executive chef at Lambert’s of Taos is serving them all up stunningly. The founders of Lamberts, Tina and Zehe Lambert, successfully served patrons for eighteen years and then gave the torch to the Taos Restaurant Group.  The new location for Lambert’s was built in 1903, and was a former Governor’s mansion.
 
Chef Quintanilla graduated from Taos High in 1994, majored in film making at NMSU-Las Cruses, but took a side trip to the Culinary Institute of America in Hyde Park. The rest is Taos culinary history. He says he is turned on by personal and professional growth, and sees this recent move to Bent Street as providing this challenge.

Venison Entrée

The menu is filled with a variety of dinner favorites, including an outstanding roast venison recipe, served with a berry reduction, mashed potatoes and perfectly cooked asparagus, which is also the preparation for their rack of lamb dish. Other dishes I viewed people enjoying included glazed roasted Long Island duck with orange sauce, grilled Gold Canyon Ranch T-bone steak, beef stroganoff and fresh salmon. 

Taos trio soups

Three home-made miniature soups that included clam chowder, Madeira onion soup and New Mexico chili were plated together and were outstanding, as was a collection of fresh salads, including a beet salad with goat cheese and pumpkin seeds. Appetizers of wild mushroom risotto, almond crusted brie, steamed clams and mussels are very popular starters. Dessert options include authentic flan, bread pudding, ice creams, and more. The wine list is extensive and features wonderful wines from around the world, by the glass or bottle, including many from California wineries, that all pair beautifully with Chef Quintanilla’s entrees.

Chef Quintanilla

Lambert’s is a home for the epicure, for patrons who appreciate the art of fine dining, and this inviting venue will be a highlight for any visitor to Taos.
Bon appétit!
By Bonnie Carroll
 
Lambert’s of Taos
123 Bent Street
Taos, NM 87571
(575) 758-1009